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SalarySHIFT TIMING: Please note, the shift timing for this position is from 3:30 pm to 12:00 am.
POSITION OVERVIEW
The Quality Control Personnel is a key member of the L.H. Gray & Son Limited team, ensuring the highest standards of quality and food safety in our egg production processes. With a focus on meticulous oversight and adherence to HACCP protocols, this position requires a detailed-oriented individual with prior quality assurance experience and a hands-on approach to maintaining product integrity. The role demands a hands-on approach to support the team, enforce safety and quality standards, and drive productivity improvements.
EXPERIENCE
- Quality Control Personnel must have prior quality assurance experience as this position requires hands on knowledge and specific skills.
EDUCATION AND SKILLS
- Strong organizational and communication skills and the ability to work independently with little supervision.
- Able to adapt to changes and open to learning new ways to get things done more efficiently and effectively.
- Basic knowledge of computer and able to learn in-house systems.
INTERPERSONAL SKILLS
- Quality Assurance personnel must be able to work well with others as part of a team, demonstrating politeness, respect, and courtesy in communication and daily interactions.
WORKING CONDITIONS AND HAZARDS
- This position operates indoors in a production environment where the climate is relatively controlled. However, the job incumbent will experience some temperature changes between the winter and summer months, as well as sudden temperature changes when entering and exiting the cooler area.
- The work area is wet from water spray and floors can become slippery.
- When working in the egg wash water tank, employees should be aware of the hot water lines. These pipes may cause skin burns or irritation if contact is made.
GENERAL DESCRIPTION OF THE JOB:
- Scan in at the start of your shift and out at the end of your shift.
- Perform required quality testing as assigned by HACCP Co-coordinator or Supervisor, following procedures accurately. See records for frequency.
- Quality / Food Safety Critical Control Points (CCP) # 1B - Egg sampling. Including inspection of all finished product codes in packaging area and track area – looking for clarity – correct production code and best before dates.
- Additional Monitoring
- Air Temperatures
- Equipment Temperatures & pH Monitoring
- Lab Testing Samples
- Wash Water Monitoring
- Facility Room Inspections HACCP Checklists
- And All Other Duties Assigned by Supervisor or HACCP Co
- Accurately record all monitoring records immediately.
- Inform Supervisor in writing (deviation record) following company procedures immediately when deviation has occurred.
- Inform Supervisor / HACCP Co-coordinator immediately when monitoring equipment is defective or when supplies are diminishing.
- Attending Quality Control Training when required.
- Inform Supervisor or HACCP Co-coordinator of any conditions that could affect food safety.
- All other duties as assigned by management.
- Protective equipment required in this position includes steel-toed shoes due to the lifting and moving of product.
QUALITY/FOOD SAFETY PROGRAM RESPONSIBILITIES:
- Utilize the monitoring and deviation records to ensure the completion of the following documents:
- The minimum 90 minutes goal is hourly taking into consideration breaks and lunches.
- CCP #1B QC 009 Egg Monitoring Form
- pH Twice Daily
- QC 008 Wash Water/pH/Dryer
- Three Times Daily
- QC019 Equip TEMP/pH
- Daily
- GMP016 GMP & Facility Monitoring Record
- QC 006 Air Temp & Humidity charts
- Per Load Received
- Breaker Tray Inspection
- Imported Eggs
- As per Procedure
- QC 008 Wash Water/pH/Dryer
- The minimum 90 minutes goal is hourly taking into consideration breaks and lunches.
PHYSICAL REQUIREMENTS:
Ability to:
- Walk, carry eggs, sit, stand, lift a stack of empty trays for inspection.
- Read gauges accurately.
- Understand procedures and follow them.
- Document on records clearly – no scribbling – no white out.
