Regulations\Knowledge

CIP (Cleaning In Place) and SIP (Sanitizing in Place) Systems; Knowledge of preventive maintenance of machinery and equipment; High temperature short time (HTST) pasteurization processing; Canadian Food Inspection Agency (CFIA) regulations; Good Manufacturing Practices (GMP)

Personal Suitability

Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Excellent written communication; Judgement; Values and ethics; Reliability; Organized

Ability to Supervise 3-4 people; 5-10 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Handling heavy loads; Attention to detail; Overtime required

Work Site Environment Cold/refrigerated

Own Tools/Equipment Steel-toed safety boots; Safety glasses/goggles

Security and Safety Bondable

Workers Supervised

Testers and graders, food and beverage processing; Process control and machine operators, food and beverage processing; Labourers in food, beverage and tobacco processing

Work Setting

Meat processing and/or packing plant/establishment

Additional Skills

Requisition or order materials, equipment and supplies; Prepare production and other reports; Train staff/workers in job duties, safety procedures and company policies

Specific Skills

Recommend measures to improve productivity and product quality; Establish methods to meet work schedules and co-ordinate work activities with other work units; Supervise, co-ordinate and schedule (and possibly review) activities of workers; Identify, evaluate, control and prevent hazards at all stages of the food production process

Experience 1 to less than 7 months

Credentials (certificates, licences, memberships, courses, etc.)

Workplace Hazardous Materials Information System (WHMIS) Certificate; Occupational Health and Safety Certificate; First Aid Certificate; Hazard Analysis and Criticial Control Points (HACCP) Certification; Safe quality foods (SQF) Certificate

Education Bachelor's degreeor equivalent experience

Languages English