FSQA Technician C-Shift

Food Safety And Quality Assurance Technician

Assist with the direction, planning, supervision, and control of all aspects of plant/corporate Food Safety & Quality operations, including; coordination of the development, training, implementation, and reporting of FSQA into 100% of facility processes; monitor and maintain compliance with USDA regulations and requirements; consistently implement requirements set forth for maintaining the highest standard of food safety and quality for products and services.

Back-up: FSQA Supervisor, FSQA Master Tech, or FSQA Specialist.

YOU MUST BE AT LEAST 18 TO WORK AT TRIUMPH FOODS. Triumph Foods only employs individuals who are 18 years of age or older. If you are under 18 your application will not be considered.

Include the following:
Other duties may be assigned.

• Initiative, adaptability, and leadership skills are necessary for success in this position. Must have a team player attitude. The ability, when necessary, to withstand conflict is desirable.
• Ability to effectively communicate with plant production, management, and the USDA. Management staff should always be aware of when issues arise. It is the technician's responsibility to communicate these to the appropriate personnel.
• Must be able to keep accurate documentation. Technicians are required to pull/observe a "true sample." This is done by choosing "Random" pieces/carcass/etc. and not by selecting pieces that would either pass or fail.
• Ability to work without direct supervision.
• Learn FSQA Monitoring responsibilities for the Kill and Cut side operation.
• Perform various FSQA and internal audits. Audits do have the potential to increase if trends or periodic problems arise. Online inspection can also be considered part of the audit process.
• Follow all appropriate departmental procedures regarding all potential FSQA holds.
• The FSQA management team can assign other tasks as business needs progress.
• Optional:
  Obtain HACCP certification

• Conduct belt checks, glove checks, GMPs, blade checks, compression rollers, SSOPs, and SPS checks.
• Conducts label checks on sanitizer bottles and containers throughout the floor.
• Audits maintenance ships for cleanliness and chemical storage.
• Audits the Box Shop for correct PPE usage and cleanliness.
• Conducts monthly SQF walks in preparation for the SQF audit.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or

EXPERIENCE:

A high school diploma or equivalent is required. A four-year degree (any field) is preferred, although it can be substituted with appropriate experience. HACCP or QA experience in Food / Meat-related manufacturing environment. Expected to comply with company and department policies. Must adhere to the management support attendance policy.

KNOWLEDGE:

Prefer knowledge of Microsoft Excel and Word. Has the authority to stop processes in the event of gross non-conformance of procedures and/or regulations. On a daily basis, have informal contact with the supervisor.

LICENSE/

CERTIFICATIONS:

HACCP certification obtainment is optional.

LANGUAGE

SKILLS:

Excellent written and verbal communication skills are required. Must be able to conduct themselves in a respectful manner with teammates, production, and upper management.

MATHEMATICAL

SKILLS:

Basic math (addition, subtraction, multiplication, and division) is required. Work requires basic computer skills. Examples of required skills include: generating simple letters, procedures, spreadsheets, and/or graphs.

REASONING ABILITY:

Should be capable of making decisions utilizing sound judgment.

OTHER

SKILLS AND ABILITIES:

Must be detailed, results-oriented, and dedicated to continually improving. Must be self-motivated and committed to work within a team environment.

PHYSICAL DEMANDS:

The physical demands here are representative of those an employee should possess to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be physically able to move from place to place to all facility areas. Must be able to climb ladders and platforms and wear all safety equipment. Must possess the ability to work in both a cold and hot environment and repetitively lift items up to 40 pounds.

WORK ENVIRONMENT:

The work environment includes a normal office environment and climate extremes in plant operations. The incumbent is required to travel to remote facilities and/or corporate offices for training and meetings. Visits to customer and supplier facilities may also be required. Noise level varies on the area of the facility where the employee is performing…