Food Safety Quality Assurance Technician III

FSQA Technician III is an advanced-level technician responsible for executing and supporting food safety and quality assurance programs across production shifts. This role serves as a technical resource for FSQA Tech I and II team members, leads routine inspections, and supports audit readiness and compliance initiatives. Technician III ensures that food safety protocols are followed and that products meet internal and regulatory standards. Schedule *Please note the schedule for this role is: Mon‑Fri 2:30pm‑11pm, Saturdays as needed** Responsibilities Conduct and document inspections of raw materials, in-process items, and finished goods. Perform environmental monitoring, allergen verification, sanitation validation, and metal detection checks. Lead pre‑operational inspections and verify corrective actions. Support internal and third‑party audits by preparing documentation and participating in walkthroughs. Train and mentor FSQA Tech I and II team members on SOPs, GMPs, and food safety protocols. Collaborate with production, sanitation, and maintenance teams to resolve quality issues. Maintain accurate records in compliance with HACCP, SQF, USDA, and FDA standards. Participate in BOS (Behavior Observation Surveys), Risk Prediction assessments, and 5S audits. Assist FSQA leadership in implementing continuous improvement initiatives. Qualifications Strong understanding of food safety regulations and quality assurance principles. Proficiency in HACCP, GMP, USDA, FDA, and SQF standards. Excellent attention to detail and ability to follow and enforce procedures. Strong communication and leadership skills. Ability to work independently and lead small teams. Proficiency in Microsoft Office and quality management systems. Education & Experience High school diploma or equivalent required; associate degree or coursework in food science or related field preferred. 2–4 years of experience in food manufacturing or quality assurance. Prior experience in a regulated food production environment is required. Experience in mentoring or training junior staff is preferred. Working Conditions Work is performed in a food production environment with exposure to cold, wet, and noisy conditions. Must be able to stand for extended periods and perform repetitive tasks. Ability to lift up to 30 lbs and wear required PPE. May require flexible scheduling, including weekends or holidays. #J-18808-Ljbffr Charcuterie