Red Ribbon Plant Operations (California)
JOB SUMMARYAssist the Quality Assurance team members inimplementing, supporting & monitoring quality control plans and processcontrol procedures, company standards, ensuring achievementof quality specifications for packaging, raw ingredients, and finishedproducts & food safety of manufactured products.
ESSENTIAL FUNCTIONSAdministersimple measurements using simple testing/measuring equipment:
weighing scale,caliper, thermometer, pH meter, refractometer; and gather information on theeffectiveness of processes or proceduresCheckCertificates Of Analysis (COAs) if it conforms to specificationsPerformMicrobiological & Physico-chemical analysis as assignedApplybasic sensory evaluation methods & identify the tools, procedures, andprinciples underlying sensory evaluationInterpretresults of sensory evaluation using descriptive & inferential statisticsCoordinatepreparation of core products for consumer & expanded testsPerformregular calibration & maintenance of less sensitive laboratory equipment, & general good laboratory procedures.
Performroutine maintenance & regular calibration of less sensitive equipmentUnderstandbasic food processing & preservation technology associated with a particularfood area.
Identifythe standard equipment in food processing & preservation of a particular foodarea.
Conductsimple audit using prescribed tools, standards, and processes using basicknowledge of Good Manufacturing Program (GMP) standardsPerformproduct comparative evaluation to align quality of commissary finishedproducts.
Monitorand segregate returns / rejects based on form & actual and facilitatespossible disposal.
Apply theconcepts & philosophies of quality management and Good Manufacturing Program(GMP) standards on Quality Assurance accountabilitiesAssist inthe collation of data needed for compliance reporting & ensure compliance torelevant government/quality systems standardsParticipatein ensuring applicable regulatory, customer & company requirements are metPerformdaily Quality Assurance walk-throughs; verify & monitor current GoodManufacturing Practices (GMPs) and food safety protocols are always followed inthe facility; set example by practicing correct GMP proceduresMonitor& verify that Critical Control Points (CCPs) and preventive controls(allergen controls, supplier controls, process controls, and sanitationcontrols) are in place & effectively implementedCollect,analyze, and release raw ingredient, work-in-process, finished product, andretention samples as required, as well as document information derived fromanalysisCarry outchemical testing & physical specification compliance testing for applicableraw ingredient, work-in-process, finished product, and retention samples; testingincludes pH, brix, salinity, sensory, visual, weight, dimension, temperaturechecksReviewCertificates Of Analysis (COAs) and Certificate of Compliance or Certificate ofConformity (COC) and use these as reference for recording & submission of rawingredient, work-in-process, finished product, water, air, employee hand swabs& environmental samples to accredited labs for analysisFollowstrictly the compliance to food safety program, quality standards, and legalityof products manufactured in the facility.
Initiate & complete the hold process for non-conforming product, raw materials, andother materials as required; follow up and complete disposition when determinedAssist ininvestigating non-conformances & complaints through root cause analysis & feedback managementMonitorcorrective & preventive actions are effectively implemented to preventoccurrence & recurrence of deviationsPerformsanitation efficacy monitoring & allergen testing in the facility, such asswabbing & visual inspectionsPerformpre-operational inspections (monitoring for food safety & quality)Responsiblefor the calibration of the metal detection system & ensure equipment is intop performanceEstablishquality assurance related SDS libraryInspectpest control devices & report findings to the QA teamKeeprecords of all facility analytical results; ensure the good documentationpractices are followed; immediately report results discovered to be out ofspecification to the Quality Assurance Supervisor and/ or the Quality AssuranceManager; provide documented reports (including tracking & reporting datatrends) of analytical results to the QA teamMonitorthe availability of the needed QA laboratory suppliesAssistwith regulatory & independent inspections & auditsNON-ESSENTIAL FUNCTIONSPrepareperiodic status/management reports related to the Quality Assurance & otherreports that maybe required by QA ManagerMaybeassigned as project manager or team lead ofnew & existing programs/projects related to quality assuranceSeek to build/enhance professional competence, knowledge & skills necessary for the satisfactory performance of all assigned responsibilitiesPerform other job/task or quality assurance expertise relatedassignments as assigned by immediate supervisor in order to develop one's selfand/or share one's expertise resulting to support work efficiencies &productivityPerform administrative duties duringQuality Program implementation & monitoring and other duties asnecessary (i.
e.
making copies, printing,filing, etc.
