Food Safety and Quality Assurance Technician

Responsibilities

• Monitoring of FSQA programs including HACCP Program, sanitation standard operating procedures, pest control, good manufacturing practices, approved supplier program, foreign material control, plant sanitation, chemical control, product quality assurance, FSQA Customer complaints, food defense and security
• Aid in employee training of FSQA Programs, Policies, and Procedures
• Aid in implementation of independent FSQA Audit Program – SQF Audits
• Aid when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members.
• Aid as needed in any manner deemed paramount by the plant President or GM.

Requirements

• Frequent interaction with SSMC/SSSC Personnel, Operations, Sales, Transportation and Maintenance as well as Sysco Operating Companies, and supplier/customer personnel at the line level.

Qualifications

• Education: Formal job training in TQM principles, SPC, HACCP concepts, CFIA/FDA regulations would be beneficial. Formal quality and sensory analysis training would be helpful.
• Experience: One to 3 years of meat and/or seafood industry (as appropriate) experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate).
• Professional Skills: Demonstrate the ability to write reports, basic business correspondence, as well as to effectively present information and respond to questions from managers. Demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Demonstrate the ability to define problems, collect data and establish facts. Demonstrate the ability to interpret basic technical instructions. Ability to use personal computer, lab equipment, food preparation equipment and office communication equipment.

Skills

• Demonstrate the ability to write reports, basic business correspondence, as well as to effectively present information and respond to questions from managers.
• Demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
• Demonstrate the ability to define problems, collect data and establish facts.
• Demonstrate the ability to interpret basic technical instructions.
• Ability to use personal computer, lab equipment, food preparation equipment and office communication equipment.

Physical Demands

• Regularly required to talk or hear.
• Frequently is required to use hands to finger, handle, or feel objects, tools, or controls.
• Occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl.
• Occasionally lift and/or move up to 100 pounds.

Work Environment

• Frequently exposed to fumes or airborne particles.
• Occasionally works near mechanical parts and in high, precarious places.
• Occasionally exposed to wet and/or humid conditions, extreme cold, and risk of radiation.
• The noise level in the work environment is usually moderate and operating in a refrigerated environment is common.
• Plant audits/inspections and working at remote in-transit processing facilities and Sysco Operating Companies contain both moderate/loud noise and exposure to fumes and mechanical hazards.