Sanitation (2nd Shift)

As a member of the Sanitation Staff, this person is responsible for being part of a team that properly
cleans the facility and maintains strict food safety standards. Their day-to-day tasks may include: properly cleaning production facilities equipment, production line equipment and various other areas of the building. They may be responsible for using cleaning materials as instructed and with accordance with best food safety practices. Reports to Sanitation Supervisor.

Essential Job Functions

• Works as an effective team member


• Works efficiently and effectively for entire sanitation shift


• Assists with sanitation in a variety of capacities


• Measures and uses cleaning solutions in correct amounts for each product


• Ensures conformance to sanitation standards


• Cleans production area: Sweep, mop, remove debris according to specific standards


• Executes on instruction from supervisors


• Makes sure that appropriate safety measures are taken at every step of the sanitation process


• Advocate’s safety practices to the rest of the sanitation staff


• Becomes trained and is knowledgeable about all GMPs and HACCP guidelines


• Strives to continually improve through additional training and being an integral part of the sanitation team


• Reports all Food Safety, Food Quality and Food Security concerns to Management.

Competencies

• Dependable


• Hard working


• Safety conscious


• Able to follow W.I. (work instructions), SOP (standard operating procedures) and SSOP (standard sanitation operating procedures)


• Ability to work in a fast-paced environment as part of a team


• Able to competently complete a variety of tasks and other duties as requested

Specific Job Requirements

• Must be able to bend, twist, kneel, squat, turn, reach, pull, push, balance and lift objects up to 50 pounds


• Must have the ability to stand, walk and move about for extended periods of time


• Work in cold manufacturing environment, including, coolers in temperatures as low as 35-38, and -20 degrees Fahrenheit


• required to notify management about actual or potential food safety issues


• Must have proof to be legally eligible to work in the United States, with 2 (acceptable to the INS) forms of identification


• Able to work some overtime as needed