QUALITY ASSURANCE TECHNICIAN II

 SUMMARY:

Quality Technician II plays a key role in ensuring that food products meet established safety, quality, and regulatory standards. This mid-level position involves conducting inspections, performing tests, analyzing data, and supporting continuous improvement initiatives within the production environment. 

KEY RESPONSIBILITIES: 

• Conduct routine and advanced quality control inspections on raw materials, in-process items, and finished goods.
• Perform microbiological, chemical, and sensory testing to ensure compliance with internal and external standards.
• Document and report deviations from specifications; assist in root cause analysis and corrective actions.
• Ensure compliance with Food and Drug Administration (FDA), United States Department of Agriculture (USDA), and other applicable food safety regulations.
• Monitor production processes to ensure adherence to Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP), and other food safety protocols.
• Support internal and external audits by maintaining accurate records and preparing the required documentation.
• Collaborate with production and sanitation teams to implement quality improvements.
• Train junior technicians and production staff on quality procedures and standards.
• Review and update Standard Operating Procedures (SOPs) and quality documentation.
• Performs other related duties as assigned by management.

QUALIFICATIONS & EDUCATION:   

• High School Diploma or General Education Diploma required
• Associate or bachelor’s degree in food science, Chemistry, Biology, or a related field a plus
• Minimum 3 years of experience in food manufacturing, quality assurance or control.
• Working knowledge of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and food safety regulations (FDA, USDA)
• Experience with Safe Quality Foods, (SQF) or other quality management systems required
• Certification such as Certified Quality Technician (CQT) or Certified Food Safety Professional (CFSP)

• Proficiency in laboratory testing equipment and statistical process control (SPC)
• Strong analytical and problem-solving skills
• Excellent written and verbal communication
• Ability to work independently and collaboratively in a fast-paced environment
• Attention to detail and commitment to food safety and quality.

PHYSICAL DEMANDS AND WORK ENVIORNMENT:  

• Required to maneuver plant and warehouse workspaces which involve: 

• Frequently standing, walking, sitting, talking, or hearing, work around loud machinery and moving parts, utilizing hand and finger dexterity 
• Continually exposed to extreme heat, extreme cold, wet and/or humid conditions (non-weather) 
• Occasionally required to climb, balance, bend, stoop, kneel, exposed to outside weather conditions, push, pull, and lift up to 50 pounds safely