)JOB SPECIFICATIONSEducation & ExperienceAt least High School graduate, Associate degree or highereducation, preferred in Chemistry, Chemical Engineering, Food Science, Foodtechnology, Microbiology, Food Microbiology, or anyrelated discipline or equivalent combination of education & experience infood sciences from which comparable knowledge, skills & abilities have beenachievedMinimum of 1 year food industry manufacturing or qualityassurance technician job experience, with solid knowledge, application & useof the Quality Assurance technical terms, equipment & laboratory tools,preferredBona Fide Occupational Qualifications (BFQs)Food Quality Assurance related training, licensing orcertifications from organizations and/or the academe or any equivalent combinationof education & experience from which comparable knowledge, skills &abilities have been achieved, preferredExpressed interest &demonstrated skills in food qualityassurance is a mustProfessional certifications preferred (at least any of these):
Good Manufacturing Practices (GMP) certificationHazard Analysis & Critical Control Points (HACCP)certificationGood Housekeeping Practices (5S) certificationCertified Food Protection Managers(CFPMs)or Serv Safe AllergensHazardous Materials (Hazmat) Training/ CertificationSix SigmaOccupational Safety & Health Administration (OSHA)Safe Quality Food (SQF) CertificationTotal Quality ManagementISO CertificationCertified Food Scientist(CFS)Essential Skills & TraitsTechnical CompetenciesFoodManufacturingGoodManufacturing Practices (GMP)GoodHousekeeping Practices or 5SHazard Analysis & Critical Control Points (HACCP)Food Protection Managers (CFPMs)or ServSafe AllergensQualityManagementFoodSafetyWorkplaceSafetyManagement CompetenciesShiftManagementLeadership Skills (Influential Leadership)People Management Skills (i.
e.
Interpersonal Skills,Coaching, Training, etc.
)Cost Management, Work Management,Efficiencies & ProductivityKaizen/Continuous ImprovementEssential TraitsSelf-Motivated (Takes Initiative, Enthusiastic, Wants Challenge)PersistentAnalytical& Analyzing PitfallsBalanceof Authoritative & CollaborativeBalance of Certain & Open/ReflectiveBalance of Self-Acceptance & Self-ImprovementEffectiveEnforcingEnlistsCooperationHandling ConflictPressure ToleranceFlexible Order (Balance of Organize & Flexibility)Other QualificationsComputer Literacy:
Proficient in MS Applications (MS Word, Excel, PowerPoint)Physical Effort/Requirements:
While performing the duties of this job, theemployee will:
Stand/walkfor the majority 90% of the scheduled work shiftLift,reach, pull, push, grasp & use hands frequentlyBendand/or squat down for the majority of shiftClimb,stoop and/or kneel rarelyLiftup to 50 pounds occasionallyNeedto see well enough to differentiate product quality parameters, read/composeemail, reports & use the computer and be proactive to customers' feedbackaffecting qualityNeedto speak & hear well enough to give/receive instructions, feedback & communicate with employees, customers & partners/suppliersBerequired to work irregular hours, varying work shifts schedules as necessaryWork Environment:
While performing theduties of this job, the employee is regularly exposed to:
Kitchen/productionareas with extreme temperaturesManufacturing plants,warehouse & logistics work areasStore & vendor/supplierplant visits, as necessaryProduction &Storekitchen equipmentHot & coldtemperatures & a wet work areaWet & slipperyfloorsCleaning chemicalsPossible cuts & burnsModeratenoise level when working in production, store & suppliers' work environmentTensions & pressuresmay arise in meeting deadlines & goalsThis job description has been designed toindicate the general nature & level of work performed by employees in this classification.
It's not designed to contain or beinterpreted as an exhaustive list of all duties, responsibilities &qualifications required of employees assigned to this job.
The duties, responsibilities may differ fromthe job description, and that the other duties as assigned, may be part of thejob.
If the position requires a college/universitydegree, it must have been issued by an educational institution accredited bythe United States Department of Education.
Any degree issued by educational institution outside the United States must include documentationvalidating the equivalency of the degree to the same degree in the United Statesto be considered acceptable for this company's purposes.
Reasonable accommodation for people withdisabilities maybe requested by calling the hiring location.
This company is an Equal Opportunity Employer.
We use eVerify to confirm U.
S.
Employment eligibility.
