Quality Lab Technician

SUMMARY

The FSQA Tech I is an introductory role in Ornua Ingredients North America FSQA department. Entry-level employees must demonstrate the awareness, acumen, and willingness to become proficient with all inspections and procedures related to Quality Assurance and Food Safety programs, and will assist the FSQA Department in performing and documenting all regulatory compliance requirements. The FSQA Tech I works closely with production staff in reporting any out - of - specification products, ingredients, or conditions as soon as possible. He/She will work cross-functionally to ensure all employees follow GMP’s and Quality protocols as defined by local, state, and federal regulations. Must be highly motivated and organized with the willingness to learn. May occasionally be required to lift up to 55 lbs. Schedule: Monday - Friday, 4pm - 12am midnight, Overtime as required. Wage: $20.50 plus 10% shift differential Career Level: S1

ESSENTIAL DUTIES AND RESPONSIBILITIES

Efficiently learns and retains knowledge about inspection and analytical procedures Contributes to special projects as assigned by FSQA Lead Contributes to the Positive Release and Hold Program Assists BRCGS in Food Safety Program review in preparation for BRCGS Audits Performs Redzone QMS Inspections Becomes trained in and perform internal audits Understands and enforces facility GMP sand safety requirements Informs upper management immediately of any food safety risks or significant non-conformances and take action to maintain the integrity and efficacy of the Food Safety and Food Adulteration / Food Defense programs Applies knowledge of customer expectations and Food Safety & Quality standards to adequately protect customer and regulatory requirements Assists with decision-making, assessing risk, trouble-shooting, problem solving Completes any task as assigned by FSQA Lead

MINIMUM QUALIFICATIONS

High school education Microsoft Tools

PREFERRED QUALIFICATIONS

Food Science, Biology, Microbiology, or Chemistry Degree General knowledge of Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Points (HACCP), Sanitation, and Production Prior experience in a manufacturing environment Experience with Dairy

LANGUAGE SKILLS

Strong oral, listening, written and electronic communication skills in order to communicate with facility leadership. Ability to read and understand procedures, and accurately record / transcribe data.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as proportions, percentages, averages, density, area, circumference, and volume with accuracy and ability to apply concepts of basic algebra and geometry.

REASONING SKILLS

Ability to apply common sense understanding to carry out instructions given in written, oral or diagram form. Ability to effectively multi-task with delegation in order to effectively manage challenges involving several variables in standardized situations. Ability to critically analyze processes and procedures to identify and assess potential food safety hazards and quality defects