Statistical Process Control Technician

The SPC Technician supports the Quality Assurnce and Operations teams by collecting, analyzing, and communication real-time production and quality data throughout the ready to cook (RTC) poultry process. This role ensures processes remain in control, deviations are quickly identified, and corrective actions are implemented to maintain product safety, regulatory compliance, and customer specifications.

Essential Duties and Responsibilities

Data Collection & Monitoring

• Collect hourly or shift-based measurements of key products and process attributes (weights, temperatures, chill times, yields, etc.)


• Utilize Statistical Process Control (SPC) tools – such as control charts, histograms, process capability analysis –to monitor trends and detect abnormalities. 


• Ensure accuracy and integrity of all recorded data (paper or electronic). 

Process Verification & Compliance

• Verify critical control points (CCPs), preventative controls (PCs), and prerequisite programs related to RTC poulty operations. 


• Confirms compliance with USDA FSIS regulations, company HACCP plans, and third-party certifications (e.g., BRC/GFSI).

Problem Identification & Escalation 

• Quickly identify out-of-spec results or process drifts and notify QA/Operations leadership. 


• Assist in root cause investigations for process deviations, product holds, or customer complaints. 


• Document findings and support corrective and preventative actions (CAPA).

Communication & Reporting 

• Generate daily, weekly SPC reports summarizing trends and key performance indicators. 


• Communicate insights to production supervisors, QA teams, and management to support data-driven decision-making. Participate in shift meetings and cross-functional improvement projects. 

Continuous Improvement

• Reccoment adjustments to imprvoce process stability, reducs waste, and enhance process consistency. 


• Support continuous improvement initiatives. 

Qualifications

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.

Note for level:

• Basic: Incumbent is able to use their knowledge/skill with support by more experienced individuals.


• Advanced: Incumbent is able to independently use their knowledge/skill.


• Expert: Incumbent is able to train others on their knowledge/skill.

• Experience in food manufacturing, preferably poultry or RTC processing. 


• Strong math and analytical skills. 


• Working knowledge of SPC principles and basic quality tools. 


• Ability to work in cold, wet, and fast-pased production environments. 


• Proficiency with Microsoft Excel or SPC software. 


• Strong communication skills and attention to detail. 

Education and/or Experience

• High school diploma or equivalent


• Preferred asscociate degree or technical certificate in Foods Science, Quality or related field. 

Knowledge/Skills

• Preferred experience with USDA RTC operations and HACCP verification. 

Supervisory Responsibilities

Ability to work with limited or no supervision.

Physical Demands

• Ability to stand for long periods and move throughout processing areas. 


• Capability to lift up to 50lbs as needed. 


• Comfortable working in cold production rooms (32-40F) areas. 


• Use of PPE and following strict hygiene and food safety standards. 

Work Environment

• Comfortable working in cold production rooms (32-40F) areas. 

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. This job description does not constitute a written or implied contract of employment.