Quality Assurance Technician

Essential Duties And Responsibilities

• Perform routine quality inspections to verify GMPs, sanitation practices, allergen controls, and Preventive/Production Controls, including foreign material checks, and report any deviations promptly.
• Take action to ensure products, processes, facilities, and systems conform to standards and government regulations.
• Maintain and follow all implemented food safety programs, including GMPs, EMP monitoring, foreign material prevention and control, pest control, allergen controls, calibration programs, verification, validation, and related requirements.
• Document food safety and quality monitoring results and ensure records are completed and verified on the production floor at least twice per shift, in accordance with company quality programs and regulatory requirements.
• Maintain accurate and compliant QA documentation aligned with SQF, internal policies, and regulatory standards.
• Review product labels to ensure accuracy, correct allergen declarations, and regulatory compliance.
• Assess finished products for appearance, weight, packaging integrity, and overall quality.
• Participate in food safety audits and support plant trials for new products introduced into the Commissary, including microbiological testing, shelf-life evaluation, and packaging integrity verification.
• Assist with corrective and preventive action (CAPA) programs and support sanitation verification activities, including titration testing during pre-op inspections.
• Make decisions regarding product disposition and oversee the QA hold process, ensuring timely disposition and appropriate CAPA follow-up.
• Communicate quality or food safety concerns promptly to Production, Sanitation, and QA leadership and reinforce GMPs and quality expectations with production teams.

Minimum Qualifications

• Experience with GFSI audit schemes, specifically SQF (SQFI), required.
• Experience in QA or food manufacturing preferred.
• Knowledge of GMPs, HACCP, Preventive Controls, and food safety regulations.
• Strong attention to detail and ability to follow procedures and SOPs accurately.
• Ability to use ERP and digital quality systems such as RedZone and SafetyChain.
• Comfortable working in refrigerated production areas and standing for extended periods.
• Basic computer, data entry, and documentation skills.

Skills And Competencies

• Strong analytical skills and attention to detail.
• Effective communication and interpersonal skills.
• Ability to collaborate with cross-functional teams.
• Solid understanding of food safety principles and regulatory expectations.
• Ability to identify quality issues and take appropriate corrective action.
• Strong documentation and data-entry skills.

Physical Requirements

• Exposure to Cold Environment - Frequent 3-5 Hours
• Frequent 3-5 Hours - Standing
• Constant 5-8 Hours - Walking
• Occasional 1-3 Hours - Lifting up to 50lbs
• Frequent 3-5 Hours - Grasping/Finger Movement & Dexterity (Left/Right Hands)
• Occasional 1-3 Hours - Lifting up to 50lbs