Line Sanitation - 1st Shift

Monogram Foods is looking for a self motivated individual that takes cleaning and safety as top priority! 

**MUST BE 18YRS OLD TO WORK FOR MONOGRAM FOODS**

Position Summary: Cleans the waste material from the production areas.

General Duties & Responsibilities include the following. Other duties are outlined in the Specific Duties Section.

• Review all production areas for edible or inedible materials from the production lines.  Remove inedible materials from the production lines to provide a clean and safe environment for production workers while production is running.
• Maintain adherence to company policies, safety standards, and good manufacturing practices
• Must wear the required PPE (Personal Protective Equipment) as needed
• Must follow all plant food safety and person safety rules and procedures
• Work with enthusiasm and sense of urgency.
• Perform tasks assigned by the supervisor
• This position can be rotated to any of the production lines and any of the production workstations.

Specific Duties & Responsibilities Production Lines

• Set-up floor trays and garbage/cardboard totes before production begins.  The floor trays should be marked red.
• Green trays should be set up anywhere that product can be captured and reused.
• Make sure waste barrels are in place on the line.
• Put mats wherever people will be standing and over hoses, electrical cords and slippery areas.
• Clean up waste from the floors & empty inedible food trays.
• Start at the front of the line and work your way back to the end.  Depending on the product being run, this should be done a minimum of ½ hour with extra care being given to the floor areas where people are required to stand.
• Empty larger red barrels using the Hercules in the waste room.
• Check case sealer, tri-sealer, box former and bagger areas for any cardboard & straps.
• Empty cardboard totes as needed.
• Change garbage throughout the production area.
• Check to make sure there are clean hand towels & fill the soap dispensers and footbath soap as needed.
• Must be available to sanitize the line as needed.
• Underneath the entire line and surrounding areas must be kept free of debris.
• A squeegee and dustpan are available to remove edible (potatoes and broccoli etc.) waste from floor.
• Edible waste is to be put into a red barrel. When the red barrel is three quarters full it is to be taken into production room 2, weighed and recorded and then dumped, using the auto dumper.
• Trays underneath the line that either have no bag or red bags are to be dumped into either the red barrels or into the stationary red dumpster.
• Products in a tray that has green plastic lining do no