**Description:¨NBSP;

**The Sanitation Technician continuously enforce the GMPs and sanitation programs on the production floor. The Sanitation Technicianwill follow written procedures for using chemicals to clean equipment and maintain a clean environment for the safe production of food in the facility. They are the primary conductors of Master Sanitation Schedule work and the Daily Housekeeping activities required to ensure the continual production of safe, quality food products.

**Department:

**Sanitation

**Reports To:

**Sanitation Manager

Shift: 2nd Shift 3p-11:20pm

**Primary Work Area:

**All areas of the plant, sometimes including the front offices and conference areas. These areas are to include but are not limited to the following areas.

1. All Zone 1 Areas - Direct Food Contact Surfaces

2. All Zone 2 Areas - Indirect Food Contact Surfaces

3. All Zone 3 Areas - Adjacent to Food Contact Surfaces

4. Zone 4 Areas - Warehouse, Shipping and Receiving Dock, Entryways, Battery Areas, UtilityAreas and Outside Grounds.

**Core Responsibilities:

**

1. Continually monitor the production areas and ensure the enforcement of all safety protocols.

2. Communicating to other personnel as a coach and aid to sanitary operations

3. Continually monitor the production areas and ensure the enforcement of all Good Manufacturing Practices as detailed by Snack Craft.

4. Conduct and complete sanitation tasks assigned via the Master Sanitation Schedule, Daily Housekeeping and Standard of Work (SOW) programs.

5. Coach, develop, and assist personnel conducting line cleanup activities.

6. Follow and enforce all OSHA Safety Regulation and Safety Rules.

7. Report safety concerns to Safety Committee.

2.

**Duties

**

1. General Requirements

2. Must have reliable transportation and good attendance

3. Must have clean clothing and show good personal hygiene

4. Must be able to speak, read and write English

5. Must have some flexibility in scheduling

6. Daily Housekeeping and GMP

7. Ensure that waste collection stations are monitoredand refreshed often enough so as not to pose a risk to personnel, process or food products.

8. Ensure that spills are promptly and properly corrected in a manner that does not pose a risk to personnel, process or food products.

9. Ensure that utensils and Personal Protective Equipment (PPE) are routinely checked, cleanedand sanitized and restocked to ensure personnel have the tools they need to conduct functions in a sanitary and safe manner.

10. Throughout the course of their daily work, continually look for GMP violations andcorrect immediately when noted.

11. Program Responsibilities

12. Master Sanitation Schedule (MSS)

13. To conduct and complete tasks assigned according to the Sanitation Standard Operating Procedure for the particular task.

14. To record work completed for review/audit purposes.

15. **Internal Pest Management (IPM)

**

1. To identify any items that could potentially cause a pest issue and communicate concerns to immediate supervisor or manager.

2. To assist in the inspection for capture and proper removal of pests when they are present.

3. **Chemical Control

**

1. To oversee the safe and proper receipt, transport, dilution, distribution and use of all cleaning chemical products.

2. To ensure that cleaning chemicals are always properly labeled, stored,and disposed of appropriately.

3. **Product Changeover

**

1. Assist in training other staff members on the requirements/procedures for all levels of clean.

2. Conduct specific washroom or other cleaning activities as assigned.

You should be proficient in:

• Experience in a Manufacturing Environment

Salary info:

$18 - $22 / hr