Job description

PNW Veg Co LLC Brooks dba NORPAC
Food Safety & Quality Manual

4.4 Quality Assurance Technician Job Description Bracket 2-3

Qualification Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Assignment to this position is based upon seniority, ability, and job opportunity request in accordance with the current collective bargaining agreement. Individual must be able to perform the essential functions of the job without posing a direct threat to himself/herself or others in the work place

Language Skills: Ability to read and comprehend routine instructions, short correspondence, and memos in English. Ability to legibly write reports, short correspondence and memos in English.
Ability to communicate effectively in one on one situations.

Mathematical Skills: Ability to add, subtract, multiply, and divide, using whole numbers. Ability to compute rate, ratio, and percent. Ability to use a calculator.

Reasoning Ability: Ability to apply commonsense understanding to carry out a variety of instructions. Ability to deal with problems involving several variables in standardized situations.
Ability to observe and evaluate product quality using personal judgement. Ability to recognize product character/texture.

Other Skills and Abilities: Ability to work overtime and weekends. Ability to work any shift. Ability to practice and emphasize safety to co-workers in performance of all job functions. Ability to use company provided equipment such as weight scales, caliper, sieve sizing equipment and calculator.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to talk or hear. The employee is occasionally required to climb or balance; stoop, kneel, crouch, and taste and smell.

The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 20 pounds or more with assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to preform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, risk of electrical shock, and heat and/or cold. The employee may be regularly exposed to chilled temperatures of 40-45°F.

The noise level in the work environment is usually moderate.

Attendance: The importance of the job to the operation and limited size of the quality department staff make it necessary that quality staff maintain good attendance practices.

2/17/22 Page 1 of 3

PNW Veg Co LLC Brooks dba NORPAC Food Safety & Quality Manual
4.4 Quality Assurance Technician Job Description Bracket 2-3

Quality Technician Job Summary: Ensure/audit all products and packaging to document all facets of food safety and quality are meeting or exceeding government, company and buyer specifications.

All production single item audit functions are being documented utilizing Apple Ipads and Microsoft
Dynamics 365 Business Central (“NAV”) electronic software. Audit forms are termed Quality
Checks or Check Lists. Limited all-plant/multi-item food safety/quality audits may be documented on paper.

Essential/Primary Duties and Responsibilities

Repackaging

1. Food Safety – First priority. Conduct metal detection HACCP CCP monitoring checks as policy requires.

2. Coding – Verify accuracy and completeness of all coding requirements.

3. Quality - Ensure that product and all included packaging meets company and buyer specifications with documentation (in NAV) of auditing process. This includes review of setup and initial review of product and packaging on repackaging line and all production flow to the end of run.

4. Fill Weights – Audit to confirm packages/cases are within the required weight range.

5. Sauce/Topping/Soup Checking – For each batch, check sauce physical attributes to verify specifications are met. This may include, but is not limited to, the following tests; viscosity, brix, salt, temperature, pH, preparation of product according to label instructions, boil testing and vacuum-leaker testing.

6. Drops - Able to assist, if requested, in adjusting mixed vegetable percentages.

Fresh Pack Processing

1. Quality – Assign correct quality grades to processed products and communicate grade levels to production staff tagging bulk toted inventory.

2. Food Safety – Blanching/Enzyme Audits – documents the blanch time and temperatures and understands the critical nature of the PCP (Process Control Point) data collected.
Verification that documented blanch parameters are achieving adequate enzyme inactivation.

General Job Requirements – Any position

1. Must be able to audit multiple production lines consecutively, with the ability to focus and refocus on issues of concern as they arise.

2. Communication - Inform the Line Operator, Production Supervisor(s) and Quality
Supervisor(s) of all deficiencies and issues requiring follow-up.

3. Fill out foreign material logs with information gathered from both the metal detection rejects and any items found at other places on the production line.

4. Pull, document and save buyer and/or micro samples as directed.

5. Must be able to read, write, and verbally communicate in English.

6. Maintain a safe and sanitary work area.

2/17/22 MA 2 of 3

PNW Veg Co LLC Brooks dba NORPAC Food Safety & Quality Manual
4.4 Quality Assurance Technician Job Description Bracket 2-3

Secondary Responsibilities – Any position

1. Assist in any rework processes (gross underweights, percentages, poor seams, etc.) if/when assigned line has product requiring activity to bring produced product into specification/compliance.

2. Assist and audit work being done (peer training) with a new Quality Technician if/when requested - help as a secondary/peer trainer.

3. Audit/grade outside purchase samples if/when requested.

4. Keep a safe and sanitary work area, including assisting to maintain good housekeeping for the entire packaging portion of the production line.

Progression of Quality Technician from Bracket 2 to Bracket 3 is based on the following:

Bracket 2 – starting level for the position and continuing level for the position until requirements are achieved for the next higher level pay bracket.

Bracket 3 – in order to progress up to this level Quality Assurance technicians must be able to accomplish all of the following:

1. Pass the Quality Assurance Quiz 4.3.6 – designed to test ability to follow written instructions, do basic math & read in English.

2. Can do any/all tasks potentially assigned within the Quality department without being directly supervised. This includes all Essential/Primary and Secondary duties summarized in this job description.

3. Employees progressing to this bracket display a good work ethic. They are consistently present at work and at their scheduled work stations, displaying a willingness to accomplish any assigned task(s).

4. Consistently displays concern for food safety & quality issues. Notifications of issues to both production and quality supervisory staff is timely and routine documentation of issues on quality audit forms shows understanding of communicating important details.

Note: A Quality Technician training document shall be established for all staff that notes when each/all of the facets of the potential job assignments has been learned/mastered.
Each task shall be dated and signed off by a qualified Quality Supervisor.

Note: Approved/OK’d by Union 3/11/22.

2/17/22 MA 3 of 3

Job Types: Part-time, Temporary

Pay: $15.19 - $16.64 per hour

Schedule:

• 8 hour shift
• Day shift
• Night shift
• Overtime
• Weekend availability

Work setting:

• In-person

Work Location: In person

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