QA Grader 3rd Shift

Summary

Grades product for QA to use to ensure compliance to product specifications, and to be used to generate Quality metrics for operations and corporate. Coordinates the transfer of information to operations, QIS, and QA management. Provides additional information or Quality measurement work as needed. 

Principal and Essential Duties & Responsibilities

• Grades product according to written standards. Product is graded visually, although an interpretation of "borderline" calls must be justifiable. Record information obtained on grading records or computer data input devices.
• Identify when product graded deviates from normal ranges and communicate this information to supervision, QA and Operations. Retain product and oversee the disposition of the product to bring it into compliance.
• Conduct quality measurements as needed to assess process capability, as directed by QA management.
• Must be familiar with the facility's Good Manufacturing Practices and Sanitation Operation Procedures and implement Corrective Actions if deviations are observed.
• Must be familiar with deviations resulting in the stressing of product which could reduce shelf life of affected product.
• Must continually evaluate potential for foreign material contamination while in assigned work areas.

Minimum Education

High school or equivalent. Reading skills sufficient to learn written product standards and complete grading forms. Math skills to include addition, subtraction, and multiplication.

Experience Requirements

0 -2 years work experience.  Good communication (both oral and written) and math skills.

Experience Preferred

Experience in food quality and/or safety.

Environmental Factors and Physical Requirements

When in a plant environment:

• Wet environment in temperatures 50 - 70 degrees F.
• Handling product 30 - 50 degrees F.
• Lifting boxes weighing u to 60 lbs from a pallet 6" off the floor to a height of approximately 40".
• Wear appropriate safety and sanitary equipment as required by company policy.
• Exposure to antimicrobials.