QA Technician

Position Summary:

The QA Technician Level 1 ensures products consistently meet food safety, quality, and regulatory standards in a USDA-regulated meat processing environment. This entry-level role supports compliance through inspections, monitoring, and documentation.

Key Responsibilities:

• Conduct daily pre-operational inspections (Pre-Op) of equipment and production areas.
• Monitor and verify sanitation effectiveness and proper GMP (Good Manufacturing Practices) throughout the plant.
• Operational Controls: Metal detector, labels/codes, temperature, scale calibration.
• Collect product, environmental, and microbiological samples as required.
• Operational Controls: Metal detector, labels/codes, temperature, scale calibration.
• Communicate deviations and non-conformances to production and QA leadership promptly.
• Assist with enforcement of HACCP, SSOP, and food safety programs.
• Observe employee practices to ensure compliance with PPE and food safety protocols.
• Support the QA team during audits and inspections (USDA, BRCGS, customer).
• Follow plant safety procedures and report hazards or unsafe practices.
• Sampling & Documentation: Product/environmental samples, accurate recordkeeping.
• Other duties as assigned by QA Supervisor or QA Manager.

Qualifications:

• High school diploma or GED required.
• Experience in food manufacturing or meat processing preferred; training will be provided for candidates without prior industry experience."
• Ability to read and interpret QA forms, logs, and regulatory documents.
• Basic understanding of food safety principles (HACCP, GMPs, SSOPs) preferred.
• Ability to work in cold, wet, and fast-paced environments (25°F –45°F).
• Comfortable working around raw meat and meat products.
• Strong attention to detail, communication, and organizational skills.
• Basic math and computer skills (MS Excel, Word, data entry systems).

Physical Requirements:

• Ability to stand, walk, and work for extended periods.
• Must be able to lift up to 40 pounds.
• Able to bend, stoop, and reach regularly.

Work Environment:

• Work performed in refrigerated processing areas and production lines.
• Exposure to noise, raw meat, moving equipment, and cleaning chemicals.