SUMMARY

Coordinate and perform various food safety and sensory evaluations. Verify quality checks to ensure the items under their responsibility are handled correctly. Assess manufacturing and equipment conditions to ensure they meet specified requirements. Assist with various Food Safety& Sensory FSS) programs, including the environmental and training programs. In their absence, the FSS Coordinator can cover their duties and responsibilities to Food Safety& Sensory.

ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties may be assigned.

• Perform audits of all areas, production, and non-production, investigate and follow-up on deviations.
• Perform audits on all CCP/PC documentation and other food safety documents, investigate and follow-up on deviations.
• Ensure materials are tested according to predefined criteria and meet requirements.
• When needed, assist with Sensory Evaluation of manufactured items, including back-up support to daily-tasting.
• Environmental Management (EM) program responsibilities including but not limited to swabbing, ice and water collection, and investigational activities, as well as preparing samples for shipment.
• Conduct timely food safety and sensory evaluations and dispositions of product, escalating as necessary, including extensions of product.
• Verify physical values on equipment and confirm appropriate conditions for operation during use. 
• Involve other departments, when appropriate, for timely response to observation of failure to meet expectations/standards.
• Collaborate with Operations, Maintenance, Warehouse and Sanitation to facilitate investigations, root cause analysis, corrective preventive action, and problem solving for incidents and non-conformances.
• Write daily reports of out-of-spec materials and operating conditions. Place material on hold if it does not meet requirements.
• Assist with Positive Release Program and PCQI reviews.
• Update foreign materials databases (in-house and consumer).
• Support in consumer complaint investigations.

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.  

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities. 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED); and one-year related experience and/or training; or equivalent combination of education and experience.
• Previous experience with food products is preferred 

SKILLS 

• Detail oriented
• Multi-task & Prioritize
• Intermediate computer skills
• Ability to learn and navigate ERP system as required
• Reliable/Dependable 

COMPETENCIES

• Change and Learning Agility 
• Conflict Management 
• Assertiveness 
• Composure 
• Drive/Energy 
• High Standards
• Written and Informal Communication
• Initiative
• Integrity
• Positive Impact
• Problem Solving and Decision Making 
• Team Player
• Functional/Technical Expertise
• Team Leadership 

LANGUAGE SKILLS 

• Ability to read and comprehend instructions, correspondence, and memos.
• Effective written communication skills.
• Ability to effectively present information in one-on-one and small group situations to employees of the organization.
• Bilingual Spanish/English is a plus 

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply, divide whole numbers and fractions.
• Ability to determine averages and medians 
• Ability to perform these operations using units of weight measurement, volume, and length.

REASONING ABILITY

• Ability to apply common sense understanding to carry out detailed written and oral instructions.
• Ability to deal with problems involving complex variables.  

CERTIFICATES, LICENSES, REGISTRATIONS

None needed.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to twenty-five pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and the ability to adjust focus. 

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts. The noise level in the work environment is usually loud. 

TRAVEL

No travel requirements.