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Tech 1, FSQA

City & State: 

Northlake, IL, US, 60164

60164
Job Category:  Food Safety & Quality Assurance
60164

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.

 

 

JOB DESCRIPTION
Job Title
 Technician 1, Food Safety and Quality Assurance-Bakery
Department
 Food Safety & Quality Assurance (FSQA)
Reporting to
 FSQA Supervisor
Position Purpose
The Technician I, FSQA-Bakery is a contributing member of the team-oriented FSQA process,
including responsibility for protecting the food by conducting food safety and quality sampling,
testing and completing required documentation to meet Aspire Bakeries Integrated
Management System Program (AIMS) requirements.
Key Accountabilities
The Technician 1, FSQA-Bakery conducts food safety and quality assurance procedures to
ensure ASPIRE BAKERIES is in compliance with expectationsfor food safety and quality.
Responsibilities
 Understanding of and demonstrates ASPIRE BAKERIES’s core values and acts with
integrity, takes ownership in their work, proactively identifies the needs of our
customers, generates creative and new ideas, and promotes an environment where our
people and foods are safe.
 Understanding of the Food Safety and Quality Objectives and Global Food Safety and
Quality Policy.
 Verifies all applicable ASPIRE BAKERIES expectations are met.
 Ensure that our foods meet ASPIRE BAKERIES’s standards and specifications.
 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
participation of an effective Food Safety plan focused on the elimination of biological,
chemical, physical and economically motivated hazards from our foods
 Conduct sampling, testing, and documentation of the ASPIRE BAKERIESIntegrated
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)
 Participate in Pre-operational inspections with a cross-functional team. Physical bakery
inspections, such as GMP and Hygiene, Food Safety, Foreign material, Glass and Hard
Plastics, etc.
 Complete sensory, physical, and packaging evaluations on finished food and report the
results to bakery management
 Verify finished food case labels are accurate.
 Basic understanding and verifying of the bakeries QAP. Quality Control Points are being
monitored at the prescribed frequency, with the correct method, and documented
standard as outline din the QAP or quality procedure.
 Trained in and follow the Critical to Quality Control Points as identified in AIMS 5.0
Quality Flow Diagram and verification 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 and understanding of AIMS Document Control and Record Completion
Procedures.
 Verification and understanding of AIMS Programs (i.e. 8.0 GMP, Hygiene and Personnel
Practices Program, 19.0 Allergen Control and Preventive Control Program, 11.0 Nonconformance Program).
 Understanding and 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 BAKERIESCares Training Calendar.
 Performs other duties as assigned or required
Skills, Experience & Qualifications
 Effective work ethic
 Ability to operate scales, metal detection and imaging devices, ovens and other
instrumentation and measuring devices
 Must be 18 years of age
Education, Technical Qualifications, Experience and Competencies Proficiency Level
Required
 High School Diploma
 Reading, Writing and Math Skills
 Proficient computer skills including experienceMS Outlook & Excel

 Must be able to work in a fast-paced environment and must also effectively manage and
execute changes
 Position requires ability to act as a member of a highly functioning team
 Good communication, writing, analytical, and critical thinking skills
Preferred
 Some college science courses or experience in the food industry
 Experience with SAP
 1-2 years related experience
Physical Requirements
The physical demands described here are representative of those that must be met by an employee
to successfully perform the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.
 Lift/Carry up to 50 lbs. with or without assistance
 Navigate up and down stairs
 Standing/Walking/Climbing
 Twisting/Bending/Stooping
 Pushing/Pulling
 Handling/Feeling
 Seeing/Speaking/Hearing
 Flexing/Extending/Turning the neck
Work Environment
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential functions.
 Must comply with all personnel safety policies and procedures at all times
 Use Personal Protective Equipment (PPE) as required for task at hand (i.e. ear plugs,
bump cap, safety glasses)
 Ability to work in a hot, cold, wet, frozen, dusty, and loud environment
 Frequently works near moving mechanical parts
 Required to maintain a clean and organized work area
 Keep all equipment in sanitary condition
 Follows all work instructions and Standard Operating Procedures
 Ability to work different shifts, weekends, holidays and overtime as required

 

 

 

 

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.