Technical Operator

As a Technical Operator, you are responsible for ensuring the machine always runs at the highest efficiency, with the lowest downtime, highest reliability, and meeting net weights as close as possible to the target. The following is a list of responsibilities and expectations assigned to your position.

As in any position in which you may handle food products and/or packaging materials, personal hygiene and safety are paramount. You are responsible for always following all the sanitation guidelines and the GMPs during your workday; this includes but it is not limited to wearing a clean uniform t-shirt, long pants and closed shoes, washing and sanitizing your hands periodically, not wearing any jewelry, wearing hairnet and/or beard net as applicable in the designated areas, and not eating or drinking outside of designated areas. 

You are responsible for following the Safety guidelines and for working diligently to help prevent any accident in the facility, and to prevent damage to the product and the equipment.

Requirements

As the Technical Operator it is your responsibility to ensure that each line under your assignment has staffing coverage and to fill in when necessary to complete line staffing including running an assigned line in a staffing shortage.

It is the responsibility of the Technical Operator to train line staff in proper operations of each line and ensure staff is performing assigned tasks properly. Report to supervisor if line staff unwilling to cooperate.

The Technical Operator will break out line staff for breaks and lunch.

The Technical Operator will ensure each line is running at optimum or elevate to the next level for maximum performance.

At the start of your shift, pick up the daily production schedule and the Plant Startup Checklist, from the Manager.

Follow the machine user manual to operate the machine.

Ensure the right materials are used to feed the machine for the scheduled production.

Ensure the proper program is selected in the machine for the scheduled product; that will indicate the temperatures for the sealers and the times for the auger.

Before starting any production, wait for the verification from the QA specialist that will include the verification and resetting of the counters and the verification of the code date, and the confirmation of proper GMPs and sanitation. Without the QA specialist confirmation, or in the absence of that from the Manager, you are not allowed to start packing any sugar or other ingredients.

At the beginning of a new production, wait for the confirmation of the Quality Specialist or the Manager of the correct packaging materials to be used.

Once the ok is received and the machine has reached the required temperature, proceed to pack sugar. Seal one empty unit. Check all the seals in detail, ensure all the openings are properly sealed and the code date print is properly located. If it is necessary, adjust the machine settings and perform a new test.

After the verification is passed, proceed to fill one unit with product and perform the same checks. If it is necessary, adjust the machine settings and perform a new test.

Once the tests are satisfactory, start production normally. Always stay alert to detect any quality problems with the sugar, the materials or the seals. If any abnormality is identified, stop the machine immediately and proceed to correct the problem. If the problem has not been resolved within 5 minutes, report the issue to the Manager and work together until the issue has been resolved. Strive to minimize the downtimes as efficiencies are drastically affected every time the machine is stopped.

Clean the sealing equipment periodically with a wet lint-free towel to avoid any sugar or ingredient build-ups.

Check the weights permanently and adjust the auger as necessary to ensure the weights are within the specifications as indicated in the PQTF.

Check the seals periodically to make sure they are intact and straight, clean and without deformations. It is extremely important to detect any leak seals immediately, find the cause and adjust and clean the sealing bars as needed.

Check the date code periodically, ensuring it is printing completely and in the right location. When necessary, stop and clean the printer head.      

Check the packaging materials periodically and stay especially alert when the roll (if applicable) is reaching its end, to make sure all of it is utilized and the scrap is minimized, and to minimize roll changing times.

Roll change (if applicable): Strive to minimize the roll change times. For that purpose, always have the next roll of film ready inside the packaging room, before it is needed. Monitor closely the prior roll so you do not have to re-thread it. Before changing the film, wash and sanitize your hands and wear new gloves. At every roll change, fill ou