FSQA Technician- 2nd Shift 5PM-2AM (Tuesday- Saturday)

Position Summary

The FSQA Technician I is responsible for monitoring, verifying, and supporting food safety and quality programs within a pork processing facility. This role performs routine inspections, product evaluations, process verifications, and documentation reviews to ensure compliance with USDA, HACCP, GMP, SSOP, customer, and company requirements. The FSQA Technician II serves as an experienced quality team member, providing technical support to production
operations and assisting with corrective actions to maintain product safety, quality, and regulatory compliance.

Essential Duties and Responsibilities
Food Safety and Quality Monitoring
 Conduct routine food safety and quality inspections throughout slaughter, fabrication, processing, packaging, and warehouse operations.
 Perform HACCP monitoring and verification activities, including Critical Control Point (CCP) checks and documentation review.
 Monitor compliance with Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and company food safety programs.
 Conduct pre-operational, operational, and post-operational inspections as required.
 Verify product specifications, labeling accuracy, packaging integrity, and product quality standards.
 Perform sensory evaluations, weight checks, temperature monitoring, and product quality assessments.
 Collect product, environmental, and water samples for microbiological and chemical testing.

Regulatory Compliance
 Ensure compliance with USDA-FSIS regulations and company policies.
 Maintain accurate food safety, quality, and regulatory records.
 Assist during USDA, customer, third-party, and internal audits.
 Verify completion of corrective actions and preventive measures.
 Escalate food safety, quality, or regulatory concerns to FSQA leadership promptly. Investigation and Corrective Actions
 Investigate product non-conformances and quality deviations.
 Assist with root cause analysis and corrective action implementation.
 Place affected products on hold when necessary and support disposition activities.
 Monitor effectiveness of corrective actions and document findings.mpany that truly values internal promotion and long-term career growth.

Qualifications

 High school diploma or GED.
 2–4 years of experience in food safety, quality assurance, or food manufacturing.
 Working knowledge of HACCP, GMPs, SSOPs, and food safety principles.
 Ability to interpret specifications, procedures, and regulatory requirements.
 Basic computer skills, including Microsoft Office and data entry systems.
 Strong attention to detail and documentation accuracy.

Preferred
 Associate degree in Food Science, Animal Science, Microbiology, Biology, or related field.
 Experience in pork processing, meat processing, or USDA-regulated food manufacturing.
 HACCP certification or formal food safety training.
 Knowledge of SQF, BRCGS, or other GFSI-recognized food safety systems.
 Experience with environmental monitoring and microbiological sampling programs.
Knowledge, Skills, and Abilities
 Understanding of USDA-FSIS regulations and meat industry requirements.
 Strong observational, analytical, and problem-solving skills.
 Ability to communicate effectively with employees at all organizational levels.
 Ability to work independently and make sound decisions regarding food safety concerns.
 Strong organizational and recordkeeping skills