QA Tech

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Part Time Church Point, LA, US

11 days ago Requisition

Salary Range: $12.00 To $15.00 Hourly

Richard’s believes the best cooking is home cooking. That’s why we still make everything the traditional way, developing the flavors with time and care.

Everything we cook is handcrafted, using traditional Cajun recipes. Richard’s Cajun Foods was founded in Church Point, LA in 1981 by Lonnie Richard who realized his Grandma’s Cajun specialties were becoming a Cajun favorite.

The Richard’s Cajun family traditions and Grandma’s recipes live on today using high-quality, premium ingredients and source as much as we can locally in Louisiana.

We are proud to be the original Cajun sausage company in Church Point and look forward to being a Cajun favorite for years to come.

Richards Cajun Foods is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, age, genetic information, pregnancy, or any other characteristic protected by law. Our policy of equal employment opportunity applies to all aspects of employment, including recruitment, hiring, promotions, transfers, discipline, terminations, wage and salary administration, benefits, and training.

We are committed to fostering a fair and merit-based workplace.

About the Role:

The Quality Assurance Technician is responsible for monitoring and verifying food safety and quality systems on the production floor for sausage and boudin manufacturing. This role ensures compliance with HACCP plans, regulatory requirements, and company standards by maintaining a consistent presence in production areas and acting as the “eyes and ears” of the FSQA program.

Essential Duties and Responsibilities:

Food Safety & HACCP Compliance

• Monitor Critical Control Points (CCPs) and Preventive Controls as outlined in the HACCP plan
• Perform and document verification activities (cook temps, chill times, metal detection, etc.)
• Ensure proper corrective actions are taken and documented when deviations occur
• Maintain consistent presence on the production floor during operations
• Observe employee practices for GMP compliance (hygiene, handwashing, cross-contamination prevention)
• Identify and report food safety or quality risks in real time
• Communicate issues immediately to production and QA leadership

Quality Checks

• Conduct routine product evaluations (weight, temperature, appearance, packaging integrity)
• Verify formulation accuracy and label compliance
• Perform pre-operational inspections and ATP/environmental swabbing as required

Documentation & Recordkeeping

• Accurately complete QA logs, checklists, and reports
• Ensure all records are legible, complete, and compliant with regulatory standards
• Assist with traceability exercises and product holds/releases
• Verify sanitation effectiveness before startup
• Report sanitation deficiencies and verify corrective actions

Regulatory & Audit Support

• Support USDA/FDA inspections and third-party audits
• Maintain compliance with company policies and food safety regulations
• Assist QA Manager in preparing documentation for audits

Qualifications:

• Education – High School Diploma or equivalent (preferred)
• Experience and Training – Previous food processing or production experience helpful but not required. Ability to read and write. Must have basic math skills including adding, multiplying, and dividing.
• Characteristics – Demonstrate mindfulness and basic critical thinking skills. Must be punctual dependable and able to collaborate well with other employees. Must be available and willing to work overtime as needed. Strong observational and problem-solving skills. Ability to communicate clearly with production staff and management. Ability to work independently with minimal supervision. Time management and ability to prioritize in a fast-paced environment.