Quality Control Technician

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    "city": "Spokane",
    "region": "WA",
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    "datePosted": "2026-04-14T04:00:00.000Z",
    "description": "<h2>Overview</h2>\n<p><strong>What we offer:</strong></p>\n<p>Johanna Beverage Company offers a competitive salary and benefit package including vacation time, sick pay, holiday pay, 401k, Medical, Dental and Vision coverage, Company Paid Life Insurance and Disability coverage.</p>\n<p> </p>\n<p><strong>Job Summary:</strong></p>\n<p>Perform laboratory tests on raw materials, products in process and finished products to assure that products and processes meet their designed specifications and customer expectations. Assist with QC Technician duties at the direction of the QC Manager.</p>\n<p> </p>\n<p><strong>Pay:</strong></p>\n<p>Pay rate $19.00 + Shift Differential ($0.75) for 3rd shift</p>\n<p> </p>\n<p><strong>Working Conditions</strong>Working conditions are normal for a manufacturing environment. The employee can occasionally be exposed to cold temperatures, fumes, and loud noise within the work area. The environment will occasionally be moist or wet, and the use of chemicals is required. Work involves occasionally lifting and carrying of materials and product up to 20 pounds. While performing the responsibilities of the job, the employee is required to stand and use their hands and fingers, to handle or feel. The employee is occasionally required to walk, reach with arms and hands, climb or balance, and to stoop, kneel, or crouch. Employee will be required to use computers, printers, telephone, copiers, and on occasion, fax machines. Machinery operation requires the use of safety equipment to include but not limited to; eye safety glasses and hearing protectors. The use of smocks and hairnets (and/or beard nets) is required in working area. Loose fitting clothes and jewelry are not permitted.</p>\n<h2>Responsibilities</h2>\n<ul>\n <li>Provides the Company the laboratory expertise and performance necessary to analyze juice products raw materials for:\n  <ul>\n   <li>Microbiological integrity, i.e. Standard or Aerobic Plate Count, Yeasts and Molds;</li>\n   <li>Chemical, i.e. brix, acid, B/A ratio, oil , calcium , pulp content, Vitamin C determinations, color determination and turbidity;</li>\n   <li>Physical for visual defects;</li>\n   <li>Organoleptic – flavor, aroma, and appearance of juice and other raw materials as necessary.</li>\n  </ul></li>\n <li>Provides the same laboratory expertise and performance necessary to analyze finished products within their specifications for microbiological, chemical, physical and organoleptic requirements.</li>\n <li>Conducts calibrations of instruments and devices within the quality assurance department as well as specific production instruments. Keeps records of these calibrations.</li>\n <li>Conducts quarterly bottle volume tests on Blow Mold production, and test volumes on bottles when changes are made in the processes or dies of Blow Mold production.</li>\n <li>Conducts biannual bio-burden tests on all bottles and caps.</li>\n <li>Samples and analyzes process water weekly for microbiology, color and flavor</li>\n <li>Maintain Raw material/ingredient receiving, sampling, and inspection procedures. Requires drawing of sample from top of tankers.</li>\n <li>Monitors juice Products to assure food safety and quality in accordance with the SQF program.</li>\n <li>Perform various chemical, physical and sensory tests on juices and concentrates to determine compliance with regulatory standards before allowing shipment receipt.</li>\n <li>Maintains and orders the equipment, chemicals, reagents and supplies that are required to perform production and laboratory Quality Control functions.</li>\n</ul>\n<h2>Qualifications</h2>\n<ul>\n <li>Bachelor’s degree in Food Science or related fields (microbiology or chemistry) required and 1 – 2 years related Quality Control and/or lab experience. Knowledge and experience may substitute for degree.</li>\n <li>Able to understand and maintain the basic elements of QC and food safety; i.e. adherence to specifications, compliance to food laws and regulations, food sanitation, insect and pest control, and food safety programs such as Hazard Analysis and Critical Control Points.</li>\n</ul>",
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