DWB Quality Control

Position Summary

The Quality Assurance Inspector monitors, records and verifies key production quality indicators and Process Critical Control Points for incoming raw materials and all production operations. 

Essential Job Functions

• Monitors inbound raw bulk material for proper truck seals, bin placement to assure proper rotation / and storage requirements, and appropriate Certificates of Analysis to match actual inbound ingredients
• Verifies food safety plan HACCP to assure compliance and makes proper notifications if the process does not conform to specifications. Specifically checks the following:

1. Metal detector verifications every hour +/- 15 minutes
2. Bar Code validator verifications every two (2) hours +/- 15 minutes
3. Internal product cook temperature every hour +/- 15 minutes
4. Package seals and container seals verified hourly +/- 15 minutes
5. Batter temperature verified hourly +/- 15 minutes
6. PES (Product evaluation system) review hourly +/- 15 minutes

• Verifies code dates on all packages as required
• Monitors quality attributes of raw and finished goods to include batter thickness, height, diameter, color, temperature, and weights at various stages of the process, baked temperatures, finished food evaluations etc.
• Maintains thermometer calibration adjustments / logs and batter strainer logs daily.
• Puts non-conforming product on hold as needed for further management review, investigation and final disposition
• Verifies GMP’s are being followed with non-conformances being documented as well as 
• Performs specification studies to monitor process controls as needed.

Education/Training 

     Required: 

Preferred: 

Experience/Knowledge/Abilities

     Required: 

• 1+ years food experience in a production environment. 
• Demonstrated excellent communication, teamwork & partnership skills. 
• Able to effectively resolve conflict in challenging situations.

      Preferred: 

• 1+ years’ experience in a Quality role. 
• Bi-lingual in English and Spanish

Personal Protective Equipment (PPE):

• Slip resistant footwear 
• Apron or smock or uniform
• Company supplied gloves
• Hairnet/beard net
• Ear, eye, and head protection gear 

Employees Supervised: None 

Work Environment: Typical food manufacturing environment with regular exposure to heat and cold environments depending on the area assigned.

Safety Sensitive Position: Yes