Job Title – Quality Technician – (Matrix Level 3)
Department – Quality Control Department
Reports to – Quality Control Supervisor

PHYSICAL REQUIREMENTS

• Frequently works inside / outdoors in varying weather conditions and temperatures
• Constantly exposure to excessive loud noise
• Occasionally Exposure to dust, gas, fumes, chemicals, etc.
• Frequently works at heights greater than 25 feet
• Constant vision requirements
• Constant Standing
• Constant Walking
• Occasionally Sitting
• Occasional Bending (neck / waist)
• Occasional Squatting
• Occasional Climbing
• Occasional Twisting (neck / waist)
• Frequent lifting up to 25 lbs.
• Frequent carrying up to 25 lbs.
• Frequent use of hands and arms for grasping, fine manipulation, pushing and pulling, reaching, typing, etc.

MENTAL REQUIREMENTS

• Multi-task
• Prioritize
• Work alone
• Work in groups
• Assist customers in a friendly manner
• Problem solve
• Analyze and resolve complex issues
• Exercise discretion
• Engage in ethical conduct and decision making

REQUIRED (OR PREFERRED) EDUCATION, LICENSING AND EXPERIENCE

• Must be or become HACCP Certified
• Must have good attendance and be able to work overtime and weekends as needed.
• Must be able to follow instructions from the Manager or Supervisor.
• Must use calculators correctly.
• Must be able to measure and weigh grams of almonds correctly on scales and record information on grade sheets and in internal database systems.
• Must be able to sort almonds on the lines when needed.
• Work/grade within a short time frame (quickly recording data is a must).
• Must be able to write and it be legible for all documentation within a short time frame (quickly recording data is a must).
• Must be able to use Calipers for measuring length, depth and width for specific requirements for almonds.
• Must be able to speak or be able to communicate with the Quality Control Supervisor/ Manager or Leads regarding the English language Specifications that needs to be addressed.
• Must be able to learn and understand the quality of almonds to include defects and dissimilar varieties.
• 3 years Quality Control Experience
• Must have knowledge in Sampling, Calibration, Compliance and GMP’s
• Must have Food Production Experience.
• HS Diploma or Equivalent.

Reviewing all Quality Technician Matrix training Requirements from Level 2-3

• Includes Raw Receiving, Processing, Sizing, Grading of USDA parameters, magnet checks, label verification, PEC sampling, etc

ESSENTIAL FUNCTIONS

The Quality Technician adheres to all company GMP’s SQF Policies, Safety and Quality Control work instructions and guidelines. Each work area has procedures and the training that is necessary for the Technicians to follow in that work area which includes:

Reviewing all Quality Technician Matrix training Requirements from Level 2-3

• Includes Raw Receiving, Processing, Sizing, Grading of USDA parameters, magnet checks, label verification, PEC sampling, etc.

Product Quality Monitoring

• Conduct visual and physical inspections of raw and RTE almonds to ensure compliance with USDA almond grading standards.
• Monitor and document product attributes such as size, color, foreign material, chip & scratch, splits & broken, moisture, and defects.
• Monitor and document sensory evaluations such as moisture, color analysis, salt & sodium analysis.
• Verify finished retail pouch products for seal integrity, weight, labeling accuracy, and overall appearance.

Process Control and Validated Kill Steps

• Conducting Statistical Process Control (SPC) Charting – defining and recording various types of foreign material and alerting production to the findings and if out of tolerance.
• Monitor and document magnet check and scale calibrations on production lines.
• Monitor and document the performance of validated kill steps such as:

§ Steam pasteurization: Verify time, temperature, and steam application parameters.
§ Dry roasting: Monitor temperature profiles and dwell times for effectiveness.

§ Oil roasting: Ensure appropriate oil temperatures and exposure times are maintained.

• Collect and review process documentation and CCP records for completeness and accuracy.
• Conduct metal detector and X-ray verification checks according to Food Safety & HACCP plans.

Environmental & Sanitation Monitoring

• Conduct routine ATP swabbing for sanitation verification post-cleaning.
• Perform Pathogen Environmental Monitoring (PEM) Program swabs per the facility’s program
• Execute allergen swabbing in designated areas and after changeovers to prevent cross-contact.

Documentation & Reporting

• Recording/Entering all data into NUTWARE for sales orders/production runs.
• Promptly report any deviations from quality or food safety standards to QA management.
• Participate in root cause investigations for non-conformances and help implement corrective actions.

Regulatory Compliance

• Actively enforce and model Good Manufacturing Practices (GMPs).
• Support the facility’s Food Safety Plan and Prerequisite Programs (PRPs), including allergen management and sanitation.
• Responsible for upholding all Food Safety, Quality, & People Safety policies and regulations.

Cross-Functional Collaboration

• Work closely with Production, Maintenance, Sanitation, and Warehouse teams to identify and resolve quality issues.
• Assist in training line personnel on quality and food safety procedures when necessary.