The primary purpose of this position is to conduct qualitative and quantitative laboratory tests of dairy products efficiently and accurately in accordance with Standard Lab Methods and Harris Teeter Standards. Responsible for testing of raw ingredients and finished juices, milk, and ice cream products. Responsible for formulation of necessary reagents, equipment calibrations, conducting materials stock inventory, accurately recording data, and promptly notifying Quality Control Manager of test results exceeding parameters of Harris Teeter and Standard Methods criteria
Essential Duties and Responsibilities include the following:
- Conducts butterfat, lactose, protein and solid non-fat tests on milk and ice cream mixes daily using Dairy Lab II and FT120 equipment.
- Analyzes raw milk samples daily for antibiotic and aflatoxin residues using Charm II test equipment.
- Tests raw and finished product on Cryoscope for added water and records results.
- Performs bacterial plating, incubation, and recording of raw and finished products daily.
- Conducts direct microscopic analysis of raw product suppliers.
- Performs daily tests on juices and juice concentrates to determine solids and acid concentration. Plates for yeast, mold, and bacteria; reads and records results.
- Samples raw and finished products from various tanks throughout the plant ; performs quality control tests.
- Periodically records weight and volume of products.
- Tastes products for abnormal flavor and competitive testing, records results.
- Performs shelf-life tests, graphs, and distributes copies to management.
- Responsible for comparing test results to acceptable standards, recording results, and notifying manager of any samples which do not meet standards.
- Inspects plant for any quality control problems. Reads and records temperatures on all refrigerators, freezers, incubators, and water baths twice daily.
- Records laboratory test results and maintains various laboratory records.
- Tests all producers and salvage (4 times weekly) for butterfat, lactose, protein and SNF on Dairy Lab II.
- Performs butterfat and acidity tests on cream; performs bacterial plating. Records results.
- Performs weekly acid degree value (ADV), bacteria, and lab pasteurization tests on all High Point/Charlotte producers.
- Tests treated waste water for chemical oxygen demand and records results.
- Prepare cleaning solutions, and mix agar and chemical reagents as needed.
- Periodically sends samples to independent labs for testing.
- Cleans and maintains lab and equipment, calibrates equipment, and maintains lab equipment service records.
- Operates autoclave and distillation unit.
- Performs weekly plant swabs, plant filtered water tests, and air-borne bacteria checks.
- Conducts laboratory pasteurization testing using water and ice baths.
- Adapts to various situations and adjusts to shifting priorities.
- Meets company established attendance policy, performs essential job functions throughout the established scheduled and extended work hours when required.
- Abides by all company mandated safety/health rules and regulations.
- Performs other duties as assigned.
- Follows all Good Manufacturing Practice requirements and complies with all local, state, and federal regulatory requirements.
- Follow company policy
- Follow company’s safety policies and procedure
- Other duties as may be assigned or required.
Testing/Measuring Devices Used: Dairy Lab II, Cryoscope, Charm II Antibiotic/Aflatoxin Equipment, Centrifuges, Hot Plates, Scales, Biotrace, Snap Antibiotic Tester, Syringes, Bruet For Filtration, Babcock, Thermometer, Conductivity Meter, Microscope, Screwdriver, Wrench, and Hammer.
Competency: To perform the job successfully, an individual should demonstrate the following competencies:
Customer Service - Responds promptly to customer needs; Responds to requests for service and assistance; Meets commitments.
Interpersonal - Maintains confidentiality; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions; Participates in meetings.
Team Work - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests.
Written Communication - Writes clearly and informatively; Presents numerical data effectively; Able to read and interpret written information.
Quality Management - Demonstrates accuracy and thoroughness. Business Acumen - Understands business implications of decisions; Displays orientation to profitability.
Cost Consciousness - Works within approved budget; Conserves organizational resources.
Diversity - Shows respect and sensitivity for cultural differences; promotes a harassment-free environment.
Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization's goals and values.
Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments.
Initiative - Volunteers readily; Asks for and offers help when needed.
Planning/Organizing - Prioritizes and plans work activities.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
Quantity - Completes work in timely manner; Works quickly.
Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions ; Uses equipment and materials properly.
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Harris Teeter, a wholly-owned subsidiary of The Kroger Co. (NYSE: KR), was co-founded in 1960 by North Carolina grocers W.T. Harris and Willis Teeter. Harris Teeter operates over 220 stores and one fuel center in eight states and the District of Columbia.
In addition to its retail stores, Harris Teeter also owns grocery, frozen food, and perishable distribution centers in Greensboro, NC and Indian Trail, NC, as well as a dairy in High Point, NC.
Harris Teeter is headquartered in Matthews, NC and has approximately 26,000 associates.