Quality Control

Brief Description

The Quality Control Inspector is responsible for ensuring compliance with quality standards in the reception, processing, and packaging of meat and marinated products. They will conduct inspections at each stage of production, supervise staff to ensure adherence to procedures, and record results to maintain product traceability. Attention to detail, effective communication skills, and leadership ability are required.

Responsibilities

Supervision and Quality Control

• Supervise production staff, ensuring compliance with quality and hygiene procedures.
• Train employees in good manufacturing practices, food safety, and quality standards.
• Ensure food safety and sanitation regulations are followed at all stages of meat and marination processing.
• Monitor the proper handling, storage, and temperature of meat and marinated products.

Inspection of Raw Materials and Final Product

• Verify that meat and marination ingredients meet quality specifications before use in production.
• Inspect meat cuts for defects, cross-contamination, or irregularities in weight and presentation.
• Approve or reject in-process and finished products based on established standards.
• Coordinate with the production team to correct any deviations in real-time.

Safety and Hygiene

• Ensure staff use appropriate protective equipment (gowns, gloves, hairnets, etc.).
• Supervise the cleaning and sanitization of work areas and equipment before, during, and after production.
• Guarantee compliance with food safety regulations and USDA guidelines.

Documentation and Reporting

• Record inspection results in quality control logs.
• Report any non-compliance or findings to supervisors and management for corrective action.
• Keep sanitation and temperature monitoring records up to date.
• Record and analyze daily production.
• Conduct inventories and report shortages as necessary.

Equipment Operation and Maintenance

• Supervise the safe handling of knives, meat saws, and processing machinery.
• Report equipment malfunctions or maintenance needs for production and/or refrigeration equipment.

Other Duties

• Assist in internal and external quality and food safety audits.
• Collaborate with other departments to improve efficiency and compliance with standards.
• Perform other tasks as needed.

Physical Requirements

• Ability to move, lift, and carry products exceeding 50 pounds, with or without assistance.
• Willingness to work in environments with variable temperatures, including refrigerated and frozen areas, as well as high-temperature production zones.
• Ability to stand for extended periods, perform repetitive movements such as bending, lifting, and handling heavy products.
• Possible use of stairs and platforms to access higher storage and production levels.