Job Summary:The Quality Control (QC) Specialist in slaughterhouse production is responsible for overseeing and ensuring the quality and safety of products through rigorous inspection and testing procedures. This role involves verifying compliance with regulatory requirements and company standards throughout the slaughtering and meat processing stages.
Key Responsibilities:
- Inspection and Monitoring:Conduct routine inspections of livestock, carcasses, and meat products at various stages of production.
Monitor the implementation of hygiene and sanitation practices in the slaughterhouse.
Ensure that all equipment and facilities meet established cleanliness and operational standards.
- Compliance and Standards Enforcement:Ensure compliance with local, state, and federal regulations, including USDA, FDA, and other relevant food safety standards.
Verify adherence to internal quality standards and standard operating procedures (SOPs).
Keep abreast of changes in regulations and standards, and update procedures as necessary.
- Testing and Analysis:Perform microbiological, chemical, and physical testing of meat products.
Utilize laboratory equipment and techniques to analyze samples and detect contaminants or non-conformities.
Record and interpret test results accurately.
- Documentation and Reporting:Maintain detailed and accurate records of inspections, tests, and quality assessments.
Document any deviations from quality standards and report them to relevant personnel.
Assist in preparing for and conducting internal and external audits.
- Corrective Actions and Improvements:Identify and investigate quality issues and potential risks in the production process.
Implement corrective and preventive actions to address identified issues.
Collaborate with production and quality assurance teams to develop and improve QC processes.
- Training and Support:Provide training and guidance to production staff on quality control procedures and best practices.
Support and enforce the implementation of food safety and quality standards across the facility.
Foster a culture of quality and continuous improvement within the team.
Qualifications:
- Education: Bachelor’s degree in Food Science, Animal Science, Microbiology, or a related field preferred.
- Experience: Experience in quality control within the food industry, particularly in meat processing or slaughterhouse environments.
- Skills:Strong knowledge of food safety regulations and quality control principles.
Proficiency in laboratory testing techniques and equipment.
Excellent attention to detail and observational skills.
Strong analytical and problem-solving abilities.
Proficiency in using quality control software and tools.
Competencies:
- Effective communication and interpersonal skills.
- Ability to work independently and as part of a team.
- High level of integrity and commitment to maintaining quality and safety standards.
- Strong organizational and time management skills.
- Ability to handle and resolve conflicts effectively.
Working Conditions:
- Work environment includes exposure to cold temperatures, noise, and potential hazards in a slaughterhouse setting.
