Food Safety Quality Systems Technician OKC - 3rd Shift

Description

1. Responsibilities

• The QSM Technician must be in their work area, ready to work at their posted time.
• Must transition with counterpart on opposite shift.
• Conduct operational inspection/Pre-op SSOP inspections on equipment when needed.
• This position is required to carry a company provided radio at all times.
• Perform travel paths throughout the day in the dry storage, shipping, receiving and beef departments observing SPS/GMP’s, SSOP’s and HACCP paperwork to ensure adherence to the written plans.  Document any deficiencies and communicate to the Operation Supervisors and FSQS Supervisors of any issues that are observed during monitoring of these areas.
• Communicate any concerns about product performance to Production Supervisors, FSQS Supervisors and/or Engineering in Core Beef Grind and Packing departments, East Fresh Beef Department, Shipping and Receiving Departments, observing SPS/GMP’s, SSOP’s paperwork to ensure adherence to the written plans.
• Check all footbaths and hand sanitizer dips in the monitoring areas. Document findings on the “Footbath/Hand Sanitizer Verification Sheet” located in the Quality Assurance Lab.
• Verify packaging against the master guide located in the QA lab for verification ensuring compliance with customer specifications. Document the deviations and corrective actions on the “Quality Monitoring-Product/Packaging” paper work.
• Monitor and record production areas, coolers and freezer temperatures as required by the In Process Temperature Monitoring Program.
• Collect samples when required of incoming raw incoming raw materials of (Fresh or Frozen) beef and pork trim for microbiological testing.  Communicate to the Micro Lab Technician or designee when samples have been collected so that the raw materials can be released for production use.  The bagged sample information collected should be entered into the QA tab in the Launchpad program under the Sample Cross Ref file.  All Raw Material Micro Beef and Pork Trimming Log sheets should be turned into the Micro Lab at the end of production day.
• Verify all three metal test standards in Beef packing department to ensure the proper seed size is being used to check the metal detectors. Document all seed sizes in the appropriate location on each required metal detection documents and initial the verification and sign the back of the form. Verify the monitor on each required metal detection documentation and document the monitoring verification on the form.
• Conduct 5S Area Score Sheets as required by the 5S Program. Conduct verifications of daily 5S checklist and ensure deviations and documentation are correct. Communicate to the Production Supervisor of any issues observed during verifications.
• Collect Water Clarity sample once per shift on all Beef Formaxes.
• Complete the SSOP daily operational log, SPS/GMP log, 5S forms, In Process Temperature monitoring forms, etc., and ensure all paperwork is free from errors. Turn paperwork into the HACCP lock box at the end of the shift each day of production. 
• Check the Quality Assurance Lab refrigerator and freezer for samples as well as swabs previously collected from the shift and transfer them to the Micro Lab refrigerator.
• Assist other FSQS Technicians with their job functions when time permits or required
• Maintain a high level of cleanliness by utilizing the “Clean As You Go” technique throughout the facility.
• Train all associates put in your care to the best of your ability.
• Communicate the importance of Food and Plant Safety within your area of responsibility.
• Communicate to the production or QA manager any food or plant safety issues that are observed during the performance or your daily duties.
• Report all equipment failures to the QA manager, Production Manager and Engineering immediately.

Qualifications

Food Safety Quality Assurance Technician Qualifications:

Education & Experience:

• Experience in food manufacturing, food safety, or quality assurance roles (typically 1-3 years for entry-level, more for senior roles).
• Knowledge of food safety regulations such as FSMA (Food Safety Modernization Act), HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SQF (Safe Quality Food) standards.

Skills & Abilities:

• Attention to Detail: Strong observation skills to monitor quality and safety standards.
• Analytical Skills: Ability to interpret data, identify trends, and solve problems based on testing results.
• Communication Skills: Ability to clearly communicate findings, write reports, and work collaboratively with production teams and management.
• Technical Knowledge: Understanding of food safety testing, sanitation procedures, and quality control methods (e.g., sensory testing, microbiological testing, allergen testing).
• Regulatory Knowledge: Familiarity with FDA, USDA, or other relevant regulatory body standards.

Physical Requirements:

• Ability to work in a variety of environments (cold storage, production floors, labs).
• Ability to stand for long periods and perform repetitive tasks.
• Capacity to lift and carry up to 25-50 lbs depending on the position.

Technical Proficiency:

• Basic computer skills (e.g., Microsoft Office, Excel) and experience with quality assurance software systems for logging data and reporting.
• Ability to operate testing equipment and interpret lab results.

Certifications: (preferred but not always required)

• HACCP Certification: Training in Hazard Analysis and Critical Control Points.
• SQF Practitioner: Certification or training in the Safe Quality Food program.
• PCQI (Preventive Controls Qualified Individual): Certification per FSMA standards.
• ServSafe Certification: Food safety certification, particularly for those working in food production.