Quality Technician

O&H Danish Bakery

Racine, WI

Estimated pay: Est. $22–$31/hr (market estimate, not employer-stated)

Shift: Full time

Job Overview:

**Opening for 2nd Shift:**

As a quality control person working in the production floor, you have a very important responsibility in maintaining Operational Standards, Process Adherence, and adherence to all SOP’s.

During the workday, you will be exposed to many situations that may require your immediate attention. You will be working in a fast-paced setting. Your eye for details is critical for being successful in this position. You must know what our quality standards are, and exactly what must be done if they are not adhered to. The products produced at O&H Danish Bakery are premium quality and something should be proud of. You will be responsible for reporting any wrong doings to the supervisors immediately; in addition, the Director of Quality is to be notified! Make sure all required documentation is legible and accurate. This is a critical requirement in accepting this position.

The QA Technician’s primary responsibilities will include raw material and packaging inspections, monitoring of in-process inspections, and finished goods documentation review. This role also performs or is involved a variety of standard Microbiological and Physical testing. Responsibilities will also include maintaining logs and data records associated with job function (e.g. non-conforming materials, corrective action log, hold logs, weight control, etc.).

Responsibilities:

1. When you start during the day, you must walk the all departments and make sure everything is in its proper place in the department and GMP’s and proper storage practices are adhered to.

2. Responsible for performing pre-operational inspections and ATP or allergen swabbing to ensure that the line is properly cleaned. If needed, must complete and document a corrective action to ensure quality and food safety. Refer to the production schedule in regards to the items scheduled to be produced. When running Bulk products and once the cleaning of the area is completed, the Quality Assurance Tech will conduct a Pre Operational Inspection to ensure that all food contact areas have been cleaned properly and also to ensure that all accompanying equipment and surrounding areas have been properly cleaned. If there are any corrective actions needed e.g. a specific piece of equipment needing further cleaning, the QA will notify sanitation and accompany them to ensure task is completed. This will be noted on the Pre-Operational Inspection Forms.

3. Verify sanitation standards are being met prior to and during production, conducting safety and sanitation audits, follow up, and corrective action. Familiar with SQF and traceability, along with doing mock recall exercises, supplier verification and COA's and environmental monitoring. Along with PCQI Certified.

4. Must complete a visual inspection of the floor (i.e. verifying tracking metrics of others, ensuring policies are being followed)

5. You will check to make sure all employees are following proper dress code (GMP’s). Any violations are to be addressed / reported immediately.

6. Responsible for ensuring that finished product meet specifications. If needed, must complete and document a corrective action to ensure quality and food safety.

7. Must ensure that all products are the proper size, shape, weight, and color. Watch the product coming down the line, and make sure that the product is premium quality.

8. Must ensure that packaging quality checks meet specification.

9. The QA Technician is to check scale(s) for being functional; if any problems are noticed, supervisor is to be notified.

10. All weights are being adhered to.

11. Must ensure that all finished product contains the correct packing components.

12. Must ensure that all packages contain that correct code date, positioned correctly, and verify that the code date is legible.

13. Check freezer / cooler temperature during the time(s) defined on the Freezer/Cooler Check Sheet per each shift and do corrective actions if the temperature it is out of range.

14. Must validate finished product through baking to ensure flavor, aroma, texture, and appearance meeting product specifications.

15. Responsible for monitoring, documenting, and validating of QACQP (Quality Assurance Critical Quality Point) and all quality check points.

16. Must validate lot numbers for accuracy for ingredients and packaging when being used.

17. Responsible for leading and supporting investigations for food safety and quality related issues (e.g. foreign material, holds, weight control, consumer complaints), helps to identify root causes, helps to identify corrective actions and monitors for effectiveness.

18. Responsible for communicating GMP violations, product issues, mechanical issues, safety issues.

19. Support execution of GMPs throughout the plant; follow safety rules, and procedures.

20. Responsible for immediately notifying the management team when products do not comply with specifications and monitor subsequent non-compliance related activit