Q​/A Line Technician

1 week ago Be among the first 25 applicants

Quality Assurance Line Technician

Reason for Existence

Quality Assurance exists as an operational support system between Sunset Farm Foods’ management and regulatory bodies relating to food safety and the customer relating to specifications. The Quality Assurance Line Technician position exists to facilitate the Quality Assurance system by assisting Quality Assurance Supervisors in day-to-day activities such as addressing food safety concerns in real-time and providing administrative support such as entering monitoring, documenting, and reporting on specification‑related tasks specific to food safety and quality.

This position will:
Ensure the proper monitoring and implementation for all food safety requirements and report any determination of variance and non‑conformance back to Quality Assurance management to address with Quality Assurance Supervisors.
Document results and information in an accurate and legible manner.
Sample, perform micro tasks under QA Supervisor and QA Manager guidance.
Monitor and document required tasks on specific lines as defined by the Supervisor or Manager, and report information back to management in a timely and accurate manner.

Specific Accountabilities

Reports to the Quality Assurance Lead Technician. Works with Production Line Lead and the Production Supervisor to ensure all relevant data to production, food safety, and plant operations is captured and processed for management use. Acts as backup for the Quality Assurance Supervisor and supports QA managers, supervisors, and QA admin.

Quality

Backbone of the quality systems by collecting data and observations and reporting them to management to determine effectiveness of quality systems.

People

Communicates expectations and operational data relating to quality to management with accurate and timely data, ensuring that management is aware of needs and trends identified through the data for both food safety and operations based on data managed.

Cost Control

Seeks to reduce costs where possible without conflicting with food safety, regulatory, or customer specifications, and identifies potential savings through food safety innovations, non‑conformance prevention, and operations.

• High school diploma or equivalent required
• Intermediate computer skills required with emphasis on Excel and Word
• Ability to analyze data and make determinations and decisions based on information
• Critical thinking skills and ability to work independently
• 40 WPM or better

• Ability to work overtime and weekends (as needed)
• Stand, walk, stoop, kneel, crouch, climb or balance; reach with hands and arms; use hands to feel or handle objects; talk and hear
• Climb steps and ladders
• Occasionally lift or move up to 50 lbs
• Specific visual requirements include close vision, distance vision, color vision, and depth perception

• Frequently exposed to wet and cold environments (45°F) and hot environments (95°F)
• Moderate noise levels
• Work in production areas will require appropriate PPE

Pre‑Operational/Operational

• Perform Pre‑Operational Inspection of equipment by visually checking for residue remaining from previous production
• Tag equipment that has failed inspection and communicate issues with Sanitation Supervisor and/or Plant Management
• Verify employees are operating in a sanitary manner
• Monitor finished product to ensure quality standards are met and product is maintained in an acceptable manner for food safety and regulatory compliance
• Ensure operations has facilities in which to sanitize or sterilize equipment
• Verify that all electronic scales are checked for accuracy by operations
• Verify metal detectors and code printers are being checked for functionality and correct information
• Record data required by position in an accurate and timely manner
• Perform analytical and microbial testing as necessary and relay information to relevant personnel
• Monitor labeling line for correct product label application and metal detector operation
• Calibrate thermometers to ensure each one is within 2°F of second target temperature

Process Review

• HACCP records for…