Share this Job

Tech 2, FSQA-Bakery

City & State: 

West Columbia, SC, US, 29172

Job Category:  Bakery Operations

ARYZTA is a global baking company with a Passion for Good Food. We provide our retail and foodservice customers with a portfolio of bakery solutions so they can deliver memorable, delicious food to consumers. With operations in the United States, Canada, South America, Europe, Asia, Australia and New Zealand, ARYZTA has become a global leader in the baked goods industry and one of the largest specialty bakery companies in the world. Our leading bakery brands in North America include La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. We have 58 state-of-the-art bakeries and kitchens around the globe, with 20 of those in North America, and are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. The Americas team champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.



Job Title

· Tech 2, FSQA-Bakery



Reporting to

· FSQA Supervisor

Position Purpose

The Tech 2 FSQA-Bakery has the primary responsibility for protecting the food by conducting food safety and quality sampling, testing and maintaining documentation to meet ARYZTA and all regulatory and customer requirements. Identify possible defects and make real time, accurate decisions that may affect order fulfilment and has the authority to put a "hold" on food based on food and manufacturing operation and equipment based on food safety or quality non-conformance(s).

Key Accountabilities

The Tech 2, FSQA-Bakery 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 Tech 2, 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.


· Understanding of and demonstrates ARYZTA’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 ARYZTA, international, national, state, and local food regulations and complying with the Global Food Safety Initiative (GFSI) standards (i.e. BRC, SQF) are met.

· Ensure that our foods meet ARYZTA’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 implementation of an effective Food Safety plan focused on the elimination of biological, chemical, physical and economically motivated hazards from our foods.

· Trained as 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 ARYZTA 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 report 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 the Environmental Monitoring Programs (i.e. collecting swab samples, using the ATP system).

· Verify finished food case labels are accurate.

· Verification of the bakeries 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 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 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 ARYZTA 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

Skills, Experience & Qualifications

· Effective work ethic

· 2 years 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

· Must be 18 years of age

Education, Technical Qualifications, Experience and Competencies Proficiency Level


· High School Diploma

· Reading, Writing and Math Skills

· Proficient computer skills including experience with SAP, MS 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


· Some college science courses or experience in the food industry

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

· Internal Auditor Training

· 2-3 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/Fingering/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





ARYZTA 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.