Position Summary

The Quality Control Technician is responsible for ensuring that all food products manufactured at the facility meet regulatory, customer, and internal quality standards. This role oversees food safety programs, quality inspections, and compliance with CFIA, HACCP, SQF, and customer specifications, while supporting continuous improvement across production, sanitation, and warehousing operations.

Key ResponsibilitiesQuality Assurance & Food Safety

Implement, maintain, and verify HACCP-based food safety programs Ensure compliance with CFIA regulations, customer standards, and third-party audits (SQF, GFSI, airline or institutional clients) Conduct internal audits, GMP inspections, and corrective action follow-ups Manage preventive controls, CCP monitoring, and verification activities Review and approve SOPs, SSOPs, and food safety documentation Quality Control & Inspections Perform and oversee in-process and finished product inspections Verify raw material specifications, receiving inspections, and supplier compliance Monitor critical quality parameters (temperature, weight, labeling, allergens) Conduct sensory evaluations, shelf-life testing, and traceability exercises Review batch records and production logs for accuracy and completeness Regulatory & Audit Management Act as primary contact during CFIA, SQF, customer, and third-party audits Prepare audit documentation, corrective action plans, and root-cause analyses Maintain records for recalls, complaints, deviations, and non-conformances Support mock recalls and traceability drills Training & Team Support Train production and sanitation staff on food safety, GMPs, allergens, and hygiene Coach supervisors and line staff on quality expectations and compliance Promote a strong food safety culture throughout the facility Continuous Improvement Identify quality risks and opportunities for process improvement Collaborate with production, sanitation, and maintenance teams Track KPIs related to quality, food safety incidents, and customer complaints Support new product launches and validation trials Qualifications & ExperienceRequired Diploma or degree in Food Science, Food Technology, Microbiology, or related field Minimum 3–5 years experience in a food manufacturing or production environment Strong working knowledge of HACCP, GMPs, CFIA regulations Experience with SQF, BRC, or other GFSI-recognized standards Strong documentation, audit, and reporting skills Preferred SQF Practitioner or HACCP certification Experience in ready-to-eat (RTE), airline catering, or institutional food production Familiarity with allergen management and label compliance Bilingual (English/French) considered an asset in Quebec Key Competencies High attention to detail and strong organizational skills Ability to work cross-functionally in a fast-paced production environment Strong problem-solving and root-cause analysis capabilities Confident communicator with production teams and regulators Ability to lead by example and enforce standards diplomatically Working Conditions Production floor and cold-storage environments Flexible schedule to support production shifts as required Standing, walking, and lifting as required by plant operations