O&H Danish Bakery
Quality Technician (ALL SHIFTS)
O&H Danish Bakery, Racine, Wisconsin, United States, 53404
Your eye for details is critical for being successful in this position! The QA Technician's primary responsibilities will include raw material & packaging inspections, monitoring of in-process inspections & finished goods documentation review. This role also performs or is involved a variety of standard Microbiological & Physical testing. Responsibilities also include maintaining logs & data records associated with job function (e.g. non-conforming materials, corrective action log, hold logs, weight control, etc.).
1.When you start your shift, you must walk the all departments and make sure everything is in its proper place in the department and gmp's and proper storage practices are adhered to.
2.Responsible for performing pre-operational inspections and ATP or allergen swabbing to ensure that the line is properly cleaned. If needed, must complete and document a corrective action to ensure quality and food safety. Refer to the production schedule in regards to the items scheduled to be produced. When running Bulk products and once the cleaning of the area is completed, the Quality Assurance Tech will conduct a Pre Operational Inspection to ensure that all food contact areas have been cleaned properly and also to ensure thatall accompanying equipment and surrounding areas have been properly cleaned. If there are any corrective actions needed e.g. a specific piece of equipment needing further cleaning, the QA will notify sanitation and accompany them to ensure task is completed.This will be noted on the Pre-Operational Inspection Forms.
3.Verify sanitation standards are being met prior to and during production, conducting safety and sanitation audits, follow up, and corrective action.
4.Must complete a visual inspection of the floor (i.e. verifying tracking metrics of others, ensuring policies are being followed)
5.You will check to make sure all employees are following proper dress code (GMP's).Any violations are to be addressed / reported immediately.
6.Responsible for ensuring that finished product meet specifications. If needed, must complete and document a corrective action to ensure quality and food safety.
7.Must ensure that all products are the proper size, shape, weight, and color. Watch the product coming down the line, and make sure that the product is premium quality.
8.Must ensure that packaging quality checks meet specification.
9.The QA Technician is to check scale(s) for being functional; if any problems are noticed, supervisor is to be notified.
10.All weights are being adhered to.
11.Must ensure that all finished product contains the correct packing components.
12.Must ensure that all packages contain that correct code date, positioned correctly, and verify that the code date is legible.
13.Check freezer / cooler temperature during the time(s) defined on the Freezer/Cooler Check Sheet per each shift and do corrective actions if the temperature it is out of range.
14.Must validate finished product through baking to ensure flavor, aroma, texture, and appearance meeting product specifications.
15.Responsible for monitoring, documenting, and validating of QACQP (Quality Assurance Critical Quality Point) and all quality check points.
16.Must validate lot numbers for accuracy for ingredients and packaging when being used.
17.Responsible for leading and supporting investigations for food safety and quality related issues (e.g. foreign material, holds, weight control, consumer complaints), helps to identify root causes, helps to identify corrective actions and monitors for effectiveness.
18.Responsible for communicating GMP violations, product issues, mechanical issues, safety issues.
19.Support execution of GMPs throughout the plant; follow safety rules, and procedures.
20.Responsible for immediately notifying the management team when products do not comply with specifications and monitor subsequent non-compliance related activities like necessary repairs, investigations, and subsequent reporting paperwork. Also notify or assist in making any modification or adjustment with maintenance, line leads or supervisors. You have the responsibility to page for maintenance when problems affecting quality arise.
21.Notify the supervisor of any unsafe situations.
22.Verify the metal detector (CCP's)check with the test pieces and is operated properly as outlined in the Operations Manual. Perform the metal check and do not exceed the time limit in the HACCP plan, if any deviations occur, make sure you follow the Food Safety - HACCP requirements and document all corrective actions.
23.Verify sanitation standards are being met prior to and during production, conducting safety and sanitation audits and follow up.
24.Maintain a daily diary of what happened during the shift and discuss that in the QA meeting.
25.You have the empowerment to stop the line or place product on hold, if deemed inferior, a consumer threat, or out of specification.
26.Uphold the company policy to its fullest, and reflect it in your work. Give input. It will be appreciated.
