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Sr Food Tech-Ops Quality/Food Safety – Medford - White City, OR

Amy's Kitchen, Inc.






This position is responsible for the implementation and execution of Quality, HACCP/HARPC, and GFSI/SQF programs. Additionally, this position oversees the validation schedule and ensures data collection for validation and monitoring programs including but not limited to process validations (cleaning, time/temp, extended runs) and equipment validations (metal detector, X-ray). This individual works directly with the plant management team, Quality Assurance, Sanitation, Culinary, and Operations departments and leads the plant HARPC/Food Safety team.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

  • Manages the HARPC Database
  • Leads the facility’s Change Management Team
  • Responsible for leading plant-based HARPC/Food Safety team.
  • Responsible for plant-level execution of validation and monitoring programs for, cleaning validation, extended runs, CCP validation, cleaning frequency validation, and process validations.
  • Responsible for coordinating and participating in the plant-based process and internal audits and verifications and reviewing audit trends
  • Assists in SQF and other external audits
  • Responsible for setting monitoring standards based on validation results
  • Responsible for HARPC development for new products including risk assessment and review and update of HARPC documentation
  • Responsible for development and provision of specialized training on cleaning validation, safe food handling, and CCP/PC or other topics as needed.
  • Responsible for creating and maintaining Amy's Quality Manual. (collection of training and reference materials provided to QA staff)
  • Responsible for standardizing, implementing and maintaining plant signage
  • Responsible for collecting and analyzing data, summarize findings in oral or written reports, and make recommendations for proceeding to project conclusions.
  • Responsible for implementing non-conformity management and the follow up of food safety CAPA.
  • Responsible for developing process standards; food safety and efficiency.
  • 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


This position will supervise the Validation Technician(s)


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.


  • BS in Microbiology, Biology or Food Science or the equivalent with a focus in food microbiology strongly preferred.


  • 1-3 years in a food manufacturing or laboratory environment
  • Experience managing multiple projects and meeting strict deadlines.
  • PCQI Certified
  • HACCP Certification or willing to gain Certification
  • SQF Practitioner or willing to gain Certification


  • Technical competence in food science and food microbiology.
  • Excellent communication and project management skills including team leadership, delegation, negotiation, and effective communication.
  • SOP development and technical writing skills
  • Computer skills: Microsoft Office Suite – esp. Excel & Powerpoint, Smartsheets
  • Valid US Driver’s License.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.


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