Quality Assurance (QA) Technician
Gloucester, MA

Pay: $22-$25 DOE

Shift: 1st 9am-5pm

A Quality Assurance (QA) Technician in the sauce manufacturing industry is a critical role responsible for ensuring that all products meet strict food safety, regulatory (FDA/USDA), and quality standards. They bridge the gap between production efficiency and food safety by monitoring, auditing, and testing, from raw ingredient intake to the finished product.

Here is a comprehensive job description for a Quality Assurance Technician in a sauce and condiment production facility:

Job Summary
The QA Technician is responsible for monitoring the production floor to ensure that all Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and Hazard Analysis and Critical Control Points (HACCP) are followed. This role involves testing raw materials and finished sauces for safety and quality (pH, viscosity, taste, color), auditing sanitation, and maintaining detailed documentation.

Key Responsibilities & Duties

• Product Testing & Quality Control: Conduct sensory evaluations (taste, color, aroma) and chemical analysis (pH, Brix/viscosity, salt) of sauces during batching and filling to ensure they meet specifications.
• Line Monitoring & Auditing: Perform pre-operational inspections on equipment to ensure sanitation standards are met. Monitor Critical Control Points (CCPs) such as pasteurization temperatures, metal detection, and container seal integrity.
• Documentation & Record Keeping: Maintain accurate, real-time records of quality checks, sanitation logs, and raw material inspections.
• Compliance & Safety: Ensure compliance with GFSI standards (e.g., SQF) and regulatory guidelines.
• Corrective Actions: Immediately identify, isolate, and hold non-conforming products (e.g., failed pH check) and notify supervisors to correct issues.
• Ingredient & Packaging Inspection: Inspect incoming raw materials for quality before they enter the production process.
• Training & Hygiene: Train new and existing employees on GMPs and proper hygiene practices.

Requirements & Qualifications

• Education: High School Diploma/GED is required; a bachelor’s degree in food science, biology, or chemistry is preferred.
• Experience: 1–3 years of experience in food manufacturing, specifically within, sauces, dairy, or liquids, is preferred.
• Technical Skills: Familiarity with laboratory equipment (pH meters, viscometers), HACCP, and GMPs. Proficiency with computer software (Word, Excel).
• Physical Ability: Must be able to work in a fast-paced environment, lift up to 50 lbs, and work in varying temperatures.
• Attention to Detail: Excellent analytical skills to identify defects and trends.

Typical Work Environment

• Fast-Paced Production Floor: Frequent interaction with production staff and equipment.
• Lab/Office Environment: Data entry and analysis of test results.
• Flexibility: Shifts may include weekends, holidays, and evenings, particularly during high-volume production.