27.The daily schedule is subject to change depending on production needs or company's demands.
28.Responsible for other duties/responsibilities deemed necessary by Quality Assurance Supervisor and Manager
29.Miscellaneous tasks may be requested and are to be completed upon QA Manager request.
30.Basic problem-solving and corrective action/preventative measure knowledge and understanding.
31.MUST BE PRECISE AND ACCURATE, WELL ORGANIZED.
31.MUST BE ABLE TO PERFORM IN A DEMANDING, FAST-PACED ENVIRONMENT.
PROACTIVE MIND-SET AND FLEXIBILITY ARE IMPORTANT AS WELL AS THE ABILITY TO WORK UNDER PRESSURES Ability to lead staff members in a collaborative and encouraging mannerAbility to obtain information and take a proactive approach to problem solving
Physical Demands:
Ability to stand for 8-10 hours consistently (around meals and breaks).
2.Ability to walk on flat and uneven surfaces.
3.Ability to walk up and down stairs and ladders.
4.Ability to work in a temperature controlled environment of 55-85 degrees.
5.Able to handle frozen product with hands.
6.Ability to grasp, grip, sort, group together, and separate product with hands.
7.Ability to lift from floor to waist, and waist to shoulder 25lbs-50lbs.
8.Bend, pull, push, twist, stoop, and squat.
9.Ability to use back to lift, pull and push objects.
10.Ability to stretch and reach over to grab objects.
11.Ability to work in a normal bakery atmosphere and the situations it may expose such as loud noises, strong smells, and dust/flour.
12.Ability to perform operational/manufacturing functions in order to keep the process viable.
13.be able to define color; for color code policy purposes.
16.Must be able to communicate (speak).
17.Ability to perform office and data entry work.
18.Effective verbal and written communication skills.
19.Must be able to handle multiple assignments.
20.Must be able to perform in a demanding, fast-paced environment.
21.Must be precise and accurate, well organized.
22.Strong attention to detail and proofing.
23.Minimum computer skills: Word, Excel, and/or PowerPoint.
24.Must have good mathematical (basic statistical skills highly desirable).
25.Must have basic problem-solving and corrective action/preventative measure knowledge and understanding.
26.Can demonstrate the ability to work with minimal supervision effectively
1.When you start your shift, you must walk the all departments and make sure everything is in its proper place in the department and gmp's and proper storage practices are adhered to.
2.Responsible for performing pre-operational inspections and ATP or allergen swabbing to ensure that the line is properly cleaned. If needed, must complete and document a corrective action to ensure quality and food safety. Refer to the production schedule in regards to the items scheduled to be produced. When running Bulk products and once the cleaning of the area is completed, the Quality Assurance Tech will conduct a Pre Operational Inspection to ensure that all food contact areas have been cleaned properly and also to ensure thatall accompanying equipment and surrounding areas have been properly cleaned. If there are any corrective actions needed e.g. a specific piece of equipment needing further cleaning, the QA will notify sanitation and accompany them to ensure task is completed.This will be noted on the Pre-Operational Inspection Forms.
3.Verify sanitation standards are being met prior to and during production, conducting safety and sanitation audits, follow up, and corrective action.
4.Must complete a visual inspection of the floor (i.e. verifying tracking metrics of others, ensuring policies are being followed)
5.You will check to make sure all employees are following proper dress code (GMP's).Any violations are to be addressed / reported immediately.
6.Responsible for ensuring that finished product meet specifications. If needed, must complete and document a corrective action to ensure quality and food safety.
7.Must ensure that all products are the proper size, shape, weight, and color. Watch the product coming down the line, and make sure that the product is premium quality.
8.Must ensure that packaging quality checks meet specification.
9.The QA Technician is to check scale(s) for being functional; if any problems are noticed, supervisor is to be notified.
10.All weights are being adhered to.
11.Must ensure that all finished product contains the correct packing components.
12.Must ensure that all packages contain that correct code date, positioned correctly, and verify that the code date is legible.
