3760 Capping Past Controller (Day Shift) DC

About the Role

Operates and monitors pasteurizer functions to properly pasteurize each product according to established Company Standards.

Schedule

Monday - Saturday (during peak season), 7:30 a.m. - 4:30 p.m. Schedule may vary based on the needs of the department.

Responsibilities

• Operates switch box controls to start pasteurizer.
• Turns on water to pasteurizer, adjusts water to troughs, and operates temperature controls to set temperature according to Company specifications for size and item run.
• Opens valves to allow steam into pasteurizer.
• Adjusts pasteurizer belts according to size and item run.
• Verifies the belt speed with a ruler at the beginning of the shift.
• Cleans all screens in holding tanks throughout the shift to ensure proper water flow and prevent damage to pumps.
• Every 45 minutes, checks and records:
  • Temperature of thermometers on each section of the pasteurizer.
  • Two temperature readings (highest and lowest) of 2 sample jars from sections 4-7.
  • The vacuum, pressure, and volume of each jar.
• Monitors the HACCP and Quality critical limit for time and temperature every 45 minutes throughout the shift.
• At the beginning of each shift:
  • Obtains calibrated thermometer from QC.
  • Checks all vacuum and pressure gauges for accuracy and adjusts or replaces as needed.
  • Cleans the screens in each holding tank.
• Checks all regulating equipment and notifies supervisor if needed.
• Adjusts cold water volume to achieve maximum cooling with minimum water usage (no more than 50 gpm) for each product run and checks/records every 45 minutes.
• Records information on broken jars and jars returned to pasteurizer or capper.
• May be assigned to control one or two pasteurizers, which may or may not be side by side.
• Ensures another operator trained in monitoring HACCP and Quality critical limits covers the job in their absence.
• Keeps workspace clean and tidy.
• Follows safety rules and company policies.
• Performs duties of Unscrambler if needed.
• Participates in training, employee meetings, committees, and project teams as appropriate.
• Receives written instructions from packing schedule or verbal instructions from supervisor and performs other work as directed.

Requirements

• High school graduate or equivalent.
• Ability to read, write, and speak English required for job tasks.
• Math skills including addition, subtraction, multiplication, division, and fractions required for job tasks.

Skills

Machines, Equipment, Tools Used

• Pasteurizer
• Valves
• Water pipe
• Water pump
• Thermometer
• Pyco
• Vacuum gauge
• Stick for retrieving jars from pasteurizer
• Yard sticks
• Ruler
• Water hose for cleaning

Physical Demands

• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Pulling: Using upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. Requires substantial use of upper extremities and back muscles.
• Grasping: Applying pressure to an object with the fingers and palm.
• Talking: Expressing or exchanging ideas by means of the spoken word, including conveying detailed or important instructions accurately, loudly, or quickly.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication and make fine discriminations in sound.
• Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers.
• Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Visual Acuity: Close visual acuity required for preparing and analyzing data and figures, transcribing, viewing a computer terminal, extensive reading, visual inspection involving small defects, small parts, and/or operation of machines (including inspection), using measurement devices, and/or assembly or fabrication of parts.

Work Environment

• Works inside, subject to some seasonal temperature variation with intermittent wetting from job tasks.
• Some contact with grease and yellow food coloring.
• Exposure to fumes from hot pepper.
• Earplugs required due to irritating machinery noise.
• Head cover, beard cover, and gloves required.

Benefits

• 401(k)
• 401(k) matching
• Profit Sharing
• Dental Insurance
• Employee Discount
• Flexible Spending Account
• Health Insurance
• Life Insurance
• Paid Time-Off
• Referral Program
• Vision Insurance