Sanitation - 2nd Shift

Position Description:

Maintain sanitary condition of equipment by following effective sanitation methods to meet regulatory requirements

Primary Responsibilities:

• Cleaning and sanitizing – Perform daily cleaning and sanitation of equipment, work areas, and processing facilities to eliminate foodborne pathogens, bacteria, and contaminants. 
• Disassembly and Assembly – disassemble, clean, and sanitize machinery, conveyors, and other equipment used in meat processing. Reassemble equipment properly to maintain functionality. Use of high-pressure heated (140 -160 degrees) water and following proper chemical allocation and cleaning applications. 
• Chemical Handling – Properly handle and dilute cleaning chemicals and sanitizers according to established protocols to ensure safe and effective sanitation. 
• Floor and surface cleaning – Clean and sanitize floors, walls, ceilings, and other surfaces throughout the plant to prevent cross-contamination and maintain a clean environment. 
• Safety Procedures – Follow safety guidelines and use personal protective equipment (PPE) to prevent accidents and injuries while working with cleaning agents and equipment. 
• Compliance – Stay informed about and comply with all relevant food safety regulations, including those set by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). 
• Pest Control – Assist in the pest control measures, including reporting any signs of pest activity to supervisors. 
• Record Keeping – Maintain records of cleaning activities, chemical usage, and equipment maintenance to ensure compliance with industry regulations and quality standards. 
• Communication – Collaborate with other plant employees and supervisors to report maintenance issues, safety hazards, or any other concerns related to sanitation. 
• Contributes to team effort by performing other duties as assigned and needed.
• Learn and execute 8 steps of sanitizing equipment, work area, and other requirements for a quality operation.
• Fulfill inspection requirement of equipment after sanitation process is complete.
• Maintains safe and clean work environment by complying with procedures, rules, and regulations.
• Must understand the corrective action process

Supervisory/Management Responsibilities:

Not applicable

Requirements:

• Frequently communicate and converse in English preferred.
• Basic knowledge of sanitation procedures and chemicals preferred. 
• Knowledge of GMP, HACCP and USDA regulations preferred.
• Able to work night shift; constant overtime and weekends as needed.
• Effective communication skills
• Learn and understand the three main areas of contamination.
• Willingness to work during off-peak hours, including nights and weekends. 
• Understanding of and commitment to food safety and hygiene standards. 
• Strong attention to detail. 

Physical Requirements:

• Frequently move items up to 20 - 50 pounds. 
• Continually exposed to hot/steam and wet conditions (Proper PPE is provided). 
• Continually exposed in work setting to chemicals including alkaline detergents, acid and chlorine liquids, and caustic soaps. (Proper PPE is provided.) 
• Continually move about or remain stationary on concrete surfaces. 
• Frequently ascend or descend ladders. 
• Frequently use hand-eye coordination.
• Occasionally use computers or electronic devices.

Training Period:

• Minimum six months meeting all above requirements; up to three years