3760 Capping Past Cntrl (Day Shift)

Mt Olive Pickle Company•Mt. Olive, NC

About The Position

The Pasteurizer Controller operates and monitors pasteurizer functions to properly pasteurize products according to Company standards. The role may control one or two pasteurizers, which may or may not be side by side. Instructions are received from the packing schedule or verbally from a supervisor, who may also assign other work. Another operator trained to monitor HACCP and Quality critical limits must cover the position when the Pasteurizer Controller is absent. The operator monitors and records product and equipment conditions throughout the shift, including pasteurizer temperatures and sample jar readings every 45 minutes. The position also includes cleaning holding-tank screens, checking and adjusting equipment, maintaining a clean workspace, and following safety rules and company policies. The employee may perform Unscrambler duties as needed and participate in training, meetings, committees, and project teams as appropriate.

Requirements

High school graduate or equivalent.
Ability to read, write, and speak English as required for job tasks.
Math skills including addition, subtraction, multiplication, division, and fractions.

Responsibilities

Operate switch-box controls to start the pasteurizer.
Turn on and adjust water to the pasteurizer troughs and set temperature controls according to Company specifications for the product size and item run.
Open valves to allow steam into the pasteurizer.
Adjust pasteurizer belts according to the product size and item run, and verify belt speed with a ruler at the beginning of the shift.
Clean all screens in holding tanks throughout the shift to maintain proper water flow and prevent pump damage.
Every 45 minutes, check and record thermometer temperatures for each pasteurizer section, the highest and lowest 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.
Obtain a calibrated thermometer from QC at the beginning of each shift.
Check vacuum and pressure gauges for accuracy and adjust or replace them as needed.
Check regulating equipment and notify a supervisor if attention is needed.
Adjust cold-water volume to maximize cooling while minimizing water usage for each product run, not exceeding 50 gpm; check and record this every 45 minutes.
Record information about broken jars and jars returned to the pasteurizer or capper.
Keep the workspace 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.
Perform other work as directed by the supervisor.