Quality Technician

The Quality Technician ensures that all raw materials, in-process goods, and finished food products comply with corporate quality specifications, internal standard operating procedures (SOPs), and regulatory food safety standards. This position performs line inspections, physical/chemical laboratory testing, and sanitation verifications to safeguard product safety and consistency throughout the manufacturing process. Key Responsibilities Routine Line Testing & Inspection: Conduct line audits, sampling, and analytical testing (e.g., pH, moisture, Brix, viscosity, metal detection/X-ray verification, and net weight checks) at scheduled intervals. Pre-Operational & Sanitation Audits: Perform visual hygiene inspections and environmental swab testing (swab samples/ATP testing) prior to line production start-ups. Hold & Release Management: Quarantining non-conforming raw ingredients, packaging, or finished products; place physical holds and log entries in system databases Compliance & Good Manufacturing Practices (GMP): Monitor production lines to enforce strict adherence to GMPs, HACCP plans, personal hygiene, and allergen control procedures. Equipment Calibration & Maintenance: Calibrate, clean, and maintain laboratory instruments and inline control equipment Documentation & Data Entry: Maintain accurate inspection logs, certificate of analysis (CoA) checks, batch records, and audit reports for full traceability. Incident Investigation: Support root-cause analysis and Corrective/Preventive Action (CAPA) implementation when out-of-spec conditions or customer complaints occur. Qualifications & Requirements Education: Associate or Bachelor’s degree in Food Science, Chemistry, Microbiology, or a related science discipline (or equivalent practical manufacturing experience). Experience: 1–3 years of quality control or lab technician experience in a food, beverage, or CPG manufacturing facility. Certifications (Preferred): HACCP, PCQI (Preventive Controls Qualified Individual), or GFSI framework awareness (SQF, BRC, ISO 22000). Key Skills & Competencies Strong knowledge of food safety regulations, GMPs, and HACCP principles. Basic lab equipment operation and understanding of physical/chemical food testing methods. Attention to detail, objective decision-making, and comfort with initiating product holds. Practical problem-solving and basic statistical process control awareness. Working Conditions Exposure to wet, humid, cold, or high-noise plant floor environments. Physical effort involving standing for extended periods, bending, and light lifting (up to 30–40 lbs). Show more Show less