Specialist, Quality Assurance - 3rd Shift

Job Location: Hershey, PA (West Hershey Plant)

Please note that this is a 3rd shift position; however, applicants must be flexible to adjust hours to cover other shifts as needed.

Summary:

In this Union plant producing products such as White & Dark Paste, Kisses, Nuggets, Milk Bars, Almond Bars, Rolo & Syrup, in a high-speed complex environment, the Quality Assurance Specialist’s primary role, under minimal guidance, is to serve as a liaison between Quality Assurance (QA) and Manufacturing.

In this role, the QA Specialist provides support to the manufacturing operations and, depending on the shift, may be the sole QA representative. QA responsibilities include ensuring compliance with all company and regulatory policies/procedures pertaining to product safety and quality, as well as maintaining Global Food Safety Initiative certification. The position serves as the technical resource for Manufacturing and Engineering, providing leadership and guidance in areas such as sanitation compliance, weight control, packaging, incident investigation and resolution, troubleshooting, and other related matters. The incumbent also provides support to new product startups, employee training, and product and process audits. The position provides QA support to the various Business Units across the plant. The QA Specialist must possess a thorough understanding of Hershey’s quality system requirements. Some laboratory duties are required.

In addition, the QA Specialist:

• Compliance: Facilitates production activities to meet quality/safety specifications and regulatory standards by providing training, auditing, troubleshooting and incident management.
• Program Administration: Assists the Food Safety Compliance Specialist in maintaining programs to achieve and maintain Global Food Safety Initiative certification. Develop knowledge of the internal programs and manage the compliance to schedule.
• Training: Assists in efforts to educate and train the workforce on food quality and safety issues. Conducts training specifically for plant employees and regularly follows up with employees to ensure that they understand the requirements of their jobs.
• Auditing: Conducts audits in accordance with Product Excellence Program (PEP)/ Hazard Analysis and Critical Control Point (HACCP) / Environmental compliance procedures.
• Incident Management: Investigates and analyzes incidents to identify trends in product/quality safety information. Initiates corrective actions and communicates findings as appropriate. Uses various computer support systems (ex. SAP product tracking, Line Production Reporting (LPR), QIMS (Quality Incident Management System), etc.) to help isolate / solve problems.
• HACCP & Continuous Improvement: Conducts regular internal audits which include elements of HACCP and PEP systems, documents and reports findings and follows-up on non-conformances. Conducts routine audits and inspections after cleaning or maintenance work. Reviews control point documentation, paper and/or electronic. Participate/lead verification and validation activities for PEP and Global Food Safety Initiative compliance. Supports Lean Manufacturing programs associated with the business unit, providing guidance on quality assurance principles
• Project / New Product / Business Unit Support: Implements continuous improvement through utilization of PEP program elements such as Food Safety Plans, Sanitation Standard Operating Procedures (SSOP), HACCP, Allergen prevention plan, weight control and consumer complaint reduction. Under moderate supervision, acts as QA representative on multi-functional project teams or non-routine assignments. May support new product efforts from initial test runs to full-scale production to assure integrity of systems.
• Subject Matter Expert: Incumbent is considered to be a subject matter expert in one or more of the following areas: Packaging, Net Weight, Recipe Management, Pest Control, Sanitation compliance, Training, consumer complaints, etc. QA specialist would be expected to provide Plant wide leadership, project management, training and coaching, in the specified areas of expertise.
  
  

Skills and Experience:

• Strong organizational skills
• Knowledge of federal and state food industry regulations.
• Understanding of sanitation and pest control practices
• Familiarity with Global Food Safety Initiative (GFSI) standards
• Strong computer, document management skills and attention to detail
• Ability to effectively communicate in verbal and written form
• Ability to work flexible hours
• Dexterity required for handling and performing tests in an accurate manner.
• Ability to record data as needed
• Strong problem solving/trouble shooting skills
• Solid understanding of a production / manufacturing environment
• Strong auditing / assessment skills
• Strong leadership skills and ability to influence all management levels, enabling the direction of activities of teams of employees that do not have direct reporting in this role.
• Proficiency in computer programs / software such as Microsoft Word, Outlook, Excel, Access, Power Point, SAP (Recipe Management), Net Weight and QIMS.
• Working knowledge of regulatory and quality system requirements – Food Safety, Hershey’s PEP, HACCP, Good Manufacturing Process (GMP), etc.
  
  

Minimum Requirements and Education:

• Education: B.S. in Food Science, Microbiology, or related field or equivalent related experience.
• Experience: 0-3 years of related experience, 3 years of experience preferred.