Purpose: Performs numerous essential functions to ensure the safety and quality of all raw and finished products used and produced by the plant.QA Supervisors also adhere to company policies, standard operating procedures, and customer regulations and specifications. Duties and Responsibilities:
- Convey a sense of urgency and drive issues to closure
- Ensuring proper safety practices are followed in all testing and production situations.
Key Functional Skills/Knowledge:
- Conducting pre-operational inspection of equipment and facilities as required.
- Performing environmental sampling of equipment, drains, and raw and finished products.
- Calibration of thermometers and scales on a daily basis.
- Monitor sanitation standard operating procedures and document SSOP's in accordance with companies program.
- Monitoring and documenting the quality of packaging, raw materials and finished products.
- Monitoring metal detection and rejections.
- Monitoring and recording weights of finished products.
- Taking raw and finished product temperatures.
- Monitor physical, chemical, and sensory characteristics of raw and finished products.
- Generating and completing the required records and documentation on a daily basis for each product line in accordance to the customer's specifications.
- Perform HACCP monitoring and verification for all critical control points of the company's HACCP programs.
- Working alongside USDA and productions employees.
- Monitor and ensure food security and safety.
- Enforcing the company's Good Manufacturing Practice Program
- Assigning duties and assignments to QC and lab employees.
- Thorough knowledge of HACCP.
- Check all SSOP's and HACCP documents.
- Be reachable by phone 24/7.
- Visitor plant tours.
- Release all finished products.
- Monthly and yearly calibrations on equipment.
- Any other duties assign by Tech. Services.
Working Conditions: Frequently requires standing, lifting, walking, reaching, stooping, bending, smelling, listening, speaking, and seeing to perform the essential job duties. Work conditions vary, quitting time will vary based upon production needs, and flexibility is critical.Temperatures range from 30 to 110 degrees in processing departments. Exposure to potentially dangerous machinery and equipment are present in the plant.Potential electrical, mechanical, and chemical, hazards are also present.The noise level is high and constant.Floors are damp and slick. Must be able to bend, stoop, pull and lift up to 50 lbs. to stand for long periods of time. Education and Work Experience: 1-4 years' experience in Food Industry. Food Science, Meat Science, Engineering, Chemistry or equivalent BS degree required.