Mulberry Marination Operator

Twin Rivers Foods•Mulberry, AR

1d•$0 - $14•Onsite

About The Position

This position is responsible for all marinating of product. The incumbent will be expected to follow product marination specification and proper storage and disposition of un-used marinating ingredients.

Requirements

Must be able to stand for long periods of time
Must be able to work in a hot/cold or wet/dry environment
Must follow all guidelines related to SSOP’s, GMP’s, PPE’s, etc.
Must follow all rules in line with the company handbook, including attendance, break times, etc.

Responsibilities

Refer to product specification sheets (acquire from QA or Supervisor) for proper ingredient mixing and application.
Refer to Allergen Control Policy to ensure proper usage of allergens
Set up marination hopper.
Verify operational condition of needles; monitor throughout daily operation for bent shafts or broken tips.
Check hopper scale for accuracy.
Check out proper ingredients and verify lot and CI numbers to be used for the shift.
Acquire mixing tank or batch sheet from Quality Assurance.
Mix required batch inside of mixing tank.
Add required meat in the marination hopper.
Meat weight is taken to Quality Assurance to get batch sheet identifying what mix is needed in the hopper.
Add ingredients in the marination hopper according to the batch sheet.
Once meat and marination is at required weight, product is vacuumed to the tumbler.
Marination doors are closed to insure tight seals.
Vacuum is pulled on the marinator at 18 to 25 inches of suction.
Product is tumbled for 20 to 45 minutes depending on product specifications.
Product is unloaded into a tank for production use.
Marination pick-up percentage test is performed during the process.
Process is repeated during the shift for each batch marinated.
The unused ingredients are returned to the ingredient room at the end of the shift.
If marination is not needed during the shift, the operator performs tub dumping for the lay-on belt.
Manifest all incoming product and ingredients.
Must follow all guidelines related to SSOP’s, GMP’s, PPE’s, etc.
Must follow all rules in line with the company handbook, including attendance, break times, etc.
Must be able to stand for long periods of time and work in a hot/cold or wet/dry environment.