Job Position

Description:

Responsible for routine inspections and monitoring of quality and food safety parameters to meet regulatory and customer requirements. Although all duties must be mastered, the primary role will be in the Packing area.

Duties

• Monitor GMP’s during production

• Metal detector verification

• Deboning inspections

• Aseptically sample taking and Coordinate the send of these sample to 3rd party testing facilities.

• Performing chemical titrations and analysis for cleaning and sanitation solutions.

• Conduct Pre-operational inspections and Environmental swabbing as per the defined frequency

• Perform operational inspections for compliance to Critical Control Points and Quality parameters.

• Monitoring incoming materials

• Monitoring temperature of key production areas in the facility

• Perform calibration activities of data loggers and thermometers.

• Perform monthly building and other inspections including follow-up and closure of deviations.

• Maintain accurate, legible records of all tests and retests performed. Complete all other required reports in a timely manner

• Inspections include live birds, carcasses and final packaged goods.

• Conduct GMP training for new employees and maintain related training records.

• Participate in onsite verifications and document review activities.

• Monitor QA supplies and replenish as required.

• Other duties as assigned

Skills

• Able to work under pressure

• Highly organized and able to juggle tests and activities on a tight randomized time schedule.

• Able to deal with and communicate with the CFIA, line workers and the room supervisor on a daily basis.

• Attention to detail and accurate record keeping.

Experience

• Science or related tertiary education (or related experience)

• Previous manufacturing (meat) experience recommended

Environment:

• Wear all personal protective equipment (PPE) and hygiene equipment, including but not limited to bump cap/hard hat, steel-toed footwear, hearing protection, smock, and gloves

• Work with raw meat and poultry intestine

• Environment is noisy.

• Able to be around and handle live animals

Other:

• Because of the location, your own transport will be required

• Work hours typically 11am to 8pm, with half day or no production on Fridays.

• Packing area operates in <10°C

• Flexible language requirement: French not required

• Ability to commute/relocate: Caistor Centre, ON: reliably commute or plan to relocate before starting work (preferred)

• Application question(s): Must have Food Manufacturing Experience

• Work Location: In person