FSQ Tech I

Food Safety Quality Assurance Technician

C Shift, 9am - 6pm Job Summary Assists FSQ Management in the maintenance of overall product quality and safety. Assists in the effective completion of tasks and documentation of FSQ responsibilities. Duties/Responsibilities

• Receives leadership and daily direction from shift FSQ Senior Technician & Supervisor.
• Notifies Tech Level 2 or higher when non-conformances are noted and assuring proper documentation noted.
• Perform required finished product testing and the effective completion of documentation and data entry for all FSQ activities.
• Conduct Food Safety Inspections in the production environment (i.e. inter-batch cleaning).
• Conduct QPE and Packout quality auditing to ensure all batching and packaging specifications are maintained.
• GMP and SSOP daily inspections.
• Conducting Weekly and Monthly tasks.
• Perform second day testing, raw material inspections with data entry.
• Organize finished product retains.
• Informs the team of raw material issues.
• If assigned to the raw material lab individual may be responsible for:
• Raw material testing and analysis.
• Raw material hold management.
• Lab equipment calibration.
• Nonconforming Raw Material investigation, NCR creation and submission.
• Prep-Inspection activities.
• Operate and maintain laboratory instruments as required.
• Inspect finished product for food safety hazards including foreign material.
• Other responsibilities w/ similar skill and work conditions as assigned.

Responsibilities for Food Safety

• Responsible for completing required paperwork accurately and honestly as applicable.
• Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food and Employee Safety policies.
• Must adhere to all Allergen control programs and procedures as applicable.
• Responsible for reporting suspicious packages, activities, and individuals.
• If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).

Required Skills/Abilities

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Proficiency with or the ability to quickly learn the organizations HRIS and talent management systems.
• Ability to apply concepts of basic algebra and geometry to practical situations. Including fractions, percentages, ratios and proportions.
• Ability to recognize and define problems and opportunities; collect data, establish facts, and draw valid conclusions.
• To perform this job successfully, an individual should have a strong computer skillset. Including knowledge of database, spreadsheet, Word, and PowerPoint software.
• Ability to speak effectively before groups of customers or employees of an organization.
• Ability to write routine reports and correspondence.
• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.
• Ability to prioritize tasks and to delegate them when appropriate.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite or related software.

Education and/or Experience

• High school diploma or equivalent Preferred.

Certificates, Licenses, Registrations

• This position requires the ability to travel; pre-employment and screening of Motor Vehicle Record every two years and personal automobile insurance coverage in accordance with the Blount Fine Foods Employee Handbook.

Physical Requirements

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Work Environment

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.