Food Safety Quality Technician

Food Safety Quality Technician

The Food Safety Quality Technician plays a critical role in ensuring all food products meet established safety, quality, and regulatory standards before reaching consumers. This position is responsible for inspecting, sampling, and testing raw materials, in-process products, and finished goods to identify potential hazards or quality deviations. The technician works closely with Production, Quality Assurance, and Management teams to support compliance with FDA, USDA, HACCP, GMP, and SQF requirements.

Responsibilities and Results

• Perform daily equipment calibration and verification to ensure all testing equipment is production ready.
• Conduct required chemical solution testing, including proper sampling and analysis.
• Grade finished products according to established customer and quality specifications.
• Perform routine and non-routine testing of raw materials from storage and incoming deliveries.
• Conduct pre-operational sanitation inspections, including microbiological and pH testing.
• Carry out environmental monitoring to identify potential contamination risks within the facility.
• Accurately enter test results and inspection data into the SPC database in a timely manner.
• Complete all required documentation clearly, accurately, and in accordance with regulatory standards.
• Identify, document, and take action on out-of-specification results; promptly notify Supervisors and Management.
• Complete corrective action documentation and ensure appropriate accountability is maintained.
• Follow and enforce Good Laboratory Practices (GLPs) and Good Manufacturing Practices (GMPs).
• Maintain adequate inventory of laboratory supplies and ensure proper storage and usage.
• Keep laboratory and work areas clean, organized, and audit-ready at all times.
• Collaborate with cross-functional teams to investigate non-conformances, deviations, and customer complaints.
• Assist with the development, implementation, and maintenance of food safety and quality programs (HACCP, GMP, SQF).
• Identify opportunities for continuous improvement and make recommendations to QA leadership.
• Perform other duties as assigned by the QA Lead, Laboratory Supervisor, or Management.

Qualifications

Education

• High school graduate or equivalent preferred

Work Experience

• Experience working in a food manufacturing or processing environment preferred.

Skills and Knowledge

• Ability to read, interpret and follow written job instructions.
• Ability to follow and comply with quality standards.
• Ability to comprehend and comply with GMP rules and Food Safety guidelines.
• Ability to work as contributing member within the team.
• Ability to frequently lift/move material weighing up to 50 pounds.
• Ability to operate a PC (keyboard/mouse).
• Proficient in documenting and reporting data clearly and concisely.
• Basic understanding of food safety regulations and quality control principles.
• Strong attention to detail and ability to follow standardized procedures accurately.

Supervisory Responsibilities

• None

Behavioral Requirements

As part of a team-based work environment, must be able to demonstrate the following Job Competencies:

Job Competencies

• Reliability/Dependability – Responds to internal customer needs, questions, and concerns in accurate and timely manner. Follows through on commitments, assignments, and tasks; is at work when scheduled; takes timely breaks/lunches; uses work time wisely.
• Safety Awareness – Demonstrates use of safe and proper work methods and follows established safety procedures. Reports and corrects working conditions that may increase risk factors for injury.
• Good Manufacturing Practices/Food Safety – Demonstrates Good Manufacturing Practices and proper Food Safety procedures when performing daily job functions. Correctly wears required Personal Protective Equipment (PPE) in designated areas. Recognizes areas for GMP and Food Safety procedure improvements and shares ideas with leadership.
• Work Standards – Has high standards of performance for self. Takes responsibility for actions, results, and mistakes; is thorough, accurate, and reliable when performing and completing job tasks, demonstrates honesty and integrity in all aspects of work.
• Respects Diversity – Respects the Company's diverse workforce, and behaves in a manner that does not cause harm to others based on age, race, ethnicity, gender, sexual orientation or religious believes.
• Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others' views and welcomes feedback; uses feedback from others to continuously improve performance and working relationships; contributes to building a positive team spirit; puts success of team above own interests.
• Flexibility – Moves within own and/or other work areas (flexes) to support plant flow; works with sense of urgency to meet needs of customers.

Environment/Physical Demands

• Work is performed in a food manufacturing and laboratory environment with exposure to cold, wet, humid, and refrigerated conditions.
• Regular exposure to food allergens, cleaning chemicals, and sanitation agents.
• Frequent standing, walking, bending, stooping, and reaching throughout the shift.
• Ability to lift, push, or pull up to 25–50 pounds occasionally.
• Frequent use of hands and fingers for handling samples, testing equipment, and data entry.
• Continuous mental and visual alertness, including peripheral vision and depth perception, is required to safely perform job duties and prevent injury.
• Color vision may be required to accurately perform quality-related functions.
• Use of personal protective equipment (PPE) may be required, including eye and hearing protection, hair nets, bump hats, and lab coats.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Reasonable accommodations may be made to enable persons with disabilities the ability to perform the essential responsibilities and results.