Quality Control Technician I - US


Primary Accountabilities:

  • Perform daily testing of all raw materials, intermediates, and finished products. Ensure that the products are tested in accordance with established SOP s.
  • Responsible for assuring product conformance to specifications.
  • Product testing includes; sensory, refractive index, brix, pH, turbidity, GC, colorimeter, viscosity, density, water activity, manual titration, and other testing as assigned.
  • Able to take microbial samples and maintain a sterile/clean environment throughout the process.
  • Responsible for sampling incoming raw materials for analysis, including lifting 50lbs repeatedly.
  • Responsible for documenting test results, per batch, on analytical sheets and into the computer system.
  • Responsible for creating COA s of finished products for internal and external customers.
  • Responsible for preparing microbial samples and paperwork for submission to 3rd party laboratory.
  • Responsible for calibrating and maintaining all laboratory equipment in a state of constant readiness.
  • Responsible for the daily review of production batch records and HACCP documents to ensure compliance with said programs and SOPs.
  • File raw material and finished product retains.
  • File raw material and finished product folders used for product testing.
  • Maintain a neat and clean laboratory.
  • Maintain professional appearance and demeanor



  • Bachelors of Science in a related field such as Chemistry, Biology, Microbiology, or Food Science / Technology.
  • 2+ years of quality control laboratory experience applying said skills in a comprehensive and hands-on manner.
  • Experience with HACCP, ISO 22000, SQF, BRC, or equivalent Global Food Safety Initiative (GFSI) criteria.
  • Experience with QC related instruments such as pH meters, refractometer, densitometer, colorimeter, GC, water activity meter, and turbidimeter.
  • Previous flavor industry experience.
  • Demonstrated excellence in priority setting and execution skills. Able to handle multiple priorities.
  • Discern sensory differences between tested flavors and flavor chemicals.

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