SANITATION TECHNICIAN SBPeco Foods

• Rinse, foam, and sanitize the equipment, lines, walls, and machines in a certain area of the processing plant.
• Must be familiar with USDA requirements for start-up guidelines and know the company SSOP procedures.
• Comply with written plant policies.
• Maintain the highest possible level of personal hygiene and cleanliness in accordance with plant GMP policies.
• Follow the written specification for packaging and labeling of products.
• Physically inspect products for both natural occurring and processing defects.
  • Natural occurring defects would be not limited to: deformity, bruising in excess, infection, discoloration, abscess.
  • Processing defects would be but not limited to: FM, bones, extraneous material (to include fecal matter), feathers, broken/mis-cut, missed heads, torn, fat levels, etc.

Identify and report any suspicious or abnormal situations to their immediate supervisor or plant management official.

            Abnormal situation would be:

                        Product tampering

                        Willful product adulteration

                        Unauthorized employees in restricted areas

                        Situation where a belief that product adulteration may be occurring

                        Equipment malfunction that may put product wholesomeness at stake

Physical Demands:

• Standing, walking, and bending 100% of the work night.
• Occasional use of ladders in certain areas of production.
• Nightly use of high-pressure water hoses and chemical solutions for the cleaning process.