Quality Control Technician - Food Manufacturing

Summary

Responsibilities of the QC Technician II include implementing and recording various testing methodology within the laboratory. Monitor plant cleaning activities by conducting regular swabbing of production equipment. This position is responsible for the quality, safety, and compliance of the laboratory operations as well as the timely release of test results.

Hourly Pay: $32.00 - $34.00

• Direct and implement various analytical tests on incoming samples of raw materials (RM), product components (Intermediates), and Finished Products to assure the Quality of the component. These include but are not limited to:
  • Logging samples into the Sample Data Base.
  • Performing analytical tests using the following testing equipment and recording results:
    • Fourier Transform – Infrared Spectrometer (FTIR).
    • Handheld & Benchtop Densitometers (SG-Specific Gravity)
    • Refractometers (RI-Refractive Index)
    • Small Scale Flash Point Tester (Flashpoint)
    • Total Acidity – manual titrations
    • pH meter
    • Hot plate (boiling point testing)
    • Turbidity (TURB)
    • Absorbance (ABS)
    • Moisture
• Support OH R&D Analytical testing and tasting panels.
• Analytical Testing for Regulatory (i.e., FP/BP, ABV).
• Conduct small scale taste test to compare incoming sample to a prior batch or lot.
• Compare test results with specification ranges to determine batch to batch consistency of the product. Trouble shoot batches that do not meet specifications.
• Perform daily calibration checks of lab equipment (RI, SG, pH, FTIR, TURB, and ABS).
• Monitor plant cleaning activities by conducting Allergen testing, and other environmental microbial and pathogen swabbing.
• Review production schedule to find or order retain samples for batch comparison.
• Clean lab / glassware.
• Organization and cataloguing of retain library.
• Filing sample folders and paperwork.
• Create transmittals and associated sample request forms and labels for outside testing, gather / prepare these for shipment.
• Release products in a usable status by entering data in ERP system and create paperwork for shipping department (CoA, SDS, and Required customer documents).
• Build continuous improvement by developing and implementing new procedures based on trends, new issues, and analyses.
• Report food safety issues to the Corporate Food Safety Manager or Director of Quality.

This position does not have any supervisory responsibilities.

• Optimizes Work Process – Knowing the most effective and efficient processes to get things done, with a focus on continuous improvement.
• Collaborates – Building partnerships and working collaboratively with others to meet shared objectives.
• Self-Development – Actively seeking new ways to grow and be challenged using both formal and informal development channels.
• Communicates Effectively – Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.
• Analytical – Synthesizes complex or diverse information; collects and researches data; uses intuition and experience to complement data; designs workflows and procedures.
• Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed.
• Safety and security – Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.

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.

Bachelor's degree (B.S.) from four-year college or university in chemical or food science; preferred. Two years of related experience and/or training; or equivalent combination of…