AddressJob Summary:
The FSQ Tech I is an introductory role in Whitehall Specialties, Inc. FSQ department. Entry-level employees must demonstrate the awareness, acumen, and willingness to become proficient with all inspections and procedures related to Quality Assurance and Food Safety programs and will assist the FSQ Department in performing and documenting all regulatory compliance requirements. The FSQ Tech I work closely with production staff in reporting any out - of - specification products, ingredients, or conditions as soon as possible. He/She will work cross-functionally to ensure all employees follow GMP’s and Quality protocols as defined by local, state, and federal regulations. Must be highly motivated and organized with the willingness to learn.
Essential Duties and Responsibilities:
Efficiently learns and retains knowledge about inspection and analytical procedures
Contributes to special projects as assigned by FSQ Lead
Contributes to the Positive Release and Hold Program
Assists SQF Practitioner(s) in Food Safety Program review in preparation for SQF Audits
Performs Redzone QMS Inspections
Becomes trained in and perform internal audits
Understands and enforces facility GMP sand safety requirements
Informs upper management immediately of any food safety risks or significant non-conformances and take action to maintain the integrity and efficacy of the Food Safety and Food Adulteration / Food Defense programs
Applies knowledge of customer expectations and Food Safety & Quality standards to adequately protect customer and regulatory requirements
Assists with decision-making, assessing risk, troubleshooting, problem solving
Completes any task as assigned by FSQ Lead
Required Skills and Abilities:
Verbal/written communication skills
Work as a member of a team
Define problems, collect data, establish facts, draw valid conclusions and act upon them
Time management skills
Uphold confidentiality of sensitive information
High attention to detail
Maintain excellent attendance
Ability to calculate figures and amounts such as proportions, percentages, averages, density, area, circumference, and volume with accuracy and ability to apply concepts of basic algebra and geometry
Education and Experience:
High school diploma or equivalent
Food Science, Biology, Microbiology, or Chemistry Degree
General knowledge of Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Points (HACCP), Sanitation, and Production
Prior experience in a manufacturing environment
Experience with Dairy
Physical Requirements:
Continuously lift up to 25 pounds, occasionally lift up to 55 pounds
Stand continuously
Vision including the ability to read, distance vision and peripheral
Walk frequently
Climb ramps or stairs
Push/pull materials form conveyors
Sit rarely
Required Personal Protective Equipment:
Hearing protection
Bump cap
Hair net
Uniform
Safety glasses
Safety shoes
Gloves
Tools and Equipment Used:
Hand tools (wrenches, screwdrivers, etc.)
Knives
Markers, pens
I-Pad
Scanner
Computer
Environmental Conditions
General manufacturing environment.
Works in both hot and cold temperatures depending on the manufacturing process.
