Quality Assurance Internship

Position Purpose: This position provides monitoring and guidance for food regulatory, food safety and quality assurance initiatives while reinforcing the Sandridge Core Values.  The Quality Assurance Intern works under the direction of the Quality Assurance Manager to support the Company’s standards for product quality and integrity.   Summary of Responsibilities:.   The responsibilities of this position are to assist the Quality Department with the daily Quality and Food Safety Team initiatives while assuring compliance to Title 9 (USDA/FSIS) and Title 21 (FDA) Code of Federal Regulations.   This person shall exemplify the Sandridge Core Values at all times (Integrity/Ethics, Always Improving, Caring Employee Environment, Excellence in Reputation and Responsive Customer Service).     Key Specific Responsibilities:   Summer Intern for QA Projects and QA Tech vacation coverage Intern will learn QA tech coverage for at least 1 area of the department, become proficient in this area and provide vacation coverage Intern will also support projects, such as finished product attribute updates, dressing testing data analysis and signage update throughout the plant, or assist in development of QA training materials.   Position Competencies   Ability to provide guidance and leadership to those company associates involved with food handling Authority to provide oversight to food handlers and ensure that procedures are executed in a manner that assures food safety and quality HACCP Certified (must successfully complete internal training and demonstrate plan comprehension by obtaining satisfactory scores on the internal examination) Capable of presenting educational training sessions (brief line training huddles) relative to  food safety and quality practices and programs Capable of gaining a basic knowledge of food regulations as outlined in the code of federal regulations (Title 9 & 21) Capable of working with multiple departments to achieve company goals Has the ability to assess a production system or production line and determine critical quality and food safety points Has the ability to perform daily product and equipment organoleptic evalutions (taste, smell, touch) Has the ability to discern color attributes for all products produced and raw materials utilized   Essential Functions:   Organoleptic evaluations:  raw materials, ingredients, and finished products (This evaluation uses the senses of taste, smell and sight for determining compliance to established standards and key quality attributes Perform daily organoleptic evaluations (tasting products and raw materials) in a diverse controlled climate within the facility. Assess regulatory compliance of daily food production and generate documentation that supports compliance Review daily documentation generated to assure regulatory and specification compliance Maintain fiscal responsibility for the Quality Department Budget by controlling waste Ability to be on your feet while working for a shift of 8 hours or more per day Ability to perform basic laboratory testing utilizing reagents and chemicals while wearing the necessary and applicable personal protective equipment or dress Ability to work in fluctuating temperature environments of refrigeration and non-refrigeration   Refrigerated Temperatures are as follows: Process rooms: 40 to 55 F Coolers:           32 to 40 F Freezers:         -20 to 32 F Blast Freezers: -15 to 0 F   Non-Refrigerated Room Temperatures are as follows: 55 to 85 F or more   Ability to lift or move various products and or items ranging in weight from 10 ounces to 50 pounds Exemplify the Company’s Core Values with each day’s activities throughout all shifts     Qualifications for Position:   Education Requirements:    High School Diploma   Education Preferences:        Pursuing a degree in Food Environmental Science, Culinary, Food Manufacturing, or other Scientific fields   Certifications Preferred:       HACCP Certificate – supported by the International Alliance (USDA                                           Products)                                           ServSafe Certification   Experience Preferences:      Previous experience in a food service or food manufacturing facility