6201 Quality Control Technician

Mt. Olive Pickle Company Inc.; Mount Olive (NC); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking dedicated Night Shift Quality Control Technicians to ensure product quality and safety. In this role, you will perform critical inspections and tests on various products, ensuring compliance with quality standards and regulations. Your keen attention to detail will help maintain the highest quality in production, while your ability to work in a team environment will be essential. Join a dynamic team that values quality and safety in food production, and contribute to delivering excellence in every jar. If you are passionate about quality control and thrive in a fast-paced environment, this opportunity is perfect for you.

Qualifications

• High school graduate with additional training needed for the role.
• Ability to read, write, and speak in English is required.

Responsibilities

• Perform routine chemical analysis and evaluate product for defects.
• Verify products meet HACCP critical limits and document results.
• Conduct taste tests and maintain quality control documentation.

Skills

Mathematical Skills

Ability to Follow Directions

Teamwork

Communication Skills

Education

High School Diploma

Additional Training

Tools

Scales

Thermometer

pH Meter

Calculator

Job description

Description

We have THREE openings for a Night Shift Quality Control Technician.

Summary

Performs Quality Control inspections in assigned work area. Collects and tests samples, documents results and reports deviations from standards based on Quality Control specifications. Verifies products meet Hazard Analysis Critical Control Points (HACCP) critical limits and Critical Quality (CQ) limits.

Duties and Responsibilities

Essential Functions

Note: Quality Control Technicians are assigned to work in different areas based on production schedule. They must be able to perform the duties in each area. The absence of any QC Technician performing HACCP or CQP monitoring must be covered by another QC technician or individual trained to monitor HACCP critical limits or CQP’s.

• Completes routine chemical analysis on samples of syrups and brines, raw ingredients, in-process samples, and finished product.
• Evaluates product for physical defects and verifies the defects do not exceed the specification limits.
• Performs pH analysis on in-process and equilibrated samples. Verifies all samples meet the HACCP critical limit for pH. Calibrates the pH meter as required.
• Thru measurement or by using good judgment, verifies that product being produced meets expected specifications pertaining to appearance, volume, spice additions, and other parameters.
• Performs various tests on caps to meet established parameters.
• Calibrates thermometers for production.
• Perform Glass Breakage inspection on the production lines in the event of a glass break.
• Performs checks to verify blancher temperatures and salt content.
• Inspects finished product packaging for defects including incorrect code dates or product codes, incorrect label usage, capping problems, label defects, or product defects.
• Follows established procedures for placing product on hold (red carding).
• Monitors CQP’s (Critical Quality Points) and takes appropriate action when outside the control limits.
• Verifies all testing results are within specification and takes appropriate action when samples are outside the acceptable ranges.
• Performs taste tests on finished product samples.
• Completes necessary paperwork for quality control and operations based on scheduled production.
• Enters in-process and finished product data in our PreSage data system.
• Maintains and evaluates quality control fermentation samples.
• Effectively communicates problems to manufacturing and quality control management.
• Must have the ability to work effectively within a team environment and cover any area of the department as needed.
• Keeps work area clean and neat.
• Follows safety rules and company policies.

Other Duties

• Participates in training, employee meetings, committees, project teams, etc. as appropriate.
• Receives written and verbal instructions on the above job tasks and performs other duties as directed by Supervisor.

Requirements

Knowledge, Skills and Abilities

High school graduate plus additional training needed. Ability to read, write, and speak in English required. Math skills including addition, subtraction, multiplication, division, and fractions needed for job tasks. Must have the ability to follow directions and complete special tasks or projects as instructed by management.

Supervisory Responsibilities

None

Machines, Equipment, Tools Used

Scales, vacuum gauge, thermometer, salometer, baume' scale, refractometer, ruler, pH meter, graduated cylinders, pans, strainer, knife, spatula, and calculator.

Physical Demands

• Stooping: Bending body downward and forward by bending spine at waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Lifting: Raising objects from a lower to a high position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
• Grasping: Applying pressure to an object with the fingers and palm.
• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make fine discriminations in sound.
• Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• The worker is required to have close visual acuity to perform activities such as preparing and analyzing data and figures: transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices, and/or assembly or fabrication of parts at distances close to the eyes.

Work Environment

Works inside, subject to moderate seasonal temperature variations and frequent wetting of feet from some job tasks. Fumes from forklifts, welding, hot pepper, onions, chemicals, and product ingredients. Some contact with brine, grease, rust, dust, ink, yellow food coloring, and QC chemicals. Earplugs, gloves, smocks, and safety glasses required in some areas. Head cover and beard cover required. Some contact with steam from cappers and pasteurizers.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of the position. All employees may have other duties assigned at any time.