Quality Assurance Lead – Indianapolis, IN

For the team at Caito Foods, the produce business is straightforward. It’s about buying the best products available and being devoted to freshness. Working together, our goal is to make our customers’ jobs easier by ensuring that the freshest and most on-trend products make it to kitchens nationwide. Our outstanding team fulfills that promise every day.

Position Summary

Responsible to ensure quality and food safety compliance by monitoring and documenting required checks including chemical levels, product specification, labels, good manufacturing practices (GMPs), temperatures, and operational procedures throughout the entire production process. Also responsible to provide workflow guidance to Quality Assurance Technicians and assist with questions and training related to production chemical checks.

Minimum Requirements
High School Diploma (Required)
or GED. College degree preferred.
Job Experience
One year quality assurance or related experience; experience within a fresh food warehouse or manufacturing facility preferred.
Knowledge of USDA/FDA regulations, HACCP compliance standards and OSHA requirements preferred.

Responsibilities and Essential Duties
Lead the workflow of QA Technicians, provide guidance and training related to production chemical checks and required documentation, and ensure high quality and accuracy with standards and provide timely feedback to correct any issues.
Respond to questions from Technicians and/or other associates that are presented while on the floor regarding product quality, food safety, chemical safety, product specification or other quality related items.
Perform production chemical checks and regulating chemical levels to ensure food safety compliance; monitor and record all chemical, product specification/labeling and required mechanical information throughout the entire production process. – Use chemicals in a safe manner; check chemical substances for usage and correctly add/dilute chemicals as needed; – Change wash water as needed; correct any deficiencies; measure sensory aspect of raw commodities (i.e. brix measurements).
Provide guidance to ensure high quality standards; explain processing techniques and variables to maintain the standards and correct any quality standards not met (i.e., GMP violation, wrong cut size applied, etc.). Provide feedback and corrective action recommendations to associates regarding quality/food safety with courtesy and professionalism.
Complete a daily pre-operational inspection of processing rooms and equipment; collect pre-op microbiological swabs as needed; and maintain temperature logs using appropriate equipment (i.e., scales, thermometers, ph-meters, etc.) and complete related quality assurance, HACCP (Hazard Analysis and Critical Control Points), SQF (Safe Quality Food) and USDA (US Department of Agriculture) paperwork in a timely and accurate manner.
Ensure proper slotting for finished product and complete a quality check of finished product(s); investigate product issues identified and place impacted inventory on hold until resolved and review labels to identify any potential labeling issues and communicate necessary changes in a timely manner.
Maintain order and safety of work environment and ensure food processes/quality assurance follows company policies and procedures, and food safety regulations.
May be responsible to assist with preparing samples for customers according to appropriate product specifications.
Provide positive, creative feedback with ideas for product/quality systems development and improvement.
Maintain current knowledge of USDA regulations, federal inspections and sanitation regulations, industry trends and best food preparation practices; make recommendations to improve current programs and processes and to ensure company legal compliance. Maintain product knowledge to include sizes, varieties, sensitivity, location, and background of produce and USDA products.
The above statements are intended to describe the general nature and levels of work being performed as assigned for this job. This is not intended to be an exhaustive list of all responsibilities, duties and requirements; additional responsibilities may be assigned as needed.

Knowledge, Skills Abilities
Must be able to understand USDA/FDA regulations and federal inspections. Good written and verbal communication skills; must have effective working relationships with internal and external contacts. Good organization, prioritization, multi-tasking and attention to detail skills. Must have good training skills to lead team and meet scheduled deadlines, and have good decision making and problem solving skills. Must have basic mathematical and literacy skills to read and document temperatures, weights, etc. of products and have a general understanding of weight relationships. Must comply with company procedures; an understanding of applicable food safety regulations and requirements required. Proficient computer skills including Microsoft Office. Must be able to work weekends, holidays, day and night hours, and overtime as necessary and as assigned, and must be able to work in the conditions specified for 8 – 10 hour shifts.

Physical Requirement
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. May be required to lift and/or move up to 20 pounds. The associate is frequently required to sit/stand/walk. May be required to travel While performing the duties of this position, the employee is subject to a typical food production environment and/or distribution setting and is rarely exposed to outside weather conditions; temperatures may vary within the work environment. The employee will be exposed to various work environments (i.e., refrigerated/freezer coolers, wet, dry and/or humid) on a frequent basis. The noise level in the work environment varies; food production setting may be low to moderate; distribution center setting may be moderate to high.

General office equipment (i.e., computer, telephone, copy/facsimile machine, etc.)

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