Zest Food Jobs’ Post

This is a tough job⚠ "Standing, walking, pushing, pulling, lifting in 33 degF wet environment" (and there are millions of these in the U.S.) We're on a mission to offer manufacturers a way out and workers a way up. In contrast to the "Production Worker" posting, here is a "Production Supervisor" job posting ⬇ Primary Responsibilities: -Identify associate and food safety concerns and initiate internal CAPA. -Coach and mentor dept. leads to become supervisors -Accident and incident reporting investigation -Identify quality issues and initiate external CAPA -Create weekly staffing requirements based on planning schedule. -Communicate any updates to dept. leads on a daily basis Which job would you or your friend/son/daughter want? Which job does a robot want? Automation is here to help. #manufacturing #usa #careers #safety

https://lnkd.in/d3nuQ8vt Mix Assistant Operator Requirements High School Diploma or Equivalent Previous food manufacturing experience preferred Forklift experience preferred Must be self-disciplined, a team player, and be able to handle emergency situations common to the operation. Must be able to maintain and display personal cleanliness and follow GMPs as described in company guidelines Must be able to write clearly and in an organized fashion....... #PA2ASSISTRevolution #GlobalAssistantConnect #BusinessEmpowerment #VirtualPAPlatform #SkillMatchmaking #EfficientAssistance #QualityServiceConnection #SimplifyDelegateThrive #PA2ASSISTImpact #EmpoweringCollaboration

#hiring FSQA Technician- Raw Material Auditor, Miami, United States, fulltime #jobs #jobseekers #careers #Miamijobs #Floridajobs #ManufacturingOperations Apply: https://lnkd.in/g6u-n5sm Company: US1490 North Star Seafood, LLCZip Code:33178Employment Type:Full TimeTravel Percentage: 0COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors SUMMARY: Implement Food Safety & Quality Assurance

In every stage, from lab technician to group quality director, I regularly felt misunderstood and frustrated 😖: in the last 8 years I came to understand why, and found the solution that I want to share with you. You must be crazy to work in quality: for operational people you’re the one “enforcing” all the rules, procedures and instructions, and the senior management is seeing not enough progress and thus quality is mainly considered as a cost. You’re often sitting between hammer and anvil. When you want to make improvements, you need cooperation 🔗 from all levels in the organisation, otherwise you will fail, feel misunderstood and frustrated. It all comes down to this: we, quality people, are very good in the technical part of our job, but we are horrible in selling quality in the organisation. To achieve this, you need to learn to speak 🗣️ the language of the people you want to get involved with: have a conversation with an operator in the same way as you talk with the general manager, and you will accomplish absolutely nothing. 💡 Understanding this principle is crucial to develop a quality and food safety culture. You want to read more about quality culture, about getting people involved in audits etc.? Send me the word CULTURE in my DMs and I will send you the link to an interview I recently gave to a magazine for quality and R&D professionals in the food industry. #qualitymanagement #frustrated #qualityculture #solutions

Where to find your next Quality manager? 🤷🏻 It's not the first time I hear that companies can’t find a quality manager. And when a candidate presents himself, or herself, the salary 💵 is often not within the budget. Even when you are prepared to pay, another company will have the issue you had: it’s like a chair dance I’m observing 😅. ❓ Is it an option to hire a junior quality person and put an experienced quality consultant next to him/her: I wished I had such a person next to me when I started as a quality manager. Someone who can give unlimited support by email, have monthly video-calls and 2, 4 or 6 days to work with your new quality manager? 💡 I’m the living proof that you don’t need knowledge and experience in a specific process: I managed 26 contract manufacturers, from chocolate to frozen desserts, from canned sausages to olives in glass jars. I'm even helping out a feed company at the moment. 👉🏻 Quality principles are the same across categories and even industries. And when you can’t find someone outside your organisation: why not look inside your company, like an (senior) operator? The benefit is that they know the company, they know the products, they know the processes… Also here I have experience: I recruited an operator in the kitchen to become lab technician, 2 “drop-outs” from school (and one of them became Quality manager in a different company). With the necessary support, much is possible. #qualitymanager #recruitment #support

#interviewtips Top interview questions that a multinational food company might ask when hiring a QC executive: General 1.Tell me about yourself and your experience in the food industry. 2.What is your understanding of the role and responsibilities of a QC executive? 3.What is your philosophy on quality assurance? 4.How do you stay up-to-date on the latest food safety regulations and trends? 5.What experience do you have with implementing and managing QA/QC programs? 6.How do you handle and resolve quality issues? 7.How do you motivate and lead a team of QA/QC professionals? 8.What is your experience with working with cross-functional teams? 9.How do you communicate effectively with both technical and non-technical audiences? 10.What is your salary history and expectations? Technical 1.What is your experience with HACCP (Hazard Analysis and Critical Control Points) principles? 2.What is your experience with GMP (Good Manufacturing Practices)? 3.What is your experience with ISO 22000 standards? 4.What is your experience with food microbiology and testing methods? 5.What is your experience with statistical process control (SPC)? 6.What is your experience with root cause analysis (RCA)? 7.What is your experience with corrective and preventive actions (CAPA)? 8.What is your experience with laboratory instrumentation and testing procedures? 9.What is your experience with data analysis and reporting? 10.What is your experience with developing and maintaining quality control documentation? Situational 1.Describe a situation where you had to deal with a critical quality issue. How did you handle the situation? 2.Describe a time when you had to implement a new QA/QC program. What challenges did you face? 3.Describe a time when you had to train or mentor a new QA/QC team member. What was your approach? 4.Describe a time when you had to communicate quality issues to senior management. How did you approach the conversation? 5.Describe a time when you had to work with a cross-functional team to resolve a quality issue. How did you collaborate with the team? Additional questions 1.What are your strengths and weaknesses as a QC executive? 2.What are your career goals? 3.Why are you interested in working for our company? 4.What questions do you have for me?

