FSQA Technician II at Aspire Bakeries

Aspire Bakeries is a North American baking company with a leadership position in specialty frozen baked goods. Formed from leading bakery companies, its innovative food portfolio includes breads, artisan breads, buns, cookies, donuts, muffins and pastries from beloved brands like La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. With 13 bakeries in North America, we are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. Aspire Bakeries champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.

The FSQA Technician II is responsible for regularly auditing the food, packaging, and labels to ensure all food meets gold standard guidelines or contact appropriate personnel to make necessary adjustments. The Technician II, FSQA-Bakery will verify established AIMS procedures are followed to eliminate future customer and regulatory complaints. The technician will complete line and bakery inspections. Also required to assist the Bakery Team on all internal observation audits and external audits.

Responsibilities:

• Understanding of the Food Safety and Quality Objectives and Global Food Safety and Quality Policy.

• Verifies all applicable international, national, state, and local food regulations, and complies with the Global Food Safety Initiative (GFSI) standards (i.e. BRC, SQF) are met.

• Understanding and identification of non-conforming raw materials, semi-finished and finished foods.

• Report food safety and quality non-conformances and deviations to FSQA Manager. Placing food on hold physically and in SAP for further evaluation.

• Communicate any human, food, or equipment safety concerns to Supervision immediately.

• Support the Hazard Analysis & Risk-Based Preventive Controls Food Safety Team in the implementation of an effective Food Safety plan focused on the elimination of biological, chemical, physical, and economically motivated hazards from our foods.

• Trained as a Qualified Individual for the verification of key Preventive control and CCP records.

• Complete sensory, physical, and packaging evaluations on finished food and report the results to bakery management

• Conduct sampling, testing, and documentation of the ASPIRE BAKERIES Integrated Management System (AIMS), including procedures and records.

• Understanding and verification of 21 CFR 117 Subpart B Current Good Manufacturing Practices (cGMPs), Prerequisite and Preventive Control Programs, and Critical Control Points (HACCP).

• Performs pre-operational inspections and reports any inadequacies to FSQA Manager.

• Participate in physical bakery observation audit inspections on a weekly basis, including GMP and personnel practices, food safety and hygiene, pest control process, food defense and security, building and sanitary equipment design, operational methods, maintenance for food safety, employee locker and trailer inspections with cross-functional teams.

• Participates in Environmental Monitoring Programs (i.e. collecting swab samples, using the ATP system).

• Verify that finished food case labels are accurate.

• Verification of the bakery's QAP. Quality Control Points are being monitored at the prescribed frequency, with the correct method, and documented standard as outlined in the QAP and quality procedure.

• Trained in and follow the Critical to Quality Control Points as identified in AIMS 5.0 Quality Flow Diagram and verified that manufacturing is adhering to monitoring checks.

• Understanding of the Food Safety Flow Diagram as outlined in AIMS 7.0 HACCP Food Safety and Preventive Control Program and verification that manufacturing is adhering to CCP monitoring checks.

• Verification of the Manufacturing and visual aids.

• Basic training and understanding of SPC and QCP checks recorded in MII, including the quality dashboard for those Bakery locations using MII.

• Trained in and verification of AIMS Net Weight Policy and MAV limits.

• Verification of lot traceability, how packaging and raw ingredients are coded, coding of finished foods, and recipe verification against the manufacturing specification.

• Verification of AIMS Document Control and Record Completion Procedures.

• Verification of AIMS Programs (i.e. 8.0 GMP, Hygiene and Personnel Practices Program, 19.0 Allergen Control and Preventive Control Program, 11.0 Non-conformance Program).

• Verification of Cross traffic (Raw to RTE) is controlled. Designated walkways are being used as control measures as outlined in Access and Movement of Personnel. Traffic plans and zoning maps are followed by all employees, management, visitors, and contractors.

• Effective Completion of required AIMS and Alchemy training as outlined in the FSQA Training Curriculum Map and ASPIRE BAKERIES Cares Training Calendar.

• Assists with the training (shadowing) and support of FSQA Technician I.

• Provide clear and appropriate communication of food safety and quality issues to Manufacturing Supervisors and FSQA Technicians at shift change.

• Perform other duties as assigned or required

Qualifications:

• A high school diploma or GED is required

• Some college science courses or experience in the food industry preferred

• Certified in HARPC (Hazard Analysis and Risk-based Preventive Controls), Global Food Safety Initiative (GFSI) standards such as BRC or SQF or ability to obtain certification within one year preferred

• Internal Auditor Training preferred

• 2 years of manufacturing experience

• Equipment and food knowledge and troubleshooting ability

• Ability to operate scales, metal detection and imaging devices, ovens, and other instrumentation and measuring devices

Shift: 2nd

Aspire Bakeries is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.