Job Summary:

Basic knowledge of lab set up in order to pull and properly handle samples for chemical, microbiological, retains and shelf life analysis of all dairy and non-dairy products. This position is required to be knowledgeable in basic lab quality control skills and be able to identify quality issues on the lines and report to proper personnel. This is an entry-level position into the lab to train individuals on testing protocols and importance of accurate data collection as it pertains to quality.

Essential Duties and Responsibilities:

• Primary responsibility is to pull all required samples in the established time periods allowing laboratory to be able to identify product issues as they are running on the line.
• Verifies that product meets the required specifications on the line, such as codes, packaging, absence of leakers, etc. and that operator, coordinators and laboratory resources as well as senior techs are aware of any deviations when they are noted. Understands the importance of this notification process and how it affects profitability of the plant when out-of-spec product is ran.
• Run and interpret the results on the following tests: vacuum checks; temperature; appearance; weights; code date verifications; packaging checks; seal check verification; pH or T.A.; coffee testing; shelf life verification; pulling retains for customer complaints; flavor; odor; peroxide checks on Evergreen packaging; Oxonia tests on Serac for POAA levels; spin tests; pre-setting the carts in incubators for microbiological testing; calibrations and standards; etc. Other testing may be required as well.
• Responsible for the daily cleanup and review of racking systems in the incubators and coolers. Also must set up racks before the lines start.
• Must maintain lab in a clean and organized fashion which includes removal of trash, consolidating and organizing supplies, wiping down counters, equipment and walls, sweeping, mopping, etc. prior to end of shift.
• Involvement in team-oriented processes in order to ascertain improvements within the lab and plant.

Education and Experience:

• High School Diploma or equivalent
• Science training and/or dairy experience preferred
• Knowledge of food standards and handling, HACCP, preferred

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals

Physical Requirements

• Standing: Long periods (a minimum of 8+ hours)
• Sitting: Occasionally for short periods
• Walking: Long periods
• Bending: Frequently
• Lifting: Light (25 - 40 lbs.) frequently
• Carrying: Light (50 - 60 lbs.) frequently
• Pushing/Pulling: Light – Heavy (40 – 150 lbs) with a cart
• Must be able to pull Serac lines in 20-minute intervals and Paper lines in 30-minute intervals

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

SQF Requirements/Responsibilities:

• Maintaining food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Monitoring of incoming goods & services
• Report food safety problems to personnel with authority to initiate action.
• Supporting the following Programs:
• Corrective and Preventative Action Program
• Finished Product and Raw Material Release Program
• Coordinating the Internal Audit Program
  • Customer Complaint Program
  • Conducting Mock Recalls

Environmental Concerns:

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.
• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.