Tech 2, FSQA

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    "requisitionDescription": "<div><div><div><div><div><div><p data-pasted=\"true\"><strong>Job Title</strong></p><ul><li>Technician 2, FSQA<strong>&nbsp;</strong></li></ul><p>&nbsp;<strong>Location</strong></p><ul><li>Romeoville, IL&nbsp;</li><li>2nd Shift&nbsp;</li></ul><p><strong>Department</strong>&nbsp;</p><ul><li>FSQA&nbsp;</li></ul><p><strong>&nbsp;</strong></p><p><strong>Key Accountabilities</strong> &nbsp;</p><p>The Technician II, FSQA is&nbsp;primarily responsible for protecting the food by conducting food safety and quality sampling, testing and maintaining documentation and all regulatory and customer requirements. Identify possible defects and make real time, accurate decisions that may affect order fulfilment and has the authority to put a &ldquo;hold&rdquo; on food based and manufacturing operation and equipment based on food safety or quality non-conformance(s). Also required to assist the Facility Team on all internal and external observation audits.&nbsp;</p><p>&nbsp;</p><p><strong>Responsibilities</strong> &nbsp;</p><ul><li>Understanding of the Food Safety and Quality Objectives and Global Food Safety and Quality Policy.</li><li>Verifies all applicable GREAT KITCHENS FOOD COMPANY, international, national, state, and local food regulations and complying with the Global Food Safety Initiative (GFSI) standards (i.e. BRC, SQF) are met.</li><li>Understanding and identifying of non-conforming raw materials, semi-finished and finished product.</li><li>Preform quality trainings and support FSQA Tech 1.</li><li>&nbsp;Report food safety and quality non-conformances and deviations to FSQA Manager and/or Supervisor and Management Team. Placing food on hold physically and in inventory system for further evaluation.</li><li>Communicate any human, food or equipment safety concerns to Supervision immediately.</li><li>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.&nbsp;</li><li>Trained as qualified individual for the verification of key preventive control and CCP records.</li><li>Complete sensory, physical, and packaging evaluations on finished food and document.</li><li>Conduct sampling, testing, and documentation including procedures and records.</li><li>&nbsp;Understanding and verification of 21 CFR 117 Subpart B Current Good Manufacturing Practices (cGMPs), Prerequisite and Preventive Control Programs and Critical Control Points (HACCP).</li><li>Performs pre-operational inspections and report any non-conformances to Management team</li><li>Participate in monthly Facility observation audit inspections with cross functional teams.</li><li>&nbsp;Participates in the Environmental Monitoring Program (i.e. collecting swab samples, using the ATP system).</li><li>Verify finished food case labels are accurate.</li><li>Verification 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 and quality procedure.</li><li>Verification that product visual aids are up to date.</li><li>Trained in and verification of Net Weight Policy and MAV limits.</li><li>Verification of lot traceability, how packaging and raw ingredients are coded, coding of finished foods, and recipe verification against the manufacturing specification.</li><li>Verification of Document Control and Record Completion Procedures.</li><li>Verification, understanding and implementing of Food Safety Programs.</li><li>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.</li><li>Effective completion of required annual (per training matrix) and Alchemy training&nbsp;</li><li>Provide clear communication of food safety and quality issues to the FSQA Technician at shift change.</li><li>&ldquo;<strong><em>Other duties as may be assigned or volunteered for</em></strong>&rdquo;.</li></ul><p><strong>&nbsp;</strong></p><p><strong>Skills, Experience &amp; Qualifications</strong></p><ul><li>Effective work ethic</li><li>2 years Manufacturing Experience&nbsp;</li><li>Equipment and food knowledge and troubleshooting ability</li><li>Ability to operate scales, metal detection, ovens and other instrumentation and measuring devices</li></ul><p><strong>&nbsp;</strong></p><p><strong>Required</strong></p><ul><li>High School Diploma</li><li>Reading, Writing and Math Skills</li><li>Proficient computer skills including experience with inventory system, MS Outlook, Word and Excel</li><li>Must be able to work in a fast-paced environment and must also effectively manage and execute changes</li><li>Position requires ability to act as a member of a highly functioning team</li><li>Good communication, writing, analytical, and critical thinking skills preferred</li><li>Some college science courses or experience in the food industry</li><li>Knowledge in HARPC (Hazard Analysis and Risk-based Preventive Controls), Global Food Safety Initiative (GFSI) standard such as BRC or SQF&nbsp;</li><li>2-3 years related experience&nbsp;</li></ul><p>&nbsp;</p><p><strong>Physical Requirements</strong> The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</p><ul><li>Lift/Carry up to 50 lbs. with or without assistance</li><li>Standing/Walking/Climbing stairs</li><li>Twisting/Bending/Stooping</li><li>Pushing/Pulling&nbsp;</li><li>Handling/Feeling</li></ul><p>&nbsp;</p><p><strong>Work Environment</strong>&nbsp;</p><p><em>The work environment characteristics 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.</em></p><p>&nbsp;</p><ul><li>Must comply with all personnel safety policies and procedures at all times</li><li>Use Personal Protective Equipment (PPE) as required for task at hand&nbsp;</li><li>Ability to work in a hot, cold, wet, frozen, dusty, and loud environment</li><li>Frequently works near moving mechanical parts</li><li>Required to maintain a clean and organized work area</li><li>Follows all work instructions and Standard Operating Procedures</li><li>Ability to work different shifts, weekends, holidays and overtime as required</li></ul><p><strong>&nbsp;</strong></p><p><strong>Food Safety / Quality</strong></p><ul><li><em>Report any issues regarding food safety or quality to supervision and / or quality assurance.</em></li><li><em>Report any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a designated manager to enable the resolution of issues requiring immediate attention.</em></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p></div></div></div></div></div></div>\n",
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