Lab Technician Level 1 - Colby, WI

GENERAL REQUIREMENTSFollow time and attendance guidelines in accordance with the employee handbook.Work cooperatively in a team environment and accept and follow directions.Work requires professional written and verbal communication and interpersonal skills.Able to stand for long periods regularly throughout shift.Ability to occasionally lift and / or carry up to 55 pounds individually or up to 100 pounds with assistance.Capable of accurately operating a scale and various lab equipment safely, efficiently and accurately.Tolerant of seasonally very warm temperatures.Occasi 1-40% of shift       Regularly = 41-60% of shift       Frequently = 60-90% of shift       C 90-100% of shift

QUALITY CONTROL REQUIREMENTSAppreciation for cleanliness and sanitation, keeping work area clean and organized.Knowledge of and ability to follow all Good Manufacturing Practices (GMPs).Complete understanding of Hazard Analysis and Critical Control Points (HACCP) and its importance.Follow and monitor to assure all Safe Quality Food (SQF) guidelines are implemented and followed.Maintain excellent personal hygiene and wear appropriate apparel for the job.NOTE: Required to report food safety problems or concerns immediately to a person with authority to initiate action as indicated on the organizational chart.

SAFETY REQUIREMENTSBe aware of and follow up to date OSHA regulations that apply to the tasks in your job.Practice safe lifting techniques, bending and lifting with your legs not your back.Pivot with your feet avoiding twisting at the waist.Be aware of your surroundings, watching for forklift traffic and trip hazards such as pallets or cords.Wear appropriate Personal Protective Equipment (PPE) for the job you are doing.Never operate equipment for which you have not been properly trained or certified for.EDUCATION / CERTIFICATIONSHigh School Diploma or Equivalent               JOB RESPONSIBILITIESConduct lab testing for each batch of product produced.   Tests include but are not limited to moisture, pH, salt, fat, brix, oxygen and viscosity tests.Conduct quality checks for flavor and aroma, appearance and color, and body and texture.Collect sample for microbiological testing from the cooker for every product produced.  The Cooker Operator can assist with this task.Develop knowledge of all products and specifications.Participate in proficiency and bias testing.Work quickly and efficiently to maintain the fast pace of the lab.Accurately record test results and complete paperwork. Notify lab management of any out of specification results.Perform other duties as assigned by management.Report any suspicious activity related to food defense.ADM requires the successful completion of a background check. 

REF:89121BR