1st Shift QA Tech (Temp Only)

POSITION SUMMARY

Responsible for monitoring NSP’s Quality Assurance Program, maintaining Quality Standards and Quality Integrity for NSP. Ensuring that daily production operates within company and customer standards.  Capable of making decisions based on standards provided by NSP QA Management.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• The essential functions include, but are not limited to the following:
• Monitor production processes to ensure compliance with food safety regulations (USDA, GMP, HACCP) and company policies.
• Perform routine quality checks on raw materials, in-process products, and finished goods to ensure they meet quality standards.
• Maintain accurate and up-to-date records, including quality control logs, inspection reports, and food safety documentation.
• Ensure that all documentation complies with regulatory and audit requirements.
• Assist with the preparation and submission of reports for internal and external audits.
• Perform routine product testing, such as temperature checks, pH testing, moisture analysis, and weight checks.
• Ensure that all test results are within specified limits and notify the FSQA Supervisor of any deviations.
• Ensure that all products comply with USDA, GMP, and other relevant regulations.
• Assist in implementing and maintaining company policies and procedures related to food safety and quality.
• Stay current with regulatory updates and industry standards to ensure ongoing compliance.
• Work closely with production and sanitation teams to ensure food safety and quality standards are met throughout the processing stages.
• Provide feedback and support to production staff on quality control and food safety practices.
• Communicate any quality or safety concerns to the appropriate department promptly.
• Provide guidance on proper handling, storage, and processing of raw materials and finished products to maintain food safety and quality.
• Other duties as assigned.

QUALIFICATIONS (Knowledge, Skills, and Experience)

• High school diploma or GED required; an associate's or bachelor's degree in food science, microbiology, or a related field is a plus.
• Previous experience in food safety, quality assurance, or similar roles in the meat processing or food manufacturing industry is preferred.
• Strong working knowledge of Quality Systems including HACCP, SPC, GMP, SSOP and food safety regulations is preferred.
• Strong attention to detail and the ability to follow strict procedures and guidelines.
• Basic computer skills for data entry and record keeping.
• Good communication skills and the ability to work effectively in a team environment.
• Ability to work in cold and/or refrigerated environment.
• Ability to work in a fast-paced and regulated environment.
• Ability to read, write and communicate in English with strong verbal communication skills. Knowledge of Spanish is helpful, but not required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. 

While performing the duties of this position, the employee is regularly required to have a full range of body motion including twisting, bending, reaching outward, pushing, pulling, intensive hand/wrist movement and lifting to meet the NSP minimum required pounds per day which is up to 50 pounds (unassisted). The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process. 

Due to noise levels in the work environment, the use of hearing protection is required.  The employee must have good, corrected vision to see details at close range or at a distance. The employee will be working in a climate-controlled environment of -40ºF to -45ºF. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat.               

While in the production area, the employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.