Quality Assurance Associate

POSITION SUMMARY

The Quality Assurance (QA) Associate is responsible for conducting routine quality checks, monitoring food safety practices, and ensuring that all products meet the company's quality standards in a commissary plant facility. This role supports the QA team by verifying compliance with food safety and quality standards, inspecting raw materials and finished products, and documenting any non-conformities. The QA Associate plays a key role in ensuring a high level of product quality and safety, supporting the commissary's goal of consistent, quality production for end customers.

DUTIES AND RESPONSIBILITIES

A. Quality Inspection and Monitoring:

a. Perform routine inspections of raw materials, in-process items, and finished products to ensure they meet established quality standards and specifications.

b. Monitor production processes, from ingredient handling to packaging, verifying adherence to safety protocols, food safety standards (e.g., HACCP), and company policies.

c. Conduct checks on critical control points (CCPs) and operational pre-requisites to ensure compliance with Good Manufacturing Practices (GMP).

B. Food Safety Compliance:

a. Enforce compliance with food safety standards, including HACCP, GMP, and other relevant regulations for food production and storage.

b. Support the implementation of food safety protocols, monitoring temperature controls, and verifying proper handling and sanitation practices.

c. Report any food safety violations, quality deviations, or potential hazards to the QA Manager and assist in implementing corrective actions.

C. Documentation and Record Keeping:

a. Maintain accurate and detailed records of all quality control activities, including inspection reports, testing results, and non-compliance incidents.

b. Document any deviations, non-conformities, or corrective actions taken to ensure product quality and compliance.

c. Assist in maintaining updated SOPs, quality manuals, and other regulatory documents required for audits and reviews.

D. Testing and Analysis:

a. Conduct routine laboratory tests on raw materials, in-process items, and finished products to assess parameters such as pH, temperature, moisture levels, and microbial content, if applicable.

b. Use testing equipment and tools in accordance with company protocols, recording and interpreting results for analysis.

c. Report any findings or abnormalities that deviate from quality standards, taking immediate action as required.

E. Process Improvement and Problem Solving:

a. Participate in root cause analysis for recurring quality issues, collaborating with other departments to identify solutions and preventive actions.

b. Provide feedback to the production team on quality-related matters, suggesting process improvements to reduce wastage or improve quality.

c. Assist the QA Manager in implementing new quality control initiatives, ensuring continuous improvement in product quality and safety standards.

F. Audit Support and Compliance:

a. Assist in preparing for internal and external audits, ensuring all quality documentation and records are complete and accessible.

b. Participate in facility audits and inspections, supporting the QA Manager in ensuring compliance with regulatory and company standards.

c. Support training efforts for production staff on quality standards, safe handling practices, and SOPs to reinforce quality awareness within the team.

G. Sanitation and Hygiene Monitoring:

a. Regularly inspect plant facilities, equipment, and workstations to ensure cleanliness, hygiene, and compliance with sanitation standards.

b. Conduct periodic checks to ensure that cleaning protocols are followed and documented by the production team.

c. Report any sanitation or hygiene issues to the QA Manager, assisting with corrective actions to maintain a safe production environment.

COMPETENCIES

· Strong attention to detail and observational skills.

· Good understanding of food safety standards and quality control processes.

· Ability to use testing tools and lab equipment accurately.

· Effective communication skills for reporting quality issues and corrective actions.

· Proficiency in basic computer applications (e.g., MS Office) and familiarity with quality control software is a plus.

EDUCATION

● Education: High school diploma or equivalent; an associate or bachelor's degree in food science, Microbiology, or a related field is preferred.

Job Type: Full-time

Benefits:

• Paid training

Work Location: In person