Quality Assurance (QA) Technician

Position Summary

The Quality Assurance Technician is responsible for ensuring that all meat products meet company quality standards, regulatory requirements, and customer specifications. This role supports food safety initiatives, monitors production processes, conducts inspections and testing, and helps maintain compliance with USDA, HACCP, and company policies.

Key Responsibilities

• Perform routine quality checks on raw materials, in-process products, and finished goods.

• Monitor critical control points (CCPs) and prerequisite programs (PRPs) to ensure compliance with HACCP guidelines.

• Verify sanitation, temperature controls, labeling accuracy, and product specifications.

• Inspect production lines to ensure adherence to Good Manufacturing Practices (GMPs).

• Accurately complete QA forms, logs, and reports in accordance with company and regulatory standards.

• Maintain organized documentation for audits, sampling plans, and traceability programs.

• Absorb and prepare for USDA audits and third-party food safety certifications.

• Conduct microbiological or chemical tests as required using approved procedures.

• Collect products, environmental, and swab samples for laboratory analysis.

• Report deviations and assist in root-cause investigations and corrective actions.

• Ensure compliance with USDA, FSIS regulations, and company quality and safety policies.

• Communicate non-conformances to supervisors and participate in corrective action processes.

• Support training efforts on GMPs, HACCP, sanitation, and food safety protocols.

Qualifications and Requirements

• High school diploma or GED.

• Experience in food manufacturing, meat processing, or quality assurance.

• Strong understanding of GMPs, HACCP, and food safety principles.

• Ability to work in cold, fast-paced production environments.

• Strong attention to detail and accuracy in recordkeeping.

• Basic computer skills (Excel, data entry, email).

• Preferred HACCP certification or willingness to obtain it.

• Knowledge of USDA/FSIS regulations.

• Experience with microbiological testing or laboratory environments.

• Bilingual (English/Spanish) a plus.

Physical Requirements

• Ability to stand for long periods and perform repetitive tasks.

• Ability to work in refrigerated environments (34–45°F).

• Must be able to lift up to 40–50 lbs as needed.

• Exposure to cold temperatures, wet conditions, moving machinery, and raw meat products.

• Personal protective equipment (PPE) required at all times.