Quality Assurance Technician

Position Summary

This position ensures the proper implementation of various poultry inspection programs throughout the second processing stages. The checks assigned to this position are constantly verified by USDA.

Essential Duties and Responsibilities

• Plates out EColi samples in lab/Ecoli/TCC samples
• Performs AQL checks in upper debone-thigh meat, tenders, and deboned drums
• Collects a ground debone sample once daily
• Performs HACCP CCP-3-M Upper Debone
• Performs HACCP CCP-4-M Bulk Ground
• Performs SSOP once per day
• Performs GMP general storage once per day
• Performs GMP packing cooler once per day
• Performs GMP canner cooler once per day
• Performs GMP upper tank wash once per day
• Performs GMP North (canner) shipping dock once per day
• Performs GMP sizing/canner/chillers once per day
• Performs GMP upper deboning once per day
• Performs GMP bulk ground once per day
• Performs GMP bulk ground coolers once per day
• Takes bird temperatures out of chiller pre-reg
• Takes carry over product temperatures pre-reg
• Other duties as assigned
• Cross trained in other departments for QA
• Commit to enhance the reputation of our products and maintain consumer confidence in our products through the development and implementation of written safety, legal, and quality food safety systems, programs, and practices.
• Must be able to work without close supervision
• Must maintain an excellent attendance record
• Must follow all safety procedures and requirements
• Must have strong communication and interpersonal skills to work well with all of management, line employees, and USDA.
• Must have strong documentation skills with legible handwriting
• The person in this position must be readily available to assigned department at all times during processing hours.
• Must obtain training in HACCP, SSOP, SOP, GMP, NTIS
• Must be able to be trained in basic laboratory analytical microbiological procedures.

Education, Training, and Certifications:

• High school diploma or GED preferred
• HACCP, SSOP, SOP, GMP, NTIS trained
• Basic laboratory analytical microbiological procedures trained

Experience

Can receive training-poultry experience preferred

Physical Demands and Work Environment

Physical Abilities Lift / Carry

Stand C (Constantly) 10 lbs or less F (Frequently)

Walk C (Constantly) 11-20 lbs F (Frequently)

Sit O (Occasionally) 21-50 lbs O (Occasionally)

Handling / Fingering F (Frequently) 51-100 lbs N (Not Applicable)

Reach Outward F (Frequently) Over 100 lbs N (Not Applicable)

Reach Above Shoulder O (Occasionally)

Climb O (Occasionally)

Crawl N (Not Applicable)

Squat or Kneel N (Not Applicable)

Bend F (Frequently)

Push / Pull

12 lbs or less F (Frequently)

13-25 lbs F (Frequently)

26-40 lbs O (Occasionally)

41-100 lbs O (Occasionally)

N (Not Applicable) Activity is not applicable to this occupation.

O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs/day)


F (Frequently) Occupation requires this activity from 33%-66% of the time (2.5-5.5+ hrs/day)


C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day)

Other Physical Requirements

Vision (Near and Far)

Must be able to hear alarms

Must be able to wear any Personal Protective Equipment that is required according to the Job Safety Analysis.

Work Environment

Must be able to work in varied conditions and temperatures, hot, cold, wet.