Quality Control Technician

Description

Hourly Production Checks

• Perform hourly checks on the production line to verify product weight against established target weights and acceptable tolerances; record all results on designated QC log sheets or electronic data entry systems.
• Conduct hourly evaluations of salt and seasoning application levels using approved measurement methods to confirm product meets formulation specifications.
• Inspect raw materials and in-process ingredients on a scheduled basis, verifying appearance, odor, texture, temperature, and compliance with approved supplier specifications prior to and during use in production.
• Communicate any out-of-spec results immediately to the line supervisor and QC Supervisor, initiating corrective action as directed.
• Verify that critical control points (CCPs) and quality checkpoints are within established limits at the required frequencies throughout each production shift.

Moisture Testing

• Perform moisture testing on product samples at defined intervals using approved moisture analysis equipment (e.g., moisture analyzer/balance).
• Compare moisture readings to product specifications and acceptable moisture ranges; document results accurately and flag any values outside of tolerance.
• Ensure moisture testing equipment is properly calibrated and maintained per the calibration schedule; report any equipment malfunctions to the QC Supervisor.

Environmental & Surface Tap Swabs

• Conduct environmental monitoring through tap swab sampling of food contact surfaces, equipment, and production environment zones at scheduled frequencies.
• Follow approved swabbing protocols, including proper sample collection technique, labeling, and chain of custody procedures.
• Submit swab samples for analysis per the environmental monitoring program schedule and document all sampling activities with date, time, location, and sampler identification.
• Report any positive or elevated swab results to the QC Supervisor immediately for investigation and corrective action.

Product Disposition

• Identify, segregate, and clearly label non-conforming product (hold product) that fails to meet weight, salt, moisture, or other quality specifications.
• Assist in the evaluation and disposition process for held product, including rework, retest, release, or destruction, in accordance with company procedures and regulatory requirements.
• Ensure proper tagging and documentation for all held or disposed product using the appropriate QC hold forms and disposition records.
• Maintain accurate hold logs and ensure all dispositioned product is accounted for at the close of each shift.

Data Logging & Documentation

• Record all QC check results — including weights, salt levels, raw material inspections, moisture values, swab sampling activities, and disposition actions — legibly and completely on all required QC log sheets, forms, and electronic systems.
• Verify that data entries are accurate, timestamped, and signed per documentation requirements.
• Organize completed QC records and submit to the QC Supervisor at the end of each shift for review and filing.
• Assist in the review of trend data to identify recurring quality issues and support continuous improvement initiatives.

GMP & HACCP Compliance

• Always Adhere strictly to all Good Manufacturing Practices (GMPS), including personal hygiene standards, proper uniform and PPE use, and maintaining a clean and sanitary work environment.
• Follow all HACCP plan requirements, including monitoring critical control points (CCPs), completing required CCP records, and initiating corrective action procedures when CCP limits are exceeded.
• Participate in HACCP team activities, pre-operational sanitation inspections, and food safety audits as assigned.
• Ensure all quality and food safety activities are performed in compliance with applicable regulatory requirements (e.g., USDA, FDA, SQF, FSMA) and company policies.
• Report any food safety, quality, or regulatory compliance concerns to the QC Supervisor immediately.
• Support internal and external audits by providing accurate records and demonstrating compliance with GMP and HACCP requirements.

Requirements

Education & Experience

• High school diploma or GED required.
• Minimum 6 months to 1 year of experience in a food manufacturing or food processing environment preferred.
• Prior quality control, food safety, or production inspection experience is a plus.

Knowledge, Skills & Abilities

• Basic understanding of food safety principles, GMP requirements, and HACCP concepts.
• Ability to accurately perform measurements, read scales, and use basic testing equipment such as moisture analyzers and thermometers.
• Strong attention to detail with the ability to detect and document product non-conformances accurately.
• Good organizational skills with the ability to manage multiple checks and data recording tasks simultaneously during active production.
• Basic math skills for recording weights, calculating averages, and comparing results to specifications.
• Ability to read, write, and communicate effectively in English; bilingual skills are a plus.
• Ability to work in a fast-paced production environment and remain focused during repetitive tasks.

Preferred Qualifications

• HACCP certification or understanding of haccp principles
• Experience with environmental monitoring programs and swab sampling procedures.
• Familiarity with electronic quality management or data entry systems.

PHYSICAL REQUIREMENTS

• Ability to stand for extended periods (up to 8–10 hours) on a production floor.
• Ability to lift up to 30 lbs. and perform repetitive movements including reaching, bending, and handling product samples.
• Must be able to work in varying temperature environments, including refrigerated or freezer production areas.
• Must wear required PPE including hairnet, beard net (if applicable), gloves, safety shoes, lab coat or smock, and hearing protection as required.

WORK ENVIRONMENT

This position works on-site in a food processing or manufacturing facility. The QC Technician will be exposed to varying temperatures, noise levels, wet or slippery surfaces, and food allergens present in the production environment. Shift work, including evenings, nights, weekends, and holidays, may be required based on production scheduling needs. This shift begins at 4:00am.

Summary

The Quality Control (QC) Technician is responsible for conducting ongoing quality and food safety checks throughout the production process to ensure all products meet established specifications, regulatory requirements, and company standards. This position performs hourly inspections and testing — including weight checks, salt and seasoning evaluations, raw material assessments, moisture testing, and environmental tap swabs — while maintaining accurate and complete data records. The QC Technician plays a critical role in protecting product integrity, ensuring compliance with Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) programs, and supporting the disposition process for non-conforming product.