Ingredient Receiving Quality Analyst

IPM Foods•Janesville, WI

1d•Onsite

About The Position

The Ingredient Receiving Quality Analyst protects food safety, raw-material quality, and usable shelf life by inspecting all incoming ingredients before release. The analyst verifies ingredient identity, condition, labeling, packaging, traceability, dates, required supplier documents, and temperature controls when applicable. The position provides objective data to identify supplier, transportation, unloading, or storage failures and prevent unacceptable ingredients from entering production.

Requirements

High school diploma or GED.
At least two years of experience in food manufacturing, ingredient inspection, quality assurance, warehouse receiving, cold-chain logistics, meat processing, or a related environment.
Ability to accurately use temperature probes, infrared screening devices, data loggers, tablets, and basic computer systems after training.
Ability to read shipping documents, lot codes, production dates, specifications, and written work instructions.
Basic proficiency with Microsoft Excel or similar data-entry systems.
Strong attention to detail, sound judgment, clear communication, and willingness to raise concerns even when unloading or production schedules are under pressure.
Ability to work independently and coordinate professionally with drivers, suppliers, Warehouse, Quality, Operations, Procurement, and Maintenance.

Nice To Haves

Quality or receiving experience in a USDA-regulated or other food-processing facility.
Training or experience in HACCP, GMPs, food safety, cold-chain control, calibration, traceability, or nonconforming-material control.
Experience with Redzone, SAP, electronic quality systems, temperature-monitoring software, or supplier-performance reporting.
Bilingual communication skills relevant to the facility workforce.

Responsibilities

Inspect all assigned incoming ingredients before and during unloading in accordance with approved receiving procedures, ingredient specifications, and food-safety requirements.
Verify supplier, carrier, purchase order, trailer number, seal number, ingredient identity, item number, lot information, quantity, production or kill date when applicable, pack date, ship date, expiration or use-by date, and remaining shelf life.
Verify required supplier documentation, including certificates of analysis, specifications, allergen declarations, guarantees, temperature records, or other documents required for the ingredient.
Confirm that ingredient labels, packaging, lot codes, quantities, and physical condition match the purchase order and approved specification; identify damaged, leaking, wet, open, contaminated, infested, mislabeled, or otherwise unacceptable material.
For refrigerated, frozen, or otherwise temperature-controlled ingredients, record refrigeration-unit setpoint, displayed trailer temperature, refrigeration-unit operating condition, load arrival time, inspection time, unloading start and finish times, and the time material enters controlled storage.
Take representative temperatures from the rear, middle, and front of temperature-controlled loads and from different sides or levels using calibrated equipment and an approved sanitary sampling method.
Inspect trailer and ingredient condition, including cleanliness, odors, color, purge, packaging integrity, damaged containers, load shifting, airflow restrictions, pests, foreign material, allergen or cross-contact concerns, contamination, and signs of temperature or handling abuse.
Review transportation temperature-recorder data when applicable and retain required reports, photographs, shipping documents, certificates, and receiving records.
Enter complete and accurate information into the Ingredient Receiving Inspection Log and applicable Redzone, SAP, or company systems; connect all findings to the correct ingredient, supplier, purchase order, lot, trailer, and receiving record.
Immediately communicate out-of-specification, conflicting, missing, or questionable findings to Quality, Warehouse, Operations, Procurement, and other designated leaders.
Place affected loads or materials on hold using approved identification and control procedures; prevent use or movement until an authorized Quality representative provides disposition.
Support acceptance, hold, rejection, or reduced-shelf-life decisions by supplying accurate data and documentation; do not independently override approved specifications or Quality disposition.
Verify selected ingredient temperatures and storage conditions after unloading when applicable to help distinguish transportation issues from dock or cooler exposure.
Maintain separation, status identification, and traceability of accepted, held, rejected, or conditionally released materials.
Trend specification failures, missing documents, receiving-temperature failures, damaged packaging, premature spoilage, actual usable shelf life, supplier performance, carrier performance, route patterns, and material losses; provide routine summaries to plant leadership.
Maintain, verify, and protect assigned thermometers, probes, data loggers, tablets, and other inspection equipment; report calibration or equipment concerns immediately.
Follow GMP, HACCP, food-defense, allergen, sanitation, personal-protective-equipment, safety, and USDA or company requirements applicable to the facility.
Participate in investigations, corrective actions, supplier complaints, audits, shelf-life reviews, and continuous-improvement activities related to incoming raw materials.
Perform other related duties within the scope of receiving quality and food-safety support as assigned.