Duties
Monitor Food Safety and Quality critical control points and critical quality points respectively.
Monitor Food Safety and Quality pre-requisite program control points.
Perform product inspections to verify adherence to product specifications.
Accurately document the results of the monitoring activities performed.
Initiate corrective actions when a deviation is uncovered during a monitoring activity.
Monitor preventive measures implemented as a result of a deviation.
Work independently with contracted sanitation during pre-operational sanitation.
Utilize test equipment to monitor production equipment operation and food safety and quality parameters.
Collect microbiological samples using aseptic techniques.
Perform organoleptic shelf-life evaluations of finished products.
Effectively communicate verbally and in writing with plant management, hourly associates, and USDA inspection personnel.
Follow written and verbal instructions.
Assist management with special projects as needed.
Qualifications
Understanding of HACCP principlesComfortable working in a deadline-driven and fast-paced environment
Education / Training
Minimum High School graduate or GED preferred.
HACCP Certification is desirable.
Related Experience/Requirements
Minimum two years’ experience in food production from a Food Safety and Quality perspective
Physical Requirements
Must be able to perform the following physical activities: step, climb, sit for long periods of time, type and lift as needed.
Plant is a cold refrigerated environment
Excellent BenefitsCompetitive Wages
401k with Employer Match
Medical Coverage & Prescription Plan
Dental Plan
Life Insurance
Vision Insurance
Paid Time Off
Holiday Pay
Tuition Reimbursement
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