Temp Taker - 1st shift

POSITION SUMMARY

Responsible for monitoring and recording temperature data at various critical points of meat products and maintaining Quality Standards and Quality Integrity for NSP. This role plays a vital part in maintaining the integrity of our meat products.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

• Perform routine temperature checks at designated locations within the facility.
• Record temperature data accurately and on time.
• Report any temperature deviations to the Production Supervisor.
• Collaborate with the QC team and Supervisor to relay temperature-related information and address any temperature-related concerns.
• Ensure that all temperature monitoring equipment is calibrated and functioning correctly.
• Adhere to GMP and other company policies, food safety regulations, and quality control procedures related to temperature monitoring to prevent contamination of food products.
• Maintain accurate and organized records of temperature data, making them available for inspection when required.
• Maintain a clean and organized work area.
• Assist with other quality control tasks as needed.
• Perform other duties as assigned.

QUALIFICATIONS (Knowledge, Skills, and Experience)

• Basic understanding of temperature monitoring equipment.
• Attention to detail and accuracy in recording data.
• Knowledge of food safety and quality control practices is a plus.
• Previous experience in food processing or similar environment is preferred.
• Strong communication skills.
• 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, employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.