Quality Assurance Ii - Moose Jaw, Canada - North 49 Foods Ltd.

North 49 Foods Ltd.
North 49 Foods Ltd.
Verified Company
Moose Jaw, Canada

3 weeks ago

Sophia Lee

Posted by:

Sophia Lee

beBee Recruiter
Description

Company Background
Donald's Fine Foods is a family owned business and has operated for over 25 years.

We are a specialty meat processing and distribution company spanning four plants in British Columbia and Saskatchewan, serving both domestic and international markets.


Company Values
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Customer Focus
  • Exceptional customer service is the measure of our success

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Integrity
  • Fairness, honesty, responsibility, and trust mark every relationship inside and outside of the company

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People
  • We treat our employees, customers, suppliers and the community with respect

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Quality
  • Uncompromising standards in everything we do

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Safety
  • We care about our people and emphasize a culture of safety throughout our Company

Brief Job Description


The Modernized Slaughter Inspection Program (MSIP) Screener will be responsible for performing carcass and viscera screening to assure food safety and product quality, in compliance with company programs and regulatory requirements.

The position will collaborate with Harvest Floor Quality Assurance Team and report to the Harvest Floor Supervisor.


Critical Objectives

  • Perform visual inspections of all carcasses and viscera for contamination, defects, and pathology
  • Identify contamination, defects, and pathology
  • Tag and communicate deviations to respective team members on the Harvest Floor

Responsibilities

  • MSIP Screener will stand after split saw operator (for carcass screening) and after the viscera presenter (for viscera screening), and perform visual inspections on every carcass and viscera to identify contaminations, defects, pathologies and pathological lesions.

Examples of defects include but not limited to:
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FS-1—Condition
  • Infectious (e.g. septicemia/toxemia, cysticercus)

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FS-2
  • Condition
  • Digestive Content/Milk (e.g. fecal material, ingesta, milk)

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OCP-1
  • Carcass
  • Pathology (e.g. arthritis, emaciation, erysipelas, localized abscess, mastitis, metritis, mycobacteriosis [M avium], neoplasms, pericarditis, pleuritis, pneumonia, uremia)
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OCP-2 - Visceral Pathology(e.g. cystic kidneys, enteritis/gastritis, fecal contamination of harvested non-gastro intestinal tract viscera, contamination of grey or red offal if it impedes inspection, nephritis/ pyelonephritis, peritonitis, parasites—other than cysticercus)
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OCP-3
  • Miscellaneous (e.g. anemia, bile, bruise, edema, external mutilation, fractures, icterus, odour, skin lesions, scabs, toenails not removed)
  • Carcass
Screening:Identify and mark defects by using an approved ink. Defects must be trimmed by designated trimmers and the final trimmer.

Place a hold tag on carcasses with defects that require CFIA veterinarian assessment to determine disposition of the carcass.
Maintain communication with viscera screener in order to identify and tag viscera with defective carcasses.
Ensure that tagged carcasses for veterinarian assessment are railed out to the vet rail by a designated employee.

  • Viscera Screening:
  • Identify defects by cutting/slashing the affected organ(s) or using a tag to mark the organ.
  • Mark viscera contaminated with bile, ingesta, fecal for disposition.
  • Maintain communication with Carcass Screener in order to identify and tag carcases with defective viscera.
  • Ensure tagged viscera requiring veterinarian assessment are segregated by a designated employee.
  • MSIP Screener will refer to MSIP Training Presentation for carcass and viscera defects.

Position Requirements

  • Degree and/or diploma in a Science related discipline (Chemistry, Biochemistry, Food Science, Microbiology, Biological Sciences, Animal Science) or at least 3 years experience in pork slaughter, identifying defects on the line
  • Understanding of Quality Assurance principle and Food Safety Programs
  • Detailoriented and ability to work independently and as part of a team
  • Able to pass MSIP training
  • Experience working in a meat processing facility or manufacturing environment an asset
  • Able to work in a fastpaced work environment with repetitive tasks on a moving line
  • Able to stand and walk throughout the shift
  • Able to handle and sharpen knives
  • Work well in a team environment and support team members with mínimal supervision
  • Good communication skills, able to speak and read English

Position Skills

  • Demonstrated ability to react to situations with a strong sense of urgency
  • Critical-Thinking
  • Good handeye coordination
  • Good communication skills, able to read and speak English

Accountabilities

  • Follow all Safety, HACCP Requirements and CFIA Regulations

Working Conditions

  • Regular hours
  • Monday to Friday, some weekends and evenings may be required
  • Working with both unionized and nonunionized employees
  • Work in hot, wet, and humid environment
  • Exposure to noisy environment

Physical Requirements

  • Standing for extended periods of time
  • Use of tools
  • Use of stairs

Job Types:
Full-time, Permanent


Benefits:

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