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Quality Assurance Technician

Reading, PA 19601

Posted: 04/23/2019 Employment Type: Quality Assurance Industry: Production Pay Rate: 15.00-20.00 DOE

ROLE:       Quality Assurance Technician

 

  1. Food Safety and Product Quality

 

  • Ensure to produce good, safe and quality products to customers by monitoring and observing the compliance to plant cGMP and HACCP programs.
  • Provide feedback to the second shift regarding product quality and working with the shift to ensure corrective actions are taken when necessary.
  • Ensure compliance to all food safety and quality policies including, but not limited to, HACCP, GMP's, personal hygiene, storage and handling and allergen control.  Responsible to report any potential food safety concern to Quality Assurance or Production Management.

 

 

RESPONSIBILITIES:

 

Food Safety and Product Quality

  • Ensures that all food safety and quality requirements are followed in the facility to ensure that all products are safe and fresh for our customers.
  • Ensures all requirements exceed industry standards.
  • Monitor and verify HACCP, QC checklists and all production processes monitors are followed and completed on a timely manner according to the cGMP.
  • Maintain facilities SQF certification.
  • Perform raw material checks, micro tests as required.
  • Review and verify all QA paperwork and maintain all documentations in organized manner.
  • Observe on-site good manufacturing practices and communicate corrective action as required.
  • Calibrate, document and maintain lab equipment
  • Control retained samples: Maintain and evaluate the reference samples throughout the shelf life and document observations.
  • Monitor Shipping and receiving procedures.
  • Conduct routine process and product checks.
  • Oversee operation to ensure that procedures are being followed and clearly documented.
  • Pre-operation verifications and inspections.
    • Monthly self-inspections are completed, and corrective actions are taken.
    • Monitor finished product weights and enter and analyze data, perform trend analysis.
    • Ensures that all food safety and quality requirements are followed in the facility to ensure that all products are safe and fresh for our customers.
  • Ensure micro, mix, cut, cleaning, GMP’s and HACCP policies are met and followed by employees and management.
  • Third party audits score superior rating; Plant and programs are maintained in ‘audit ready’ condition.
  • Main focus on micro testing in the facility,
    • Conduct microbiological testing of product, environment, raw materials and personnel
    • Analyze results and coordinate corrective actions if out of compliance.
    • Perform a Root Cause Analysis (documented)
  • Conduct monthly Glass andBrittles Plastic Inspection audits
    • Note observations and corrective action in a timely manner
  • Report product quality attributes (cut, mix, fill weights) and assist in correcting out of compliance situations.
  • Review and maintain all quality documentation, maintain all documentations in organized manner. ensuring any deviations are addressed in a timely manner
  • Assist in training for GMP’s, HACCP, Food Safety programs are completed annually
  • Continue to develop by attending HACCP training
  • Assist in plant audits and tours
  • Inventory control of laboratory supplies
  • Site SQF Practitioner.
  • Monitor product performance over shelf life document and submit summary of evaluation
  • Ensure non-daily cleaning are carried out and master sanitation logs are updated monthly.

 

 

  1. Safety
  • Be a role model for safety & compliance, demonstrate unwavering commitment
  • Uphold safety and housekeeping standards in the facility
  • Ensure safety policies, procedures and practices are in place and adhered to
  • Zero lost time injuries to self and QA/production employees.
  • Assist in implementation of corrective actions for any hazards within the department

 

 

  1. Continuous Improvement:
  • Support and drive culture of continuous improvement to create efficiencies and add value for the customer.
    • Embrace change and be open to new ideas
    • Play role in continuous improvement projects in your facility/department
    • Look for ways to become more efficient, improve processes, and remove waste in areas of responsibility
    • Look for ways to make a difference everyday and create new value

 

EXPECTATIONS:

  • Zero food safety incidents related to food products.
  • Ensure micro, mix, cut, cleaning, GMP’s and HACCP policies are met and followed by employees and management
  • Help to drive SQF certification within the facility by ensuring that all food safety programs and policies are being followed. Immediate action is to be taken if a non-compliance is found.
  • Bring up any issue which is out of specification, analyze the root cause and solve the issue.
  • Bring up any customer complaints and discuss it with the employees.
  • Coordinate and participate in technical studies for new components or products.
  • Perform micro tests in the facilities.
  • Report daily product quality attributes.
  • Embrace the importance of food safety and good product quality. Be willing to maintain high quality and food safety standards even when production volumes will be impacted.
  • Review and verify all quality and food safety documents are completed and corrective actions are taken for any deficiency.
  • No tolerance in food safety for all products.
  • Communicate with other teams to make a safe and friendly work environment.
  • Be a role model for safety and compliance.
  • Carry out monthly inspections with cross-functional team members and report findings with ops team.
  • Report on any deviations on finished product weight trend
  • Zero lost time injuries to self and production/QA employees.
  • Timely implementation of corrective actions.
  • Participate in a White belt training and kaizen this year.
  • Support and guide new products and processes to employees.
  • Search for ways to make more interest and difference for each day.
  • Willing to learn and be trained in new program, process and new course.

 

AUTHORITIES:

 

  • Authorize to place on hold and to discard any suspected products.
  • Authorized to stop production when a food safety issue is identified.
  • Authorize to stop any misbehaviors and any unnecessary change during production.

 

EVALUATORS:

  • Quality Assurance Manager, Director of Technical Services, Operation Manager.
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