Food Safety & QA Technologist : 2nd Shift

Smithfield Foods

This position is responsible for ensuring the overall quality in their assigned areas through the management of regulatory, company, and customer policies, programs and work instructions. This role is expected to conduct accurate grading and documentation of product quality against published product specifications. This position is responsible for monitoring plant programs, which may include but is not limited to: pre-op sanitation; carcass, product and room temperatures; product leakers; and GMPs. Ensures all products meet company specifications and are produced in a wholesome manner that meets Company requirements. This requires working closely with other departments on production issues/situations, product dispositions and investigations into root causes for deficiencies. Assists in managing quality programs and exercising technical expertise, including training, assessing performance and making improvements.

Core Responsibilities

Quality Verification

Conduct all quality inspections in the area of assigned responsibility.
Maintain quality objectives, prevent complaints and claims and keep quality to specifications through accurate inspections, non-compliance procedures, appropriate reporting, corrective actions and accuracy of paperwork along with sample submissions.
Routine verifications and inspections include process, metal detector, cooking, and chilling type checks.
Responsible for catching out of specification product by stopping the production process or removing product for rework as required.
Works with other departments to implement procedure changes, based on predetermined specifications, involving raw materials and finished goods to remedy the cause of any non-compliance as quickly as possible.
Ability to interpret customer and sales specifications and apply subjective quality decisions to product (ie: product appearance, color, texture, etc.)

Quality Improvement

Required to take action in response to poor observations by identifying and correcting deficiencies for negative micro or shelf- life data in their area of responsibility with an eye toward improvement.
Utilize technical knowledge to prevent and identify the root cause of process or product failures.
Continuous improvement of product quality through attention to process expected.
Activities will include Quality Assurance program management, training line and other Quality Assurance employees in quality functions, daily product shows, assessing specs and updating Operations, monitoring giveaway and yields for opportunities.

HACCP Programs and Food Safety

Assists in development, implementation and compliance with HACCP programs that support the safe handling of food by recording and analyzing critical control point records that track product through the plant ensuring the safety of food products at all times.
Properly review and scrutinize all aspects of the food safety system and meat production processes.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals to perform the essential functions.

High school diploma or general education degree (GED), required
For internal candidates with 4+ years of experience with the company, the Company has the discretion to waive educational requirements.
Associate’s degree, preferred
Ability to create, revise and interpret technical documents such as quality specifications, safety rules, operating and maintenance instructions, and procedure manuals
Knowledge and understanding of quality assurance principles, food science and meat processing
A high level of technical expertise, ownership and practical knowledge of all Quality Assurance and regulatory programs
Ability to write routine reports and correspondence – Ability to use exposure monitoring equipment, interpret and communicate results
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Ability to work on the internet, Spreadsheet, Presentation and Word Processing software
Comprehensive experience and understanding of USDA Rules and Regulations
Ability to uphold regulatory, company, and customer standards
Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community
Strong written and verbal communication skills.
Strong decision making and problem-solving skills.
Must have the ability to complete required applicable forms in English, which requires the ability to read and write in English.
Ability to work well with others in fast paced, dynamic environment.
Ability to be respectful, approachable and team oriented while building strong working relationships and a positive work environment.

Work Environment & Physical Demands

The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Office and plant setting.
The plant environment will include wet or humid conditions (non-weather related), extreme cold and heat (non-weather related), working near moving mechanical parts, exposure to fumes or airborne particles, and chemicals.
Noise level in the work environment is usually moderate but can be loud when in the production area.
Occasionally lift and/or move up to 50 pounds.
Specific vision includes close vision, distance vision, and ability to adjust focus.
Exposed to temperatures ranging from 30 – 80 degrees, working in warm and cold area simultaneously.
Frequently required to stand for prolonged times; walk; use hands to handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.

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