Technologist - Oakland, NJ 07436
Morning Pre-op checks:
1. Check Log Book for after hours receiving and
2. Check for COAs arriving after hours at dock and on email.
3. Check for any allergen, organic, or labeling issues with ingredients in
Incoming Ingredient Checks
1. Test incoming ingredients and maintain reference library.
2. Evaluate the trailer condition record results.
3. Check materials vs. the sales order. Notify management of discrepancies.
4. Check Schedule A for kosher status & identify symbol on label if
5. Review information in the Log Book and have shipping correct and
6. Check new ingredients and work with R&D, Purchasing, and the Vendors
7. Reject nonconforming shipments and record the information on the Defective
Report. Generate computer report and email it to appropriate departments.
hold tags and verify the those items are stored in a
8. Update & maintain the Ingredient Reference Samples.
9. Take micro samples to verify vendor COAs.
10. Maintain the Ingredient Information file cabinets including all
COAs. Call vendors if
COAs are missing and obtain the COAs.
11. Confirm that incoming organic ingredients are properly labeled.
1. Check inventory for expired or infested product.
2. Check inventory for misplaced items, especially misplaced allergens or
kosher item and
inform upper management.
3. Check inventory for open containers and seal the containers as needed.
4. Record sanitation of racks & inform management if cleaning is needed.
5. Check the shelf life of both dry and wet ingredients. If over shelf life
bring a sample to
R&D for evaluation.
1. Review schedule A and ERP system to update the kosher certifications.
2. Submit kosher approvals for new raw materials.
1. Maintain the SQF ingredient files by working with the vendors and
2. Maintain ingredient Safety Data Sheet book/ on-line files.
3. Maintain internal ingredient specifications.
Quality Laboratory Backup
1. Perform Laboratory Technicians functions during vacations and sick days.
2. Test finished products and maintain reference library.
Alternate: The Director of Quality Assurance is to perform or delegate the
when the person is absent.
Computer skills including Microsoft Access.
Bachelors Degree in Food Science or equivalent science degree.
Minimum of 2 to 5 years experience in the food
industry. SQF experience is a plus.
Must be able to taste and smell chemicals, flavors and food products. Must be
able to stand
for long periods of time in a laboratory setting. Must be able to see to mix
flavors. Must be able to lift 50 bags of products.
Laboratory environment with exposure to a variety of food GRAS chemicals,
Director of Quality Assurance
Job Type: Full-time
- food industry: 2 years