About us
Upper Crust Enterprises, Inc.
is a company in Los Angeles, CA.
We are data-driven and bold.
Our work environment includes:
Flexible working hours
Modern office setting
UPPER CRUST ENTERPRISES
JOB DESCRIPTION
JOB TITLE: QUALITY CONTROL INSPECTOR Non-Exempt
SUPERVISOR: QUALITY CONTROL SUPERVISOR
SCOPE OF RESPONSIBILITY:
Inspect, monitor and record the food processing activities of all bakery lines and sanitation assuring that quality and food safety standards are continuously met for the Company.
JOB DUTIES:
Operation/Sanitation Inspections:
– Daily, perform operation inspections consisting of monitoring baking process, measuring and recording control sheets, and testing product.
– Review production schedule and make sure that production flow is being carried out accurately.
– Notify and consult with QC Supervisoron any deficiencies.
If adjustments are necessary, work with the appropriate line operator or shift production team member.
Any serious or critical deficiencies notify Plant Manager or Operations Manager.
– Daily, one pre-operation sanitation inspection (prior to start up) of plant and equipment.
Also perform two operative sanitation inspections (during processing hours).
Perform follow up inspections of deficient areas after reporting to the Operations Manager.(II.D.101)
– Daily, observe Sanitation crew as they dispense pre-measured solutions into pressurized tanks and record this into the Chemical Dilution Ratios Log.
Check ppm concentration of MG-4 Quat and chlorine sanitizers.(VII.B.103)
– Observe and monitor that plant workers are in compliance of Good Manufacturing Practices and assist in training or provide direction where necessary.
These include daily Personal Hygiene Checklist ( V.A.101).
– Monthly, inspect and record any discrepancies on the Glass/Brittle Plastic Checklist (I.C.101).
– Will take an active role in observing and monitoring as part of the plant team a safe work environment, including food safety, fire safety, lockout/tagout, job hazard analysis, and workplace safety audits.
– Work and participate effectively in a team environment, communicating with Quality Control, Maintenance, Production, Operations and other support areas to ensure work environment is safe, clean and productive.
– Must be flexible with work schedule based on production needs.
– Other duties as assigned or special projects directed by QC Supervisor or Operations.
Check the color of the incoming flour and accept/reject based on findings.(VI.A.101)
Measure and record salinity and color of batter mix when processing.(II.F.105)
Prepare color solution per formulations for colored product as needed.
Calibrate thermometers used by employees weekly.
(II.F.107)
Baking Process Monitoring:
Observe and record on the Baking Process Monitoring Form: (II.F.106)
Hourly:
– Note the ingredient code of each item added to the mix.
– Record the water temperature and the amount of water added to the mix.
– Record the fermentation time and temperature of the dough.
Evaluate the dough texture.
– Record the weight of the dough balls and check the number of balls per baking bucket.
– Record the oven baking temperature and speed of the oven.
Inspect the overall quality of the finished bread loaf and notify the production team of any deficiencies.
Record and follow up on any corrective action done to the baking process.
Process Control Monitoring:
Measure and record the following on the daily process control sheets (II.F.101):
Check the quality of the bread loaves throughout the day and advise production if any
corrective action is necessary prior to grinding.
For each changeover of product, observe the size of screens used on the grinder and sifter; ensure it corresponds to the product code.
Record and monitor the belt speeds, air inlet and outlet, room temperature/humidity, burner temperatures of the dryer.
Notify line operator when adjustments are needed to any of these settings throughout processing to maintain moisture percentage within the acceptable range for the product.
Per pallet, record the NDC Moisture Meter moisture percentage.
Twice per shift, correlate the NDC moisture percentage to the moisture percentage on the Sartorius Moisture Percentage Scale in the lab room.(I.A.101)
Hourly, measure the moisture content of nama panko.
Hourly, measure the density of bread crumbs.(II.F.103)
Hourly, measure the granulation of the bread crumbs.(II.F.102)
Hourly, check and record metal detectors according to the HACCP guidelines.
Notify the production manager if any deficiency is found.(II.F.108)
Hourly, measure and record net weight of finished products.
Hourly, check the label for printing accuracy and legibility.
Note the declaration of allergens, note the declaration of allergens, correct ingredient statement, correct code date, kosher symbol and proper sealing of the package.
Check any reworked product and record product code and quantity of the reworked product on the process control sheets
Microbiological/Environmental Swab Testing:
– Daily, collect composite sample from the line for microbiological and shelf life testing; one sample per product or one sample per shift.(VII.A.101)
– Weekly, perform microbiological testing.
– Weekly, perform surface swabbing of designated areas.
REQUIREMENTS:
Must be able to lift up to 20 pounds.
Must be able to read, write and speak English.
Must have good math skills to calculate percentages and prepare reports
Must have recent knowledge of food processing methods
Knowledge of sanitation principles preferred.
Knowledge of HACCP standards
Knowledge of GMP Practices
Punctual and dependable attendance a must.
Job Type: Full-time
Pay: $18.00
– $20.00 per hour
Benefits:
401(k) matching
Dental insurance
Health insurance
Life insurance
Referral program
Retirement plan
Schedule:
8 hour shift
Monday to Friday
Night shift
Overtime
Weekend availability
Supplemental Pay:
Bonus pay
Education:
High school or equivalent (Preferred)
Experience:
Manufacturing: 5 years (Preferred)
Shift availability:
Overnight Shift (Preferred)
Work Location: One location