JOB SUMMARYAssist the Quality Assurance team members in implementing, supporting & monitoring quality control plans and process control procedures, company standards, ensuring achievement of quality specifications for packaging, raw ingredients, and finished products & food safety of manufactured products.ESSENTIAL FUNCTIONSAdminister simple measurements using simple testing/measuring equipment: weighing scale, caliper, thermometer, pH meter, refractometer; and gather information on the effectiveness of processes or proceduresCheck Certificates Of Analysis (COAs) if it conforms to specificationsPerform Microbiological & Physico-chemical analysis as assignedApply basic sensory evaluation methods & identify the tools, procedures, and principles underlying sensory evaluationInterpret results of sensory evaluation using descriptive & inferential statisticsCoordinate preparation of core products for consumer & expanded testsPerform regular calibration & maintenance of less sensitive laboratory equipment, & general good laboratory procedures.Perform routine maintenance & regular calibration of less sensitive equipmentUnderstand basic food processing & preservation technology associated with a particular food area.Identify the standard equipment in food processing & preservation of a particular food area.Conduct simple audit using prescribed tools, standards, and processes using basic knowledge of Good Manufacturing Program (GMP) standardsPerform product comparative evaluation to align quality of commissary finished products.Monitor and segregate returns / rejects based on form & actual and facilitates possible disposal.Apply the concepts & philosophies of quality management and Good Manufacturing Program (GMP) standards on Quality Assurance accountabilitiesAssist in the collation of data needed for compliance reporting & ensure compliance to relevant government/quality systems standardsParticipate in ensuring applicable regulatory, customer & company requirements are metPerform daily Quality Assurance walk-throughs; verify & monitor current Good Manufacturing Practices (GMPs) and food safety protocols are always followed in the facility; set example by practicing correct GMP proceduresMonitor & verify that Critical Control Points (CCPs) and preventive controls (allergen controls, supplier controls, process controls, and sanitation controls) are in place & effectively implementedCollect, analyze, and release raw ingredient, work-in-process, finished product, and retention samples as required, as well as document information derived from analysisCarry out chemical testing & physical specification compliance testing for applicable raw ingredient, work-in-process, finished product, and retention samples; testing includes pH, brix, salinity, sensory, visual, weight, dimension, temperature checksReview Certificates Of Analysis (COAs) and Certificate of Compliance or Certificate of Conformity (COC) and use these as reference for recording & submission of raw ingredient, work-in-process, finished product, water, air, employee hand swabs & environmental samples to accredited labs for analysisFollow strictly the compliance to food safety program, quality standards, and legality of products manufactured in the facility.Initiate & complete the hold process for non-conforming product, raw materials, and other materials as required; follow up and complete disposition when determinedAssist in investigating non-conformances & complaints through root cause analysis & feedback managementMonitor corrective & preventive actions are effectively implemented to prevent occurrence & recurrence of deviationsPerform sanitation efficacy monitoring & allergen testing in the facility, such as swabbing & visual inspectionsPerform pre-operational inspections (monitoring for food safety & quality)Responsible for the calibration of the metal detection system & ensure equipment is in top performanceEstablish quality assurance related SDS libraryInspect pest control devices & report findings to the QA teamKeep records of all facility analytical results; ensure the good documentation practices are followed; immediately report results discovered to be out of specification to the Quality Assurance Supervisor and/ or the Quality Assurance Manager; provide documented reports (including tracking & reporting data trends) of analytical results to the QA teamMonitor the availability of the needed QA laboratory suppliesAssist with regulatory & independent inspections & auditsNON-ESSENTIAL FUNCTIONSPrepare periodic status/management reports related to the Quality Assurance & other reports that maybe required by QA ManagerMaybe assigned as project manager or team lead of new & existing programs/projects related to quality assuranceSeek to build/enhance professional competence, knowledge & skills necessary for the satisfactory performance of all assigned responsibilitiesPerform other job/task or quality assurance expertise related assignments as assigned by immediate supervisor in order to develop one's self and/or share one's expertise resulting to support work efficiencies & productivityPerform administrative duties during Quality Program implementation & monitoring and other duties as necessary (i.e. making copies, printing, filing, etc.)JOB SPECIFICATIONSEducation & ExperienceAt least High School graduate, Associate degree or higher education, preferred in Chemistry, Chemical Engineering, Food Science, Food technology, Microbiology, Food Microbiology, or any related discipline or equivalent combination of education & experience in food sciences from which comparable knowledge, skills & abilities have been achievedMinimum of 1 year food industry manufacturing or quality assurance technician job experience, with solid knowledge, application & use of the Quality Assurance technical terms, equipment & laboratory tools, preferredBona Fide Occupational Qualifications (BFQs)Food Quality Assurance related training, licensing or certifications from organizations and/or the academe or any equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved, preferredExpressed interest & demonstrated skills in food quality assurance is a mustProfessional certifications preferred (at least any of these):Good Manufacturing Practices (GMP) certificationHazard Analysis & Critical Control Points (HACCP) certificationGood Housekeeping Practices (5S) certificationCertified Food Protection Managers (CFPMs) or Serv Safe AllergensHazardous Materials (Hazmat) Training/ CertificationSix SigmaOccupational Safety & Health Administration (OSHA)Safe Quality Food (SQF) CertificationTotal Quality ManagementISO CertificationCertified Food Scientist (CFS)Essential Skills & TraitsTechnical CompetenciesFood ManufacturingGood Manufacturing Practices (GMP)Good Housekeeping Practices or 5SHazard Analysis & Critical Control Points (HACCP)Food Protection Managers (CFPMs) or Serv Safe AllergensQuality ManagementFood SafetyWorkplace SafetyManagement CompetenciesShift ManagementLeadership Skills (Influential Leadership)People Management Skills (i.e. Interpersonal Skills, Coaching, Training, etc.)Cost Management, Work Management, Efficiencies & ProductivityKaizen/Continuous ImprovementEssential TraitsSelf-Motivated (Takes Initiative, Enthusiastic, Wants Challenge)PersistentAnalytical & Analyzing PitfallsBalance of Authoritative & CollaborativeBalance of Certain & Open/ReflectiveBalance of Self-Acceptance & Self-ImprovementEffective EnforcingEnlists CooperationHandling ConflictPressure ToleranceFlexible Order (Balance of Organize & Flexibility)Other QualificationsComputer Literacy:Proficient in MS Applications (MS Word, Excel, PowerPoint)Physical Effort/Requirements:Stand/walk for the majority 90% of the scheduled work shiftLift, reach, pull, push, grasp & use hands frequentlyBend and/or squat down for the majority of shiftClimb, stoop and/or kneel rarelyLift up to 50 pounds occasionallyNeed to see well enough to differentiate product quality parameters, read/compose email, reports & use the computer and be proactive to customers' feedback affecting qualityNeed to speak & hear well enough to give/receive instructions, feedback & communicate with employees, customers & partners/suppliersBe required to work irregular hours, varying work shifts schedules as necessaryWork Environment:Kitchen/production areas with extreme temperaturesManufacturing plants, warehouse & logistics work areasStore & vendor/supplier plant visits, as necessaryProduction & Store kitchen equipmentHot & cold temperatures & a wet work areaWet & slippery floorsCleaning chemicalsPossible cuts & burnsModerate noise level when working in production, store & suppliers' work environmentTensions & pressures may arise in meeting deadlines & goalsThis job description has been designed to indicate the general nature & level of work performed by employees in this classification. It's not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities & qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company's purposes.Reasonable accommodation for people with disabilities maybe requested by calling the hiring location.This company is an Equal Opportunity Employer.#J-18808-Ljbffr