Sanitation

POSITION SUMMARY This position is responsible for complying with all safety work rules at all times and reinforcing Safety as a Core Value. The position also ensures that all policies, procedures, and activities related to Food Safety and Quality are followed consistently to reduce product and process variability. The purpose of the Sanitarian is to provide an environment free of slip and trip hazards in the Cooked Department. Co‑workers, supervisors, and managers benefit from this role by maintaining a safe work environment and assisting in contamination control within the production area. DUTIES AND RESPONSIBILITIES Accountable for maintaining a safe and healthy workplace for everyone. Adhere to all safety policies and procedures and incorporate safety and health into all jobs and tasks. Follow quality work practices, adhere to GMPs, maintain sanitary conditions, and ensure product quality standards are met. Report any conditions or practices that may adversely affect food safety or quality to management. Ensure regulatory compliance at all times. Keep floors free of egg products during production. Bag, weigh, and store seconds and thirds. Document the weights of seconds and thirds for shrink records. Assist with general housekeeping of the area and help monitor and replace hand-dip sanitizing solutions. Assist in maintaining supplies and chemical inventory for hand-dip stations, boot scrubbers, and foot foamers within the department. Adhere to safe work practices, GMP, and HACCP guidelines; maintain sanitary conditions; and ensure product quality standards are met to maintain SQF Level 3 certification. Report any conditions or practices that may adversely affect food safety, food quality, or employee safety. Maintain a positive work environment by communicating and interacting professionally with customers, clients, co‑workers, and management. Perform other duties as assigned. EDUCATION AND EXPERIENCE REQUIRED No prior experience or training required. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one‑on‑one and small group settings. Ability to add and subtract two‑digit numbers and multiply and divide by 10s and 100s. Ability to perform these operations using units of U.S. currency and measurements of weight, volume, and distance. Ability to apply common‑sense understanding to carry out instructions provided in oral form. Ability to deal with problems involving one concrete variable in standardized situations. Powered Industrial Truck (PIT) Certification. PREFERRED EDUCATION, EXPERIENCE, AND SKILLS Strong verbal communication skills and the ability to work effectively with others. Self‑motivated with the ability to work independently with minimal supervision. Basic reading, writing, and math skills, including the ability to use a calculator. Knowledge of the Cooked Department, with up to six months of experience in the department, or an equivalent combination of education and experience necessary to perform the essential duties of the position. Ability to safely lift up to 50 pounds. Ability to work indoors in a damp and changing environment for the duration of the shift. Ability to navigate stairs and climb ladders inside spiral freezers. Ability to grip and operate pressurized air hoses. Must follow all Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) guidelines, and safety regulations. Ability to learn and understand cross‑contamination risks and methods for preventing them. Must wear all required Personal Protective Equipment (PPE), including a bump cap, earplugs, steel‑toe boots, face shield, goggles, knit freezer mask, freezer suit, and gloves. Must complete PIT (Powered Industrial Truck) training. Knowledge of customer specifications. Ability to retain and apply knowledge for future use. Ability to operate department‑specific equipment and tools. The statements above describe the general purpose and responsibilities assigned to this position and are not intended to be an exhaustive list of all duties, responsibilities, or required skills. Additional duties and responsibilities may be assigned as needed. #J-18808-Ljbffr