Food Quality Technician

Job Description

Job Description

**Job Summary

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The Quality Technician is responsible for organizing, executing, and monitoring all facility quality and food safety activities. This role supports the development and implementation of policies and procedures that ensure raw materials, packaging components, and finished products meet internal specifications, customer expectations, and regulatory requirements. The position requires reliability, initiative, and the ability to work effectively in a food processing environment.

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**Shift: Monday–Thursday, 7:30 PM – 6:00 AM

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**Key Responsibilities

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• Ensure facility compliance with regulatory, customer, and industry standards—including GMPs, SQF, HACCP, and sanitation requirements—through routine monitoring, documentation, and reporting.

• Support and promote plant safety and environmental programs, practicing 200% Safety Accountability for self and others.

• Maintain and update all quality and food safety manuals, programs, and documentation.

• Conduct training for plant personnel on quality, food safety, and sanitation programs.

• Assist the Quality Manager with quality system development, internal audits, third-party audits, and certification activities.

• Provide technical support to production teams to resolve quality issues and improve processes.

• Lead the evaluation of consumer complaints, identify root causes, and support corrective and preventive actions.

• Oversee and verify HACCP program implementation and compliance.

• Coordinate the storage, documentation, and disposition or rework of product placed on hold.

• Communicate quality and sanitation issues to facility leadership in a timely and proactive manner.

• Provide supervisory leadership in the absence of the Department Quality Manager.

**Qualifications

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• Food manufacturing experience preferred but not required for the right candidate.

• Must be able to work in a food processing environment; cannot have a nut allergy due to facility exposure.

• Working knowledge or training in Food Safety, HACCP, and SQF preferred.

• Proficiency in Microsoft Word, Excel, and PowerPoint.

• Strong analytical, problem-solving, and decision-making skills.

• Reliable, self-starting, and able to work with minimal supervision.

• Excellent written and verbal communication skills.

• Highly organized, detail-oriented, and resourceful.

• Able to work both independently and collaboratively within a team.

You should be proficient in:

• Food Safety and Quality Assurance (FSQA)
• Hazard Analysis and Critical Control Points (HACCP)
• Good Manufacturing Practices (GMP)