Quality Control - 1st Shift

Pepper Source•Van Buren, AR

3d•Onsite

About The Position

Tests and inspects products at various stages of the production process and compiles and evaluates statistical data to determine and maintain food quality and reliability of products. This role involves collecting production paperwork, verifying sanitation, selecting products for testing, recording test data, and recommending modifications to quality standards. The position also ensures compliance with regulatory agencies like USDA and FDA, and maintains current HACCP plans.

Requirements

One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.
Must be able to speak, read and write in English.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to calculate figures and amounts such as proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Basic knowledge of computers and the ability to input data into a computer.
Lift 50 pounds 25 times during the shift.
Stand and/or walk for the duration of the shift.
Use hands to finger, grip, handle, or feel and reach with hands and arms.
Talk and hear.
Occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
Close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Nice To Haves

Problem Solving - Identifies and resolves problems in a timely manner; Works well in group problem solving situations.
Written Communication - Writes clearly and informatively; Able to read and interpret written information.
Organizational Support - Follows policies and procedures.
Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality.
Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity.
Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
Adaptability - Adapts to changes in the work environment; Able to deal with frequent change, delays, or unexpected events.
Attendance/Punctuality - Ability to maintain regular and punctual attendance.
Dependability - Follows instructions, responds to management direction; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.
Initiative - Asks for and offers help when needed.

Responsibilities

Collects the production paperwork.
Verifies the production room has been sanitized and swabbed.
Selects products for tests at specified stages in the production process.
Tests products for a variety of qualities such as dimensions, performance, and chemical characteristics.
Records test data, applying statistical quality control procedures.
Recommends modifications of existing food quality or production standards to achieve optimum food quality within limits of equipment capability.
Assures compliance to all applicable regulatory agencies including USDA, FDA, Bureau of Weights and Measures, State and Local regulations.
Maintains current HACCP plan of both USDA and FDA products.