Quality Control Person 3rd shift

Position Summary

Monitor the quality of product and processing environment; adhere to defined procedures and report deviations from quality standards.

Quality Control Person

• Adheres to safety, food safety, quality and legal compliance.
• Perform all work in accordance with environmental, health and safety standards, rules, regulations and practices of the facility.
• Must be able to pass training/certifications as required for qualification.
• Monitor atmosphere (oxygen and carbon dioxide) readings throughout the department.
• Cook and evaluate product for sensory and physical attributes.
• Collect samples and measure product specifications (patty weight, thickness, etc.).
• Set-up and enter data into statistical process control computer software (App Stats or other).
• Set-up, maintain, disassemble, and clean the equipment and other tools used in quality monitoring (calibration wands, calipers, scales, cooking grill, etc.).
• Check proper operation of all Metal Detection throughout the department.
• Calibrate equipment and tools necessary for completion of activities (scale, grill, etc.).
• Continuous monitoring of the quality of the product, packaging, and processing environment.
• Identify, record, and report any out of conformance product, equipment, or situations to a supervisor. Deviations may be determined through operational observations or evaluation of monitoring data.
• Responsible for completing accurate, legible quality monitoring records and/or automated data entry.
• Measure finished product temperature.
• Evaluation of finished product packaging for integrity of the container, ensure that it has been properly assembled, and check for visible damage.
• Evaluation of finished product packaging code(s) for proper placement, legibility, and accuracy.
• Verify that finished product scales, and the scale operators are continuously accurate by:
  • Weighing finished product boxes after the scale.
  • Conducting patty counts on cases of finished product after the scale.
• Sample, weigh, and calculate Misting Weights of fresh versus frozen product.
• Performing other related and assigned duties as necessary (room temperature, micro swabs, quality audits, retests, tare weight checks, projects, etc.).
• Monitoring processing area for evidence of condensation and notify Operations Supervisor if condensation is present.
• Document completed work as required by the supervisor.
• Compliance with all other duties as assigned.

• None.

• Lift patty boxes.
• Retrieve patties.
• Ability to visually differentiate items of color, up close and in the distance.

• Ability to wear personal protective equipment and/or clothing.
• Stand/walk 7 or more hours per day.
• Constantly reach horizontally and vertically to retrieve/test patties and monitor metal detectors.
• Constantly grip/grasp, twist/turn, handle/finger, talk/hear, and use eye/hand coordination.
• Constantly lift up to 50 lbs up to waist level.
• Constantly carry up to 5 lbs 10 feet.
• Frequently bend, taste/smell and use fine motor tasks.
• Frequently carry up to 25 lbs 15 feet.
• Occasionally kneel/crawl, squat, and climb.
• Occasionally carry up to 50 lbs (boxes of patties) 15 feet.
• Push/pull patty boxes 5 feet requiring 10 lbs of force.
• Specific vision abilities required by this job include close vision, distance visions, and color vision.

• Constantly work in damp, wet, humid, and slippery environments.
• Constantly work near moving equipment.
• Constantly work in extreme heat/cold (40-45 degrees).
• Constantly work in high noise levels requiring hearing protection.li>
• Frequently work near fumes or airborne debris.
• Occasionally work with toxic or caustic chemicals.
• Occasionally work with hand tools causing segmental vibration.

• Bump cap, hair net, safety glasses, hearing protection, and smock.
• Rubber and cotton gloves.
• Appstats computer.
• Calipers, scales, and oxygen monitor.
• Calculator and radio.
• Grill.

• High school diploma or GED.
• Must be knowledgeable about the quality characteristics of raw, finished, cooked, and packaged product.

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one small group situations to customers, clients, and other team members of the organization.
• Ability to use effective problem solving skills.

• Ability to use mathematical functions including addition, subtraction, multiplication and division in accordance with production paperwork.
• Ability to perform these operations using units of weight measurement, volume, and distance.