JOB SUMMARY

The Sanitation Technician supports the Company’s production, food safety, and quality goals by cleaning, sanitizing, and staging parts, equipment, machinery and other items used in the manufacture of our products. The Sanitation crew consistently adheres to standards in order to sustain a high level of quality and safety for consumers. Team members take an active role in the areas of Safety, Quality and Productivity. Strong communication and team skills are essential.

ESSENTIAL FUNCTIONS

· Operate in work groups and monitors processes within an assigned area of responsibility

· Operate powered equipment (walk behind floor scrubbers, ride on floor scrubbers, scissor lift)

· Assess cleanliness and sanitary quality of machinery and equipment

· Dispense chemicals for use by production team members

· Communicate with Quality Tech, Line Lead and Supervisor regarding any non-conformance or questionable food contact surfaces

· Clean and sanitize to assure food safety

· Operate sanitation equipment and deliver assigned work orders

· Operate and change settings on the various pieces of sanitation equipment - concentration settings, speed controls, wash time, rinse time, etc.

· Work to ensure minimum downtime is experienced through effective organization and time management

· Validate sanitation effectiveness with visual inspection and coordinate with Quality Assurance for inspection

· Complete all shift documentation accurately and adhere to all daily standard work

· Return all sanitation documents and charts at end of shift

· Monitor self and team members to ensure GMP compliance. Hold self and others accountable.

· Responsible for the health and safety of self and co-workers

· Adhere to GMP (good manufacturing practice) guidelines

· Perform routine housekeeping of assigned work area and adjacent areas

· Perform minor maintenance, as needed, with sanitation equipment repairs and/or adjustments

KNOWLEDGE, SKILLS & ABILITIES

· Must be 18 years of age

· High School Diploma or equivalent preferred

· Experience in a manufacturing/food production environment preferred

· Ability and willingness to learn and apply company standards including, but not limited to lock-out/tag-out, safety practices, GMPs, SOPs, employee handbook, etc.

· Must be customer-and team-oriented, reliable and able to meet attendance standards.

· Ability to handle multiple competing assignments without losing focus on quality and food safety, priorities and daily plans, as well as sticking to established workflows.

· Willing to gain new skills and knowledge and show good listening skills. Willing to share knowledge with others.

· Must be able to understand and communicate work instructions in English.

WORKING CONDITIONS/PHYSICAL FACTORS

· Frequent exposure to water; repetitive movement, bending and twisting, and using hands to handle and squeeze objects, such as hoses and nozzles

· Exposure to sustained noise levels

· Exposure to work in very hot temperatures

· Exposure to hazards such as moving machinery, hot water, slippery floors, chemicals, overhead doors, and powered industrial vehicles

· Will be required to wear personal protective equipment (PPE)

· Ability to stand for 95-100% of shift, sometimes up to 12 hours

· Able to work in an environment containing nuts, peanuts, dairy, grains and other allergens

· Must have the ability to perform repetitive tasks quickly and accurately

· Must be available for all shifts, nights, weekends, some holidays, occasional overtime, if necessary