Quality Assurance

Overview

Responsibilities

• Carry out pre-operational inspections of equipment and facilities as needed, based on the assigned shift.
• Conduct environmental sampling of equipment, drains, and both raw and finished products.
• Calibrate thermometers and scales every day.
• Maintain and document sanitation standard operating procedures in accordance with the company’s program.
• Monitor and document the quality of packaging, raw materials, and finished products.
• Monitor and record the presence of foreign materials and their rejection.
• Record weights of finished products and take their temperatures.
• Monitor and document the physical, chemical, and sensory characteristics of raw and finished products.
• Generate and complete required records and documentation for each product line in accordance with customer specifications on a daily basis.
• Perform HACCP monitoring and verification at all critical control points of the company’s HACCP programs.
• Collaborate with USDA and production employees to ensure food security and safety.

Qualifications

• H.S. diploma with specialized training in food safety principles and HACCP.
• Three to five years of experience in quality assurance within a food processing environment.
• Basic math and computer skills, ability to read and analyze process charts, graphs, and logs.
• Good analytical and logical problem-solving skills.
• HACCP certification or the ability to obtain one.
• Excellent oral and written communication skills, both technical and general.
• Knowledge of USDA inspected facilities.