Quality Control Technician - Colby, WI

Quality Control Technician - Colby, WI

General Requirements

• Follow time and attendance guidelines in accordance with the employee handbook.
• Work cooperatively in a team environment and accept and follow directions.
• Work requires professional written and verbal communication and interpersonal skills.
• Able to stand for long periods regularly throughout shift.
• Ability to occasionally lift and / or carry up to 55 pounds individually or up to 100 pounds with assistance.
• Capable of accurately operating a scale and various lab equipment safely, efficiently and accurately.
• Tolerant of seasonally very warm temperatures.

Occasi of shift       Regularly = 41-60% of shift       Frequently = 60-90% of shift       C of shift

Quality Control Requirements

• Appreciation for cleanliness and sanitation, keeping work area clean and organized.
• Knowledge of and ability to follow all Good Manufacturing Practices (GMPs).
• Complete understanding of Hazard Analysis and Critical Control Points (HACCP) and its importance.
• Follow and monitor to assure all Safe Quality Food (SQF) guidelines are implemented and followed.
• Maintain excellent personal hygiene and wear appropriate apparel for the job.

Note: Required to report food safety problems or concerns immediately to a person with authority to initiate action as indicated on the organizational chart.

Safety Requirements

• Be aware of and follow up to date OSHA regulations that apply to the tasks in your job.
• Practice safe lifting techniques, bending and lifting with your legs not your back.
• Pivot with your feet avoiding twisting at the waist.
• Be aware of your surroundings, watching for forklift traffic and trip hazards such as pallets or cords.
• Wear appropriate Personal Protective Equipment (PPE) for the job you are doing.
• Never operate equipment for which you have not been properly trained or certified for.

Education/Certification

• High School Diploma or Equivalent

Job Responsibilities

• Conduct lab testing for each batch of product produced.   Tests include but are not limited to moisture, pH, salt, fat, brix, oxygen and viscosity tests.
• Conduct quality checks for flavor and aroma, appearance and color, and body and texture.
• Collect sample for microbiological testing from the cooker for every product produced.  The Cooker Operator can assist with this task.
• Develop knowledge of all products and specifications.
• Participate in proficiency and bias testing.
• Work quickly and efficiently to maintain the fast pace of the lab.
• Accurately record test results and complete paperwork. 
• Notify lab management of any out of specification results.
• Perform other duties as assigned by management.
• Report any suspicious activity related to food defense.