Job Title:                Pre-Op / Micro Food Safety Quality Assurance Lead

Hours:                    11:00pm to 8:00am

Backup:                  FSQA Manager

Reports To:           FSQA Manager

FLSA:                      Non-Exempt Hourly

Pay Range:            $17.00-$19.00/hour plus $2.00/hour shift pay (depending on experience)


Under the direction of the Food Safety Quality Assurance (FSQA) Manager, the Pre-Op / Micro Food Safety Quality Assurance Lead is responsible for assisting in the sanitation performance in accordance with SSOP’s and GMP’s.  The Lead ensures that the Sanitation GMP’s are followed and conducts pre-operational inspection and swabs. This position will assist with sample preparation, shipping of samples and record review.


  • First and foremost, the Pre-Op / Micro Lead is responsible for verifying sanitation performance via monitoring of Sanitation GMP’s, conducting pre-operational inspections and swabbing equipment.
  • Take meeting minutes for weekly Sanitation meeting with the plant management staff.  Send out meeting minutes with assignments as necessary.
  • Keep FSQA manager informed daily of problems incurred during the shift.
  • Prepare swabs from day for shipment to the lab (including SARF’s)
  • Prepare swabs for that day’s environmental testing.
  • Record environmental testing in database for tracking / trending.
  • Organize and review the day’s paperwork – identifying paperwork that needs corrections and prepping paperwork for filing.
  • Organizational Support – follows policies and procedures; Completes administrative tasks correctly and on time, supports organizations goals and values.   Supports affirmative action and respects diversity.
  • Judgment – Displays willingness to make decisions; exhibits sound and accurate judgment; supports and explains reasoning for decisions.  Includes appropriate people decision-making process; makes timely decisions.
  • Planning/Organizing – Prioritizes and plans work activities; uses timely efficiently; Plans for additional resources; Sets goals and objectives.
  • Quantity – Meets productivity standards; completes work in timely manner; strives to increase productivity.
  • Professionalism – Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position.  Accepts responsibility for own actions; follows through on commitments.
  • Attendance/Punctuality – Ability to maintain regular and punctual attendance; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
  • Dependability – Follows instructions, responds to management direction; Takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate plan.
  • Other duties as assigned.

Share Supervisor Responsibilities such as but not limited to:

  • No direct reports – document review as necessary when back up to FSQA Manager.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
  • Record data collected and Graph / Trend data using MS Excel and/or other software.
  • Filing and scanning of FS/QA Paperwork
  • Verify that checklists / paperwork are updated and correct.


To perform this job successfully, an individual must be self-starter and self-motivated with minimal direct supervision.  The individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

  • Strong working knowledge of Quality Systems including HACCP.


  • Knowledge of prerequisite programs.
  • Ability to maintain concentration while performing tasks over period of time.
  • Ability to work well with others.
  • Ability to communicate effectively both written and orally.
  • Ability to coordinate actions in relation to others’ actions.
  • Know how to collect and identify essential information.
  • Knowledge of clerical procedures and systems such as filing and records maintenance and Microsoft Office Products including Word, Excel and Outlook.


  • Quality Assurance and Food Safety experience of 3+ years in meat processing or value-added food processing.
  • Strong working knowledge of Quality Systems including HACCP, GMP, SSOP
  • HACCP Certified within six months.


Ability to read, write and communicate in English.  Bilingual; English and Spanish a plus, but not required. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.


Communicates with internal and external customers with tact and discretion. Applies broad knowledge of products and services when communicating with individuals outside the immediate work area/department.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

Computer Skills:

To perform this job successfully, an individual should have basic knowledge of computers, Knowledge of Database, Spreadsheet, Word Processing, and Manufacturing software.


Ability to apply disciplined knowledge to analyze and resolve problems involving several concrete variables in standardized situations.  Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.


HACCP Certification within 6 months.


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

  • Requires full range of body motion to include lifting, bending, twisting, kneeling, pushing, pulling, reaching outward and overhead, stopping, and squatting.
  • Regularly required to sit or stand and move about the production floor.
  • Position requires frequent walking and/or standing on even concrete surface or on fatigue mats, which may at times be slippery due to marinates, water, and other liquids associated with the production process.  May walk up to multiple miles per workday while performing essential duties.
  • The ability to maintain one’s balance while performing the required work tasks is essential
  • While in the production area Personal Protective Equipment (PPE) such as hair and beard nets, rubber soled shoes, smocks, rubber gloves and hearing protection is required
  • Requires corrected vision and hearing to normal range
  • May require unassisted lifting or a variety of objects from various positions, which range in weight from 5 to 60 pounds with an average weight of 34 to 37 pounds.
  • Utilizes a variety of hand positions that requires hand and finger dexterity, including the use of mouse and keyboard.
  • May be exposed to strong odors such as marinade from seasoned meats.
  • Boyles and Corpus Christi: Since the facility operates one shift – may work late to provide coverage until production is finished.
  • The job is fast paced and the ability to deal with job demands and stress is essential.  Will often be working under pressure of production deadlines or emergency situations.
  • Will work with a variety of personalities, and employee classification/positions both internally and externally, the ability to work cooperatively and get along with others are critical.
  • Creation of specifications and/or labels.  Label submissions to regulatory agency for approvals as necessary.

Full-time regular position that works Monday night through Friday night, generally 8-10 hours per day, Saturday / Sunday hours when production runs. Typical hours are 11pm to 8am.  Some travel might be required.


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

  • The office environment is typically climate controlled of 68ºF to 72ºF and clean, with normal air contaminants, such as dust, typically found in an office environment.
  • The indoor production environment is climate-controlled of -40ºF to 45ºF with regular exposure to prolonged noise.
  • 3rd shift typically will have periods of higher than 45°F room temperature, steam in the rooms and exposure to cleaning chemicals.

While in the production area, all employees are required to wear Personal Protective Equipment (PPE) to include, rain suits, hair and beard nets, rubber soled shoes, smocks, goggles, and hearing protection and hard hats.