Pre-Op/Micro Tech - 3rd shift

3rd Shift hours 11:00 am to 8:00 am weekends as needed POSITION SUMMARY Pre-Op Micro Technician is responsible for assisting in the sanitation performance in accordance with SSOP’s and GMP’s. The technician ensures that the Sanitation GMP’s are followed and conducts pre-operational inspection and swabs. This position will assist with conducting FSQA checks, sample preparation, shipping of samples and record review.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following: First and foremost, the Pre-Op / Micro technician is responsible for verifying sanitation performance via monitoring of Sanitation GMP’s, conducting pre-operational inspections and swabbing equipment. Take over FSQA checks to allow fellow technicians to go home in a timely manner.

Keep Sanitation Manager and/or FSQA Director informed daily of problems incurred during the shift. Prepare swabs from day for shipment to the lab (including SARF’s) Prepare swabs for that day’s environmental testing. Record environmental testing in database for tracking / trending. Organize and review the day’s paperwork – identifying paperwork that needs corrections and prepping paperwork for filing.

Document review as necessary Record data collected and Graph / Trend data using MS Excel and/or other software. Filing and scanning of FS/QA Paperwork Verify that checklists / paperwork are updated and correct. Other duties as assigned.

QUALIFICATIONS

(Knowledge, Skills, and Experience) Quality Assurance and Food Safety experience of 1+ years in meat processing or value-added food processing. Strong working knowledge of Quality Systems including HACCP, GMP, SSOP HACCP Certified within six months. Must be self-starter and self-motivated with minimal direct supervision.

Knowledge of prerequisite programs. Ability to maintain concentration while performing tasks over period of time. Ability to work well with others. Ability to communicate effectively both written and orally. Ability to coordinate actions in relation to others’ actions. Know how to collect and identify essential information.

Knowledge of clerical procedures and systems such as filing and records maintenance and Microsoft Office Products including Word, Excel and Outlook. Ability to read, write and communicate in English with strong verbal communication skills. Knowledge of Spanish is helpful, but not required. PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to have a full range of body motion including twisting, bending, reaching outward, pushing, pulling, intensive hand/wrist movement and lifting to meet the NSP minimum required pounds per day which is up to 50 pounds (unassisted).

The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process. Due to noise levels in the work environment, the use of hearing protection is required. The employee must have good, corrected vision to see details at close range or at a distance.

The employee will be working in a climate-controlled environment of -40ºF to -45ºF. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat. While in the production area, employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.

11:00 am to 8:00 am