- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
- Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 5 years or more
- Food science
Work site environment
Cold/refrigeratedOdoursHotPoultry and egg productionLayer poultry farming
Work setting
Meat processing and/or packing plant/establishmentFood processing plant
Tasks
Minimize hazards at all stages of the food production processTrain staff/workers in job duties, safety procedures and company policiesPrepare production and other reportsRecommend measures to improve productivity and product qualitySupervise, co-ordinate and schedule (and possibly review) activities of workersEstablish methods to meet work schedules and co-ordinate work activities with other work unitsRequisition or order materials, equipment and suppliesConduct quality audits
Supervision
1 to 2 peopleProcess control and machine operators, food and beverage processingTesters and graders, food and beverage processing
Certificates, licences, memberships, and courses
Workplace Hazardous Materials Information System (WHMIS) CertificateHazard Analysis and Criticial Control Points (HACCP) CertificationOccupational Health and Safety Certificate
Computer and technology knowledge
HACCP (Hazard Analysis Critical Control Points) knowledge
Area of work experience
Quality control and assuranceAnimals and poultry
Manufacturing sector experience
Food
Regulations knowledge
Canadian Food Inspection Agency (CFIA) regulationsGood Manufacturing Practices (GMP)
Work conditions and physical capabilities
Ability to work independentlyAttention to detail
Personal suitability
JudgementOrganizedTeam playerReliability
Employment terms options
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