Quality Assurance Technician - On Site - MO

Quality Assurance Technician - On Site - MO

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The Quality Assurance Technician plays a crucial role in ensuring that products meet safety, quality, and regulatory standards.

• Conduct inspections of raw materials, ingredients, and finished products to ensure they meet required specifications.
• Collect and test product samples for quality control, checking taste, texture, appearance, and nutritional content.
• Monitor food production processes to ensure compliance with food safety standards (e.g., temperature, cleanliness, and hygiene practices).
• Maintain accurate records of inspections, tests, and production processes, ensuring data is up-to-date and compliant with regulations.
• When issues are identified, work with production teams to implement corrective actions and improve processes.
• Conduct internal audits to assess adherence to company standards, ISO certifications, and regulatory requirements.
• Assist in training production staff on best practices for food safety and quality standards.
• Identify non‑compliance or issues and report them to supervisors or management.
• Ensure equipment used in testing and production is calibrated correctly and functions within specifications.
• Maintain a clean and safe working area; follow safety protocols, proper lifting techniques, and use appropriate PPE; ensure compliance with company policies and OSHA regulations.

• Attention to detail to identify inconsistencies or deviations in product quality.
• Communication skills for reporting issues and working with production teams.
• Problem‑solving skills to identify root causes of quality issues and recommend corrective actions.
• Knowledge of food safety regulations, including FDA, USDA, FSMA, HACCP, GMP, and BRC standards.
• Physical requirements:
  
  communicate verbally and in writing, be independently mobile, use a computer and keyboard, sit/stand/walk, lift/carry 25–60 lbs, work with noise requiring hearing protection.

• Associate's or Bachelor's Degree in Food Science, Food Technology, Microbiology, Chemistry, or related field (preferred).
• 1–3 years of experience in quality assurance, food safety, or production in the food industry.
• Experience performing inspections, conducting tests, and understanding food safety regulations (HACCP, GMP).
• HACCP certification; experience in a BRC‑certified plant; GMP knowledge.
• Familiarity with laboratory testing equipment or quality control instruments is a plus.

Entry level

Full‑time

Quality Assurance

Human Resources Services