Quality Technician
Food Manufacturing | Entry-Level | Full-Time
Department | Quality Assurance
Reports To | Quality Manager / Quality Director
FLSA Status | Non-Exempt
Work Schedule | Production shift schedule; overtime and weekend availability may be required
Regulatory Scope | FDA/FSMA (21 CFR Part 117), USDA/FSIS (9 CFR Part 417, 416), SQF Code
Position Summary
The Quality Technician supports the quality assurance function by performing in-process inspections on the production floor, maintaining accurate regulatory and SQF documentation, and conducting receiving inspections on incoming raw materials and ingredients. This is an entry-level role designed for candidates who are detail-oriented, comfortable working in a fast-paced manufacturing environment, and eager to develop expertise in food safety compliance.
Key Responsibilities
Production Floor Quality Control
Perform scheduled in-process checks including weight, temperature, pH, water activity (aw), visual appearance, and packaging integrity
Monitor Critical Control Points (CCPs) and verify that critical limits are met per the facility HACCP plan (9 CFR 417 / 21 CFR 117)
Observe and document pre-operational and operational sanitation checks in accordance with Sanitation SOPs (9 CFR 416)
Identify, tag, and initiate holds on nonconforming product; communicate immediately to the Quality Manager
Support environmental monitoring swab collection and sample submission per the facility EMP schedule
Verify that allergen changeover and line clearance procedures are completed and documented before production begins
Documentation & Compliance
Complete all required production and quality records accurately and in real time; never pre-fill or back-fill records
Maintain records in compliance with FSIS record retention requirements (9 CFR 412) and FDA 21 CFR 117 recordkeeping requirements (minimum 2 years for most records)
Assist in label verification: confirm product label matches approved artwork, including allergen declarations (FALCPA Big 9), net weight, and lot coding
Support internal SQF audits and FDA/USDA inspection readiness by organizing records and ensuring documentation is complete and legible
Participate in corrective action and preventive action (CAPA) documentation; assist in root cause analysis under direction of Quality Manager
Log nonconformances and assist with drafting responses to FSIS Noncompliance Records (NRs) when applicable
Supplier & Incoming Quality
Conduct receiving inspections on raw materials, ingredients, and packaging; verify supplier COAs against approved specifications
Review and file Certificates of Analysis (COAs), temperature records, and shipping documents for incoming lots
Reject or place on hold any incoming material that does not meet specifications; document and notify Purchasing and Quality Manager
Assist in maintaining the approved supplier list and supplier verification records per FSMA supply-chain program requirements (21 CFR 117 Subpart G)
Support foreign supplier verification activities (FSVP) as directed, including reviewing importer documentation under 21 CFR Part 1 Subpart L
Qualifications
Required
High school diploma or GED;
0–2 years of experience in food manufacturing, quality control, or a related field (internship or co-op experience counts)
Basic understanding of food safety principles, GMP, and HACCP concepts
Ability to read, write, and communicate clearly in English; bilingual (English/Spanish) a plus
Comfortable working in cold, wet, or hot production environments; ability to stand for extended periods
Strong attention to detail and commitment to accurate recordkeeping
Preferred
Familiarity with SQF, BRC, or other GFSI-recognized food safety schemes
Experience using electronic quality management systems (QMS) or ERP platforms
PCQI certification (FDA Preventive Controls Qualified Individual) or willingness to obtain
Basic lab skills: pH meter, water activity meter, moisture balance
Work Environment & Physical Requirements
This position requires work in an active food manufacturing environment. Conditions include exposure to noise, temperature variation (refrigerated and ambient areas), wet floors, and food processing equipment. Employees must comply with all GMP requirements including hair nets, beard nets, gloves, and appropriate PPE at all times on the production floor.
Physical demands include: standing for up to 8–12 hours per shift, lifting up to 40 lbs, bending, reaching, and walking production lines. Reasonable accommodations may be made for individuals with disabilities.