Address
Form of workQA/Lab Technician-Professional
Websterville, VT
5 Months
**Temp to Perm potential**
Wed - Sun 10 AM - 6:30 PM.
Description:
Top skills are:
Knowledge of food chemistry, microbiology, composition, analysis, processes, and regulations (at least some experience here)
Must be attentive to detail and have good organizational skills.
Must have excellent written and verbal communication skills, with the ability to write routine reports and interpret safety, quality, operating, and maintenance instructions.
QUALIFICATIONS
High School diploma or equivalent preferred but not required.
Minimum of 2 years working in a food-related environment, dairy preferred
Competencies, Skills, and Knowledge:
Knowledge of food chemistry, microbiology, composition, analysis, processes and regulations.
Must be able to effectively communicate and actively listen.
Must have excellent written and verbal communication skills, with the ability to write routine reports and interpret safety, quality, operating, and maintenance instructions.
Must be proficient in Microsoft suite.
Must be agile and able to shift gracefully when priorities change.
Must be attentive to detail and have good organizational skills.
Must be a self-directed worker, as well as a team player.
Must be flexible with work schedule.
Ability to relate with a positive, warm and friendly manner.
Must have a willing attitude to learn and better the Creamery and yourself.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
Conduct routine analysis of raw ingredients, work-in-process and finished product.
Compete microbiological plating for coliform, yeast, mold, etc.
Complete physical testing on product, such as pH, moisture, salt, titratable acidity, and butterfat.
Assist with the HACCP prerequisite program implementation, training, and records.
Monitor and maintain internal product testing records.
Conduct incoming raw ingredient inspection and evaluation.
Create and edit Quality SOP's.
Review finished product pre- shipment paperwork.
Conduct pre-shipment review activities
Release product from p-hold once all positive release requirements have been met
Complete sensory evaluation.
Assist in management of product retain sample inventory.
Organize and conduct environmental swabbing.
Complete frequent auditing of production GMP conditions.
Follow all Good Laboratory Practice (GLP) requirements.
Comply with safety and environmental requirements.
Maintain QA Lab cleanliness and inventory.
Serve as weekend coverage as production schedule demands.
Assist Quality Assurance Supervisor and Manager in other functions as necessary.
Follows all procedures, GMP's, Safety, Quality and Sanitation plans
Identify and report all non-conforming product and equipment to Supervisor and the Quality Assurance Department.
PHYSICAL DEMANDS
While performing the duties of this job, the individual is regularly required to sit, stand, walk, use hands to reach, handle or feel, talk, and hear.
While performing the duties of this job, the individual is occasionally required to climb, balance, stoop, kneel, crouch or crawl.
Ability to occasionally lift a minimum of 25 lbs. and 26- 150 lbs. with assistance of equipment.
Use of safety glasses and steel toed shoes.
To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Other duties may be assigned.
Websterville, VT
5 Months
**Temp to Perm potential**
Wed - Sun 10 AM - 6:30 PM.
Description:
Top skills are:
Knowledge of food chemistry, microbiology, composition, analysis, processes, and regulations (at least some experience here)
Must be attentive to detail and have good organizational skills.
Must have excellent written and verbal communication skills, with the ability to write routine reports and interpret safety, quality, operating, and maintenance instructions.
QUALIFICATIONS
High School diploma or equivalent preferred but not required.
Minimum of 2 years working in a food-related environment, dairy preferred
Competencies, Skills, and Knowledge:
Knowledge of food chemistry, microbiology, composition, analysis, processes and regulations.
Must be able to effectively communicate and actively listen.
Must have excellent written and verbal communication skills, with the ability to write routine reports and interpret safety, quality, operating, and maintenance instructions.
Must be proficient in Microsoft suite.
Must be agile and able to shift gracefully when priorities change.
Must be attentive to detail and have good organizational skills.
Must be a self-directed worker, as well as a team player.
Must be flexible with work schedule.
Ability to relate with a positive, warm and friendly manner.
Must have a willing attitude to learn and better the Creamery and yourself.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
Conduct routine analysis of raw ingredients, work-in-process and finished product.
Compete microbiological plating for coliform, yeast, mold, etc.
Complete physical testing on product, such as pH, moisture, salt, titratable acidity, and butterfat.
Assist with the HACCP prerequisite program implementation, training, and records.
Monitor and maintain internal product testing records.
Conduct incoming raw ingredient inspection and evaluation.
Create and edit Quality SOP's.
Review finished product pre- shipment paperwork.
Conduct pre-shipment review activities
Release product from p-hold once all positive release requirements have been met
Complete sensory evaluation.
Assist in management of product retain sample inventory.
Organize and conduct environmental swabbing.
Complete frequent auditing of production GMP conditions.
Follow all Good Laboratory Practice (GLP) requirements.
Comply with safety and environmental requirements.
Maintain QA Lab cleanliness and inventory.
Serve as weekend coverage as production schedule demands.
Assist Quality Assurance Supervisor and Manager in other functions as necessary.
Follows all procedures, GMP's, Safety, Quality and Sanitation plans
Identify and report all non-conforming product and equipment to Supervisor and the Quality Assurance Department.
PHYSICAL DEMANDS
While performing the duties of this job, the individual is regularly required to sit, stand, walk, use hands to reach, handle or feel, talk, and hear.
While performing the duties of this job, the individual is occasionally required to climb, balance, stoop, kneel, crouch or crawl.
Ability to occasionally lift a minimum of 25 lbs. and 26- 150 lbs. with assistance of equipment.
Use of safety glasses and steel toed shoes.
To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Other duties may be assigned.
