6200 SEASONAL Quality Control Technician-Day Shift at Mt. Olive Pickle Company, INC.

Mount Olive, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Jul, 26

Salary

0.0

Posted On

30 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Quality control, HACCP monitoring, Chemical analysis, pH analysis, Data entry, Product inspection, Calibration, Safety compliance, Teamwork, Communication, Math skills, Attention to detail

Industry

Food and Beverage Manufacturing

Description

Description We have TWO SEASONAL opening Summary Performs Quality Control inspections in assigned work area. Collects and tests samples, documents results and reports deviations from standards based on Quality Control specifications. Verifies products meet Hazard Analysis Critical Control Points (HACCP) critical limits and Critical Quality(CQ) limits. Duties and Responsibilities Essential Functions Note: Quality Control Technicians are assigned to work in different areas based on production schedule . They must be able to perform the duties in each area. The absence of any QC Technician performing HACCP or CQP monitoring must be covered by another QC technician or individual trained to monitor HACCP critical limits or CQP’s. Completes routine chemical analysis on samples of syrups and brines, raw ingredients, in-process samples, and finished product. Evaluates product for physical defects and verifies the defects do not exceed the specification limits. Performs pH analysis on in-process and equilibrated samples. Verifies all samples meet the HACCP critical limit for pH. Calibrates the pH meter as required. Thru measurement or by using good judgment, verifies that product being produced meets expected specifications pertaining to appearance, volume, spice additions, and other parameters. Performs daily metal detection checks and responds to metal detection events per metal detection SOP (Gboro production lines) Performs various tests on caps to meet established parameters. Calibrates thermometers for production. Perform Glass Breakage inspection on the production lines in the event of a glass break Performs checks to verify blancher temperatures and salt content. Performs pasteurizer cooking validations using data trace probes (Gboro production lines). Inspects finished product packaging for defects including incorrect code dates or product codes, incorrect label usage, capping problems, label defects, or product defects. Follows established procedures for placing product on hold (red carding). Monitors CQP’s (Critical Quality Points) and take appropriate action when outside the control limits. Verifies all testing results are within specification and take appropriate action when samples are outside the acceptable ranges. Performs taste tests on finished product samples. Completes necessary paperwork for quality control and operations based on scheduled production. Enter in-process and Finished product data in our PreSage data system Maintains and evaluates quality control fermentation samples. Effectively communicates problems to manufacturing and quality control management. Must have the ability to work effectively within a team environment and cover any area of the department as needed. Keeps work area clean and neat. Follows safety rules and company policies. Other Duties Participates in training, employee meetings, committees, project teams, etc. as appropriate. Receives written and verbal instructions on the above job tasks and performs other duties as directed by Supervisor. Requirements Knowledge, Skills and Abilities High school graduate plus additional training needed. Ability to read, write and speak in English required. Math skills including addition, subtraction, multiplication, division and fractions needed for job tasks. Must have the ability to follow directions and complete special tasks or projects as instructed by management. Supervisory Responsibilities None Machines, Equipment, Tools Used Scales, vacuum gauge, thermometer, salometer, baume' scale, refractometer, ruler, pH meter, graduated cylinders, pans, strainer, knife, spatula, and calculator. Physical Demands Stooping: Bending body downward and forward by bending spine at waist. This factor is important if it occurs to a considerate degree and requires full use of the lower extremities and back muscles. Reaching: Extending hand(s) and arm(s) in any direction. Standing: Particularly for sustained periods of time. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. Lifting: Raising objects from a lower to a high position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles. Grasping: Applying pressure to an object with the fingers and palm. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make fine discriminations in sound. Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The worker is required to have close visual acuity to perform and activity such as: preparing and analyzing data and figures: transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices, and/or assembly or fabrication of parts at distances close to the eyes. Work Environment Works inside, subject to moderate seasonal temperature variations and frequent wetting of feet from some job tasks. Fumes from forklifts, welding, hot pepper, onions, chemicals and product ingredients. Some contact with brine, grease, rust, dust, ink, yellow food coloring and Q C chemicals. Earplugs, gloves, smocks, and safety glasses required in some areas. Head cover and beard cover required. Some contact with steam from cappers and pasteurizers. Disclaimer: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of the position. All employees may have other duties assigned at any time.

Responsibilities

The Quality Control Technician performs inspections, collects samples, and documents results to ensure products meet HACCP and quality standards. They are responsible for conducting chemical and physical tests on ingredients and finished products while maintaining accurate data records.