The Quality Assurance Technician supports food safety and quality programs by performing routine sampling, testing, inspection, and documentation activities to help ensure products meet established quality standards, food safety requirements, and regulatory compliance. This role follows defined procedures and works under general supervision to monitor processes, verify controls, and escalate quality concerns to support the delivery of safe, consistent, and high‑quality products.

What you’ll do

• Collect and handle samples of raw materials, in‑process products, and finished goods according to established sampling plans and procedures.
• Perform routine quality tests and evaluations using standard methods and equipment, such as pH, temperature, weight checks, visual inspections, and basic laboratory analyses.
• Conduct visual inspections of products, packaging, and labeling to verify compliance with specifications, quality standards, and regulatory requirements.
• Monitor Critical Control Points and other food safety controls in accordance with HACCP plans and prerequisite programs.
• Perform pre‑operational inspections and sanitation verification checks to confirm production readiness and hygiene standards.
• Support allergen control activities, including verification of segregation, labeling accuracy, and cleaning effectiveness.
• Accurately record test results, inspection findings, and monitoring data in required logs and electronic systems.
• Identify and document non‑conformances or deviations, place affected product on hold when required, and escalate issues promptly.
• Support root cause investigations and corrective action activities under guidance from quality leadership.
• Maintain organized, audit‑ready quality records and documentation in line with retention and regulatory requirements.
• Communicate quality and food safety expectations to production teams and provide real‑time feedback during operations.

What you will need to succeed

• High School Diploma or GED; associate degree or technical training in food science, biology, chemistry, or a related field preferred.
• Typically 2–6 years of experience in quality assurance, quality control, or food safety within a food manufacturing or processing environment.
• Working knowledge of food safety principles, HACCP, GMPs, and sanitation practices.
• Experience performing routine sampling, inspection, and laboratory or in‑process testing activities.
• Strong attention to detail and ability to identify defects, deviations, or anomalies accurately.
• Ability to follow standard operating procedures and work instructions consistently.
• Basic computer skills for data entry, electronic documentation, and quality systems.
• Effective written and verbal communication skills.
• Ability to stand and walk for extended periods and work in production environments with varying temperatures.
• Willingness to work assigned shifts, including nights or weekends as required by production schedules.
• Commitment to food safety, quality, hygiene, and workplace safety standards.