Sanitation

PLEASE NOTE: THE SHIFT TIMING FOR THIS POSITION IS OVERNIGHT FROM 09:30 PM to 06:00 AM. ONLY APPLY IF THIS POSITION TIMING SUITS YOUR AVAILABILITY.

POSITION OVERVIEW

The Sanitation Worker is a key member of the food manufacturing team, responsible for ensuring the cleanliness and sanitation of the facility to meet strict food safety standards. This role requires individuals with experience in a food manufacturing or sanitation environment, capable of working both independently and as part of a team. Quality and food safety program responsibilities include completing daily checklists and sanitation program documents to maintain the highest standards of cleanliness and food safety. The role demands a hands-on approach to support the team, enforce safety and quality standards, and drive productivity improvements.

EXPERIENCE

• Sanitation Workers must have prior general experience working successfully in both a team environment and on their own.
• A minimum of three months experience in a food manufacturing or sanitation environment would be required.
• Although not mandatory, previous experience working with chemicals would be helpful.

EDUCATION AND SKILLS

• WHMIS, HACCP and first aid training would be an asset.
• On the job training is required – on the job training is usually for 2 weeks and then the employee works on his/her own for the next four to six weeks and is evaluated every week by the supervisor until they are considered competent.
• 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.

INTERPERSONAL SKILLS

• Good verbal and written skills in English.
• Sanitation Workers must be able to communicate and work well with others as part of a team, demonstrating politeness, respect, and courtesy in communication and daily interaction.
• Individuals work mainly on their own, but they do interact regularly with co-workers.

PROBLEM SOLVING

• Majority of problems are mechanical – broken hose, broken nozzle or equipment won’t run.
• Routine decision making which generally follows set standards and procedures.
• Working graveyard shift.
• Most problems are easy to resolve, but some may require the help of the Maintenance Department or the Sanitation Supervisor.

PHYSICAL DEMANDS ANALYSIS

a) Strength

Lifting: 30 – 70 lbs

Carrying: 30 – 70 lbs

Pushing: 100 – 500 lbs

Pulling: 100 – 500 lbs

Handling/Gripping: Squeezing a water nozzle trigger for up to 30 minutes at a time.

Reaching Above/Below Shoulder: When using hose or hand scrubbing must reach across conveyor belts at arms length to clean equipment.

b) Mobility

Standing/Walking: 8 Hours a Day

Climbing: Occasional Use of a Ladder

Bending/Stooping: 5 – 15 Minutes at a Time

Crouching/Kneeling/Crawling: 5 – 15 Minutes at a Time

Balancing: Standing on the side of the loader to install suction cups and vacuum hoses after cleaning.

c) Sensory

Hearing: Good hearing is required to be able to communicate with others over machine and running water noises and to hear horns on mobile equipment.

Seeing/Vision (near, far, colour): Need to have good vision. Colour blindness would be a problem as we use a colour coded system for chemical and acid pails.

Feeling: Feeling under the sides and under the framework of equipment with their fingers to make sure everything is clean.

Reading: Need to have good reading skills to understand pre-op and HACCP check sheets.

Writing: Need to have good writing skills for filling out HACCP check sheets.

Speaking/Speech: Must be able to speak English proficiently and communicate clearly.

MANUAL DEXTERITY

• Capable of doing lots of hand scrubbing.
• Capable of holding onto hose and squeezing nozzle trigger for long periods of time.

MENTAL EFFORT

• Capable of meeting deadlines to get the job done.
• Capable of filling in daily check sheets per HACCP requirements.
• Good time management and organizational skills.
• Concentration is required when using equipment and chemicals to ensure the safety of self and others.
• Ongoing awareness of this positions and co-worker’s workloads and helping as a team member where and when needed.

WORKING CONDITIONS AND HAZARDS

• There will be exposure to cleaning chemicals. Sanitation Workers must wear personal protection equipment including steel-toed rubber boots, rubber gloves, splash guards, aprons, safety glasses, and hearing protection as needed.
• This position operates indoors 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.
• This position also requires working with and in near proximity to moving equipment and pinch points.
• Sanitation Workers must be familiar with using an eyewash station.
• Equipment used includes chemicals, scrub brushes, and hoses.
• When using compressed air or pressure washing equipment, hearing protection is required.

GENERAL DESCRIPTION OF THE JOB:

• Clean as per written procedure and instructions. Clean at required frequencies.
• Inform Maintenance Crew of any concerns, as well as document maintenance related concerns.
• Comply with all company policies. Practice safe work procedures.
• Correctly document all required cleaning.
• Attend all required training courses.
• Inform Supervisor of equipment wear or damage.
• Inform Supervisor or HACCP Coordinator of any conditions that could affect food safety.
• Ensuring employees are following established HACCP, biosecurity, and health and safety procedures.
• Report all Accident/Incident/Near Misses/Hazards.
• If an accident occurs on shift (including minor accidents) ensure that an accident form is filled out.
• Complete all HACCP forms as required.
• Assisting co-workers where and when needed.
• All other duties assigned by Maintenance Manager.

QUALITY/FOOD SAFETY PROGRAM RESPONSIBILITIES:

• Utilize the monitoring and deviation records to ensure the completion of the following documents:
  • Daily
    • SAN 016 Nightly Checklist
    • SAN 013-1 Restrooms
    • Lunchroom Checklist
  • As per record
    • Pre 004 Premises Sanitation Program
    • Pre 004 Premises Sanitation Diagrams