McCain Foods QC Technician C Shift in Othello, Washington
QC Technician C Shift
Company McCain Foods USA Inc.
Job Description JobDescripSUMMARY Inspects finished products for defects, tests for color, solids, texture, bag weights, proper bag and case codes, fat pickup and notifies QC Lead, QC Supervisor and Production Supervisor of any variance from standard. ESSENTIAL DUTIES AND RESPONSIBILITIES · Promotes and adheres to company safety work rules and regulations.· Collects samples, inspects product, and product packaging for quality requirements.· Operates and understands the function of the analysis equipment.· Cleans analysis equipment and laboratory area during scheduled shutdown.· Accurately enters all information into computer tracking system and completes all records.· Communicates analysis data or changes in product quality to appropriate line supervisor and line personnel.· Attends and participates in all annual, departmental, and job specific required training and monthly informational meetings.· Understands and adheres to the concepts and techniques of the quality process in order to ensure a quality process.· Keeps area clean and orderly in accordance with Good Manufacturing Practices (GMPs).· Helps to build and promote a strong “Teamwork” environment in each individual work group, the Factory, and the Company.· Participates in continuous improvement process. The employee may be required to successfully complete the orientation and training provided during the first ninety- (90) days of employment. REPRESENTATION Must adhere to the McCain Code of Conduct. SCOPE OF AUTHORITY Responsibility to monitor work areas, watch for suspicious behavior and report any concerns regarding unidentified visitors and/or unauthorized personnel. Authority to question and take appropriate measures regarding the safety of themselves, other employees, products, and equipment. Responsibility of maintaining a high standard of cleanliness throughout the food processing facility, especially where any raw or finished product is produced. Authority to report and/or eliminate hazards to the safety of the food that is produced in the facility. REQUIRED TRAINING McCain Safety Policy/Accident Reporting Annual HACCP/GMP’s Training Annual Sexual Harassment Awareness Training Plant Emergency Evacuation Training/Emergency Response Statistical Process Control (SPC) Right-To-Know Lockout-Tag out Ladder Safety Fall Protection/PPE’s Confined Space Hot Work Blood-borne Pathogens Key-Element Training Crisis Management MQP Training Other Training as Required QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); six to twelve months related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and interpret documents such as product specifications, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the company. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SUMMARY OF PHYSICAL REQUIREMENTS OF QUALITY CONTROL TECHNICIAN 1. Work positions (#hours, % of work shift, or # times/shift)a. Sitting……………………..… Occasionally (1-33%) b. Standing……………………... Continuously (67-99%)c. Walking……………………... Frequently (34-66%) d. Climbing stairs………………. Occasionally (1-33%) e. Leaning forward……………. Frequently (34-66%) f. Trunk rotation/twisting……… Frequently (34-66%) g. Bending/stooping/crouching… Frequently (34-66%) 1. Weight lifting requirements:a. Lifting up to a 3-36 lbs. b. Pushing up to 50 lbs. c. Carrying (frequently) up to 30 lbs. 1. Use of upper extremitiesa. Horizontal reaching: Frequently (6-30 inches)b. Vertical reaching: Frequently (Floor to Shoulder level)c. Heights of machinery/equipment from floor: (3-6 feet)d. Grasping/handling: Frequently (34-66%) e. Fine manipulation: Frequently (34-66%) f. Resistive tool use: Gripping Frequently (34-66%) g. Dexterity: Fine to medium 1. Sensory requirements:a. Visual acuity and alertness including close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus (i.e. for operating machinery, inspecting, maintenance, quality assurance, charts, forms, computer monitor, and graphs, as well as for safety due to moving belts/equipment, etc.) b. Speech/communication/hearing. (Requires ability to inform supervisor of operator of changes in quality, production, problems, etc. Requires ability to listen and follow any special instructions pertaining to safety, problems, etc. Requires ability to communicate via phone and radio/walkie talkie)c. Touch. Must be able to use fingers to grasp objects, operation of machinery. 1. Physical agility/flexibility: Medium. 2. Able to perform all job safety requirements. 3. Able to perform all company handling and sanitation standards. 4. Average hours per work shift: 8 hours Time spend outside: 1-5% 5. Availability of task rotation: Completion of projects as needed. 6. Personal protective equipment furnished by company (i.e. hard hat, hearing protections, aprons, etc.) WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts. The employee is frequently exposed to fumes or airborne particles from fryers, cardboard boxes or poly film and vibration from surrounding equipment. The employee is occasionally exposed to extreme cold; to 0 degrees F. Employee must exercise extreme caution when around equipment due to product on floor, which can be slippery. The noise level in the work environment is usually loud. POTENTIAL HAZARDS AND ENVIRONMENTAL FACTORS 1. Mechanical (potential for and injury due to moving forklift, wrapping machine, conveyor belt, and boxcar floor.) 2. Electrical 3. Chemicals (cleaning) 4. Fumes, odors, box fiber dust 5. Wet or slippery surfaces 6. Vibration 7. Noise (hearing protection required) 8. Concrete floor, uneven footing 9. Falls 10. Mist/steam 11. Knife (cutting bands on caser bundles) 12. Inside temperature variable: 10-32 degrees F. 13. Stair steps/ladder 14. Product jacks The above statements are not intended to be construed as an exhaustive list of all responsibilities and skills required for the position. Flexibility and improvement of job skills are essential to all positions at McCain Foods USA, Inc.tion
McCain Foods is an equal opportunity employer and does not discriminate on the basis of any legally protected status or characteristic. Minority/Female/Sexual Orientation/Gender Identity/Disability/Veteran
Function Quality Control
Country United States of America