Reporting to the QA Manager, the QA Technician is responsible for assisting the QA Manager in maintaining the facility’s HACCP, pre-requisite and BRC programs. Responsibilities include all necessary documentation reviews, task monitoring/verifications as well as facility audits, product sampling and 1:1 associate training. It also includes testing requirements, pre-operational inspections, data entry and record keeping as well as other projects as deemed necessary by the QA Manager.
Key Accountabilities:
- Swabbing (ACC and Listeria)
- Primarily responsible for the day-to-day functions of maintaining the HACCP systems in the facility
- Record keeping of task and monitoring documents
- Associate training (deviation/preventative measure/updates)
- Approving product for Shipments
- Coordination of product sampling for specific testing based on program requirements
- Ingredient sampling, CofA review and release of ingredients for production to use
- Water and Air sample collection
- Data entry of test results into electronic spreadsheets
- Coordination of product holds and releases
Requirements:
- Basic understanding of HACCP principles and government regulations in regards to meat processing
- Strong computer knowledge and ability to work with various programs (Microsoft Excel, Word, PowerPoint) to create spreadsheets, reports and written letters of response
- Strong Organizational skills and the ability to multi-task
- Strong communication skills (verbal and written) as required to interact with associates and internal/external contacts
- Knowledge of good manufacturing practices
- Technical science diploma or degree an asset
- Attention to detail
Sofina Foods Inc. is committed to providing accessible employment practices that are in compliance with the Accessibility for Ontarians with Disabilities Act (‘AODA’). Applicants are asked to make their needs/requirements, for the purpose of accommodation under AODA, known to Human Resources when they are contacted for an interview.
