This multi-level Quality Control Technician role supports food safety and product quality in a meat processing environment. The position ranges from entry-level (QC Tech I) to senior-level (QC Tech III), with each level adding responsibilities in verification, calibration, environmental monitoring, and oversight of critical quality systems. You will perform routine quality checks, support food safety programs, and help drive continuous improvement across production operations.

• Perform product temperature checks throughout production to ensure compliance with specifications and food safety standards.
• Conduct ATP equipment hygiene checks to verify effective cleaning and sanitation.
• Inspect equipment for cleanliness and sanitation readiness before and during production.
• Perform Good Manufacturing Practice (GMP) inspections on production lines and work areas.
• Conduct sanitizer concentration verification to confirm correct preparation and use.
• Measure pH and salt concentrations to verify product and process parameters.
• Perform pre-operational inspections prior to production start-up and document findings.
• Verify water temperatures to ensure they meet process and regulatory requirements.
• Accurately document all quality and food safety results and promptly report deviations to quality assurance leadership.
• Perform all QC Tech I responsibilities when working as a QC Tech II or III.
• Conduct thermometer calibrations to ensure accuracy of temperature measurement devices.
• Perform seal integrity checks using vacuum testing equipment to confirm package integrity.
• Collect sensory and retain samples for evaluation and future reference.
• Conduct sensory evaluations of finished products to assess quality attributes and consistency.
• Verify label accuracy and compliance with product specifications and regulatory requirements.
• Communicate food safety and quality concerns clearly to supervisors and production teams to support timely corrective actions.
• Perform all QC Tech I and QC Tech II duties when working as a QC Tech III.
• Monitor and document freezer and cooler temperatures to maintain proper storage conditions.
• Conduct environmental swabbing in ready-to-eat (RTE) production areas to verify sanitation effectiveness.
• Oversee receiving inspections of ingredients and raw materials to ensure they meet quality and safety standards.
• Assist in root cause investigations and the development and implementation of corrective and preventive actions (CAPA).
• Support internal and external audits by providing documentation, records, and process explanations.
• Provide guidance and training to junior quality control team members to promote best practices and consistent performance.

• Experience working in the meat industry or a closely related food production environment.
• Proficiency with basic computer skills for data entry, documentation, and reporting.
• Familiarity with weight checks, temperature checks, and pH readings in a production setting.
• Ability to perform and interpret ATP hygiene checks and environmental monitoring activities.
• Comfort with conducting GMP inspections and pre-operational inspections.
• Strong attention to detail and accuracy when recording data and documenting results.
• Ability to identify deviations from standards and escalate issues appropriately to quality leadership.
• Capability to perform thermometer calibrations, seal integrity checks, and label verifications (for QC Tech II and above).
• Ability to conduct sensory evaluations and collect sensory and retain samples (for QC Tech II and above).
• Experience monitoring freezer and cooler temperatures and performing environmental swabbing in RTE areas (for QC Tech III).
• Ability to assist with root cause investigations, corrective actions, and audit support (for QC Tech III).

• Bachelor’s degree in Food Science or a related field is helpful and considered an asset.
• Knowledge of standard operating procedures (SOPs) and their application in a food production environment.
• Familiarity with corrective and preventive action (CAPA) processes.
• Strong communication skills to effectively collaborate with production and quality teams.
• Ability to train and mentor junior team members, particularly at the QC Tech III level.
• Interest in long-term growth and development within a quality and food safety career path.

This role is based in a meat proc