Quality Tech II

Summary Tests and inspects products at various stages of production process and compiles and evaluates statistical data to determine and maintain quality and reliability of products. Uses gauges and other devices to verify conformity to standards of product. Suggests or recommends changes regarding special requirements as needed. Assists in implementing a total quality management program and/or trains others on total quality management. Duties and Responsibilities Data entry of laboratory results and maintenance of compliance spreadsheets Daily quality testing and micro testing on plant floor and in quality lab for cheese, milk, whey, and cream Daily environmental sampling and testing Plant walks Oversee milk intake and antibiotic testing Document control, approval, and filing Participate in internal, 3rd party, and customer audits Assist with hold and non-conformance investigations Maintain, calibrate, and troubleshoot equipment such as; intake and antibiotic equipment, autoclave, pH meter, and chemistry equipment Communicate with Quality Manager, Production Manager, and Plant manager on lab results and quality improvements Order supplies Attend staff and department meetings Actively participate on EOE Teams that improve workplace safety, reduce waste and improve factory efficiencies May be required to work overtime if deemed necessary with occasional weekend work. Maintain, organize, and clean lab and equipment Performs all other duties as assigned Report any and all injuries to your supervisor or manager at the time of injury. Complete all required training in a timely manner Adhere to ERU food safety policies and all government food safety and sanitation regulations (ex. FDA, HACCP, GMP, OSHA, FSSC 22000) Escort outside contractors and service providers through plant New hire quality and safety training Qualifications, Skills, Education and/or Experience Associates Degree or combination of High School Diploma and two years of quality lab experience Lab Tech Certification program completion within first year HACCP certification within first year Preventative Controls for Qualified Individual Certification, or within first year Microbiology and food safety training Knowledge of cheesemaking, Pasteurization Milk Ordinance (PMO), and food safety Benefits Medical, Dental, & Vision Insurance Basic Life Insurance Voluntary Life InsuranceFlexible spending accounts & Health Savings Accounts 401k Retirement Plan Paid Holidays Paid Vacation Employee Assistance Program Short term/Long term disability Volunteer time off (VTO) Tuition Reimbursement #J-18808-Ljbffr RPMGlobal