Position Summary:

Reporting to the Quality Assurance Manager, the QA Technician is responsible for assisting the QA Manager in maintaining the facility’s HACCP, pre-requisite and BRC programs. This includes all necessary documentation reviews, task monitoring/verifications as well as facility audits, product sampling and 1:1 associate training. It also includes testing requirements, pre-operational inspections, data entry and record keeping as well as other projects as deemed necessary by the QA Manager.

Key Accountabilities:

• Swabbing (Salmonella, Campylobacter, E. coli);
• Primarily responsible for the day-to-day functions of maintaining the HACCP systems in the facility;
• Record keeping of task and monitoring documents;
• Associate training (deviation/preventative measure/updates);
• Approving product for Shipments;
• Coordination of product sampling for specific testing based on program requirements;
• Ingredient sampling, CFIA review and release of ingredients for production to use;
• Water and Air sample collection;
• Data entry of test results into electronic spreadsheets;
• Coordination of product holds and releases.

Requirements:

• Basic understanding of HACCP principles and government regulations regarding meat processing;
• Strong computer knowledge and ability to work with various programs (Microsoft Excel, Word, PowerPoint) to create spreadsheets, reports, and written letters of response;
• Strong Organizational skills and the ability to multi-task;
• Strong communication skills (verbal and written) as required to interact with associates and internal/external contacts;
• Knowledge of good manufacturing practices;
• Technical science diploma or degree an asset;
• Capability to perform heavy lifting of 30lbs may be required from time to time;
• Morning rotational shifts flexibility.