Operator, Frag Spray Dry (3rd Shift 11pm-7:30am)

 Weigh accurately all ingredients specified in a formulation, ensuring accuracy of code numbers, descriptions, and weights.

 Prepare the spray dry equipment for operation, including but not limited to cleaning, sanitizing, assembling, preparing of emulsion, and staging finished containers.

 Prepare the dry blending equipment for operation, including but not limited to cleaning, sanitizing, assembling, and staging finished containers.

 Maintain and record production records including but not limited to all operating data, lot numbers, inventory, weights.

 Maintain inventory of stock materials.

 Operate under SOP and GMP regulations at all times.

 Maintain the cleanliness and operating capabilities of all equipment.

 Any other task as directed by supervisor or manager.

 Responsible for maintaining the SQF, ISO 9001:2015 and EFfCI requirements.

 Operator may serve as back up to the Powder Flavor Manager in their absence. Powder Flavor Manager serves as back up to this position.

 Required to attend annual refresher food safety training.

 On site annual competency testing is required.

 Works within proper GMP, HACCP, Allergen, SSOP, Kosher, Halal, SQF, ISO 9001:2015, EFfCI and Safety guidelines.

 This position may require cross functional departmental training.

 Responsible for peer review (see something, say something) as this position is an APS as defined by FSMA.

 Weigh accurately all ingredients specified in a formulation, ensuring accuracy of code numbers, descriptions, and weights.

 Prepare the spray dry equipment for operation, including but not limited to cleaning, sanitizing, assembling, preparing of emulsion, and staging finished containers.

 Prepare the dry blending equipment for operation, including but not limited to cleaning, sanitizing, assembling, and staging finished containers.

 Maintain and record production records including but not limited to all operating data, lot numbers, inventory, weights.

 Maintain inventory of stock materials.

 Operate under SOP and GMP regulations at all times.

 Maintain the cleanliness and operating capabilities of all equipment.

 Any other task as directed by supervisor or manager.

 Responsible for maintaining the SQF, ISO 9001:2015 and EFfCI requirements.

 Operator may serve as back up to the Powder Flavor Manager in their absence. Powder Flavor Manager serves as back up to this position.

 Required to attend annual refresher food safety training.

 On site annual competency testing is required.

 Works within proper GMP, HACCP, Allergen, SSOP, Kosher, Halal, SQF, ISO 9001:2015, EFfCI and Safety guidelines.

 This position may require cross functional departmental training.

 Responsible for peer review (see something, say something) as this position is an APS as defined by FSMA.

Knowledge, Skills and Abilities Requirements

Frequent periods of standing, walking, reaching, and bending are required.

Ability to lift up to 50lbs

Able to maintain regular, punctual attendance

Able to talk, listen and speak clearly on the telephone

Ability to read and comprehend safety labels, manufacturing instructions, safety data sheets, digital scale readouts, correspondence, labels, code numbers.

Ability to follow verbal instructions

Ability to add, subtract, multiply and divide required.