Quality Assurance Technician

LaClare Creamery; Malone (WI); On-site; USD 45,000 - 50,000; Full time

Job summary

Join LaClare Creamery as a Quality Assurance Technician to support our 1st shift. This full-time position involves ensuring compliance with food safety programs, conducting lab tests, and maintaining high-quality standards. With opportunities for growth and training, you’ll play a key role in our production team, all while enjoying competitive pay and benefits.

Qualifications

• Experience of 2 years in QA specific to food production preferred.
• HACCP, PCQI, and SQF certifications are preferred.
• Ability to lift 50+ lbs and stand for 8 hours/day.

Responsibilities

• Conduct laboratory tests and monitor food safety procedures.
• Gather and aseptically prepare samples for lab testing.
• Perform weekly audits and maintain food safety standards.

Skills

Listening

Oral Communication

Written Communication

Professional

Ethical Standards

Growth Mindset

Independent

Regulatory and Industry Standards

Education

Food Safety, Biology, Microbiology certifications

Job description

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Launch your career at LaClare Family Creamery! We are looking for a dependable, self-motivatedQuality Assurance (QA) Technicianto support our 1st shift team.Hours: Monday - Thursday 7:00am-5:00pm. Overtime as needed.FULL Time & FULL Benefits starting at $23/hour.

Experience (2 years) in QA specific to food production is preferred, but on-the-job training will be provided. Growth opportunities, including assistance in obtaining your cheesemaker license, are available!

Reports to:Food Safety & Quality Manager

Overall Responsibilities:To perform all necessary duties to ensure compliance of food safety program and provide support to production teams to produce the highest quality products possible; gathering and aseptically preparing samples for lab testing; completing weekly swab samples in accordance with environmental monitoring program; evaluating shelf life of finished product; conducting various audits; and exercise leadership and advocacy for food safety and the implementation of all food safety programs and policies.

Key Tasks & Responsibilities:

• Work with interdepartmental team members to ensure all aspects of the Food Safety Plan and Program are understood and implemented. This includes but is not limited to the following responsibilities:
• Lab testing: Gathering and preparing samples for microbiological testing, PH testing and chemistry, accurately documenting, and reviewing results.
• Swabbing: Conducting weekly sponge swab samples, water samples and air plate samples in accordance with environmental monitoring program.
• Shelf-life study: Evaluate finished product throughout shelf life for organoleptic characteristics as well as conduct additional microbiological testing.
• Laboratory supplies: Technician will be responsible for monitoring inventory of laboratory supplies and placing items on biweekly ordering list when necessary.
• Temperature monitoring: Monitor and record temperatures for warehouse coolers, culture freezers, incubators, and thawing room.
• Calibrations: Responsible for daily scale and PH meter, oxygen sensor and other lab equipment calibration checks as well as monthly lacticheck calibrations.
• Air flow monitoring
• Chemical inventory: Maintain chemical inventory for testing chemicals and sanitation chemicals.
• Audits: Complete and assist with internal and regulatory audits.
• Problem Solving: Participate in root cause analysis, corrective and preventive actions, and disposition.
• Documentation and Follow Up: As required by food safety program assist in monitoring and reviewing all food safety documentation. Ensure all tasks and information are accurately being completed. Complete corrective actions and root cause analysis as needed.
• Food Safety: Must exercise leadership and advocacy for food safety and quality programs, must follow and implement all food safety programs and policies.
• Sanitation: Individual will be responsible for maintaining cleanliness of analytical and microbiological laboratories.
• Daily sensory: Conduct sensory analysis on all products that were produced the previous day.
• Research and Development: Assist Food Safety & Quality Manager in realization of new product development.
• Other duties as assigned.

Skills & Attributes:

• Listening – Ability to attentively follow detailed verbal instruction and implement as directed.
• Oral Communication – Effectively expresses oneself in one-on-one communication and in group settings. Asks questions if something is not clearly understood.
• Written Communication – Excellent written communication skills applied when developing standard operating procedures, one point lessons, memos, and other correspondence.
• Presentation – Confident, thorough, and effective when training team members or presenting food safety and quality information to a group.
• Professional – Intrinsically motivated, organized, dependable, and open to continuous improvement. Ability to treat others with respect and communicate directly and tactfully.
• Ethical Standards Exercises genuine integrity and honesty. Gives honest and accurate accounting of self, others, and situations. Ability to exercise conscientious decision-making.
• Competitive Urgency – Completes tasks with timeliness to meet deadlines. Attends to details of our business with a sense of urgency, enthusiasm, and thoroughness.
• Growth Mindset - Views change and challenges as opportunities. Is resilient and optimistic even in the face of challenges.
• Continuous Improvement – Seeks opportunities to improve food safety and quality processes. Strives towards continuous self-improvement.
• Independent – Ability to work independently with or without direction to accomplish objectives and assigned tasks.
• Regulatory and Industry Standards – Willingness to learn about current food safety standards and regulatory guidance, including but not limited to Safe Quality Food (SQF) Code, Hazard Analysis Critical Control Points (HACCP), Hazard Analysis and Risk Based Preventive Controls (HARPC), and state and federal regulations. Possesses or is willing to acquire knowledge about cheese making processes and food safety, quality, and industry norms.
• Lift - be able to lift 50+lbs continuously, stand for 8 hours/day and occasionally twist, bend, climb, grasp and other repetitive movements using proper body mechanics.
• Flexible to various creamery environments including unloading raw materials, making, painting, packaging, aging, and shipping. Willingness to occasionally work outside of scheduled hours to attend continuous education courses, provide coverage for a team member, or complete team projects.
• Food Safety, Biology, Microbiology certifications or relevant job experience preferred.
• HACCP, PCQI, and SQF certifications are preferred.

Training Requirements:

• Annually complete all required safety, food safety and culture trainings.
• Annually complete Appendix N certification
• Must complete FDA food defense awareness training within 1 month of hire
• Must complete 8-hour HACCP course within 6 months of hire
• Must complete PCQI training within 12 months of hire

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Quality Assurance

• Industries

  Food and Beverage Services

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