QA/QC Technician

Description

TITLE: QA/QC Technician

DEPARTMENT: Quality Assurance Quality Control

REPORTS TO: QAQC Manager

HOURS:  NIGHT SHIFT - 9:00 P.M. - 5:30 A.M.

POSITION SUMMARY:

This position is responsible for overall quality assurance and quality control for the Company

REGULAR ASSIGNED DUTIES AND RESPONSIBILITIES:

• Support the Quality Assurance Manager in the maintenance of all current regulatory programs (USDA/ FSIS, HACCP, BRC, SSOP, GMP, FDA, MSC).
• Physically observe GMPs and food safety procedures for all levels of employment, inform Quality Director of deficiencies.
• Document “Hold Rack” items and find if they are suitable for resale or communicate with purchasing department the need to dispose or return products to vendor.
• Maintain approved vendor list, keep purchasing department informed as to status changes of vendors and verify that purchases are not made from unapproved sources.
• Research and study food processing, current industry events, changes, mandates, etc. to keep a safe, clean, facility.
• Meet established goals and objectives by set deadlines and complete them in a thorough manner.
• Perform other duties as assigned by supervisor, as needed.
• Responsible for monitoring, and programing critical control points (CCP).
• Responsible for monitoring and product food safety and quality throughout the manufacturing process.
• Responsible for performing sanitation verification and allergen testing on equipment and other areas required.
• Responsible for the correct recording and filing of all relevant record logs and Documentation.
• Ensures employees are following all Food Safety and worker safety practices.
• Ensures and educates employees on food safety and GFSI standards.
• Responsible to issue disciplinary action when directed.
• Collect product samples for Product Development, lab retains and the laboratory when directed.
• Perform inspections on Products, Equipment and Machinery.
• The above duties and responsibilities are representative of the nature and level of work assigned and are not necessarily all-inclusive.

Routine Tasks:

• Review of Daily Shellfish Sales and Receiving Logs
• Verification of Food Safety Programs and Documentation
• Daily Hold Shelf Inventory
• Daily download and review of Temp Tales
• Daily GMP audit
• Weekly Light bulb/Shield Inspection
• Monthly Glass/Brittle Plastic Audit
• Weekly Thermometer Calibrations
• Weekly Scale Calibration Checks
• Weekly Lobster Tank Testing
• Daily Protein Checks
• Weekly Listeria Testing
• Weekly QA walkthrough of the facility
• Moisture and other quality testing
• Ozone Testing
• Daily reviewing and updating to Vendor/ Suppliers Verification Programs

Certifications Needed/Preferred:

• Seafood HACCP - Preferred
• GFSI or equivalent to BRC (Issue 7 July 2015) – Preferred
• Environmental / Microbiological Lab Testing Experience – Required

Skills:

• Able to work with a multicultural team
• Proficient in Microsoft Office
• Must have good written and oral communication skills
• Detail oriented when reviewing documentation for completion and accuracy
• Self-motivated with proven leadership skills
• Able to lift up to 50 lbs
• Prior experience in food environment a plus
• Must be able to work in a team environment
• Must have a positive attitude
• Ability to work in fast-paced, effectively under pressure
• Working and communication with outside 3rd party labs
• Writing Purchase Orders and Ordering lab supplies
• Calibration of Scales/ Thermometers
• Willing to work different shifts and work weekends

DESIRED MINIMUM QUALIFICATIONS:

Education and Experience:

• Graduation from an accredited four-year college or university a plus.
• Seven to ten years of progressively responsible, related experience in a position of comparable scope and size to the Company in the seafood industry.
• Able to learn Seasoft software package.
• Proficiency in Microsoft Office Suite.
• Excellent problem solving and organizational skills.
• Excellent verbal and written communications skills.
• Able to transfer attention from one task to another frequently without affecting performance.

Necessary Knowledge, Skills and Abilities:

• Must have completed HACCP training program with certificate.
• Able to manage a large volume of detailed work with accuracy.
• Must have great attention to detail.
• Able to present HACCP information and respond to questions from employees, customers, 3rd Party auditors, and governmental agencies.
• Must be able to read and write in Eng