Job Description

POSITION SUMMARY:

This position is responsible for ensuring that the product produced meets the requirements


for Food Safety and Quality. This is achieved through the implementation and monitoring


of the Quality Systems programs and the mentoring of these programs to all departments


in the facility.

DUTIES AND RESPONSIBILITIES:

1. Responsible for the Food Safety and Food Quality of MFI products.

2. Ability to adhere to safe work practices, follow GMP's, maintain sanitary conditions and


ensure that product quality is maintained. Report to management any conditions or


practices that may adversely affect food safety, food quality or personnel safety.

3. Follow USDA, FSIS, FDA, Customer and MFI guidelines.

4. Have specialized training and receive certification for HACCP, PCQI, SQF Practitioner


Training

5. Use SAP to access and print product specifications, formulas, and mixing instructions.

6. Assist in training production employees on food safety & quality requirements to ensure


MFI standards are being met. Foster open communication and a good attitude towards

work and fellow employees

7. Review Quality Systems documents and report any detected abnormalities to the


Production Employees, FSQ Supervisor or Manager, and Production Lead, Supervisor


or Manager.

8. Provide COAs to all customers requesting finished product test results and notify


drivers of release of product (SSL Tankers only).

9. Keep accurate and complete documentation of work performed and results of any


testing done.

10. Ability to maintain regular and consistent attendance.


11. Perform other duties as assigned.

12. In absence, job duties and responsibilities will be covered by another qualified FSQ


Technician, the FSQ Supervisor or FSQ Manager.

13. Will be a designated back-up SQF Practitioner for the facility.

EDUCATION AND EXPERIENCE REQUIRED:



EDUCATION:

Level 3 High school diploma or general education degree (GED) or equivalent.

High school diploma or general education degree (GED); or one to three months related


experience and/or training; or equivalent combination of education and experience.

EXPERIENCE:



1-3 months of related experience

LANGUAGE SKILLS:

Level 3 Ability to read and comprehend simple instructions, short correspondence, and


memos in English. Ability to write simple correspondence. Ability to effectively present


information in one-on-one and small group situations in English.

MATHEMATICAL SKILLS:

Level 4 Ability to add, subtract, multiply, and divide in all units of measure, using whole


numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and


to draw and interpret bar graphs.

REASONING ABILITY:

Level 3 Ability to apply common sense understanding to carry out instructions furnished in


written, oral, or diagram form. Ability to deal with problems involving several concrete


variables in standardized situations.

LICENSES, CERTIFICATES, REGISTRATIONS:

N/A

OTHER SKILLS AND ABILITIES:



Ability to display basic cooking skills; organoleptic skills; * Be self-motivated