Food Safety & Quality Assurance (FSQA) Technician, Late Morning Shift Food Plant

Whole Foods•Upper Marlboro, MD

68d•$25 - $41•Onsite

About The Position

The Food Safety & Quality Assurance (FSQA) Technician reports to the FSQA Associate Team Leader (ATL) and is responsible for upholding all food safety and quality controls at the metro food production facility.

Requirements

1-2 years of previous experience in an FSQA role within a food production or manufacturing environment.
Thorough knowledge of local, state, and federal food safety requirements.
Strong organizational skills, attention to details, and ability to prioritize and meet deadlines.
Ability to deliver information in a clear and concise manner to fellow team members.
Basic understanding of manufacturing operations, supply chain management, environmental health and safety, and OSHA.
Basic computer skills; proficiency in select Microsoft Office applications (Excel, Word, PowerPoint); and ability to learn custom applications.
Ability to work well with others, self-motivated, and capable of working independently with little supervision.
Ability to work a flexible schedule based on the needs of the facility, including nights, weekends and holidays as required.
A genuine passion for food and a deep commitment to our purpose to nourish people and the planet.
Must be able to lift 50 pounds.
Must adhere to company dress code and standards of production kitchen dress and personal protective equipment (PPE).
Must be able to perform the essential functions of the job, with reasonable accommodation.
Hand use: single grasping, fine manipulation, pushing and pulling.
Work requires the following motions: bending, twisting, squatting, and reaching.
Exposure to FDA approved cleaning chemicals.
Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
Ability to work in wet and dry conditions.
Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.
May require the use of ladders.

Nice To Haves

HACCP and PCQI certification preferred.
Basic understanding of Enterprise Resource Planning (ERP) processes within a food manufacturing environment preferred.

Responsibilities

Assist with daily operations of the FSQA team, including assigning tasks, providing guidance, and ensuring all FSQA standards are met, and protocols are followed.
Assist facility leadership in ensuring that a US Department of Agriculture (USDA) manufacturing facility operates safely and in compliance with regulatory and corporate safety and environmental program standards and goals.
Maintain Hazard Analysis Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) records.
Follow and enforce all HACCP guidelines and regulations and create corrective action reports according to HACCP requirements.
Monitor and oversee environmental monitoring program and other swabbing programs as required conform to HACCP, GMP, and Food Safety Modernization Act (FSMA) guidelines.
Examine incoming products for quality, freshness, and accuracy of weight and ingredients.
Maintain accurate records and logs of all temperatures.
Perform vendor weight tests and ensure facility scale accuracy.
Ensure all products are properly labeled and stored in adherence to safe food handling practices.
Inspect product on hand daily for quality and food safety and provide detailed assessments.
Ensure proper lot control and rotation of all products in storage.
Oversee the packaging of outgoing products to ensure quality and food safety.
Monitor and ensure proper facility and equipment sanitation.
Supervise work activities of Team Members engaged in all aspects of sanitation.
Assist with conducting food safety training for all facility Team Members.
Assist in training of new FSQA Team Members, utilizing learning checklists and training materials.
Represent the facility during internal, third party (3P), and regulatory audits.
Produce accurate and detailed records and documentation and provide clear communication to all stakeholders.
Complete all required daily documentation for FSMA, HACCP, metal detection, X-ray, and all other logs as required for the facility.
Open and close kitchen facility according to established procedures and ensure opening, mid, and closing duties are performed, as assigned.
Immediately report safety hazards and violations to facility leadership.
Maintain comprehensive knowledge of, and ensure compliance with, relevant regulatory rules and standards, including Occupational Safety and Health Administration (OSHA), USDA, State Department of Agriculture, HACCP, FSMA, Americans with Disabilities Act (ADA), Department of Labor, Health and Sanitation regulations, Food and Drug Administration (FDA), and Weights and Measures.
Work with leadership to resolve team concerns or issues.
Foster a positive work environment of outstanding teamwork and mutual respect.