What are the responsibilities and job description for the Lab Technician - 3rd Shift position at OW?
POSITION SUMMARY: Responsible for pre-operational equipment/facility inspections, equipment/facility swabbing/sponging and reading/reporting results, standard operating procedure audits, daily quality inspections include GMP adherence, and sensory evaluation to ensure that all products meet the highest quality standards. This position measures, tests, interprets, and records data necessary to assist in the production of safe products that meet the established quality standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time.
- Gather samples and perform any required analysis.
- Interpret and record results accurately and in a timely manner.
- Audit various processes within the plant for compliance to standards.
- Prepare and maintain necessary reagents and solutions to complete analysis.
- Inspect equipment prior and during production
- Champion the shelf life program
- Ensure that the product conforms to the finished product specification. This will be accomplished by sensory evaluation, analytical testing and process plant observation.
- Provide detailed written information relating to the quality of the product, and process.
- Perform micro testing, chemical and physical analysis on raw and finished product.
- Maintain and organize all QA records.
- Verify, organize, and issue COA's as required.
- Inspect transfer, mixing, and processing equipment to ensure proper cleaning and quality practices.
- Complete and/or Participate in larger scope QA or QA Improvement Projects as assigned.
- Observe employee behavior in relation to Good Manufacturing Practices and make recommendations to insure food quality, consistency between shifts
SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Requires a high school diploma/GED with An AA or BS degree in food science, biology, or chemistry a plus;
- 2 years of manufacturing experience, preferably in a quality function; strong math and communication skills need to read and follow written procedures.
- Requires a good understanding of GMP's, HACCP and SQF guidelines.
- Requires the ability to communicate with others, and the desire and willingness to work closely within a small group of individuals;
- Strong decision-making skills, training skills, problem analysis skills, teamwork, creativity, the need to read, write, speak and understand the English language
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
- Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
- Requires a strong knowledge of all office equipment and document control or production management software systems, including but not limited to AS 400 and AX software.
- Strong organizational skills and the ability to prioritize
PHYSICAL AND WORK ENVIRONMENT REQUIREMENTS:
- Must be able to stand/Walk for 8-9 hours per day.
- Must be able to lift, Push, Pull up to 50 pounds on a regular basis, up to 100 pounds occasionally.
- Must be able to work in temperatures of 40 degrees or less.
- Must be able to work overtime, during peak production periods.
Employee Rights Under the Family and Medical Leave Act
