POSITION DESCRIPTION 

Provide the primary Quality Support on the Production Floor through a variety of monitoring activities. Oversee and/or support numerous Quality Systems and Programs, ensuring necessary sampling, testing and releasing of materials is performed.

PRINCIPAL RESPONSIBILITIES

• Production Floor Quality Support – Perform defined Quality checks of Production Lines per schedule; Execute Operational      Checklist verification; Verify Sanitation and Line Clearance activities performed during Production Line Changeovers; Bring Production samples to R&D for review; Monitor and enforce GMPs
• Quality Systems – Collect and maintain company Retain samples; Place materials on Hold as found and assist in      investigations as requested; Verify equipment is functioning as needed including Refrigeration and Freezer Units, and Scales; Verify effectiveness of Pest Control system; Perform necessary inspections as a Sensory Team member
• Testing – Collect necessary FG, Raw and Environmental samples and send to lab; Review incoming results and release      material accordingly
• Meetings – Participate in meetings as requested, including but not limited to, USDA Pre-Op Inspections, GMP Walks, Food Safety Team

 Requirements

QUALIFICATIONS/DESIRED CHARACTERISTICS

• Previous Quality experience preferred

• Ability to navigate an ERP system to maintain accurate Quality Audits and records

• Regularly required to sit, stand, bend, reach and move about the
facility

• Must be able to stand for long periods of time

• Proficient in MS Excel

• Sincere commitment to work collaboratively with all departments and employees 

• Self and deadline driven, detail-oriented with high level of organizational skills

FOOD SAFETY RESPONSIBILITIES

• Member of the Food Safety Team, attending scheduled meetings

• Execute SPC-1 (Line Clearance/Changeover) by reviewing appropriate cleaning has been performed, line is cleared of previous materials and approve line for next Production run

• Execute CCP-1 (Cooking Bacon) and CCP-2 (Cooling Bacon) temperature checks, ensuring appropriate time/temperature requirements have been met

• Verify PPC-3 (Metal Detection), APC-2 (Label Verification – Packaging) has been performed at defined frequency 

• Verify key Food Safety Preventative Measures are being executed as defined during established checkpoints (Quality Audit, GMP Walks, Program Verification, etc): Storage temperatures of Raw/WIP/FG materials, High Risk Processes, GMPs, Pest Control, Glass and Brittle Plastic Control, Allergen Control and Management, Facility cleanliness

• Conduct Environmental Monitoring swabbing and product testing per defined schedule 

• Place material on hold which poses a Food Safety Risk; Disposition material per passing testing results or as instructed

• Notify USDA of upcoming related Production runs, escort as needed, execute corrective actions as recommended