Production Line Associate - MO

Vensure Employer Solutions•Canton, MO

59d•Onsite

About The Position

Production Line Associate involves specific duties focused on the preparation and conditioning of meat before further packaging. Tempering typically refers to bringing frozen meat to an optimal temperature to pack into combos and prepare for shipment.

Requirements

Attention to detail, physical stamina, teamwork, safety awareness, and some machine operation knowledge are vital for success.
Basic knowledge in subjects like mathematics (for measuring portions), science (for understanding food safety), and reading to be able to follow standard operating procedures.
Teamwork and the ability to work well in a fast-paced, collaborative environment
Communicate with others both verbally and in writing.
Be independently mobile.
Use a computer and keyboard.
Regularly sit, stand, walk, reach, stretch, stoop, bend, for extended periods.
Ability to lift/carry 25 to 60 lbs.
Exposure to noise levels that require hearing protection.
High School Diploma or GED

Nice To Haves

Prior working experience in food manufacturing environment preferred.

Responsibilities

Meat Tempering : Managing the process by transferring frozen meat into tempering equipment.
Temperature Monitoring: Using thermometers or automated systems to check and maintain the temperature of the meat to ensure it meets requirements as defined in the Standard Operating Procedures.
Time Management: Ensuring that the meat remains in the tempering area for the appropriate amount of time to prevent over-thawing or under-thawing, which affects quality.
Handling and Preparation : Cutting and Sorting: Depending on the product requirements, associates may need to trim, sort, or portion the meat once it reaches the correct temperature.
Weighing and Measuring: Ensuring that portions of meat are weighed according to production standards, often in preparation for cutting, grinding, or mixing.
Quality Control : Inspection for Quality: Checking meat for proper thawing consistency, texture, and any signs of spoilage or contamination. This includes inspecting for off odors, color, or texture abnormalities.
Rejecting Defective Products: Identifying and removing any meat that doesn't meet quality standards or has been improperly tempered.
Equipment Operation and Maintenance : Using Tempering Equipment: Operating and maintaining specialized tempering machines or refrigerated chambers. Ensuring that these machines are functioning correctly and adjusting settings based on the required meat temperature.
Cleaning and Sanitizing: Regularly cleaning the equipment and work areas to comply with food safety regulations (such as HACCP) and prevent contamination.
Preventive Maintenance: Checking for any malfunctions in the tempering machinery and reporting issues to the maintenance team.
Packaging Preparation : Preparation for Further Processing: Once the meat is properly tempered, preparing it for further packaging.
Packaging: Moving tempered met products into packaging per standard operating procedures, ensuring correct product weight, labeling, and sealing.
Safety and Compliance : Following all safety protocols, including proper lifting techniques and using appropriate personal protective equipment (PPE). Ensuring compliance with company policies and OSHA regulations
Temperature Logs: Maintaining accurate records of the meat's temperature and time spent in the tempering process to ensure food safety compliance and traceability.
Health and Safety: Following sanitation and hygiene practices, including regular handwashing and the cleaning of work areas and equipment to avoid cross-contamination.
Teamwork and Communication : Collaboration with Colleagues: Working closely with other production associates to ensure the smooth flow of the tempering process and other stages of meat processing.
Reporting Issues: Communicating any issues such as temperature inconsistencies, equipment malfunctions, or quality problems to supervisors.
Product Traceability : Recording Batch Information: Ensuring that proper tracking documentation is maintained for each batch of meat being tempered, which is crucial for both quality assurance and regulatory compliance.