Quality Control Technician - Essentia

High School Diploma or GED required. Two to three years’ experience in a food processing environment, or a two-year degree in the field of science, or an equivalent combination of education and experience. Stable work history.

JOB DUTIES

• Assist in ensuring fundamental food safety and quality practices are maintained to achieve food safety and quality objectives and to support ongoing improvements of food safety programs.
• Assist with inspection and testing of raw materials to assure vendor compliance with specifications and established procedures.
• As required, inspect, test and monitor current production in accordance with established procedures to assure compliance to required specifications; report findings to appropriate personnel for needed changes or adjustment or place product on hold.
• Perform technical operations such as taking microbiological swabs, in-process and finished product samples, examining/analyzing product, and recording results. Take appropriate action in accordance with established procedures.
• Develop and maintain proficiency with the LIMS system of Quality Assurance to input data results.
• Clean, maintain and sanitize equipment used for quality purposes according to established sanitary rules and regulations.
• Operate company vehicle as required.
• Record and document inspection results, identifying areas of improvement or concern.
• Work closely with production teams and process improvement manager to assist in resolving quality issues and prevent future defects.
• Ensure calibration equipment are up to date and within specifications.
• Perform all other duties as assigned.

JOB REQUIREMENTS

• General knowledge of food processing and manufacturing, quality procedures and laboratory testing.
• Knowledge of organizational methods and ability to manage multiple tasks/projects simultaneously.
• Must be able to distinguish if food safety violations or product quality issues occur and resolve immediately or, if unable to resolve immediately, contact appropriate plant and quality management.
• Ensure food safety and quality responsibilities and tasks are accounted across the Quality Department in the event of absences due to illness or vacation.
• Should the Quality Technician be absent, duties will be covered by other personnel in the Quality Department.
• Must be flexible with time during peak season.
• Knowledge and ability to:
• Perform basic math calculations.
• Accurately and legibly record a variety of data, including testing data.
• Learn, understand, and implement a wide variety of processing methods to assure compliance with established sanitation and processing procedures.
• Learn testing methods, including instrumentation testing as required.
• Modify and adapt equipment/machinery in preparation for new product lines or mechanical processes.
• Communicate effectively and tactfully with plant personnel, sales staff, customer service and other internal and external customers.
• Operate basic plant, lab, and office equipment, including computers, telephones, fax machines, and copiers.
• Remain calm and professional during peak periods of activities.
• Maintain confidentiality of company information when required.
• Drive a vehicle and maintain valid driver’s license.
• Work daily, weekends, and extended hours as necessary.
• Assist other work-related areas, as required.
• Learn and operate windows environment software, such as Microsoft Excel, Microsoft Word, LIMS, Reliance and MAPICS system.

BASIC PHYSICAL REQUIREMENTS

Approximate: 8-Hour Day (may be longer during peak season)

Physical Demand Level: Medium

• Physical Demand Wt./Force Height Distance Frequency
• Lifting, Waist to Floor 0-2.5 lbs. 0-36 in. NA Frequently
• Lifting, Waist to Floor 2.5-40 lbs. 0-50 in. NA Occasionally
• Lifting, Above Shoulder 0-1 lbs. 50-72 in. NA Occasionally
• Carrying, Bilateral 0-40 lbs. Self-selected Up to 25 ft. Occasionally

Pushing/Pulling,

• Horizontal 0-35 lbs. of force ~36 in. Up to 200 ft. Occasionally
• Grasping Up to 35 lbs. of force NA NA Frequently

Pinching

(2-point/3-point/lateral)

• Up to 5/8/10 lbs. of force NA NA Occasionally
• Reaching, Forward/Lateral NA 0-50 in. Up to 24 in. Frequently
• Reaching, Above Shoulder NA 50 -72 in. Up to 24 in. Occasionally
• Sitting NA NA NA Occasionally
• Standing NA NA NA Frequently
• Walking NA NA Up to 200 ft. Frequently
• Stair Climbing NA 8-12 ft. NA Occasionally
• Squatting NA NA NA Occasionally
• Bending NA NA NA Occasionally
• Stooping NA NA NA Occasionally
• Twisting NA NA NA Occasionally

Frequency Key

Occasional: 1-33% of workday or 1-12 reps/hour

Frequent: 34-66% of workday or 13-62 reps/hour

Constant: +67% of workday or +63 reps/hour

Physical Demand Summary: Maximum frequent waist to floor lift of 2.5 lbs.; Maximum occasional waist to floor lift of 40 lbs.; Maximum occasional above shoulder lift of 1 lbs.; Maximum occasional bilateral carry of 40 lbs.; Maximum occasional horizontal push/pull force of 35 lbs. of force; Frequent grasping of 35 lbs. of force; Occasional 2-point/3-point/lateral pinching of 5/8/10 lbs. of force; Frequent forward/lateral reaching; Occasional above shoulder reaching; Occasional sitting; Frequent standing; Frequent walking; Occasional stair climbing; Occasional squatting; Occasional bending; Occasional stooping; Occasional twisting.