Quality Control Technician

JOB TITLE: QUALITY CONTROL TECHNICIAN

SHIFT: 5 to 6 days a week, 40 to 48 hours, (when asked to come in extra hours)

SUPERVISOR: QUALITY ASSURANCE MANAGER

SUMMARY OF RESPONSIBILITIES:

Ensure quality standards are followed and perform various quality control tests and inspections on products and materials. Inspect, monitor, and record the food processing activities of all bakery lines and sanitation, ensuring that quality and food safety standards are continuously met for the Company.

Job Duties

1. Responsible for inspections done on the line.

2. Conduct quality control tests on products and materials.

3. Maintain open and positive communication with Processing, Maintenance, and other support areas.

4. Responsible for maintaining a clean and safe work area at all times. Must follow all GMPs and comply with HACCP requirements daily. Ensure associates perform line duties safely and cleanly, and notify Team Leaders of deviations from standard practices.

5. Will take an active role in the development and maintenance of a safe work environment, including food safety, fire safety, lockout/tagout, job hazard analysis, workplace safety audits, and emergency shutoff procedures.

6. Assist with or handle special projects as needed.

Job Functions:

Operation Inspections

Perform pre-operation sanitation inspection (before start-up) of equipment and environment.

Notify the Production/Plant Manager of the deficiencies, especially serious or critical deficiencies.

Perform follow-up inspection of deficient areas and report as appropriate.

Assure that necessary corrective actions have been taken to eliminate deficiencies.

Perform operation inspections -during production- of process equipment and environment.

Assist in training employees and monitoring the related issues of Good Manufacturing Practices (GMP).

Baking Process Monitoring

2 times per shift minimum

• Record the oven temperature and running speed. Inspect the bread outcome.

Process Control Monitoring

• Check the Bread loaf quality; random check. Advise the production group if any corrective action needs to be done before grinding. [In case there is a serious problem, report the details on the QC Daily Email.

• Record and monitor the burner temperatures.

• Record the size of screens used on the grinder and sifter; ensure it corresponds to the product code.

• Measure and record the moisture content of nama panko, once per formula code. Corrective actions must be taken immediately if the moisture value found is beyond the specification.

• Measure and record the size of bread crumbs by performing a sieve (granulation) test, once per customer’s product code or twice per shift.

• Check and record the metal detectors every hour. Notify the production manager and QC Supervisor immediately if any deficiency is found; follow the HACCP guidance.

• Measure and record the net weight of finished packages.

• Check the label and allergens, evaluate and record the results for package integrity code accuracy and legibility.

• Check incoming flour and approve for acceptance/rejection.

• Measure and record the salinity of the batter mix.

• Prepare color solution per formulation for the color product as needed.

Microbiological/ Environmental/ Swab Testing

Collect and label the product for Microbiological testing. One sample from the start of production, the middle, and the end of production.

Perform surface swabbing of designated areas.

Perform Microbiological testing as directed.

React to the results of all microbiological tests with appropriate follow-up testing or corrective actions.

Incoming Raw Material Checks –

Review packaging:

Shipping will bring a sample bag to compare to the incoming bag. Validate Height, width, and length. Compare top seal measurements to prevent sealer issues to bag errors.

SKILLS:

REQUIREMENTS:

1. Must be able to lift up to 20 pounds.

2. Must be able to read, write, and speak English.

3. Must have recent knowledge of food processing methods

4. Knowledge of food processing methods.

5. Preferred knowledge of food processing methods, Sanitation, HACCP, and GMP.

6. Punctual and dependable attendance is a must.

7. Must possess high school-level math abilities.

8. Effective communication and interpersonal skills are necessary to interact and interface with varying levels of team workers.

TESTS

1. Pre-Employment Physical Exam

2. Drug Screening

Pay: $20.00 - $24.00 per hour

Expected hours: No less than 40.0 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Parental leave
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Experience:

• Food Manufacturing : 1 year (Required)

Ability to Commute:

• Los Angeles, CA 90012 (Required)

Work Location: In person