QC Line Techincian

At Furmano Foods, you’ll become part of a family-owned business with a purpose far greater than profit. Rooted in faith and tradition since 1921, we are passionate about producing quality, nutritious food, serving others with humility, and stewarding the land for future generations. As a values-driven organization, we offer competitive compensation, comprehensive benefits, and the opportunity to make a meaningful and lasting impact.

We are seeking a skilled Quality Assurance Line Technician to join our team at Furmano Foods in Northumberland, Pa. In this role, you will play a crucial part in ensuring our production processes meet the highest standards of quality and safety, contributing directly to our mission of delivering exceptional food products.

Duties and Responsibilities :

1. Perform sanitation audits prior to start-up. Document audit on Pre-Op sanitation form. Take appropriate action, if necessary, before allowing start-up.

2. Set initial fill weights. Adjust filling equipment as necessary to meet specifications and help to control positive yields. Monitor fill weights to ensure compliance to maximum fill weight.

3. Set initial net weights. Adjust equipment as necessary to meet specifications and help control positive yields. Check all filling heads on tomato product lines at a minimum 2 times/shift. Make adjustments and/or notify Maintenance Staff of deviations.

4. Set up inkjet coders and ensure proper and legible codes are applied to containers and packaging during production, at each code change and/or other situations where necessary.

5. Perform minor maintenance on ink-jet printers. Report major maintenance issues to the Electrical Staff.

6. Adjust air cleaners and check hourly for acceptable removal of trash, helping to maintain positive yields whenever possible.

7. Inspect cans and lids hourly.

8. Monitor raw product as well as the effectiveness of the product inspectors. Communicate to supervisors any issues concerning product quality.

9. Verify and document that cooker temperatures, process times, initial temperatures and cooling temperatures meet process parameters and specifications. Verify “hot fill” temperatures are being met on the tomato products lines and pouch line. Document results on chart(s).

10. Check conditions of packages after processing, looking for rust, dirt, damages etc. Take action and communicate to resolve any problems.

11. Monitor the visual checks of seams exiting closing machines and pouch filler as specified in 21 CFR, part 113 Subpart D.

12. Communicate with brite stack operators if quality changes occur to eliminate the need to reclassify at a later time. Communicate with brite stack operators and management of any “hold” issues.

13. Perform and document seam teardown every 2 – 3 hours as specified in 21 CFR Part 113, Subpart D. Monitor seam tear down information when being assisted by a seam cutter. Monitor seasonal seam cutters. Evaluate data and inform seamer mechanic of any out of spec situations.

14. At start-up and after product changes, check mixing room for proper formulation and equipment calibrations. Verify proper sauces and brines are being delivered to proper fillers

15. Check blancher temperature hourly

16. Check freezer and cooler temperatures twice daily. Report any problems to the Maintenance Staff.

17. Check and review active grading sheets of all finished products. Initiate action to maintain specified quality standards and potential positive yields.

18. Set-up and adjust pork depositor to meet specifications. Initiate corrective action if needed.

19. Assist cooker operators with determining proper times for recipe changes when transitioning from one product to another. Assist cooker operators when process deviations occur.

20. Assist mixing room operators with determining formulation adjustments as necessary.

21. Provide pre-blanched raw product samples for lab analysis as requested/necessary.

22. Check and review condition of product in incubator daily. Document results on incubator sheet. Notify Quality Assurance Manager immediately if any deviations are found.

23. Stop production if quality specs are not being met (authority to shut the line down). Communicate with proper personnel immediately to address the issue. Be proactive to assist in getting the line running as soon as in specification production is possible.

24. Possess working knowledge of GMP’s as specified in 21 CFR, Part 110.

Observe react, communicate, and document violations as they specifically relate to GMP violations.

25. Monitor ingredient usage (kidney beans, peppers, onions, vegetable blend…)

during salad and flavored product runs to insure the correct amount is being

added. Adjust as necessary to meet specifications.

26. Be “waste watchers”. Identify areas of waste, report to supervisor and assist in enacting change.

27. Maintain a positive teamwork atmosphere by acting, communicating and

helping co-workers.

28. Other duties as assigned by a supervisor or manager.

Food safety is the responsibility of every employee. Any issues should be brought to the immediate attention of area supervisor or manager.

Skills and Abilities

1. Working knowledge of mathematics.

2. Meticulous and detailed oriented.

3. Must be able to communicate firmly and clearly with line personnel and supervisors.

4. Must be assertive regarding food safety and quality issues.

5. Required to attend an FDA approved Better Process Control School and obtain certification for processing of Low Acid Canned Foods and Acidified Food.

Physical Requirements :

Body Movements – the amount of time spent performing each physical requirement:

· Occasional - 1/3 or less

· Frequent – 1/3 to 2/3

· Continuous – 2/3 or more

Standing: Frequent

Walking: Frequent

Sitting: Occasional

Lifting: Occasional

Carrying: Occasional

Climbing: Occasional

Climbing Stairs: Occasional

Climbing ladders: NA

Crawling: NA

Working in kneeling position: NA

Working with arms extended at shoulder level or above: Minimal

Twisting and Turning: Frequent

Reaching: Occasional to frequent

Bending: Occasional

Driving: NA

Pushing and Pulling: Occasional

Hand Movement: Manual dexterity

· Simple grasping: Frequent

· Fine manipulation: Frequent

Operating Equipment: Occasional

Position Requirements: NA

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. This is not a comprehensive listing of all responsibilities and duties that may be assigned by the manager of this position.

Work Schedule:

This position typically follows the hours of the shift scheduled to work; however, working days may vary based on season. Typically, Monday through Friday. Very often Saturday. 12 hours Shifts may be required during busy times.

Hours:

1st Shift - 6:00 AM to 2:00 PM

2nd Shift - 2:00 PM to 10:00 PM

3rd Shift - 10:00 PM to 6:00 AM

20 minutes paid lunch

Benefits:

• 401(k)


• 401(k) matching


• Employee Profit Sharing


• Dental insurance


• Employee assistance program


• Employee discount


• Flexible spending account


• Health insurance


• Life insurance


• Paid time off


• Vision insurance


• Onsite Nurse


• Corporate Chaplin

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Call-To-ActionIf you're ready to make an impact in the food industry with your expertise, we invite you to become part of the Furmano Foods family—apply today!