Job Details:
Job Location: Visalia Plant - Visalia, CA 93291, Position Type: Full Time, Salary Range: $24.63 - $24.63 Hourly, Job Summary
The QA Lab Technician III is the primary person responsible for the advanced testing of juices and oils using the HPLC, GC, and microbiological testing. Additionally, the person will be skilled in the analytical procedures of a Peel Technician, a Fresh Fruit Lab Technician, a QA Lab Tech II, and Microbiologist.
Additionally, the QA Lead or QA Supervisor may fill in for the QA Technician III during absences.
The QA Lab Technician III reports to the Quality Assurance Supervisor. The Lab Technician may work any shift.
Primary Responsibilities:
Food Safety is the responsibility of all Ventura Coastal manufacturing employees. All Ventura Coastal manufacturing employees must be aware of CCPs in their area and how to document them appropriately. All staff must report food safety and quality problems to their immediate supervisor in charge during their shift.
Proficient in using the HPLC for analysis for limonin and naringin. Must be able to troubleshoot issues with the equipment, create methodologies, and perform quality control tests and routine maintenance on the HPLC.
Proficient in using the GC for analysis of essential oils to identify vital components such as p-cymene, octanol and nonanal, creating methodologies; must be able to perform quality control tests and routine maintenance on the GC.
Performs routine analysis for raw and finished product essential oils such as aldehyde, ethanol and optical rotation.
Calibrate all laboratory equipment at the beginning of each shift.
Must be able to interpret data and create trend reports.
Must be proficient at entering results accurately into Portal/CitrOS/Sage.
Perform essential swabbing and sampling related to the environmental and water monitoring program.
Perform routine analytical tests per specification: Yeast and Mold, SPC, Coliform, HRM, LAB, ATM, and TAB.
Perform routine analytical tests per specification: citric acid, brix, acid, pH, coarse/sinking pulp, pectin, defects, oil, color, Howard Mold, viscosity, blue dye, clarity, and absorbance.
Perform analytical testing of inbound/outbound tankers and batches for in-process and finished goods. Ensure product matches customer requirements and issue corrections such as water, oil, and preservatives as needed.
Perform analytical testing of incoming fresh fruit through in-process testing to the integrity of the final product. Samples must be extracted and analyzed in a timely and efficient manner.
Analyze oil content using Berkel machine and perform oil efficiency testing on feed, separators, and crème tanks.
Perform moisture testing of citrus peel after the extraction of fruit and communicate wet peel loads to production team to ensure corrective action.
Perform pre-operational audit and qualifies production equipment and tankers for use by observation and bioluminescence swabs.
Participate in all performance evaluation programs such as cross checks and JBT Co-Op samples.
Participate in plantwide food safety culture audit.
Assist in training technicians as necessary.
Organize quality documentation including but not limited to: instrument calibrations, tanker inspection forms, pasteurization charts, sanitation documents, etc.
Responsible for CCP #1 (Pasteurization) review of documentation and a secondary check on compliance with critical limits.
Responsible for CCP #2 (Filtration) review of documentation.
Responsible for CCP #3 (Tanker Inspection) review of documentation and a secondary check on compliance with JPA guidelines.
Responsible for CCP #4 (Packaging) review of documentation.
Report non-standard conditions to the QA Lead or QA Supervisor immediately.
Follow all safety rules and practices to include the wearing of all essential personal protective equipment.
Follow all personal hygiene and food safety practices.
Act professionally toward customers, vendors or other visitors to the plant.
Demonstrate reliable attendance, consistent punctuality and a positive attitude.
Perform other duties as assigned and required.
Qualifications and Education RequirementsProficient in Microsoft Office Products: Word, Excel, Outlook, PowerPoint and large ERP applications.
Ability to work successfully in a team involvement environment is a must.
Ability to operate HPLC and GC.
Ability to perform microbiological testing.
Ability to operate fume hood, autoclave, autorefractometer, pH meter, auto titrator, centrifuge, spectrometer, and colorimeter.
BS Degree in Chemistry, Biochemistry, or Biology required.
Three – Five (3-5) years experience in a food processing environment.
Physical Requirements:
The ability to meet flexible and changing priorities and the ability to work under pressure is a must. 80% of time is spent in a normal routine laboratory environment using juice testing equipment or the computer. 20% of time is spent in plant obtaining samples, observing production practices, talking to supervisors and managers.
Qualifications:
