KEY ACCOUNTABILITIES AND OUTCOMES

• Document test results, communicate deviations with management and co-associates.
• Review data and direct follow-up of product testing deviations and trends to meet customer requirements.
• Conduct product and process capability studies as directed by QA Manager or designate.
• Perform QA tasks including product sampling, line monitoring, auditing, lab testing and calibrations to ensure compliance to specifications.
• Coordinate lab operation, raw material, finished product and audit analytical data and reports for process improvements.
• Audit laboratory testing, analytical test methods and protocols for Compliance with Standard Operating Procedure and Quality Assurance Agreement.
• Reviewing and approving deviation, investigations, and corrective and preventive action that is associated with analytical laboratories.
• Review and audit of microbiological testing and sanitation cleaning inspection reports.
• Place ingredients and finished goods on hold, as directed by the QA Manager/QA Team Leader.
• Investigate the root cause of defects in raw and finished products and implement corrective actions.
• Maintain and promote a quality culture through training
• Maintain a well-organized and clean work area.
• Maintain adequate inventory of supplies for lab Audit laboratory testing, analytical test methods and protocols for Compliance with Standard Operating Procedure and Quality Assurance Agreement Coordinate timely hold and disposition of raw ingredients, packaging materials and finished product.
• Utilize PLM, QDMS, SAP and Minitab in support of business processes.
• Submit written reports on overall compliance, deviations and corrective actions implemented.
• Understanding of Acidified Foods and compliance to all federal guidelines.

KNOWLEDGE, SKILLS, AND EXPERIENCE

• Bachelor’s Degree in Food Science, chemistry or biology related field preferred. Related work experience preferred but not required.
• Chemistry work related: Water activity., Free fatty acid testing; Viscosity, PH effect on Food; Brix, Concentration; Moisture analyses; allergen tests, flour testing attributes.
• Microbiology work related: Knowledge of pathogens and its growth characteristics as it relates to food manufacturing and the facility. Bacterial growth requirement; Bacterial identification; Growth morphology; Temperature growth requirement; Bacterial food source.
• One year experience in commercial food processing preferred.
• PC skills to include strong knowledge of Windows operating system, and applications to include Microsoft Word and Excel.
• Knowledge of statistics and use of software packages.
• Knowledge of Database systems preferred.
• Ability to constructively deal with change and pressure. Willing to continue training/ education as necessary.
• Must have understanding of microbiological contaminates.
• Must have complete understanding of shortenings, sugars, starches, gums, and particulates.

PHYSICAL REQUIREMENTS:

• Ability to sit, stand and walk about the facility.
• Ability to lift up to 50lbs.
• Ability to operate powered equipment.
• Ability to operate normal laboratory equipment.
• Ability to use a full range of motion in both arms, hands, and legs.
• Ability to taste.
• Ability to work on concrete floors in a cool, wet and damp environment.

The QA Technician’s purpose is to assure food safety through HACCP compliance monitoring, implementing corrective actions and reporting of deviations to the QA Manager.