Descripción de la oferta
Griffith Foods is the caring, creative product development partner helping food companies meet the evolving needs of consumers while sustaining the planet. As a family business founded in 1919 and headquartered in Alsip, Illinois USA, Griffith Foods is known for true, collaborative innovation guided by their Purpose of “We Blend Care and Creativity to Nourish the World”. The company’s product capabilities range from seasonings and marinades to coating systems and sauces that are better for people and better for the planet. For more information, visit www.griffithfoods.com.
Key Roles And Responsibilities
Testing of raw materials and finished products. Including ambient, chilled, frozen and packaging.
Sampling management of raw materials and finished products for initial testing, re-testing and specific contaminants testing (liquids sampling, samples collection).
Calibration / verification of quality control equipment (internal).
Retained sample management (sample room).
Entry onto the ERP system of physic-chemical and micro results data.
Shelf life extension management (RM’s and FP’s as per customer requirement)
Root cause analysis on reject raw materials & finished products. Complaint root cause analysis.
Preparation of supplier complaints and supporting documentation and proper follow up.
Preparation of samples for sending to the external labs (micro, allergens, illegal dyes …).
Help in developing, maintaining and improving the Quality System through audits (GMP, HACCP, ISO), auditing work instructions and procedures.
Swab testing and machinery inspections for hygiene sign off (allergens, ATP, micro).
Control of laboratory consumables including (but not limited to); allergen kits, laboratory chemicals, measuring equipment, ATP swabs, etc.
Daily potable water checks
Assist and play an active role representing the quality function at the daily meeting and weekly planning meeting
Assure and raise the standards of quality within the production environment
Support 3rd party, customer or supplier audits
Management of co‑manufacturer production: receiving, analyzing and entering results into ERP
Knowledge And Experience
Science Education
Basic knowledge of microbiology
Understanding of analytical chemistry
Knowledge of HACCP, BRC and customer required standards
A minimum of 2 years’ experience in laboratory environment, preferably in a food environment
Spanish and medium knowledge of English
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