3760 Capping Past Cntrl (Day Shift)

Mt. Olive Pickle Company, INC.•Mount Olive, NC

2d•Onsite

About The Position

Operates and monitors pasteurizer functions to pasteurize products according to company standards. The operator may control one or two pasteurizers and is responsible for setting equipment for the product run, monitoring temperatures and other quality measures, and keeping required records. Another operator trained to monitor HACCP and quality critical limits must cover the role during the Pasteurizer Controller’s absence. The position also involves keeping the work area clean, following safety rules and company policies, performing Unscrambler duties when needed, participating in training and employee activities, and completing other work as directed by a supervisor. Work is performed indoors, with seasonal temperature variation, intermittent wetting, some contact with grease and yellow food coloring, exposure to fumes from hot pepper, and irritating machinery noise. Earplugs, head cover, beard cover, and gloves are required.

Requirements

High school graduate or equivalent.
Ability to read, write, and speak English for job tasks.
Math skills including addition, subtraction, multiplication, division, and fractions.
Ability to perform the listed physical demands, including medium work involving exertion of up to 50 pounds occasionally, up to 20 pounds frequently, and up to 10 pounds constantly.

Responsibilities

Operate switch box controls to start the pasteurizer; turn on water, adjust water to troughs, and set temperature controls according to company specifications for the product size and run.
Open valves to admit steam into the pasteurizer and adjust pasteurizer belts according to the product size and run.
Verify belt speed with a ruler at the beginning of the shift.
Clean screens in holding tanks throughout the shift to ensure proper water flow and prevent pump damage.
Every 45 minutes, check and record thermometer temperatures for each pasteurizer section, temperature readings from two sample jars from sections 4–7, and each jar’s vacuum, pressure, and volume.
Monitor HACCP and quality critical limits for time and temperature every 45 minutes throughout the shift.
At the beginning of each shift, obtain a calibrated thermometer from QC, check vacuum and pressure gauges for accuracy and adjust or replace them as needed, clean holding-tank screens, and check regulating equipment.
Notify the supervisor when regulating equipment needs attention.
Adjust cold-water volume to maximize cooling while minimizing water usage for each product run; keep usage at or below 50 gpm and check and record it every 45 minutes.
Record information about broken jars and jars returned to the pasteurizer or capper.
Keep the work space clean and tidy and follow safety rules and company policies.
Perform Unscrambler duties if needed.
Participate in training, employee meetings, committees, and project teams as appropriate.
Follow written packing-schedule instructions or verbal supervisor instructions and perform other work as directed.