About the Company:
Red Ribbon Plant Operations (California)Industry:
RestaurantWebsite:
https:
//harri.
com/rrsupplycoi.
Estimated Salary: $20 to $28 per hour based on qualifications.
ESSENTIAL FUNCTIONSAdministersimple measurements using simple testing/measuring equipment:
weighing scale,caliper, thermometer, pH meter, refractometer; and gather information on theeffectiveness of processes or proceduresCheckCertificates Of Analysis (COAs) if it conforms to specificationsPerformMicrobiological & Physico-chemical analysis as assignedApplybasic sensory evaluation methods & identify the tools, procedures, andprinciples underlying sensory evaluationInterpretresults of sensory evaluation using descriptive & inferential statisticsCoordinatepreparation of core products for consumer & expanded testsPerformregular calibration & maintenance of less sensitive laboratory equipment, & general good laboratory procedures.
Performroutine maintenance & regular calibration of less sensitive equipmentUnderstandbasic food processing & preservation technology associated with a particularfood area.
Identifythe standard equipment in food processing & preservation of a particular foodarea.
Conductsimple audit using prescribed tools, standards, and processes using basicknowledge of Good Manufacturing Program (GMP) standardsPerformproduct comparative evaluation to align quality of commissary finishedproducts.
Monitorand segregate returns / rejects based on form & actual and facilitatespossible disposal.
Apply theconcepts & philosophies of quality management and Good Manufacturing Program(GMP) standards on Quality Assurance accountabilitiesAssist inthe collation of data needed for compliance reporting & ensure compliance torelevant government/quality systems standardsParticipatein ensuring applicable regulatory, customer & company requirements are metPerformdaily Quality Assurance walk-throughs; verify & monitor current GoodManufacturing Practices (GMPs) and food safety protocols are always followed inthe facility; set example by practicing correct GMP proceduresMonitor& verify that Critical Control Points (CCPs) and preventive controls(allergen controls, supplier controls, process controls, and sanitationcontrols) are in place & effectively implementedCollect,analyze, and release raw ingredient, work-in-process, finished product, andretention samples as required, as well as document information derived fromanalysisCarry outchemical testing & physical specification compliance testing for applicableraw ingredient, work-in-process, finished product, and retention samples; testingincludes pH, brix, salinity, sensory, visual, weight, dimension, temperaturechecksReviewCertificates Of Analysis (COAs) and Certificate of Compliance or Certificate ofConformity (COC) and use these as reference for recording & submission of rawingredient, work-in-process, finished product, water, air, employee hand swabs& environmental samples to accredited labs for analysisFollowstrictly the compliance to food safety program, quality standards, and legalityof products manufactured in the facility.
Initiate & complete the hold process for non-conforming product, raw materials, andother materials as required; follow up and complete disposition when determinedAssist ininvestigating non-conformances & complaints through root cause analysis & feedback managementMonitorcorrective & preventive actions are effectively implemented to preventoccurrence & recurrence of deviationsPerformsanitation efficacy monitoring & allergen testing in the facility, such asswabbing & visual inspectionsPerformpre-operational inspections (monitoring for food safety & quality)Responsiblefor the calibration of the metal detection system & ensure equipment is intop performanceEstablishquality assurance related SDS libraryInspectpest control devices & report findings to the QA teamKeeprecords of all facility analytical results; ensure the good documentationpractices are followed; immediately report results discovered to be out ofspecification to the Quality Assurance Supervisor and/ or the Quality AssuranceManager; provide documented reports (including tracking & reporting datatrends) of analytical results to the QA teamMonitorthe availability of the needed QA laboratory suppliesAssistwith regulatory & independent inspections & auditsNON-ESSENTIAL FUNCTIONSPrepareperiodic status/management reports related to the Quality Assurance & otherreports that maybe required by QA ManagerMaybeassigned as project manager or team lead ofnew & existing programs/projects related to quality assuranceSeek to build/enhance professional competence, knowledge & skills necessary for the satisfactory performance of all assigned responsibilitiesPerform other job/task or quality assurance expertise relatedassignments as assigned by immediate supervisor in order to develop one's selfand/or share one's expertise resulting to support work efficiencies &productivityPerform administrative duties duringQuality Program implementation & monitoring and other duties asnecessary (i.
e.
making copies, printing,filing, etc.
