Quality Control Technician

GENERAL JOB DESCRIPTION

2nd shift

The Quality Control Technician performs a variety of routine analytical testing in finished good products, data recording, and monitoring to ensure that the food safety, GMP, and quality programs are maintained.

PRINCIPAL ROLE AND RESPONSIBILITIES

· This position reports to the Quality Control Manager.

• Pre-Operational/Manufacturing
• • Perform Pre-operation Inspection of equipment by swabbing for food residual that may have remained from previous production
  • Tag equipment that has failed inspection and communicate issues with Sanitation Supervisor and/or Production Foreman
  • Verify all raw material numbers, ingredient descriptions and quantities match “Raw Ingredient Worksheet” before the first batch of production begins
  • Monitor “Mixers” to ensure they record Q.C. numbers on “Raw Ingredient Worksheet” for every four batches in large mixers and every 10 batches in small mixers
  • Ensure the grinder plates, commitrol plates and dicer blade configurations match the requirements on the “Raw Ingredient Worksheet”
  • Check all electronic scales for accuracy and Inform QC Manager when issues arise
  • Set-up and calibrate check weighers, metal detectors, can code printers and other laboratory equipment
  • Record the fill weight for five cans every half hour on the Variables Control Chart
  • Record the end item net weight for five cans every half hour on the Canning Control Chart
  • Perform analytical (viscosity, pH, R.I.) and sensory (color, taste, smell) tests on each batch
  • Monitor labeling line for correct product label application and dud detector operation
  • Calibrate thermometers to ensure each one is within 2°ree;F of second target temperature
  • Monitor the sanitizer dilution level weekly, record the PPM (parts per million) on the worksheet and notify Quality Assurance or the Sanitation Supervisor if PPM is below 115 or above 150
  • Perform lab weights following aseptic techniques, traceability, and allergen protocol

· Process Review

o Review thermal processing records (critical control point) for completeness

o Ensure that all canned products receive the scheduled process for commercial sterility in accordance with both FDA Title 21, Part 113.100 and USDA Title 9, Parts 318.307 and 381.307 of the Code of Federal Regulations

· End Item Examination

o Retain one sample from each batch of every product produced (daily) for incubation use

o Monitor and record the temperature of the incubation room to ensure it is kept between 90°ree;F-100°ree;F

o Inspect cans after the ten-day incubation period for signs of bacterial growth such as swollen or leaking cans and notify the Quality Control Manager of any issues

o Retain one grading sample from each product produced for comparison with future production

o Perform the required tests and physical measurements (vacuum, headspace, organoleptic, pH, R.I., viscosity or drained weight) of each product depending on product specifications

o Perform analytical tests to determine any combination of salt, fat, moisture and protein

· General Duties

o Observe all employees to ensure Good Manufacturing Practices are being followed

o Document activities to conform with company and regulatory expectations.

o Complete other tasks as directed by Management

o Maintain regular, acceptable and consistent attendance

REQUIREMENTS

· High School Diploma or equivalent preferred but not required

· Minimum of 5 years previous experience in a food manufacturing plant

· Ability to work with people is a must

· Ability to speak, read and write the English language

· Excellent written and verbal communication skills

· Above average mathematical skills

· Proficient computer skills

· Ability to complete tasks in a timely fashion