Statistical Process Control Technician

The SPC Technician supports the Quality Assurance and Operations teams by collecting, analyzing, and communicating real‑time production and quality data throughout the ready‑to‑cook (RTC) poultry process. This role ensures processes remain in control, deviations are quickly identified, and corrective actions are implemented to maintain product safety, regulatory compliance, and customer specifications.

• Collect hourly or shift‑based measurements of key products and process attributes (weights, temperatures, chill times, yields, etc.)
• Utilize Statistical Process Control (SPC) tools – such as control charts, histograms, process capability analysis—to monitor trends and detect abnormalities.
• Ensure accuracy and integrity of all recorded data (paper or electronic).

• Verify critical control points (CCPs), preventative controls (PCs), and prerequisite programs related to RTC poultry operations.
• Confirm compliance with USDA FSIS regulations, company HACCP plans, and third‑party certifications (e.g., BRC/GFSI).

• Quickly identify out‑of‑spec results or process drifts and notify QA/Operations leadership.
• Assist in root‑cause investigations for process deviations, product holds, or customer complaints.
• Document findings and support corrective and preventative actions (CAPA).

• Generate daily, weekly SPC reports summarizing trends and key performance indicators.
• Communicate insights to production supervisors, QA teams, and management to support data‑driven decision‑making. Participate in shift meetings and cross‑functional improvement projects.
• Recommend adjustments to improve process stability, reduce waste, and enhance process consistency.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Basic:
  Incumbent is able to use their knowledge/skill with support by more experienced individuals.
• Advanced:
  Incumbent is able to independently use their knowledge/skill.
• Expert:
  Incumbent is able to train others on their knowledge/skill.
• Experience in food manufacturing, preferably poultry or RTC processing.
• Strong math and analytical skills.
• Working knowledge of SPC principles and basic quality tools.
• Ability to work in cold, wet, and fast‑paced production environments.
• Proficiency with Microsoft Excel or SPC software.
• Strong communication skills and attention to detail.

• High school diploma or equivalent
• Preferred associate degree or technical certificate in Food Science, Quality, or related field.

• Preferred experience with USDA RTC operations and HACCP verification.

Ability to work with limited or no supervision.

• Ability to stand for long periods and move throughout processing areas.
• Capability to lift up to 50 lbs as needed.
• Comfortable working in cold production rooms (32‑40°F).
• Use of PPE and following strict hygiene and food safety standards.

• Entry level

• Full‑time

• Management and Manufacturing

• Food and Beverage Manufacturing