QA/QC Lab Technician | Marshall, NC

FedUp Foods•Marshall, NC

1d•Onsite

About The Position

This role is responsible for making sure that our products meet a set of predetermined FSQA standards. Routine tasks include safety and quality checks, daily sampling, preparation of samples, executing a range of analytical testing, recording results, and reporting data to pertinent parties. The schedule is Friday (5:00 AM - 5:30 PM), Saturday (6:00 AM - 6:30 PM), & Sunday (6:00 AM - 6:30 PM). The schedule is subject to change to meet demands, and candidates must be open to schedule adjustments based on operational needs. An ideal applicant will be highly skilled, consistently punctual and enjoy working with a variety of skilled individuals who share similar values and goals.

Requirements

Strict attention to detail, quality, cleanliness, time management and organization.
Excellent computer skills.
Must be able to prioritize with minimal direction.
This role requires independent decision-making.
Effective oral and written communication skills.
Heightened awareness of safety precautions and hazards for self and others.
Positive and team oriented attitude.
Ability to put in overtime as needed.
High school diploma or GED required.
2 years of experience in a laboratory is preferred.
2 years of experience in food production preferred.

Nice To Haves

bachelor degree in microbiology, chemistry, food science or related field preferred

Responsibilities

Observe and monitor production operations and equipment to ensure conformance to specifications and make or order necessary process adjustments.
Inspect, test, and sample materials or products for hazards, defects and deviations from specifications.
Discuss inspection results with those responsible for products, and recommend necessary corrective actions.
Accurately analyze work-in-progress and finished product samples and report any findings that are out of specification.
Crash work-in-progress tanks when needed and notify relevant parties.
Perform shelf-life, brite tank testing analysis on finished products.
Perform lab instrument checks and calibrations as needed to ensure accurate results.
Maintain and operate standard laboratory equipment by following Work Instructions(WIs).
Set up and participate in a daily tasting panel.
Follow good laboratory, documentation, manufacturing, and safety practices.
Maintain a clean and organized work area.
Obtain and prepare samples from various points of the production process according to the testing schedule.
Assist in maintaining lab sample and shelf life inventory and disposition of samples.
Use Google Docs and Drive to record and interpret data and conduct trending analyses.
Attend and participate in department and interdepartmental meetings.
Maintain glassware in handling, cleaning, and sanitizing.
Use and maintain materials and laboratory equipment including but not limited to: pH Meter and supplies (calibration buffers, cleaning and storage solutions), qPCR, thermocyclers, Density Meter // Alcolyzer, Centrifuges, Pipettors, Microscope, PFD/CarboQC, Refractometer, Titratable Acidity, Scales // Electronic Balances Thermometers and cleaning and sanitizing agents, and other hazardous laboratory chemicals.
Is aware of relevant aspects of our Safe Quality Foods (SQF) certification, to include, but not limited to the following programs: Management Commitment, Hazard Analysis and Critical Control Points (HACCP), Food Defense, Allergen Management, Corrective and Preventive Actions (CAPA), Product Trace, Product Hold and Release, Recall Program, Crisis Management, Document Control and Records.
Other duties as assigned to support departmental and company initiatives.
Willingness to support other Departments during downtime.
Follow GMP policy when in the production facility and encourage your team to do the same.
Understand our SQF policies relating to pest control, visitors, allergen management, and cleaning and sanitation.
Demonstrate awareness of Management's Commitment to SQF and work towards Food Safety and Quality and help the company meet this commitment.
If there is a problem that involves food quality and safety, report to the Quality Assurance Manager so that the CAPA (corrective action, preventative action) log may be filled out, the situation be investigated, and resolved with the goal of continuous improvement of food quality and safety.