Summary Tests and inspects products at various stages of production process and compiles and evaluates statistical data to determine and maintain quality and reliability of products by performing the following duties.
Essential Duties and Responsibilities:
On a per lot or work order basis check all incoming and outgoing products and record the results on the Q.C. forms.
Inspect all products for quality in accordance with company guidelines.
Record product information; cooking times, temperatures, date, and organoleptic.
Determine and set outgoing net weights for all products and check pack for accuracy and record results.
Check the calibration of the scales before start up to ensure that they are accurate.
Conduct daily pre-op inspections.
Monitor all ppm for hand and product chemical dips daily.
Monitor HACCP for Metal Inclusion CCP (band saw blade) inspection daily.
Monitor metal detector with 2.5mm 316 non-mag stainless steel sphere, 2.5 ferrous spheres, and 2.5 non-ferrous sphere and record on HACCP inclusion CCP metal detector log.
Check all labels for description and ingredients and attach a copy of label to the Q.C. incoming and outgoing forms.
Monitor all labels for Allergen and record on HACCP CCP form for Allergens.
Check GMP's and Sanitation at lunch.
Batter Temperature log HACCP Monitoring for S. Aureus Toxin Formation CCP.
Calibrate thermometer once per week.
Assist in ensuring that Good Manufacturing Practices are being followed throughout the day.
Check to make sure all paperwork is finished, including averages.
Perform other duties as assigned.
Education and/or Experience
Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
To perform this job successfully, an individual should have knowledge of Microsoft Office software.
Certificates, Licenses, Registrations
HACCP, SQF certifications preferred.
Keyword: Quality, Food, Manufacturing, Technician
From: Northwest Seafood Processors