Quality Technician - 2nd Shift only

Pures Food Specialties LLC•Melrose Park, IL

About The Position

ROLE AND RESPONSIBILITIES The Quality Assurance (QA) Technician has the primary responsibility for protecting the food by conducting food safety and quality sampling, testing, and documentation to meet all regulatory, customer and Pures Foods requirements. The QA Technician is responsible for conducting food safety and quality assurance procedures to ensure Pures Food Specialties, LLC is in compliance with best practices for food safety and quality. The QA Technician reports to the QA Manager. • Responsible for meeting all applicable food regulations (international, national, state, and local) • Responsible for sampling, testing, and documentation of the procedures, records, Good Manufacturing Practices (GMPs), and Hazard Analysis and Critical Control Points (HACCP) • Works to maintain the safety, legality and quality of each food and the processes used in their manufacture. • Responsible for meeting and exceeding customer requirements • Works to reduce customer/consumer complaints for foods manufactured on site • Reports food safety and quality issues to their supervisor • Authorized to hold product based on food safety or quality non-conformance • Participates in daily food evaluation to identify possible defects • Participates in physical bakery inspections on a weekly basis on each area (pest control, operational methods, maintenance for food safety, sanitation, personnel practices, etc.) • Selects food items for analysis at specified stages in the production process for evaluating compliance to specification • Able to use the following instrumentation/measuring devices o Thermometers o Metal detectors o X-ray devices o Calculators o Scales o Gauges o Calipers o Rulers o Moisture analyzers o Ovens • Responsible for assuring materials are received from approved suppliers and conducts raw material supplier performance monitoring • Participates in the Environmental Monitoring Programs (i.e., collecting swab samples, using the ATP system) • Able to print finished food case labels (as appropriate to the bakery or kitchen) • Ensures appropriate communication of food safety/QA issues with Production Supervisors and QA Technicians at shift change • Other duties may be assigned, and QA Technician is expected to effectively manage and execute changes

Requirements

Effective work ethic and good communications skills
High School Diploma, some college science courses or experience in the food industry
Training in HACCP (Hazard Analysis & Critical Control Points)
Training in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF
Good writing, mathematics, and critical thinking skills
Experience in computers including spreadsheets
Regularly required to climb, stand, or walk for extended periods of time.
Use a computer keyboard and monitor more than 25% of total work time.
The employee must occasionally lift and/or move up to 50 pounds.
While performing the duties of this job, the employee frequently works near moving mechanical parts and is occasionally exposed outside weather conditions, wet and/or humid conditions, fumes, or airborne particles, and extreme cold.
The noise level in the work environment is often moderate to loud.
Ability to work different shifts and weekend

Responsibilities

Conducting food safety and quality sampling, testing, and documentation
Meeting all applicable food regulations (international, national, state, and local)
Sampling, testing, and documentation of the procedures, records, Good Manufacturing Practices (GMPs), and Hazard Analysis and Critical Control Points (HACCP)
Maintaining the safety, legality and quality of each food and the processes used in their manufacture.
Meeting and exceeding customer requirements
Reducing customer/consumer complaints for foods manufactured on site
Reporting food safety and quality issues to their supervisor
Holding product based on food safety or quality non-conformance
Participating in daily food evaluation to identify possible defects
Participating in physical bakery inspections on a weekly basis on each area (pest control, operational methods, maintenance for food safety, sanitation, personnel practices, etc.)
Selecting food items for analysis at specified stages in the production process for evaluating compliance to specification
Assuring materials are received from approved suppliers and conducts raw material supplier performance monitoring
Participating in the Environmental Monitoring Programs (i.e., collecting swab samples, using the ATP system)
Printing finished food case labels (as appropriate to the bakery or kitchen)
Ensuring appropriate communication of food safety/QA issues with Production Supervisors and QA Technicians at shift change