Key Accountabilities
To assure compliance to FDA regulations, company procedures and to ensure quality and safety of food meets company standard and supplier requirement.
Responsibilities
Understanding of the Food Safety and Quality Objectives and Global Food Safety and Quality Policy.
Perform Quality training(s) as required.
Understanding and identifying of non-conforming raw materials, semi-finished and finished product.
Report food safety and quality non-conformances and deviations to FSQA Manager and/or FSQA Supervisor. Placing food on hold physically and in D365 for further evaluation.
Communicate any human, food or equipment safety concerns to Supervision immediately.
Support in the participation of an effective Food Safety Plan focused on the elimination of Biological, Chemical, Physical and Economically motivated hazards from our foods through participation of facility walk-thru, investigations and non-conformance reports.
Conduct sampling, testing, and documentation including procedures and records.
Understanding and verification of 21 CFR 117 Subpart B Current Good Manufacturing Practices (cGMPs), Prerequisite and Preventive Control Programs and Critical Control Points (HACCP)
Participate in Pre-operational inspections with a cross-functional team.
Complete sensory, physical, and packaging evaluations on finished food and document.
Verify finished food case labels are accurate.
Basic understanding and verifying of the bakeries QAP. Quality Control Points are being monitored at the prescribed frequency, with the correct method, and documented standard as outlined in the QAP or quality procedure.
Verification that visual aids are up to date.
Trained in and verification of Net Weight Policy and MAV limits.
Verification and understanding of Document Control and Record Completion Procedures.
Verification and understanding of Food Safety Programs.
Understanding and verification of Cross traffic (Raw to RTE) is controlled. Designated walkways are being used as control measures as outlined in Access and Movement of Personnel. Traffic plans and zoning maps are followed by all employees, management, visitors, and contractors.
Effective Completion of required annual and Alchemy training as outlined in the FSQA Training Curriculum Map
Performs other duties as assigned or required
Skills, Experience & Qualifications
Effective work ethic
Ability to operate scales, metal detection, ovens and other instrumental and measuring devices
Education, Technical Qualifications, Experience and Competencies Proficiency Level Required
High School Diploma
Reading, Writing and Math Skills
Proficient computer skills including experience in MS Outlook, Word, Excel and in inventory system
Must be able to work in a fast-paced environment and must also effectively manage and execute changes
Position requires ability to act as a member of a highly functioning team
Good communication, writing, analytical, and critical thinking skills Preferred
Some college science courses or experience in the food industry
Lift/Carry up to 50 lbs. with or without assistance
Standing/Walking/Climbing stairs
Twisting/Bending/Stooping
Pushing/Pulling
Handling/Feeling
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Must comply with all personnel safety policies and procedures at all times
Use Personal Protective Equipment (PPE) as required for task at hand
Ability to work in a hot, cold, wet, frozen, dusty, and loud environment
Frequently works near moving mechanical parts
Required to maintain a clean and organized work area
Follows all work instructions and Standard Operating Procedures
Ability to work different shifts, weekends, holidays and overtime as required
