Sanitation Technician

Job Summary

Perform plant cleaning and sanitation and sanitation related inspection/audit procedures (monitoring documentation and environmental sampling) to ensure compliance of the production environment to corporate and regulatory sanitation requirements at a Sysco Specialty Meat Group (SSMG) location. This includes daily cleaning and sanitation to prepare for routine operations or ongoing operations as assigned. Perform line implementation in accordance with regulatory agency directions including CFIA/FSIS/FDA/State/Local authorities relative to sanitation.

Duties And Responsibilities

• Cleaning and sanitizing meat or seafood company processing area and equipment.
• Mixing and working with caustic chemicals for cleaning and sanitizing.
• Often diluting concentrated chemicals.
• Inspecting the processing area for cleanliness and proper sanitation as well as implementing bacterial and organic material testing to determine cleanliness of the processing area and equipment.
• Paperwork documenting cleaning and sanitizing of the processing area.
• Paperwork is subject to federal regulatory review for noncompliance as well as FSQA program compliance.

Education And Experience

• Preferred: High School
• Required: One to three years sanitation work in a Meat or Seafood or other Food Manufacturing facility.
• Preferred: Three plus years performing cleaning and sanitizing of a federal raw meat or seafood processing plant.

Technical Skills And Abilities

• Write and read English is preferred.
• Must be able to complete paperwork documenting cleaning and sanitizing of the facility.
• Knowledge of processing equipment and its breakdown for cleaning and sanitizing.
• Basic knowledge of industrial cleaning and sanitizing equipment.

Physical Demands

• Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to talk or hear.
• The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls.
• The employee is often required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl.
• The employee must occasionally lift and/or move up to 100 pounds.

Work Environment

• Cold and Damp Meat or Seafood Processing Area.