Quality Assurance Technician - 2nd Shift - Fort Smith, AR (10600531) (1872)

Bachoco Group•Fort Smith, AR

6d•Onsite

About The Position

This position monitors and verifies finished product compliance with all applicable specifications by performing the following duties. Responsible for setting up a workstation and assuring the necessary equipment is calibrated and functioning properly. Responsible for monitoring product attributes according to finished product specifications. Responsible for verifying the product has met all in-plant food safety requirements. Responsible for monitoring and documenting applicable HACCP, GMP and SSOP regulations. Responsible for identifying and isolating questionable product. Responsible for obtaining finished product laboratory samples.

Requirements

High school diploma or general education degree (GED).
Ability to read and comprehend simple instructions, short correspondence, and memos written in English.
Ability to write simple correspondence in English.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to solve mathematical equations involving ruler readings, percentages, averages, rounding, and conversion of grams, pounds and ounces.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
A passing score on appropriate Quality test is required.
Following training, must be able to properly perform and record the following procedures: Thermometer Calibration, Calibrate a QC Scale, Taring a QC Scale, Marinade Formulation, Product Formulation, Breast Meat Age, Breast Meat Temperature, Chicken Skin Age, Chicken Skin Temperature, Chicken Skin Reduction, Product Forming Temperature, Raw Patty Weight, Batter Temperature, Batter Viscosity, % Batter Pickup, % Total Batter and Breader Pickup, On-Line Metal Detection, Finished Product Standards/Physical, Finished Product IQF Temperature, Pack, Determining Product Expiration Date, Post Cook Evaluation, Product Marination, Raw Tender Weight, % Predust Pickup, Fryer Dwell Time, Fryer Oil Temperature, FFA Level, Glaze Formulation, Rework, Chicken Breast Reduction, Ground Portion/Breast Meat, Ground Portion/Tenderloins, Breast Marination, Combined Marination, Glaze Temperature, Glaze Viscosity, % Total Glaze Pickup, Product Hold and Release Procedures Responsibilities, In-Plant Activities, Hold Notification.
Must be able to make good decisions regarding food safety and other quality decisions on a day-to-day basis.
Must be able to understand and apply a written product specification.
Must develop an understanding of HACCP, GMP(s) and SSOP(s) and their application in the raw processing areas.
Must have a thorough knowledge of finished products and the inherent variation associated with the processes.
Must be able to record data neatly and in an organized manner.
Must have good communication skills.
Regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
Must occasionally lift and/or move up to 100 pounds.

Nice To Haves

1 to 3 years' experience in in-plant quality activities.
A high school diploma with course work in general science, biology and chemistry is recommended.

Responsibilities

Setting up a workstation and assuring the necessary equipment is calibrated and functioning properly.
Monitoring product attributes according to finished product specifications.
Verifying the product has met all in-plant food safety requirements.
Monitoring and documenting applicable HACCP, GMP and SSOP regulations.
Identifying and isolating questionable product.
Obtaining finished product laboratory samples.