Sanitation Tray Wash Operator

About the role

Great things are happening at the T. Marzetti Top Quality Baking (TQB) and as we continue to grow the T. Marzetti Company is looking to hire team members who will grow with us on our journey towards world class operational excellence. As a member of the Sanitation Department, you’ll be responsible for ensuring that our plant and grounds are clean and safe for everyone. You’ll handle the day-to-day functions of the sanitation department, making sure that our facilities are checked and cleaned daily. You’ll work with a team of dedicated professionals to consistently produce positive sanitation results that exceed our customers’ expectations.

Responsibilities

• Support General Plant Safety, Food Safety, Food Defence Initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1.
• Practices integrity, respect, accountability, continuous improvement and positive interactions with all Team Members and visitor
• Clean all PIC and PEC tasks based on Seven Steps of Sanitation on all cleaning activities.
• Visually inspect other equipment sanitor’s work and complete sanitation checklist following each wash.
• Work directly with the sanitation manager and quality control technician to correct cleaning deficiencies that may exist after the inspection.
• Keep the plant clean and organized.
• Assist in tear-down and reassembly of equipment for deep cleaning.
• Report equipment malfunctions, damage, or unsafe conditions immediately to a supervisor or Manager.
• Assist in set-up for Production.
• Suggest and assist with the implementation of new tools, methods, or equipment for improved cleaning.
• Stay Current on updates to sanitation procedures, SSOPs, and regulatory requirements.
• Must be able to successfully understand and operate the CIP system.
• Provide feedback to supervisors regarding sanitation challenges, process improvements, or safety risks.
• Participate in root cause analysis for recurring sanitation or microbiological issues.
• Identify opportunities to improve sanitation efficiency without compromising safety.
• Understanding and use of cleaning chemicals. Aspects include safety, measurements, and applications of the chemical.
• Responsible for establishing priorities and working independently without direct supervision.
• Understand and follow hazard analysis and critical control points, (HACCP) and good manufacturing practices (GMP).
• Apply basic math principles as they relate to product usage and dilution rates.
• Follow safety rules as it relates to Personal protective equipment (PPE)
• Follow all safety and food safety policies and procedures.
• Clean and Sanitize Baking /batching/ingredient prep equipment.
• Clean all types of surfaces, from many different positions and angles. For example, underneath, in-between, above, or inside.