6201 Quality Control Technician-Night Shift

Duties and Responsibilities

• Completes routine chemical analysis on samples of syrups and brines, raw ingredients, in-process samples, and finished product.
• Evaluates product for physical defects and verifies the defects do not exceed the specification limits.
• Performs pH analysis on in-process and equilibrated samples. Verifies all samples meet the HACCP critical limit for pH. Calibrates the pH meter as required.
• Through measurement or by using good judgment, verifies that product being produced meets expected specifications pertaining to appearance, volume, spice additions, and other parameters.
• Performs various tests on caps to meet established parameters.
• Calibrates thermometers for production.
• Performs Glass Breakage inspection on the production lines in the event of a glass break.
• Performs checks to verify blancher temperatures and salt content.
• Inspects finished product packaging for defects including incorrect code dates or product codes, incorrect label usage, capping problems, label defects, or product defects.
• Follows established procedures for placing product on hold (red carding).
• Makes checks to verify Critical Quality Points (CQP) and takes appropriate action when outside the control limits.
• Verifies all testing results are within specification and takes appropriate action when samples are outside the acceptable ranges.
• Performs taste tests on finished product samples.
• Completes necessary paperwork for quality control and operations based on scheduled production.
• Enters in-process and Finished product data in our PreSage data system.
• Maintains and evaluates quality control fermentation samples.
• Effectively communicates problems to manufacturing and quality control management.
• Must have the ability to work effectively within a team environment and cover any area of the department as needed.
• Keeps work area clean and neat.
• Follows safety rules and company policies

Knowledge, Skills and Abilities

• High school graduate plus additional training needed.
• Ability to read, write and speak in English required.
• Math skills including addition, subtraction, multiplication, division and fractions needed for job tasks.
• Must have the ability to follow directions and complete special tasks or projects as instructed by management.

Supervisory Responsibilities

• None

Machines, Equipment, Tools Used

• Scales
• Vacuum gauge
• Thermometer
• Salometer
• Baume' scale
• Refractometer
• Ruler
• Pan
• Strainer
• Knife
• Spatula
• Calculator

Physical Demands

• Stooping: Bending body downward and forward by bending spine at waist.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Lifting: Raising objects from a lower to a high position or moving objects horizontally from position-to-position.
• Grasping: Applying pressure to an object with the fingers and palm.
• Talking: Expressing or exchanging ideas by means of the spoken word.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction.
• 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.

Work Environment

• Works inside, subject to moderate seasonal temperature variations and frequent wetting of feet from some job tasks.
• Fumes from forklifts, welding, hot pepper, onions, chemicals and product ingredients.
• Some contact with brine, grease, rust, dust, ink, yellow food coloring and Q C chemicals.
• Earplugs, gloves, smocks, and safety glasses required in some areas.
• Head cover and beard cover required.
• Some contact with steam from cappers and pasteurizers.