Job Description

Position Summary:

Reporting to the Quality Assurance Manager, the QA Technician is responsible for assisting the QA Manager in maintaining the facility's HACCP, pre-requisite and BRC programs. This includes 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 (Salmonella, Campylobacter, E. coli); 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, CFIA 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 regarding 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; Capability to perform heavy lifting of 30lbs may be required from time to time; * Morning rotational shifts flexibility.