Lab Technician- Nights (D Crew)

Job Summary:

The Lab Technician will be responsible for various testing required to meet Hood and industry standards, using basic knowledge of lab set up in order to pull and properly handle samples for chemical, microbiological, retains and shelf life analysis of all dairy products. This position is required to be knowledgeable in basic lab quality control skills and be able to identify quality issues on the lines and report to proper personnel.

Essential Duties and Responsibilities:

• Laboratory testing to meet standards set up in PMO, Standard Methods for the Dairy Industry and FDA 2400 methods requirements.
• Pulling, logging, and running finish product and processing samples for all test required on each product.
• Pull sample of incoming raw material and packaging to determine acceptability of loads from our suppliers.
• Audit CIP chemical concentrations and ensures compliance to company specifications.
• Must be able to prepare media and other lab controls. These would include but are not limited to pour plates, buffer water, etc.
• Operate autoclave to sterilize plates and equipment as needed while ensuring sterility test are accurate.
• Assist in lab equipment PMs such as cleaning the Micro Luminescence Systems weekly with caustic; drain and clean the autoclave bi-weekly; changing fluid standards and filters on the cryoscopy.
• Inoculating batch tanks with enzyme and vitamins and recording usages on the various logs.
• Responsible for the daily cleanup and review of racking systems in the incubators and cooler to set up for shelf life testing.
• Participate in environmental testing in and around plant that includes swabbing, air plating, water sampling, etc.
• Verifies that plant equipment meets sanitation requirements prior to start up.
• Various tasks involving the responsibility of the food safety and quality of company products.

Education and Experience:

• BS/BA in related science and/or equivalent job experience in a quality role of a food manufacturing plant
• Experience in food manufacturing
• Knowledge of food microbiology, chemistry, dairy standards and CIP sanitation.

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals

Physical Requirements:

• Standing: Long periods (a minimum of 8+ hours)
• Sitting: Occasionally for short periods
• Walking: Long periods
• Bending: Frequently
• Lifting: Light (25-40 lbs.) frequently
• Carrying: Light (50 - 60 lbs.)frequently

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

SQF Requirements/Responsibilities:

• Maintaining food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Monitoring of incoming goods & services
• Report food safety problems to personnel with authority to initiate action.
• Supporting the following Programs:
  
  
  
  • Corrective and Preventative Action Program
  • Finished Product and Raw Material Release Program
  • Coordinating the Internal Audit Program
  • Customer Complaint Program
  • Conducting Mock Recalls
  
  
  
  

Environmental Concerns:

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.
• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.