QC Technician

Key Accountabilities and Outputs

Verifications

• Daily verifications of scales and incubators

Manufacturing Start UP Procedure

• Check that the skew bar is set at the correct height, the barcode stickers and coding on bottle have the correct information and is legible

• Check the torques on all capping heads

• Check that labels conform to spec

• Report any non-conformances to the Line Supervisor and QC Supervisor

• Authorize the line supervisor to proceed once start up results have been passed

Packaging Analysis

• Testing of preforms

• Testing of blown bottles such as height, burst pressure, sectional weight, stress cracking, fill point capacity, drop test, visual inspections, wall thickness, base weight, neck finish dimensions

• Testing of closures such as height, skew cap detection, outer diameter, inner seal

• Label Inspections to ensure the application is correct

• Testing of labels for glue application

• Rinse reside tests

Inspections

• Inspection of the Date and Batch code applications to ensure it is legible and correct

• Rinse pressure Inspections

• Inspection of barcodes to ensure correct and legible application

• Documentation and Record Keeping

• Recording of all results

• Raising non-conformances to the QC Supervisor

Sampling

• Ensure that the correct number of samples are taken for the relevant departments such as QC, QA, Retention and Micro

Quality Control Technician

Updated July 2020

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Adherence to the health, safety, food and environmental standards

• Staff shall adhere to all Food Safety Policies and PRP’s and shall adhere to and enforce all food safety

requirements at all times

• Staff shall adhere to Health, Safety & Environmental Policies and PRP’s and shall adhere to and

enforce all Health and Safety requirements at all times

• •Visitor and Contractor Policy – staff shall ensure that visitors or contractors entering the facility are

signed in, escorted and wear PPE, are aware of the hygiene policies and do not smoke, eat or drink

inside the facility

• Code of Practice – staff shall maintain high levels of personal hygiene in accordance with the code of

conduct

• Handwashing Procedure – Ensuring staff are cleaning and sanitizing hands efficiently before handling

the product.

• Physical Contamination Control Policy and Procedure – Staff shall be aware of the potential of

physical product contamination. Staff is aware of control measures to prevent physical

contamination.

• Safety, Health and Environment Policy – Staff take reasonable measures to ensure health and safety

hazards do not occur. Should an accident occur, staff shall be aware of the procedure of reporting

the incident.

• First Aid Policy – Staff are aware of the first aider on site. Staff is trained to report injuries and illness

to supervisors/first aiders.

• Conversant with relevant business information, policies, processes and procedures

• Maintains expected performance standards

• Enforce compliance with relevant legislative and statutory requirements

• Enforce GMP’s and conduct themselves in a manner conducive with food safety practices

• Attend Training and enforce learnings from the training for Quality, Food Safety and Health & Safety

that been prescribed for them

• Be vigilant of food defense and food fraud risks

• Maintain a high level of housekeeping within the work environment

General

• Responsible to ensure housekeeping is performed and ensure that all products and activities are

stored and are executed within the demarcated areas according to the housekeeping policy (green

red and yellow areas)

• Conversant with relevant business information, policies, processes and procedures

• Maintains expected performance standards

• While Job Descriptions are written up for the purpose of a basic outline of the work and

responsibilities associated with the Job, the Company encourages and expects all employees from

time to time, to assist with work that may not be a direct part of their job description

Qualifications and Experience

• Grade 12 / Matric / NQF level 4 (Essential)

• Upto 3 years experience (Operational Execution) FMCG; Bottling Equipment

• Basic MS Excel; MS Word; E Mail