The Sanitation Technician is responsible for maintaining a clean, safe, and sanitary production environment in the plant.
Essential Functions and Responsibilities:
- Rinse, foam, and sanitize the equipment, lines, walls, and machines in a certain area of the processing plant.
- Must be familiar with USDA requirements for start-up guidelines and know the company SSOP procedures.
- Comply with written plant policies.
- Maintain the highest possible level of personal hygiene and cleanliness in accordance with plant GMP policies.
- Follow the written specification for packaging and labeling of products.
- Be familiar and practice Lock out/ Tag out and safety procedures on a daily basis.
Minimum Requirements:
- Knowledge of cleaning chemicals and sanitation procedures
- Ability to follow detailed instructions and standard operating procedures (SSOPs)
- Strong attention to detail and commitment to food safety
- Ability to work independently and as part of a team
- Basic reading and writing skills for documentation
Physical Requirements:
- Ability to stand for extended periods (8–12 hours)
- Frequent bending, lifting, pushing, and pulling (up to 50 lbs)
- Ability to work in wet, cold, and humid environments
- Comfortable working around raw poultry products and strong odors
- Ability to work at heights or in confined spaces as needed
- Ability to operate high-pressure water hoses and chemical solutions for the cleaning process.