13.Check freezer / cooler temperature during the time(s) defined on the Freezer/Cooler Check Sheet per each shift and do corrective actions if the temperature it is out of range.
14.Must validate finished product through baking to ensure flavor, aroma, texture, and appearance meeting product specifications.
15.Responsible for monitoring, documenting, and validating of QACQP (Quality Assurance Critical Quality Point) and all quality check points.
16.Must validate lot numbers for accuracy for ingredients and packaging when being used.
17.Responsible for leading and supporting investigations for food safety and quality related issues (e.g. foreign material, holds, weight control, consumer complaints), helps to identify root causes, helps to identify corrective actions and monitors for effectiveness.
18.Responsible for communicating GMP violations, product issues, mechanical issues, safety issues.
19.Support execution of GMPs throughout the plant; follow safety rules, and procedures.
20.Responsible for immediately notifying the management team when products do not comply with specifications and monitor subsequent non-compliance related activities like necessary repairs, investigations, and subsequent reporting paperwork. Also notify or assist in making any modification or adjustment with maintenance, line leads or supervisors. You have the responsibility to page for maintenance when problems affecting quality arise.
21.Notify the supervisor of any unsafe situations.
22.Verify the metal detector (CCP's)check with the test pieces and is operated properly as outlined in the Operations Manual. Perform the metal check and do not exceed the time limit in the HACCP plan, if any deviations occur, make sure you follow the Food Safety - HACCP requirements and document all corrective actions.
23.Verify sanitation standards are being met prior to and during production, conducting safety and sanitation audits and follow up.
24.Maintain a daily diary of what happened during the shift and discuss that in the QA meeting.
25.You have the empowerment to stop the line or place product on hold, if deemed inferior, a consumer threat, or out of specification.
26.Uphold the company policy to its fullest, and reflect it in your work. Give input. It will be appreciated.
27.The daily schedule is subject to change depending on production needs or company's demands.
28.Responsible for other duties/responsibilities deemed necessary by Quality Assurance Supervisor and Manager
29.Miscellaneous tasks may be requested and are to be completed upon QA Manager request.
30.Basic problem-solving and corrective action/preventative measure knowledge and understanding.
31.MUST BE PRECISE AND ACCURATE, WELL ORGANIZED.
31.MUST BE ABLE TO PERFORM IN A DEMANDING, FAST-PACED ENVIRONMENT.
PROACTIVE MIND-SET AND FLEXIBILITY ARE IMPORTANT AS WELL AS THE ABILITY TO WORK UNDER PRESSURES Ability to lead staff members in a collaborative and encouraging mannerAbility to obtain information and take a proactive approach to problem solving
Physical Demands:
Ability to stand for 8-10 hours consistently (around meals and breaks).
2.Ability to walk on flat and uneven surfaces.
3.Ability to walk up and down stairs and ladders.
4.Ability to work in a temperature controlled environment of 55-85 degrees.
5.Able to handle frozen product with hands.
6.Ability to grasp, grip, sort, group together, and separate product with hands.
7.Ability to lift from floor to waist, and waist to shoulder 25lbs-50lbs.
8.Bend, pull, push, twist, stoop, and squat.
9.Ability to use back to lift, pull and push objects.
10.Ability to stretch and reach over to grab objects.
11.Ability to work in a normal bakery atmosphere and the situations it may expose such as loud noises, strong smells, and dust/flour.
12.Ability to perform operational/manufacturing functions in order to keep the process viable.
13.be able to define color; for color code policy purposes.
16.Must be able to communicate (speak).
17.Ability to perform office and data entry work.
18.Effective verbal and written communication skills.
19.Must be able to handle multiple assignments.
20.Must be able to perform in a demanding, fast-paced environment.
21.Must be precise and accurate, well organized.
22.Strong attention to detail and proofing.
23.Minimum computer skills: Word, Excel, and/or PowerPoint.
24.Must have good mathematical (basic statistical skills highly desirable).
25.Must have basic problem-solving and corrective action/preventative measure knowledge and understanding.
26.Can demonstrate the ability to work with minimal supervision effectively