QA LAB TECHNICIAN I

***Employees must be in good standing with the company to be considered for this position**

Basic Functions

Support Algood's core values by incorporating them in daily thoughts and actions.

Each laboratory technician is to conduct tests on finished product samples as well as samples of raw ingredients prior to use. The purpose of the required testing is to ensure that the product produced is safe, correctly labeled and made within specifications designated in the Algood Food Company Bill of Materials.

Organizational Relationships

Reports to: Quality Assurance Manager & Supervisor

Supervises: This position has no direct report

Essential Duties and Responsibilities

Front Lab Responsibilities

The goal of the Front Lab is to frequently check and confirm that the lines are producing product that adheres to customer specifications and to act as a resource to production to assist in improved quality of our products.

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  1. This is done by making sure that:
     
     
     
     1. Metal detector checks and documentation are complete.
     2. Collecting and testing the following Finished Product Samples.
     
     
     
     
  
  
  
  
• Hourly line samples.
• Outturn Samples (only for customers listed as such in the BOM).
• Micro samples collected for our microbiology lab.
• Collect Sales Department Samples.
• Retain Samples (both Finished Product and Raw Materials).
• Communicating product attribute feedback to the production group (supervisor and/or operators) in a timely manner so that process changes can be made during startup, label change, and steady state operation. These process changes will ensure that most quality issues will be avoided/prevented, not just documented.
• Placing product on hold that has been produced out of specification even though production (supervisor and/or the operators) were notified of that the negative attribute was nearing the limit of the specification. This includes NC# assignment and tagging of product and stock transfer completion if required. Also documenting this hold in D365.
• Basic metal detector issue troubleshooting.
• Data entry into Safety Chain.

Back Lab (AT testing) Responsibilities:

AT testing to confirm reported levels and verify blending process through finished product testing.

• Finished product testing.
• Roasted peanut blending area samples-for operators.
• Send ahead peanut lot samples testing and reporting.
• Incoming product AT testing.
• ATP swabbing.
• Data entry into Safety Chain.

Peanut Warehouse Lab Responsibilities:

The goal is the prompt release of incoming peanuts during business hours.

• Grind peanut samples if required.
• Verification of correct information of incoming peanuts.
• Performing percentage, moisture, and oil sampling on incoming peanuts.
• Peanut lot release on D365, and Safety Chain.
• ABC peanut AT sampling.
• Full peanut lot sampling, testing, and releases.

Standards of Performance

• All laboratory technicians must be proficient in their ability to monitor, operate, adjust, collect data and calibrate all laboratory equipment involved in regular measurements taken on raw ingredients and finished product. All Technicians are to act as a resource to production during label and or formula changeovers. Technicians are to give timely feedback to production about product attributes (e.g.-color, grind, and date codes, etc.). Quality Assurance personnel are to ensure a smooth flow of operations with minimal interruptions. Technicians are responsible for contacting support personnel when needed, i.e., maintenance, electricians, supervisor and relaying pertinent information. Completion of all necessary documentation, and coordination of own breaks.
• Assisting in prompt disposition of NC holds as directed by QA Management.

Mental and Physical Requirements

• Ability to maintain considerable concentration with frequent time pressures and interruptions.
• Ability to maintain visual attention for extended periods of time.
• Ability to occasionally lift or carry minimal weights up to 50 pounds.
• Ability to occasionally reach, squat, kneel, climb, push, or pull.

• Company Uniforms, Laboratory Jackets, Non-Latex Gloves, Ear Plugs, Safety-Toe Shoes.
• The following computer programs will be used:
  
  
  
  • Proficy Portal
  • IFix
  • Safety Chain
  • D365
  • Microsoft Office
  
  
  
  

• Requires a high school diploma/GED.
• Previous laboratory experience preferred but not required.
• Would prefer at least 2 years of college with courses in Microbiology, Biology and/or Chemistry, but not required.
• Ability to display good laboratory practices and reasonable working skills in the laboratory.
• Preferred 2-3 years' experience in Food Manufacturing.
• Language Skills: Ability to read instructions and information on tended instruments. Ability to write in a manner to describe and inform others in the English language. Ability to speak clearly and distinctly. Ability to read, analyze and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond and communicate with suppliers.
• Mathematical Skills: Ability to add, subtract, multiply, and divide all units of measure. Technicians must be able to apply a basic understanding of chemistry so that preparation of mixtures and solutions may be performed efficiently.
• Reasoning Ability: Apply common sense and understanding to carry out instructions or procedures furnished in written, oral, or diagrammatic form. Ability to deal with problems that arise on a day-to-day basis.
• HACCP and SQF training required.
• HACCP and SQF training required.