Lab Technician

Jack Link's Protein Snacks•Mankato, MN

52d•$19 - $24•Onsite

About The Position

The Lab Technician role is responsible for maintaining various quality control programs, including the Listeria Control Program (LCOP), Pre-Operational environmental swabbing and testing, and the environmental air monitoring program. This position involves implementing corrective actions when testing results exceed limits, completing finished product testing, and managing the Quarterly USDA Pathogen Testing Program (QPT) by sending samples to an external laboratory. The role also includes the validation, calibration, temperature monitoring, and cleaning of all Micro Lab equipment, as well as testing raw materials and recording chemistry results. The technician will perform data entry, conduct Gold Standard chemistries, and may be required to perform pre-op inspections and monitor CCPs related to the HACCP program. Adherence to Good Manufacturing Practices (GMPs), HACCP, and other company procedures is essential. Additionally, the role involves participating in safety and SQF compliance trainings, adhering to OSHA and company safety standards, maintaining a safe work area, and reporting any accidents or deficiencies.

Requirements

High school diploma or general education degree (GED); or one plus years related experience and/or training; or equivalent combination of education and experience.
6 months+ of relevant manufacturing experience.
Proven thorough understanding of one or two step instructions and deal with standardized situations with only occasional or no variables.
Ability to read and interpret documents such as safety rules, operating and/or maintenance instructions and procedure manuals.
Ability to write routine reports and correspondence.
Basic verbal and written communication skills in English.
Ability to add and subtract two digit numbers.
Ability to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving few concrete variables in standardized situations.
Excellent verbal and written communication skills; must work effectively with all levels of management and employees.

Nice To Haves

Knowledge and experience in Quality Systems and production are desirable to perform the duties of this position.
Prior knowledge of food processing equipment helpful.
Knowledge of SAP preferred.
Ability to calibrate delicate instruments and take accurate readings on fine gauges.
Basic knowledge of supply chain, purchasing materials, and or manufacturing preferred.

Responsibilities

Maintain the LCOP (Listeria Control Program) by performing weekly Listeria swabbing of selected areas.
Maintain the Pre-Operational environmental swabbing and testing program by performing weekly swabbing of selected areas.
Maintain the environmental air monitoring program by performing weekly swabbing of selected areas.
Implement Micro Corrective Action when results of LCOP, Pre-Operational, and operational environment swabbing have exceeded limits.
Complete testing on all finished product that has been produced during scheduled operating hours.
Maintain the QPT (Quarterly USDA Pathogen Testing Program) by sending out finished product samples to contract outside laboratory.
Complete validation, calibration, temperature monitoring, and cleaning of all Micro Lab equipment.
Perform required testing of materials/raw materials per established schedule or on an ad hoc basis.
Read, record, and enter all chemistry results; inform management of any high results that are outside the acceptable spec range for chemistry, film, etc.
Clean all lab equipment, and surfaces daily or as needed.
Calibrate all lab equipment daily.
Inform management of any results that are outside of specifications.
Performs data entry to software tool as applicable and/or maintains relevant spreadsheets.
Conducts Gold Standard chemistries.
May be required to perform pre-op inspection.
Monitor all the CCP’s (smokehouse cooking schedule) associated with the HACCP program to be able to advise management on any scientific validation issues.
Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s), and Standard Sanitation Operating Procedures (SSOP’s).
Perform other duties and responsibilities as necessary.
Participate and accurately complete all necessary monthly and yearly trainings for safety and SQF compliance.
Perform all duties within OSHA and company safety standards; LOTO, wear PPE and maintain safety equipment.
Maintain a safe, clean and organized work area.
Immediately report all accidents and deficiencies to the foreman/supervisor.
Ensure safety devices are installed and working properly.
Monitor work environment for general food safety hazards such as condensation monitoring, etc.