Quality Assurance Technician

Overview Purpose: Monitor and report on operational compliance to Programs/Policies (e.g. HACCP, AW, MPIP, etc.). Shift Available Monday- Friday 4:30pm- 1:00am Key Accountabilities And Activities

• Verifies that plant practices and/or product related to assigned plant area are compliant to the customer and Company’s requirements and recommend solutions to obtain the best quality products. Follow up with appropriate parties to ensure that corrective actions are taken where the product does not meet MLF and/or customer requirements.
• Monitors the assigned area (department) to ensure that employees are compliant to Company’s Good Manufacturing Practices and records the results as well as corrective actions, if deviations occur.
• Monitors and records all assigned tasks and completes the associated records in a timely manner (as close to real time as possible) to ensure that all related documents, including product specification documents, are comprehensive, up to date, and compliant with company policies and practices.
• Monitors and verifies the CCPs related to the assigned department.
• Attends and assists in providing necessary documentation when third party audits occur.
• Provides daily information to the QA Supervisor and/or Manager with respect to results and progress in the area where assigned in the plant.
• Checks and test raw materials, formulas and technological processes to ensure that they meet the customer and MLF’s standards.
• Obtains product, ingredient, packaging material samples for microbiological analysis as required by the outlined scheduled.
• Policies, Processes & Procedures a. Adhere/comply with company policies and procedures. b. Follow all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner.

Knowledge,skills,experience

• A minimum of 3 years of experience working in HACCP/GFSI role(s) in the food industry, preferably in meat and in a unionized environment;
• Working knowledge of food and meat plant regulatory standards (CFIA, etc.), GMP, HACCP, BRC, food safety, food quality, etc.;
• Working knowledge of knowledge of Occupational Health and Safety Act (OHSA), WHMIS, and all other workplace H&S regulations;
• Ability to work / excel in a fast-paced environment where attention to detail and effective multi-tasking is essential;
• Analytical, with problem-identification and problem-solving capabilities;
• General computer skills (e.g. MS Office / Inventory Management systems).

Education And Certification Requirements

• Post secondary diploma in related field required

COMPETENCIES

• Building Trust - Builds strong relationships on a foundation of trust, loyalty and authenticity.
• Driving for Results - Relentlessly pursues quantifiable and measurable results: identifies areas for improvement and executes changes as necessary.
• Communication & Listening - Encourages open and honest communication with the team, communicates messages clearly and concisely and listens attentively to others.
• Initiative - Proactively seeks new opportunities and challenges; takes ownership and accountability for enhancing results or minimizing problems.
• Builds Networks - Builds strong relationships with peers, partners and key stakeholders, cultivating meaningful connections.
• Awareness & Insight - Assesses one’s own abilities, understands how actions impact perceptions and thrives within our culture, climate and organization at all levels.

WORKING CONDITIONS Plant based; Onsite. ACCESSIBILITY STATEMENT In accordance with Ontario Human Rights Code, Accessibility for Ontarians with Disabilities Act, 2005, accommodation will be provided in all parts of the hiring process. Applicants are required to make their needs known in advance. We thank all applicants for applying however only those chosen will be contacted. IND2