Quality Assurance Technician

Essential Function of the position is to assist the Microbiologist along with the Quality Assurance Management team in all aspects of the Quality Assurance/Food Safety program. Specific duties include, but are not limited to the following:

ESSENTIAL FUNCTIONS:

• Actively participates in Continuous Improvement projects and processes
• Be a Champion of Newburyport’s commitment to Product Quality and Food Safety
• Participate in the GFSI/FSSC22000 yearly audit and assist in the development of procedures and corrective actions
• Perform Pre-Operational inspections (prior to line start-up and prior to change-over’s) to ensure that the processing equipment and the processing environment are ready, to the designed expectations, to manufacture food. The scope of the Pre-Op includes, but not limited to, ensuring that the process line and operators are GMP compliant, equipment is clean and the area is properly 5S before manufacturing can begin.
• Check all QA paperwork for accuracy and completeness – sign – date
• Collect oven records, weight chart & metal detector reports – refill as needed
• Conduct daily calibration of thermometers
• Perform routine laboratory tests including moisture and microbiological analysis of ingredients and products
• Collect Certificates of Analysis (CofA’s), specification review in VIPER, & CofA maintenance
• Perform food safety audits with raw materials, WIP, & finished products
• Participate in the creation & execution of food safety corrective actions
• Verify that each production line is properly set up, uses the correct standards for each product, has and completes the proper reporting documentation, and is correctly labeled.
• Participate as a “GMP Coach” to monitor compliance to GMPs (Personal Practices and Operational Practices) on the floor and to address any deficiencies immediately through stoppage of the line and/or coaching to appropriate personnel to establish compliance.
• Be familiar with and use routinely such equipment as the ATP Swabber, Moisture Analyzer, Petri Film plates, recording and calibrating thermometers, labeler and computer, and environmental swabs, etc.,
• Collect & process microbiological & environmental swabs, and enter data results
• Collect & process ingredient, in-process & finished goods samples, process and enter specified data associated with the samples
• Participate in the Post-Clean inspection program through the visual inspection of equipment to ensure cleanliness, the testing for cleanliness by ATP swabbing and through the release of only clean equipment, as established by procedure, to Production.
• Collect data from each production line daily, reporting variances from the specifications to the area supervisor. Follow up with the area supervisor to ensure that corrective actions have been taken and that the steps were effective to eliminate the issue.
• Assist in the education of Operations personnel on compliance of Quality & Food Safety programs & procedures
• Participate in Material Review Meetings when appropriate, offering opinions and recommendations on how to address issues.
• Communicate with all other members of the Quality Assurance Department, keeping each team member abreast of any pertinent information
• Must adhere to the plant’s HACCP plans
• Follows all Good Manufacturing Practices (GMP’s)
• Perform other duties as assigned

ADDITIONAL RESPONSIBILITIES:

1. Must communicate with others to ensure proper production flow to avoid line downtime.

2. Must communicate with appropriate personnel to ensure quality of mixed product.

3. Job tasks will be performed in a safe and professional manner and oriented to prevent the disruption of the production line.

KNOWLEDGE, SKILLS AND ABILITIES:

• High School Diploma or Equivalent
• Minimum of three (3) to five (5) year’s experience in the bakery environment
• Must possess good interpersonal skills including the ability to work well with others
• Knowledge of baking and finishing projects
• Team – oriented approach to problem solving and trouble shooting, with strong communication and teaching skills.
• Must be able to work equally well with peers as well as supervisors
• Analytical skills and detail oriented
• Knowledge of food safety issues, GMP’s and other industry requirements
• Must be able to perform basic mathematical skills.

· Must be able to read, write and comprehend basic instructions and processes of the job.

· Experience with computer programs as in Microsoft Word and Excel

· Flexibility to work other shifts as needed. May be required to work overtime

· Goal oriented; ability to lean new tasks

· Ability to project positive behavior; encouraging others to do the same

· Self motivated individual

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to

successfully perform the essential functions of this job. Reasonable accommodations may be made to enable

individuals with disabilities to perform the essential function.

1. Frequently required to stand, walk, stoop, crouch and climb steps

2. Frequently required to use hands and fingers to, handle, or use objects, tools or controls.

3. Frequently required to reach with hands and arms.

4. Frequent lifting and required to occasionally lift up to 50 pounds. Occasionally, something may weigh

more than 50 pounds and assistance must be utilized.

5. Ability to do overhead lifting and bending

6. Possessing normal to excellent manual dexterity and motor skills

7. Possessing good eye-hand coordination