Position Summary

Essential Duties and Responsibilities

• Inspect raw materials, in-process poultry, and finished products for compliance with approved quality specifications, including appearance, temperature, dimensions, packaging, and labeling.
• Perform scheduled checks of product and process temperatures, scales, thermometers, and other assigned monitoring equipment; document results and report readings outside established limits.
• Monitor assigned food safety controls and prerequisite programs, including checks identified in the plant’s Hazard Analysis and Critical Control Point (HACCP) plan, after required training and authorization.
• Observe employee hygiene, Good Manufacturing Practices (GMPs), sanitation practices, and handling procedures; promptly communicate nonconformances.
• Verify packaging integrity, product codes, dates, labels, and traceability information against approved requirements.
• Identify and report potential contamination, foreign material, product defects, and other food safety or quality concerns immediately.
• Initiate product holds and escalate stop-production concerns within assigned authority; support segregation, investigation, and disposition of affected product. Release product only when authorized.
• Complete inspection logs, monitoring records, and corrective-action documentation accurately and promptly; maintain clear shift handoffs and protect record integrity.
• Follow plant safety requirements, use required personal protective equipment, and perform other related duties consistent with training and authorization.
• Quality Lead may assign other tasks.

Qualifications

• High school diploma or equivalent, or an equivalent combination of relevant education and experience.
• Ability to read and follow written procedures, complete accurate records, and communicate food safety and quality concerns clearly.
• Basic math skills for weights, measurements, temperatures, and comparison of results against specifications.
• Attention to detail, sound judgment, and willingness to report deviations promptly.
• Ability to use basic computer applications or electronic recordkeeping systems, with training as needed.
• Ability to work independently and collaboratively in a production environment.

Preferred

• Previous quality assurance, quality control, food processing, laboratory, or poultry production experience.
• Familiarity with HACCP, GMPs, sanitation verification, product traceability, and food safety documentation.
• Experience using thermometers, scales, sampling supplies, or other quality testing equipment.

Physical Demands and Work Environment