Qc Technician

Job Purpose

Responsible for the effective maintenance of the quality parameters of all products of the company in the different stages of processing - from receiving of raw materials, to product formulation, cooking and through to packaging. To support this objective, the position is tasked to be familiar with and monitor the strict implementation of the Hazard Analysis Critical Control Point (HACCP) program, Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOP). Communication is key to success in this position. The QC technician works as a team with Production managers and is to report all observed non conformances to Production managers, Plant manager and QA manager immediately.

Job Functions /Responsibilities- Monitoring and Control of Production Sanitary Conditions:

- Inspect all direct food contact processing equipment and auxiliary tools and equipment (injector, tumbler, totes, lugs, oven, conveyor belts, etc.) are cleaned and/or sanitized prior to a production day (pre-operational check) start and anytime thereafter when there is a product change-over.
- Ensure that the processing environment including but not limited to production floors, walls, ceiling and lighting facilities are cleaned and maintained in good condition to prevent harborage of bacteria and other contaminants.
- Monitor and ensure that footbaths, boot dips, and hand washing soaps are available, and production personnel understand and follow these basic requirements for food safety. Conduct footbath and boot dips analysis at the start of the every shift and towards the end of the production day.
- Check proper housekeeping and GMP practices followed in different process areas during operation.
- Conduct microbiological swabbing and air plating at required frequency in key processing areas to verify sanitary conditions.
- Analyze sanitation solution from different dispensing stations and recommend corrective action when necessary.
- Monitor presence of condensate especially in areas over finished products. Help prevent formation of condensation by enforcing closing of doors between processing rooms.
- Participate in the pest control program of the plant by complementing the monthly inspection of a contracted pest management company by conducting weekly inspection of pest stations.
- Monitoring and Control of Processing Materials:

- Coordinate closely with the shift receiver and ensure incoming raw meat are in good condition and possess characteristic of fresh safe raw meat. Refer to QA 008a for temperature guideline for raw meat receiving.
- Inspect Raw meat coolers daily and ensure that proper storage procedures are being followed. Report any fresh product older than 6 days to the Production Manager, and verify quality as requested by Production Managers or QA Manager.
- Ensure that any raw product from supplier not eligible to export to the US are properly labelled and kept in a designated area. Follow-up that these products are identified on all records and kept segregated from mainstream products. Familiarize yourself with the Annex W-1, a CFIA publication which lists federally registered companies both eligible and non-eligible to export to the US.
- Monitor all dry ingredients and ensure that these are stored and handled in ways and means that prevent cross-contamination or spoilage. Report any mix up of allergenic and non-allergenic ingredients or any ingredient container that is exposed or damaged. Verify the lot numbers of the ingredients used for production. Ensure no expired ingredients are being used.
- Ensure that primary packaging materials (food contact packaging, e.g., liners, poly bags, MAP trays) and secondary packaging materials (packaging that may have incidental contact with food, e.g., boxes and plastic tapes) are maintained in sanitary conditions and stored at least one foot from the walls.
- Before re-using secondary packaging materials, monitor and ensure surfaces are free from soil, damages, or odour and old labels, if present, are removed prior to use.
- Ensure that quality of the oil used in frying is satisfactory and is not contributing to appearance problem in the finished product.
- Monitor thawing of frozen raw meat. Temperature of the water may not exceed 21°C; the raw meat temperature may not exceed 4°C.
- Monitoring and Control of Personnel Hygiene
- Conduct training overview of plant GMP and food safety practices to new personnel. Review as necessary to production personnel who are in violation of GMP guidelines and food safety protocols.
- Monitor and ensure all personnel are washing their hands during the following circumstances:

- before commencing work
- immediately after using toilet
- after handling contaminated item (e.g. dirty utensil, skid, garbage, etc.)
- after eating or drinking
- after smoking
- after touching nose, mouth, skin or hair
- after sneezing, coughing or blowing nose
- Observe and report production people who may be suffering from communicable dise