Description

We are seeking a detail oriented and safety focused Pasteurizer Controller to join our Critical Control Area team.  This role is essential to ensuring product safety, regulatory compliance, and consistent processing quality. 

Work schedule:  5:30 p.m. - 2:30 a.m. (end time varies based on production run)  Monday - Friday, Saturday's during peak season

Summary

Operates and monitors pasteurizer functions to properly pasteurize each product according to established Company Standards.

Duties and Responsibilities

Essential Functions

• Operates switch box controls to start pasteurizer. Turns on water to pasteurizer, adjusts water to troughs and operates temperature controls to set temperature according to Company specifications for size and item run.
• Opens valves to allow steam into pasteurizer. Adjusts pasteurizer belts according to size and item run. Verifies the belt speed with a ruler at the beginning of the shift. Must clean all screens in holding tanks through-out the shift to ensure proper water flow and damage doesn’t occur to pumps.
• Every 45 minutes checks the following and records -
• the temperature of thermometers on each section of the pasteurizer,
• two temperature readings (highest and lowest) of 2 sample jars from sections 4 -7 and the vacuum, pressure and volume of each jar
• Monitors the HACCP and Quality critical limit for time and temperature every 45 minutes throughout the shift.
• At the beginning of each shift 
• obtains calibrated thermometer from QC
• checks all vacuum and pressure gauges for accuracy and adjusts or replaces as needed.
• Clean the screens in each holding tank
• Checks all regulating equipment and notifies supervisor if needed.
• Adjusts cold water volume to get the maximum cooling with a minimum water usage for each product run. No more than 50 gpm. Checks and records every 45 minutes.
• Records information on broken jars and jars returned to pasteurizer or capper.
• May be assigned to control one or two pasteurizers, which may or may not be side by side.  
• Another operator who is trained in monitoring HACCP and Quality critical limits must cover this job in the absence of the Pasteurizer Controller.
• Keeps workspace clean and tidy.
• Follows safety rules and company policies.

Other duties

• Performs duties of Unscrambler if needed.
• Set up and operate the blancher on L5.
• Participates in training, employee meetings, committees, project teams, etc. as appropriate.
• Receives written instructions from packing schedule or verbal instructions from supervisor on above tasks and performs other work as directed by supervisor.
• Supervisory Responsibilities
• None
• Machines, Equipment, Tools Used
• Pasteurizer, Valves, Water pipe, Water pump, Thermometer, Pyco, Vacuum gauge, Stick for retrieving jars from pasteurizer, Yard sticks, Ruler water hose for cleaning.

 Physical Demands

• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Pulling: Using upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a high position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
• Grasping: Applying pressure to an object with the fingers and palm.
• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make fine discriminations in sound.
• Repetitive Motions: Substantial movements (motions) of the wrists, hands and/or fingers.
• Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• The worker is required to have close visual acuity to perform and activity such as: preparing and analyzing data and figures: transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices, and/or assembly or fabrication of parts at distances close to the eyes.

Work Environment

Works inside, subject to some seasonal temperature variation with intermittent wetting from some job tasks. Some contact with grease and yellow food coloring. Fumes from hot pepper. Earplugs required because of irritating machinery noise. Head cover, beard cover and gloves required.

Requirements

High school graduate or equivalent needed. Ability to read, write and speak English required for job tasks. Math skills including addition, subtraction, multiplication, division and fractions required for job tasks.