Plant - QC - QC Technician II

Position: Plant 2 - QC - QC Technician II

OVERHILL FARMS INC.

JOB DESCRIPTION

CLASSIFICATION: Quality Control Technician II

EFFECTIVE DATE
: 01/02/22

REPORTS TO: Quality Control Manager

DEPARTMENT: Quality

EXEMPT/NON-EXEMPT: Non-Exempt

POSITION SUMMARY:

Inspect incoming food ingredients, work areas and environmental conditions within the food processing plants in accordance with HACCP and U.S.D.A. guidelines. Conduct tests to determine quality of raw materials, intermediate and finished products. Conduct analysis, lead and troubleshoot, resolve issues, and document and communicate results.

REQUIREMENTS:

Minimum of 2 years in Food Industry, Pharmaceutical, Nutritional.

Basic regulatory knowledge with USDA/FDA/GMP.

Knowledge of computer programs (Microsoft office)

Able to read and write English

ESSENTIAL DUTIES & RESPONSIBILITIES

Case of product weighing up to 60 pounds, lift and carry up to 100 feet to elevator.

Reads the product specification worksheets for each incoming sample and compares them to pictures, data, or control samples.

Performs basic laboratory functions using scales, refract meters, glassware, and other basic laboratory equipment.

Logs into a computer and inputs all testing results and relative data.

Rejects or places a Q.C. hold on the shipment of defective or questionable materials according to company standards.

Inspects all of the work areas prior to the start of the shift in order to verify that the areas have been sanitized according to HACCP and U.S.D.A. standards.

Monitors the operations areas every two hours to ensure that all product and sanitation standards are being met including but not limited to cooler/area temperatures, refuse storage and the weight and appearance of finished goods.

Follow all company procedures, processes, sanitation, and safety requirements.

Report to work on time and maintain company attendance standards.

Maintain appropriate work behavior with co-workers, management, and outside individuals.

Work Schedules vary according to production requirements.

Inspects and tests all incoming materials used in the preparation of the food items or plant processes including but not limited to dry/wet ingredients, chemicals, vegetables, protein items, oils, or other food items.

PRE-OP

Responsible for thoroughly examining machinery, equipment and surrounding areas before operation which includes visual inspection ATP and/or pathogen swabbing.

Accurately recording inspection findings on standardized checklist, noting any defects or discrepancies, and reporting issues to maintenance and/or management.

Confirming that measuring devices (i.e. scales, thermometers) and instruments are within calibration standards.

Adhering to established safety regulations, company procedures, and industry standards for pre-operational inspections.