Sanitation Worker I

Westminster Cracker Company, I•Rutland, VT

10d•Onsite

About The Position

The Sanitation Worker I is an entry-level role responsible for maintaining cleanliness and sanitation standards throughout the production facility. This role focuses on performing basic cleaning tasks, assisting in equipment sanitation, and ensuring compliance with Good Manufacturing Practices (GMPs), FDA, and food safety standards.

Requirements

High school diploma or GED preferred.
Entry-level; no prior sanitation experience required, food manufacturing experience preferred.
Ability to follow written and verbal instructions.
Physically able to lift 50 lbs. and work in wet, humid, and temperature-variable environments.
Team player with attention to detail.
Willing to work nights, weekends, and overtime as needed.
Medium to heavy physical requirements including prolonged sitting, standing, walking for extended periods of time.
Possess manual dexterity necessary to operate equipment and handle product appropriately by use of hands, fingers, arms, legs, back.
Possess strength and stamina to frequently push, pull, squat, bend, reach, lift and carry up to 50 pounds on occasion.
Occasional need to climb ladders, balance and stoop, kneel, crouch, or crawl.
Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
Ability to give regular communications in person, writing, or by phone.

Nice To Haves

food manufacturing experience preferred

Responsibilities

Perform routine cleaning tasks including sweeping, mopping, trash removal, and restocking supplies.
Assist in basic dry-clean and wet-clean procedures under direct supervision.
Follow cleaning checklists and standard safety practices.
Support sanitation of production changeovers with guidance from senior staff.
Report unsafe conditions or maintenance needs to supervisor.
Wear appropriate PPE and comply with all GMPs.
Participate in sanitation and safety training sessions.
Initiates action to prevent the occurrence of nonconformities relating to food safety and the quality of the product, processes, quality, or safety system.
Stop production, if necessary, to correct food safety issues, quality issues, or safety problems.
Identify and record any problems relating to food safety, quality of the product, processes, quality system or safety system.
Control further processing or delivery of nonconforming product in terms of food safety or quality issues until the deficiency or unsatisfactory condition has been corrected.
Inform line supervisor, production manager, QA manager, or other management personnel of any food safety or quality issues or of any processes which become noncompliant with specified requirements.