FSQA Technician

Aspire Bakeries is a North American baking company with a leadership position in specialty frozen baked goods. Formed from leading bakery companies, its innovative food portfolio includes breads, artisan breads, buns, cookies, donuts, muffins and pastries from beloved brands like La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. With 13 bakeries in North America, we are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. Aspire Bakeries champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.

The Food Safety and Quality Assurance Technician is a contributing member of the team-oriented FSQA process, including responsibility for protecting the food by conducting food safety and quality sampling, testing, and completing required documentation to meet Aspire Bakeries Integrated Management System Program (AIMS) requirements.

Responsibilities:

• Understanding of the Food Safety and Quality Objectives and Global Food Safety and Quality Policy.
• Understanding and identification of non-conforming raw materials, semi-finished and finished foods.
• Report food safety and quality non-conformances and deviations to FSQA Manager. Placing food on hold physically and in SAP for further evaluation.
• Communicate any human, food, or equipment safety concerns to Supervision immediately.
• Support the Hazard Analysis & Risk-Based Preventive Controls Food Safety Team in the participation of an effective Food Safety plan focused on the elimination of biological, chemical, physical, and economically motivated hazards from our foods
• Conduct sampling, testing, and documentation of the Aspire Bakeries Integrated Management System (AIMS), including procedures and records.
• Understanding and verification of 21 CFR 117 Subpart B Current Good Manufacturing Practices (cGMPs), Prerequisite and Preventive Control Programs, and Critical Control Points (HACCP)
• Participate in Pre-operational inspections with a cross-functional team. Physical bakery inspections, such as GMP and Hygiene, Food Safety, Foreign material, Glass and Hard Plastics, etc.
• Complete sensory, physical, and packaging evaluations on finished food and report the results to bakery management
• Verify finished food case labels are accurate.
• Basic understanding and verifying of the bakery's QAP. Quality Control Points are being monitored at the prescribed frequency, with the correct method, and documented standard as outlined in the QAP or quality procedure.
• Trained in and follow the Critical to Quality Control Points as identified in AIMS 5.0 Quality Flow Diagram and verified that manufacturing is adhering to monitoring checks.
• Understanding of the Food Safety Flow Diagram as outlined in AIMS 7.0 HACCP Food Safety and Preventive Control Program and verification that manufacturing is adhering to CCP monitoring checks.
• Verification of the Manufacturing and visual aids.
• Basic training and understanding of SPC and QCP check recorded in MII, including the quality dashboard for those Bakery locations using MII.
• Trained in and verification of AIMS Net Weight Policy and MAV limits.
• Verification of lot traceability, how packaging and raw ingredients are coded, coding of finished foods, and recipe verification against the manufacturing specification.
• Verification and understanding of AIMS Document Control and Record Completion Procedures.
• Verification and understanding of AIMS Programs (i.e. 8.0 GMP, Hygiene and Personnel Practices Program, 19.0 Allergen Control and Preventive Control Program, 11.0 Non-conformance Program).
• Understanding and verification of Cross traffic (Raw to RTE) is controlled. Designated walkways are being used as control measures as outlined in Access and Movement of Personnel. Traffic plans and zoning maps are followed by all employees, management, visitors, and contractors.
• Effective Completion of required AIMS and Alchemy training as outlined in the FSQA Training Curriculum Map and ASPIRE BAKERIES Cares Training Calendar.
• Performs other duties as assigned or required

Qualifications:

• A high school diploma or GED is required; Some college science courses or experience in the food industry preferred
• Ability to operate scales, metal detection and imaging devices, ovens, and other instrumentation and measuring devices
• Must be 18 years of age

Shift: 3rd

Aspire Bakeries is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.