Food Safety & Quality Technician

Job Type


Full-time

Description

Job Summary:

The Food Safety & Quality Technician is responsible for coordinating production, maintenance, suppliers, and customers to meet or exceed quality expectations as well as ensure compliance with


Global Food Safety Initiative (GFSI), U.S. Food and Drug Administration (FDA), and other relevant standards, including third-party audit requirements. The role will manage the Hazard Analysis and Critical Control Points (HACCP) plan, food safety programs, associated reports, and related documentation while reporting to the Food Safety & Quality Supervisor. The position is responsible for complying with all food safety and quality standards to help produce safe, quality food.

Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

Complying, supporting, and enforcing Food Safety Programs including:

• Basic Food Defense-Products, Facility, Food Fraud, Intentional Contamination
• HACCP Program-Critical Control Points (CCPs) and Monitoring
• Good Manufacturing Practices (GMP) Program-Personal Hygiene and Product Protection Program
• Allergens-Proper Handling
• Customer Rules of Conduct (as applicable)
• GFSI-Food Safety Rules-FDA, USDA, BRC, FSMA
• Assist in the ongoing development, implementation, and improvement of the Quality Management system.
• Work with plant staff and management to establish, maintain, oversee, and enforce all policies and procedures of the plant, quality assurance standards and programs, safe food handling procedures and sanitation standards to assure compliance with company guidelines.
• Ensuring proper management and assignment of day-to-day activities related to food safety and quality including vendor approval programs, HACCP programs, GMP and quality training programs, ingredient and environmental testing programs and data analysis of key quality indicators.
• Assist in hold investigations, rework and releases and customer complaints.
• Ensure calibrations of PH, Hygiena monitors and Thermometers.
• Ensure that facilities are compliant with GMP, Food Safety and Quality Management system to meet national and international standards and customer expectations.
• Help with the line checks verifications to ensure that the team leads are performing them.
• Establish self as a business partner with production employees by actively helping them identify and solve quality opportunities.
• Assist in reviewing the finished product results, product recalls, ingredient issues and product specifications.
• Help with document maintenance, revision, review, and control.
• Assist with metal detection, incoming inspections, and sample collection.
• Help with internal micro analysis.
• Assist with ordering lab supplies.
• Ensure that employees follow good manufacturing practices (GMP) and audit review processes.

Day to Day Duties


• Monthly Glass, Brittle Plastic & Ceramic (GB&P) Audits

• Clean Verifications

• Receiving ingredients (Inspections)

• Finished Product Platting

• Collecting samples

• Alchemy training

• Reviewing SWI for Quality

• Verifications Checks

• Positive Release

• Reviewing RedZone Checks

• Data Entry

• GMP Audits

• Lab Samples (Summit)

• Maintenance WO

• Corrective and Preventive Action (CAPA) investigation

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Requirements

We believe a successful Food Safety & Quality Technician will have the following qualifications:

Education / Certificates / Licenses / Experience

• Bachelor's degree preferred.
• Minimum three years in Food Quality Assurance experience.
• HACCP certification required following hire.
• Work Keys: National Career Readiness Certificate preferred.
• Strong analytical and problem-solving abilities.
• Effective communication and cross-functional collaboration skills.
• Ability to interpret and apply regulatory standards.
• High attention to detail and commitment to accuracy.
• Ability to manage multiple priorities in a fast-paced environment.
• Technical writing skills for reports, validations, and regulatory documentation.

Required Skills/Abilities:

• Technically sound in quality and food safety fundamentals and best practices and the application of them in manufacturing operations
• Demonstrated experience conducting investigations and the use of Hazard Analysis techniques. Understand of class Quality Assurance principles and control programs in an FDA/USDA regulated industry.
• Computer literacy with Microsoft software (i.e., Outlook, Word, Excel, PowerPoint)
• Ability to solve new or unfamiliar problems, practical problems, and deal with a variety of variables in situations where only limited standardization exists.
• Ability to be responsible for several varied activities.
• Ability to make decisions in ambiguous situations.
• Excellent attention to details
• Must be well organized.
• Effective verbal and written communication skills
• Proficient in mathematics and scientific principles of food processing
• Schedule flexibility to meet production needs.
• Communicate expectations and verify compliance.
• Ability to take responsibility for a group's activities.
• Ability to represent the company with new groups of people.
• Ability to collect and analyze data.
• Ability to assure compliance with standards and regulations.
• Ability to work precisely with numbers, measurements, or other kinds of data.
• Ability to maintain complete and accurate records.
• Ability to prepare detailed reports.
• Ability to review complex documents or reports.
• Ability to maintain the integrity of systems or standards.
• Ability to maintain expert knowledge of specialized professions or technology including BRC Standards, HACCP Standards

NOTE: Equivalent combinations of education and experience that can be shown to provide the required knowledge, skills and abilities will be evaluated on an individual basis.

Essential Physical Requirements of position:

This position requires continuous: (continuous = 67-100% or the time) talking, seeing, and hearing, stooping, grasping, typing, sitting, and walking.

This position requires frequent: (frequent = 33-50% of the time) climbing, pulling, lifting, kneeling, crouching, reaching, standing, repetitive hand motions, pushing, driving, bending at waist, and twisting upper body.

Physical efforts of the job:

Occasional sedentary (up to 50 pounds) lifting and carrying.

Working environment: Production environment (cold temperatures may range from 45-65 degrees), office environment.

Expected training time to be proficient: 6 months.