Lab Assistant- Nights (B Crew)

Job Summary

Required Qualifications

• •High School Diploma or equivalent
• •Must be able to pull Serac lines in 20-minute intervals
• •Must be able to pull Paper lines in 30-minute intervals
• •Must maintain lab in a clean and organized fashion
• •Must comply with Good Manufacturing Practices, including GMP dress code standards
• •Must adhere to all safety and environmental protocols
• •Must be able to lift 25 - 40 lbs. frequently
• •Must be able to carry 50 - 60 lbs. frequently
• •Must be able to push/pull 40 – 150 lbs with a cart
• •Must be able to stand for long periods (minimum of 8+ hours)
• •Must be able to walk for long periods
• •Must be able to bend frequently
• •Must be able to sit occasionally for short periods
• •Must be able to pull and properly handle samples for chemical, microbiological, retains and shelf life analysis
• •Must be able to identify quality issues on the lines and report to proper personnel
• •Must be able to run and interpret results on vacuum checks
• •Must be able to run and interpret results on temperature checks
• •Must be able to run and interpret results on appearance checks
• •Must be able to run and interpret results on weights checks
• •Must be able to run and interpret results on code date verifications
• •Must be able to run and interpret results on packaging checks
• •Must be able to run and interpret results on seal check verification
• •Must be able to run and interpret results on pH or T.A. tests
• •Must be able to run and interpret results on coffee testing
• •Must be able to run and interpret results on shelf life verification
• •Must be able to run and interpret results on flavor tests
• •Must be able to run and interpret results on odor tests
• •Must be able to run and interpret results on peroxide checks on Evergreen packaging
• •Must be able to run and interpret results on Oxonia tests on Serac for POAA levels
• •Must be able to run and interpret results on spin tests
• •Must be able to pre-set carts in incubators for microbiological testing
• •Must be able to calibrate standards
• •Must be able to verify that product meets required specifications on the line
• •Must be able to set up racks before lines start
• •Must be able to remove trash
• •Must be able to consolidate and organize supplies
• •Must be able to wipe down counters, equipment and walls
• •Must be able to sweep
• •Must be able to mop
• •Must be able to adapt to changes in the work environment
• •Must exhibit ability to learn and apply new skills
• •Must be able to work effectively with team members
• •Must be able to communicate tardiness and absences according to the Call-Off Procedure and Attendance Policy
• •Must be able to report food safety problems to personnel with authority
• •Must be able to conduct mock recalls
• •Must be able to coordinate the internal audit program
• •Must be able to monitor incoming goods & services
• •Must be able to maintain a safe work environment at all times
• •Must be able to immediately report and take appropriate action to correct safety concerns
• •Must be able to comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook
• •Must be able to maintain the work area in a sanitary manner
• •Must be able to verify codes
• •Must be able to verify absence of leakers
• •Must be able to verify operator, coordinators and laboratory resources awareness of deviations
• •Must be able to verify senior techs awareness of deviations
• •Must be able to understand the importance of the notification process
• •Must be able to understand how the notification process affects profitability
• •Must be able to understand how out-of-spec product running affects profitability
• •Must be able to handle allergens
• •Must be able to handle chemicals involved in the manufacture and sanitation of a food processing facility
• •Must be able to verify that operator, coordinators and laboratory resources as well as senior techs are aware of any deviations when they are noted
• •Must be able to understand the importance of this notification process and how it affects profitability of the plant when out-of-spec product is ran

Desired Qualifications

• •Science training
• •Dairy experience
• •Knowledge of food standards and handling
• •Knowledge of HACCP