FSQ Tech I

Job Summary Assists FSQ Management in the maintenance of overall product quality and safety. Assists in the effective completion of tasks and documentation of FSQ responsibilities. In the event of an absence, the position will be filled by the FSQ Technician II. Duties/Responsibilities Receives leadership and daily direction from shift FSQ Senior Technician & Supervisor. Notifies Tech Level 2 or higher when non-conformances are noted and assures proper documentation is noted. Performs required finished product testing and the effective completion of documentation and data entry for all FSQ activities. Conducts Food Safety Inspections in the production environment (e.g., inter-batch cleaning). Conducts QPE and Packout quality auditing to ensure all batching and packaging specifications are maintained. Performs GMP and SSOP daily inspections. Conducts weekly and monthly tasks. Performs second day testing and raw material inspections with data entry. Organizes finished product retains. Informs the team of raw material issues. When assigned to the raw material lab, may be responsible for: Raw material testing and analysis. Raw material hold management. Lab equipment calibration. Nonconforming raw material investigation, NCR creation and submission. Prep-Inspection activities. Operating and maintaining laboratory instruments as required. Inspecting finished product for food safety hazards including foreign material. Other responsibilities with similar skill and work conditions as assigned. Responsibilities for Food Safety Responsible for completing required paperwork accurately and honestly as applicable. Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food and Employee Safety policies. Must adhere to all allergen control programs and procedures as applicable. Responsible for reporting suspicious packages, activities, and individuals. If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plans. Required Skills/Abilities Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Proficiency with or the ability to quickly learn the organization’s HRIS and talent management systems. Ability to apply concepts of basic algebra and geometry to practical situations, including fractions, percentages, ratios, and proportions. Ability to recognize and define problems and opportunities; collect data, establish facts, and draw valid conclusions. Strong computer skillset, including knowledge of database, spreadsheet, Word, and PowerPoint software. Ability to speak effectively before groups of customers or employees. Ability to write routine reports and correspondence. Excellent verbal and written communication skills. Excellent interpersonal, negotiation, and conflict resolution skills. Excellent organizational skills and attention to detail. Strong analytical and problem‑solving skills. Ability to prioritize tasks and delegate them when appropriate. Ability to function well in a high‑paced and at times stressful environment. Proficiency with Microsoft Office Suite or related software. Education and/or Experience High school diploma or equivalent (Preferred). Certificates, Licenses, Registrations This position requires the ability to travel, pre‑employment and screening of Motor Vehicle Record every two years and personal automobile insurance coverage in accordance with the Blount Fine Foods Employee Handbook. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. D Shift, 8pm – 5am Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr Blount Fine Foods Corporation