FSQ Tech I
Description
C Shift, 9am - 6pm
Job Summary
Assists FSQ Management in the maintenance of overall product quality and safety. Assists in the effective completion of tasks and documentation of FSQ responsibilities.
Duties/Responsibilities
- Receives leadership and daily direction from shift FSQ Senior Technician & Supervisor.
- Notifies Tech Level 2 or higher when non-conformances are noted and assuring proper documentation noted.
- Perform required finished product testing and the effective completion of documentation and data entry for all FSQ activities.
- Conduct Food Safety Inspections in the production environment (i.e. inter-batch cleaning).
- Conduct QPE and Packout quality auditing to ensure all batching and packaging specifications are maintained.
- GMP and SSOP daily inspections.
- Conducting Weekly and Monthly tasks.
- Perform second day testing, raw material inspections with data entry.
- Organize finished product retains.
- Informs the team of raw material issues.
- If assigned to the raw material lab individual may be responsible for:
- Raw material testing and analysis.
- Raw material hold management.
- Lab equipment calibration.
- Nonconforming Raw Material investigation, NCR creation and submission.
- Prep-Inspection activities.
- Operate and maintain laboratory instruments as required.
- Inspect finished product for food safety hazards including foreign material.
- Other responsibilities w/ similar skill and work conditions as assigned.
Responsibilities for Food Safety
- Responsible for completing required paperwork accurately and honestly as applicable.
- Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food and Employee Safety policies.
- Must adhere to all Allergen control programs and procedures as applicable.
- Responsible for reporting suspicious packages, activities, and individuals.
- If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).
Required Skills/Abilities
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Proficiency with or the ability to quickly learn the organizations HRIS and talent management systems.
- Ability to apply concepts of basic algebra and geometry to practical situations. Including fractions, percentages, ratios and proportions.
- Ability to recognize and define problems and opportunities; collect data, establish facts, and draw valid conclusions.
- To perform this job successfully, an individual should have a strong computer skillset. Including knowledge of database, spreadsheet, Word, and PowerPoint software.
- Ability to speak effectively before groups of customers or employees of an organization.
- Ability to write routine reports and correspondence.
- Excellent verbal and written communication skills.
- Excellent interpersonal, negotiation, and conflict resolution skills.
- Excellent organizational skills and attention to detail.
- Strong analytical and problem-solving skills.
- Ability to prioritize tasks and to delegate them when appropriate.
- Ability to function well in a high-paced and at times stressful environment.
- Proficient with Microsoft Office Suite or related software.
Education and/or Experience
- High school diploma or equivalent Preferred.
Certificates, Licenses, Registrations
- This position requires the ability to travel; pre-employment and screening of Motor Vehicle Record every two years and personal automobile insurance coverage in accordance with the Blount Fine Foods Employee Handbook.
Physical Requirements
- The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Work Environment
- The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.