Key Responsibilities and Required Skills for Food Quality Technician

🎯 Role Definition

As a Food Quality Technician, you are the cornerstone of our Quality Assurance program. You will be responsible for the hands-on execution of our food safety and quality protocols directly on the production floor and in our quality lab. This role involves continuous monitoring of processes, performing analytical and microbiological testing, and meticulously documenting findings to ensure full compliance with internal standards and external regulations like HACCP, GMP, and GFSI schemes. You will collaborate closely with Production, Sanitation, and Warehouse teams to identify potential issues, implement corrective actions, and champion a culture of quality-first throughout the facility.

📈 Career Progression

Typical Career Path

Entry Point From:

Production Line Operator
Laboratory Assistant
Food Science Intern

Advancement To:

Quality Assurance Supervisor
Senior Food Quality Technician
Food Safety Specialist / Coordinator
Quality Assurance Manager

Lateral Moves:

Research & Development (R&D) Technician
Sanitation Supervisor
Production Lead

Core Responsibilities

Primary Functions

Perform comprehensive quality checks on incoming raw materials, packaging components, in-process items, and finished products to ensure they meet established specifications.
Conduct and document sensory evaluations (organoleptic testing) for taste, color, odor, and texture on finished goods to verify consistency and consumer acceptability.
Operate, calibrate, and maintain various laboratory instruments such as pH meters, moisture analyzers, viscometers, and colorimeters, ensuring accurate and reliable test results.
Meticulously record all quality control data, test results, and observations in quality logs, databases, and manufacturing execution systems (MES) with a high degree of accuracy.
Actively monitor the production floor to enforce and verify compliance with Good Manufacturing Practices (GMPs), company policies, and food safety protocols among all personnel.
Execute and monitor Critical Control Points (CCPs) as defined by the facility's HACCP plan, taking immediate corrective action for any deviations.
Identify, segregate, and place non-conforming products, materials, or ingredients on quality hold, and assist in the disposition process following established procedures.
Collect and prepare aseptic samples of products, raw materials, and environmental swabs for microbiological analysis by an internal or third-party laboratory.
Conduct pre-operational inspections and ATP swabbing of production equipment and food contact surfaces to verify sanitation effectiveness before manufacturing begins.
Review and verify production batch records, sanitation logs, and other operational paperwork for completeness, accuracy, and compliance with quality standards.
Assist in investigating customer complaints, internal quality deviations, and out-of-specification results by gathering data, inspecting retained samples, and participating in root cause analysis.
Verify the accuracy of production line setups, including code dates, labels, and packaging materials, prior to and during production runs.
Communicate quality and food safety issues effectively and promptly to QA leadership and Production supervisors to facilitate swift resolution.
Perform routine environmental monitoring, including air and water sampling, to ensure the manufacturing environment does not pose a risk to product safety.
Manage the collection, labeling, organization, and storage of retained samples from each production batch according to the sample retention policy.

Secondary Functions

Support internal, third-party (e.g., SQF, BRC), and regulatory (e.g., FDA, USDA) audits by preparing documentation, answering inquiries, and demonstrating quality processes.
Assist in the development, review, and revision of Standard Operating Procedures (SOPs), work instructions, and quality forms to reflect current best practices.
Participate in training production and sanitation employees on critical quality attributes, food safety principles, and specific quality check procedures.
Monitor and document pest control activities, facility conditions, and employee practices to ensure a consistently hygienic and safe environment.
Support new product trials and process improvement projects by collecting data, performing specialized testing, and providing feedback to the R&D and engineering teams.
Compile and analyze quality data to prepare summary reports on trends, process capabilities, and recurring issues for management review.
Maintain a clean and organized laboratory environment (5S principles) and manage the inventory of laboratory chemicals, reagents, and supplies.

Required Skills & Competencies

Hard Skills (Technical)

Comprehensive knowledge of food safety principles, including HACCP, GMPs, and Allergen Control.
Experience working within a GFSI-benchmarked scheme (SQF, BRC, FSSC 22000).
Proficiency in operating and troubleshooting standard laboratory equipment (e.g., pH meter, refractometer, moisture balance).
Skill in performing aseptic sampling techniques for microbiological and environmental testing.
Strong computer literacy, including data entry skills and proficiency with Microsoft Office Suite (especially Excel for data tracking and analysis).
Understanding of federal food safety regulations (FDA/USDA) and labeling requirements.

Soft Skills

Exceptional attention to detail and a high degree of accuracy in documentation and observation.
Strong problem-solving and critical-thinking skills to identify and address quality deviations.
Excellent written and verbal communication skills for reporting findings and collaborating with cross-functional teams.
Ability to work independently with minimal supervision and effectively manage time and priorities in a fast-paced environment.
Strong interpersonal skills with the ability to assertively yet professionally enforce quality standards on the production floor.
Adaptability and flexibility to work various shifts, including nights, weekends, and overtime as required by production schedules.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Associate's or Bachelor's degree.

Relevant Fields of Study:

Food Science
Biology
Chemistry
Microbiology
or a related scientific discipline

Experience Requirements

Typical Experience Range:

1-3 years of experience in a quality assurance or quality control role within a food, beverage, or pharmaceutical manufacturing environment.

Preferred:

2+ years of experience in a GFSI-certified facility, with hands-on experience in audit preparation and participation.