Quality Control Technician (NE)

Hans Kissle•Haverhill, MA

1d•$19 - $27•Onsite

About The Position

At Häns Kissle, we strive to deliver the simple goodness of home in every bite. Founded in 1984, Häns Kissle began as the regional commissary for a small, high-end grocery chain in New England, MA, crafting fresh, upscale prepared foods and deli salads. Today we have two manufacturing facilities in Massachusetts and North Carolina.  Purpose: The Food Manufacturing Quality Control Technician plays a critical role in ensuring the quality and safety of food products through meticulous inspection, testing, and adherence to established standards and procedures. This position requires attention to detail, strong analytical skills, and a commitment to upholding food safety regulations and industry best practices.

Requirements

English: ability to read and speak basic conversational English.
High School Diploma (or equivalent)
Computer Skills: must be able to use excel, word, and web-based software programs (basic/beginner level, at a minimum)
Previous Experience: in food manufacturing or quality control, particularly in a cold wet food production environment, is highly desirable.
Attention to Detail: Excellent attention to detail and accuracy in record-keeping.
Understanding of Food: must be able to learn quickly about food, food safety, and food quality.
Communication Skills: Effective communication skills, with the ability to interact professionally with cross-functional teams in English.
Team Player: proven ability to work in a team, and to collaborate well with others.

Nice To Haves

Bilingual (English/Spanish)
Prior experience in food manufacturing
Intermediate skills with Excel and Word
Food Safety Certifications (eg, HACCP, SQF, FSMA related)

Responsibilities

Line Checks (Quality): regular verification of documentation for accuracy and to meet targeted criteria regarding ingredients, work in progress, and finished products (including but not limited to; weights, labels, packaging, visual, and taste)
HACCP Checks (Food Safety): time and temperature monitoring of ingredients and finished products; label and recipe checks for allergens; metal detector/x-ray checks for foreign material. Address and document HACCP deviations to ensure corrections are carried out.
Documentation: Maintain accurate records of inspection results, testing data, and any deviations or non-conformities observed during the production process. Complete required documentation in accordance with company policies and regulatory guidelines.
Cross-Functional GMP Compliance: Observe, address, and ensure employees follow GMP’s.
Quality Inspection: Conduct scheduled and thorough calibration activities and inspections of the facility, incoming raw materials, in-process products, and finished goods to verify compliance with specifications, quality standards, and regulatory requirements.
Testing Procedures: Using equipment such as scales and thermometers to perform various tests and analyses, such as temperature checks, microbiological testing, and sensory evaluations, to assess product quality and identify deviations from standards.
Quality Assurance: Collaborate with production personnel to address quality issues, troubleshoot process deviations, and implement corrective actions as needed to prevent product non-conformities and ensure continuous improvement.
Sanitation and Hygiene: Monitor and enforce sanitation and hygiene practices in production areas to prevent contamination and maintain a clean, safe working environment. Conduct regular inspections of equipment and facilities for cleanliness and compliance with food safety standards.
Regulatory Compliance: Ensure company policies are followed to align with regulatory requirements, including FDA, USDA, and other applicable agencies.
Training and Development: Provide training to production staff on quality control procedures, Good Manufacturing Practices (GMPs), and food safety protocols. Promote a culture of quality awareness and accountability throughout the organization.