Food Production And Sanitation Labourer

B.  General Functions/Specific Responsibilities: 

This person is expected to fulfill the following key functions and responsibilities:

• Daily cleaning, sanitation, and housekeeping of all packaging lines, and the packaging hall as per SSOPs and MSS;
• Use of detergents, chlorine, acids, and sanitizers in order to reduce the risk of harmful bacteria on the packaging lines;
• Environmental cleaning as per MSS (e.g. floors, walls, drains, ceilings, ductwork);
• Must work in compliance with established HACCP, Food Safety, and GMP protocols and report any concerns to the supervisor;
• Must work in compliance with established safe work practices and procedures and report all unsafe or unhealthy conditions to the supervisor;
• Assist/complete washouts for both Line 3 & 6;
• Breakdown and open totes as required;
• Other job tasks as directed by the supervisor.
• Cover off breaks where needed
• Assist mix line in building totes, palletizing totes
• Empty garbage humpties, remove cardboard bundles, fetch pallets for the lines as needed
• Assist labeling finished goods when able to 

C.     Personal Contribution:

By performing these functions and fulfilling these responsibilities, this person will contribute to the Mission of the organization/Central Purpose of the department:

• minimize downtime, increase maximum output of products
• minimize customer concern of product(s) integrity
• enhance capacity of equipment, thereby improving efficiencies
• minimize the likelihood of lost time accidents by ensuring safe equipment 
• a mutual respect among employees of the organization
• a commitment to team spirit and shared corporate values 

D.   Entry Level Criteria

• Sanitation employees must receive annual training and have valid chemical certificates
• Must be a certified driver
• Must have the ability to prioritize 
• Must be organized and able to multitask
• Able to work independently
• Good written and verbal communication skills
• Solid math skills
• Solid understanding of GMPs and HACCP
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• E. Success Criteria
• Customer/product/contract knowledge
• Procedure and specification knowledge
• Communication/leadership