Food Safety & Sensory Technician - Amy's Kitchen

Coordinate and perform various quality and food safety evaluations. Verify quality checks to ensure the items under their responsibility are handled correctly. Assess manufacturing and equipment conditions to assure they meet specified requirements. Assist with various Quality Food Safety (QFS) programs, including the environmental and training programs. In their absence, the QFS Coordinator can cover their duties and responsibilities to Food Safety.

ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties may be assigned.

• Perform audits of all areas, production and non-production.
• Perform audits on all CCP/PC documentation and other food safety documents.

• Ensure materials are tested according to predefined criteria and meet requirements.

• When needed, assist with Sensory Evaluation of manufactured items.
• Environmental Management (EM) program responsibilities including but not limited to: swabbing, pre-operational inspection and investigational activities.
• Conduct timely food safety evaluations and dispositions of product, escalating as necessary

• Verify physical values on equipment and confirms appropriate conditions for operation during use.

• Involve other departments when appropriate, for timely response to observation of failure to meet expectations/standards.

• Collaborate with Operations, Maintenance, Warehouse and Sanitation to facilitate investigations, root cause analysis, corrective preventive action, and problem solving for incidents and non-conformances
• Daily report out of pre-op results and the tier boards (rotating responsibility with QFS Coordinator)
• Write daily reports of out-of-spec materials and operating conditions

• Place material on hold if it does not meet requirements.
• Assist with Positive Release Program and PCQI reviews.
• Update foreign materials databases (in-house and consumer).

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy.  This includes following all Food Safety and Sustainability programs and participating in all required training. 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED); and one-year related experience and/or training; or equivalent combination of education and experience.
• Previous experience with food products is preferred 

SKILLS

• Detail oriented
• Multi-task & Prioritize
• Intermediate computer skills
• Ability to learn and navigate ERP system as required
• Reliable/Dependable

       COMPETENCIES

• Change and Learning Agility
• Conflict Management
• Assertiveness
• Composure
• Drive/Energy
• High Standards
• Written and Informal Communication
• Initiative
• Integrity
• Positive Impact
• Problem Solving and Decision Making
• Team Player
• Functional/Technical Expertise
• Team Leadership

LANGUAGE SKILLS

• Ability to read and comprehend instructions, correspondence, and memos.
• Effective written communication skills.
• Ability to effectively present information in one-on-one and small group situations to employees of the organization.
• Bilingual Spanish/English is a plus

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply, divide whole numbers and fractions.
• Ability to determine averages and medians
• Ability to perform these operations using units of weight measurement, volume, and length.

REASONING ABILITY

• Ability to apply common sense understanding to carry out detailed written and oral instructions.
• Ability to deal with problems involving complex variables.

CERTIFICATES, LICENSES, REGISTRATIONS

• PCQI Certification or willingness to gain PCQI Certification
• Better Process Control School Certification or willingness to gain BPCS Certification

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)