Smokehouse Operator 1

Responsibilities / Accountabilities:

• Weigh and label each product rack with the appropriate LPN, transfer labeled racks to the staging area, communicating any weight discrepancies to salami kitchen lead hand, supervisor, and QA.
• Load and unload products into designated smokehouses safely and efficiently.
• Operate and monitor smokehouses, including selecting programs, verifying performance, conducting daily inspections, responding to system alerts, collecting PH levels, and collecting QA samples as required (may include after-hours support).
• Perform and accurately document all Critical Control Point (CCP) checks, provide coverage on weekends and statutory holidays as required to meet process specifications.
• Collaborate with Drying Room Operators to coordinate product flow and ensure adequate space, including maintaining FIFO practices.
• Apply appropriate tags as needed and test.
• Maintain generator rooms in proper working condition, including cleaning generators and ensuring adequate supply of wood chips.
• Clean smokehouses using CIP systems and manual methods in accordance with SOPs and health and safety PPE requirements.
• Troubleshoot smokehouse equipment, perform minor adjustments, and report unresolved issues to Maintenance.
• Rehang product as required to support progression to the next processing stage (e.g., shaped products)
• Monitor drying rooms for product performance and reprocess product as required (e.g. rewashing or re-smoking), ensuring proper documentation
• Responsible for maintaining food safety standards in work responsibilities and report food safety issues to QA immediately.
• Work in a safe manner in compliance with the Occupational Health & Safety Act by reporting all hazards, accidents, incidents or near misses to the Supervisor.
• Follow all prescribed SOPs, rotation schedules, HACCP and GMP procedures
• Perform other job-related duties as assigned.