Quality Control Technician

SHIFT- Split shift but can vary depending on Production demand.

Location: On-site.

The Quality Laboratory Technician monitors the company's food safety and quality systems with direct responsibility for the evaluation of raw materials, processes, and finished products.

SHIFT- Split shift but can vary depending on Production demand.

Primary:

• Performs analyses including micro testing and maintains documentation for high-risk raw materials, in-process, and finished goods against established standards.
• Calibrates instruments as needed.
• Create COA for finished product and release once testing is completed.
• Releases raw materials, packaging, and labels from inspection.
• Organizes sample pickup and sends samples to customers or outside laboratory as needed.
• Performs Post-Op inspections, allergen swabbing and other line inspections.
• Provides support and assistance to all manufacturing personnel and daily feedback to manager/supervisor.

Secondary:

• Maintain appropriate inventories of lab supplies.
• Maintain an organized and clean working environment.
• Maintains all confidential company formulations to assure compliance with established criteria and to accurately reflect production processes.
• Keeps informed of new technical developments through professional memberships and study achieving 40 hours of required company training.
• Reviews production paperwork as needed.
• Maintains procedures, documentation and reporting requirements for food safety and food quality system including HACCP and SQF
• Place non‑compliant ingredient, product and equipment on hold following the Non‑conformance/Hold program.

• Willingness to work in a team environment.
• Strong organizational and record‑keeping skills.
• Strong interpersonal and communication skills appropriate to all levels of the organization
• College degree preferred – Science Related
• Two years' experience in a manufacturing QA environment preferred
• Knowledge of applicable laboratory practices and procedures preferred
• PCQI and HACCP certification preferred, but willing to train