Quality Control Technician

Food manufacturing company in the San Clemente, CA area is seeking a detail-oriented Quality Control (QC) Technician with hands-on laboratory experience to join their food manufacturing team. You will conduct lab testing, sanitation checks, ingredient sampling, and finished product evaluations to ensure strict compliance with food safety regulations, internal quality standards, and product consistency.

• Laboratory Testing & Analysis: Perform routine physical, chemical, and organoleptic laboratory testing (e.g., pH, moisture, Brix, water activity, titration, temperature checks) on raw materials, in-process samples, and finished products.
• Environmental & Microbiological Monitoring: Prepare laboratory reagents, conduct environmental swabbing (ATP/microbiological), and perform pre-operational line clearances to prevent cross-contamination.
• Food Safety & Compliance: Enforce strict adherence to Good Manufacturing Practices (cGMP), HACCP, allergen control protocols, and FDA/USDA regulations across the lab and production floor.
• Lab Equipment Maintenance: Calibrate, clean, and maintain laboratory instrumentation (pH meters, refractometers, analytical scales, moisture analyzers, thermometers) according to standard protocols.
• Documentation & Defect Management: Accurately log analytical lab data, place non-conforming product on hold, issue non-conformance reports, and assist with root-cause investigations.

• Education: High school diploma or GED required; Associate degree or college coursework in Food Science, Chemistry, Biology, or a related laboratory discipline preferred.
• Experience:
  • Must have demonstrable experience working in a laboratory setting (wet chemistry, sample preparation, analytical testing, and lab safety protocols).
  • 1+ years of QC experience in a food, beverage, or fast-moving consumer goods (FMCG) manufacturing environment preferred.
• Skills & Knowledge:
  • Proficiency operating standard food/wet lab equipment and interpreting test results accurately.
  • Familiarity with HACCP, SQF/BRC schemes, or FDA/USDA food safety guidelines.
  • Excellent attention to detail, organization, and strict personal hygiene/sanitation habits.
  • Ability to stand/walk for extended shifts in temperature-controlled production and lab environments and lift up to [e.g., 35-50 lbs].