)JOB SPECIFICATIONSEducation & ExperienceAt least High School graduate, Associate degree or highereducation, preferred in Chemistry, Chemical Engineering, Food Science, Foodtechnology, Microbiology, Food Microbiology, or anyrelated discipline or equivalent combination of education & experience infood sciences from which comparable knowledge, skills & abilities have beenachievedMinimum of 1 year food industry manufacturing or qualityassurance technician job experience, with solid knowledge, application & useof the Quality Assurance technical terms, equipment & laboratory tools,preferredBona Fide Occupational Qualifications (BFQs)Food Quality Assurance related training, licensing orcertifications from organizations and/or the academe or any equivalent combinationof education & experience from which comparable knowledge, skills &abilities have been achieved, preferredExpressed interest &demonstrated skills in food qualityassurance is a mustProfessional certifications preferred (at least any of these):
Good Manufacturing Practices (GMP) certificationHazard Analysis & Critical Control Points (HACCP)certificationGood Housekeeping Practices (5S) certificationCertified Food Protection Managers(CFPMs)or Serv Safe AllergensHazardous Materials (Hazmat) Training/ CertificationSix SigmaOccupational Safety & Health Administration (OSHA)Safe Quality Food (SQF) CertificationTotal Quality ManagementISO CertificationCertified Food Scientist(CFS)Essential Skills & TraitsTechnical CompetenciesFoodManufacturingGoodManufacturing Practices (GMP)GoodHousekeeping Practices or 5SHazard Analysis & Critical Control Points (HACCP)Food Protection Managers (CFPMs)or ServSafe AllergensQualityManagementFoodSafetyWorkplaceSafetyManagement CompetenciesShiftManagementLeadership Skills (Influential Leadership)People Management Skills (i.
e.
Interpersonal Skills,Coaching, Training, etc.
)Cost Management, Work Management,Efficiencies & ProductivityKaizen/Continuous ImprovementEssential TraitsSelf-Motivated (Takes Initiative, Enthusiastic, Wants Challenge)PersistentAnalytical& Analyzing PitfallsBalanceof Authoritative & CollaborativeBalance of Certain & Open/ReflectiveBalance of Self-Acceptance & Self-ImprovementEffectiveEnforcingEnlistsCooperationHandling ConflictPressure ToleranceFlexible Order (Balance of Organize & Flexibility)Other QualificationsComputer Literacy:
Proficient in MS Applications (MS Word, Excel, PowerPoint)Physical Effort/Requirements:
While performing the duties of this job, theemployee will:
Stand/walkfor the majority 90% of the scheduled work shiftLift,reach, pull, push, grasp & use hands frequentlyBendand/or squat down for the majority of shiftClimb,stoop and/or kneel rarelyLiftup to 50 pounds occasionallyNeedto see well enough to differentiate product quality parameters, read/composeemail, reports & use the computer and be proactive to customers' feedbackaffecting qualityNeedto speak & hear well enough to give/receive instructions, feedback & communicate with employees, customers & partners/suppliersBerequired to work irregular hours, varying work shifts schedules as necessaryWork Environment:
While performing theduties of this job, the employee is regularly exposed to:
Kitchen/productionareas with extreme temperaturesManufacturing plants,warehouse & logistics work areasStore & vendor/supplierplant visits, as necessaryProduction &Storekitchen equipmentHot & coldtemperatures & a wet work areaWet & slipperyfloorsCleaning chemicalsPossible cuts & burnsModeratenoise level when working in production, store & suppliers' work environmentTensions & pressuresmay arise in meeting deadlines & goalsThis job description has been designed toindicate the general nature & level of work performed by employees in this classification.
It's not designed to contain or beinterpreted as an exhaustive list of all duties, responsibilities &qualifications required of employees assigned to this job.
The duties, responsibilities may differ fromthe job description, and that the other duties as assigned, may be part of thejob.
If the position requires a college/universitydegree, it must have been issued by an educational institution accredited bythe United States Department of Education.
Any degree issued by educational institution outside the United States must include documentationvalidating the equivalency of the degree to the same degree in the United Statesto be considered acceptable for this company's purposes.
Reasonable accommodation for people withdisabilities maybe requested by calling the hiring location.
This company is an Equal Opportunity Employer.
We use eVerify to confirm U.
S.
Employment eligibility.
About the Company:
Red Ribbon Plant Operations (California)Industry:
RestaurantWebsite:
https:
//harri.
com/rrsupplycoi.
Estimated Salary: $20 to $28 per hour based on qualifications.
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