Job Description:
The QA Technician is responsible for assisting the QA Manager in maintaining the facility’s HACCP, pre-requisite and BRC programs. This includes all necessary documentation reviews, task monitoring/verifications as well as facility audits, product sampling and 1:1 associate training. It also includes testing requirements, pre-operational inspections, data entry and record keeping as well as other projects as deemed necessary by the QA Manager.
Key Responsibilities:
• Swabbing (Salmonella, Campylobacter, E. coli)
• Primarily responsible for the day-to-day functions of maintaining the HACCP systems in the facility.
• Record keeping of task and monitoring documents.
• Associate training (deviation/preventative measure/updates)
• Approving product for Shipments
• Coordination of product sampling for specific testing based on program requirements.
• Ingredient sampling, CFIA review and release of ingredients for production to use.
• Water and Air sample collection
• Data entry of test results into electronic spreadsheets
• Coordination of product holds and releases.
Qualifications:
• Basic understanding of HACCP principles and government regulations regarding meat processing
• Strong computer knowledge and ability to work with various programs (Microsoft Excel, Word, PowerPoint) to create spreadsheets, reports, and written letters of response.
• Strong Organizational skills and the ability to multi-task
• Strong communication skills (verbal and written) as required to interact with associates and internal/external contacts.
• Knowledge of good manufacturing practices
• Technical science diploma or degree an asset.
The QA Technician is responsible for assisting the QA Manager in maintaining the facility’s HACCP, pre-requisite and BRC programs. This includes all necessary documentation reviews, task monitoring/verifications as well as facility audits, product sampling and 1:1 associate training. It also includes testing requirements, pre-operational inspections, data entry and record keeping as well as other projects as deemed necessary by the QA Manager.
Key Responsibilities:
• Swabbing (Salmonella, Campylobacter, E. coli)
• Primarily responsible for the day-to-day functions of maintaining the HACCP systems in the facility.
• Record keeping of task and monitoring documents.
• Associate training (deviation/preventative measure/updates)
• Approving product for Shipments
• Coordination of product sampling for specific testing based on program requirements.
• Ingredient sampling, CFIA review and release of ingredients for production to use.
• Water and Air sample collection
• Data entry of test results into electronic spreadsheets
• Coordination of product holds and releases.
Qualifications:
• Basic understanding of HACCP principles and government regulations regarding meat processing
• Strong computer knowledge and ability to work with various programs (Microsoft Excel, Word, PowerPoint) to create spreadsheets, reports, and written letters of response.
• Strong Organizational skills and the ability to multi-task
• Strong communication skills (verbal and written) as required to interact with associates and internal/external contacts.
• Knowledge of good manufacturing practices
• Technical science diploma or degree an asset.
