Position Summary:
Reporting to the Quality Assurance Manager, the Quality Assurance Technician monitors and inspects finished and in-process products, materials, equipment, and production facilities to ensure compliance with Sofina’s overall Quality Management System and Programs, customer expectations and government regulations.

Key Accountabilities:

• Understand all QA documents such as HACCP (Hazard Analysis Critical Control Point)Plans, CCPs (Critical Control Points), pre-requisite programs, Standard Operating Procedures; and complete corresponding records, to ensure procedures and records are followed and completed appropriately;
• Perform Quality Assurance checks such as CCP checks, GMP (Good Manufacturing Practices)monitoring, Pre-operational inspection, prerequisite checks, conformity of finished products throughout the manufacturing process, inspect incoming material, etc. to ensure all procedures are fully implemented and to confirm acceptance to required specifications;
• Understand, operate and calibrate all lab equipment (such as scales, thermometers, FOSS equipment, etc.) in accordance with standard operating procedures. Conduct microbiological tests such as swabbing, air sampling, listeria sampling and assess/report results to ensure compliance to Sofina / Customer Standards and government regulations. Maintain accurate lab records, documentation, etc.;
• Participate in internal and external quality audits and operational reviews. Conduct quality audits. Provide timely feedback to the QA Manager and Plant Management on quality issues and recommends corrective actions and preventative measures. Assist the QA Manager and/or HACCP Coordinator in orienting all employees on quality, regulatory and food safety principles and policies and in ensuring they remain current in their knowledge;
• Train all personnel at the Plant (i.e. production, quality, shipping, maintenance, etc.) on quality requirements;
• Accountable to participate in QA projects such as microbiological sample collection (e.g. Salmonella, Listeria), collecting template data, validation studies, new product launch, etc. with a goal of improved compliance and operational efficiency;
• May assume the responsibilities of the HACCP Coordinator in their absence.

Requirements:

• Certificate or Diploma in Food Science/Microbiology or a related discipline, with relevant food processing experience;
• Min of 1 - 2 years of experience working in the food manufacturing industry;
• Strong knowledge of HACCP, GMP, Quality regulatory requirements and systems including GFSI standards (BRC);
• Strong understanding of manufacturing food processes;
• Ability to work in a fast-paced manufacturing environment;
• Flexibility to work in varying shifts as needed;
• Proficient skill in Microsoft Office applications (Word, Excel, and Outlook);
• Ability to communicate in English, both verbally and in writing;
• Strong leadership, communication, and interpersonal skills required.

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