HR Project Food Technician Essay

HR Project Food Technician Essay HR Project Food Technician Essay Weiners For MIdgets HR Project Food Technician Job Description Mr. Ryan Anderson Mohammed Haj-Ahmed, Vinu Madhavan, Chinyere Kinika Contents Job Description for Wieners for Midgets 3 Summary of Duties: 3 Knowledge/ Skill Section 5 Specific abilities legally required by the job: 5 Working Conditions Section 6 Job Description uses: 6 HR Department Use: 6 Manager’s Use: 7 Chart of Hierarchy: 8 Approvals 9 Job Description for Wieners for Midgets Position Title: Food Technician Reports to: Food Quality Department Supervisor Department: Distribution Division: Mississauga, Ontario Job Description last reviewed: March 1st 2013 Summary of Duties: As a food technician in Wieners for Midgets, you are entailed to follow our Food Health and Safety Act to ensure you are providing exceptional food to the market that is superbly inspected with laboratory tests such as; checking for any bacteria, allergens, toxins, filth, pesticides residue and any other food analysis that impoverishes the quality of food. Additionally, you are forestalled to inspect all incoming and outgoing shipments to check all products are securely sealed, not expired, rotten, no damages to any boxes or products and the correct nutritional value information is assessed to its appropriate product. Last but not least, ensure a clean, sanitized working environment and maintain a positive working atmosphere that’s free from any sort of harassment, provocation and nuisance. Good leadership and communication skills are highly endorsed in this working environment. This is a brief general description of what is expected from you, however, the Job description belo w entails everything that you will be accountable for in this job. Food Technician Duties: 1. Standardized qualitative tests that assess external factors such as appearance size, shape, colour, gloss, consistency, texture, and flavour. Additionally you need to conduct quantitative tests that need the use of a laboratory that assess internal chemical, physical, microbial features of the product or food to ensure that the food or beverage products are acceptable, healthy, nutritious, and salubrious for any consumer. 2. Ensure the quality and functionality of manufactured goods by operating physical and chemical analysis. Some include but not limited to; pH, water content, loss on drying, density, neutralizing capacity, dimensions, disintegration, dissolution. 3. Perform visual inspections such as inspecting the carrier to verify suitability for the intended cargo cleanliness, dryness, ventilation, cargo separation. Moreover, to look for any damage, unsafe packaging, or hazardous materials that could potentially harm the food. 4. Review final products to ensure the quality specifications such as are met. For instance you can do a check on packing, marking and labeling, manufacture dates, batch numbers, expiry dates, shipping marks, packing lists, supplier certificates and labels 5. Use test equipment such as a. Food chemistry analysis, such as moisture, fat, protein, pH, salt, minerals, sugar, contaminants, and more. b. Food microbiology analysis, such as Lactobacillus, Salmonella, Pseudomonas, Listeria, E. coli, Staphylococcus aureus, yeast, mold etc. c. Food nutrition analysis, such as nutritional value, daily value% etc d. Food allergen analysis, such as peanut, egg, soy, and other allergens. e. Natural food toxin analysis, such as histamine and fumosin for safety and training purposes and moreover, to evaluate products to determine if they’re healthy, beneficial and nourishing. Food Quality Duties: 1. Monitoring the workplace to ensure no broken glass is neglected, shipments are inspected, food is placed in freezers or put in places according to the temperature required to sustain and keep the food healthy, no cross-contamination occurs, products are sealed and open products or broken ones are disposed away correctly, and lastly, to make sure the work place is sanitized frequently; every 30