My Cv for quality control engineer in food industry

#Workpermit Part (8/10) 🔬👷♂️ Ensuring Safety in the Chemical Industry: A Work Permit #Checklist 👷♀️🔬 In the dynamic world of the chemical industry, safety is paramount. Whether you're a seasoned professional or just starting out, a comprehensive work permit checklist can make all the difference. 📋 Here's a quick guide to help you ensure that every task, every project, and every day is conducted safely and efficiently: ■ Know Your Chemicals: Understanding the chemicals you'll be working with is crucial. Know their properties, potential hazards, and safety data sheets. ■ Proper Training: Ensure that you and your team are well-trained in handling chemicals, emergency procedures, and the use of safety equipment. ■ Personal Protective Equipment (PPE): Always wear the appropriate PPE, including gloves, goggles, lab coats, and respirators, when required. ■ Ventilation: Adequate ventilation is essential. Make sure fume hoods and exhaust systems are functioning correctly. ■ Emergency Response Plan: Have a well-defined plan for dealing with spills, fires, or other emergencies. Conduct regular drills to ensure everyone knows what to do. ■ Permit System: Implement a permit-to-work system for high-risk tasks. It ensures that necessary precautions are taken before starting work. ■ Chemical Storage: Store chemicals in accordance with safety guidelines, using proper labeling and containment measures. ■ Maintenance Checks: Regularly inspect and maintain equipment, such as valves, pipelines, and safety devices. ■ Communication: Effective communication is key. Ensure that all team members are aware of the work being done and any potential risks. ■ Documentation: Keep detailed records of work permits, safety inspections, and incident reports. By following this checklist, you can significantly reduce the risk of accidents and ensure a safer work environment for all. Safety is a shared responsibility, and it starts with being prepared. Let's keep the chemical industry safe and thriving. Feel free to share your insights and additions to this checklist! 🌟 #ChemicalSafety #WorkPermit #SafetyFirst #workersafety #foodquality #machinesafety #cornstarch #foodindustry #foodproduction #checklist #hazards #PPEs #HSE

We continue our Staff Personal Profiles on the Park today with Jason-Scott Benoit, CIP's Quality Control Supervisor...             I’ve been with CIP since earlier this year, and it’s a great place to work! A large part of my role is to make sure that all our colleagues are following proper procedures in the workplace, especially around safety, which is obviously the first priority. So, I’m making sure everyone is wearing proper PPE in the warehouses and other areas of the site, and that they are working in ways that will keep them from getting hurt. I also ensure their training is up to date, because that’s a big part of safety, but also necessary for our people who are working at other sites for clients who generally have their own procedures and training that must be followed. CIP really cares about their people, tenants, and clients, so we make it our business to stay on top of things. I’m responsible for the ISO 9001: 2015 quality management system in our warehouse division. It’s very important to our business to maintain the ISO certification through the operational procedures that we’ve implemented. That also means filing Non-Conformance Reports if/when we experience discrepancies between the actual service or product which is defined by our quality standard. I’m impressed with the transparency, and in the rare instances that we identify issues, am also highly motivated to get to the root causes and determine what actions we can take to ensure that the highest quality service is met for our clients. I know it’s appreciated and helps develop a high level of trust, which is something to be proud of. I enjoy the opportunity to get hands on too. Occasionally we take a break from the office work and get to pitch in with logistics if other staff are out on runs, so it’s a chance to jump on the forklift and load or unload the trucks, etc. That’s actually a really fun part of the role - I came from a job that was mostly cubicle work if I wasn’t on the road, but at CIP I get to be outside more, be active, drive some heavy machinery…I feel like a kid! It’s fascinating to be able to check out the operations over at Salto, or the steel fabricators with the blacksmith doing his thing, or just the size and scope of Lopes. This ecosystem and sense of community in the park is awesome – I feel at home, there is always help available from anyone, and everybody has a skill they can trade off to take something to the next level if required. It doesn’t hurt to be able to take in nine holes at Twin Stacks when the weather is nice, or get my car serviced at the garage – like I said, they take care of their people. There’s so much happening, with great opportunities and projects coming down the pipeline, that I know I made the right decision to join CIP. I haven’t been here long, but I’m learning as much as I can as quickly as I can, so that I’m not only able to give as much value back as possible, but I’m ready to grow professionally with the park. 

good opportunity