Quality Assurance Technician- Houston Manufacturing Plants

H-E-B Houston , TX 77020

Posted 1 week ago

OBJECTIVE: Provides an internal service to verify that Plant quality and safety requirements are achieved.

Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary

  • Team Skills:
    Partner is responsible for fundamental understanding of team in development and active participation within a team environment through division and plant team orientation, safety and quality training.

  • Identify appropriate behaviors for situations requiring ethical decisions

  • Identify and apply Business Excellence tools at the Yellow Belt Level (e.g. QFD's, FMEA's, OPI's, and categories and types of MUDA).

  • Define and use the term 'Quality' correctly, in the context of raw materials, WIP, and finished goods.

  • Define a system and process and distinguish between them; understand how the components of a system (inputs/outputs, processes, feedback) impact the system as a whole.

  • Understand the difference between Partner empowerment and involvement and benefits of both.

  • Read and understand a quality plan and discern the appropriate tests and examinations required.

  • Understand variation and apply the concepts of common vs. assignable causes of variation.

  • Recognize and understand the different types of teams (i.e. Improvement, cross-functional, project, and self-directed) and know which type of team to use in a given situation.

  • Understand how process improvements (both Kaizen and Breakthrough) achieve results by identifying and eliminating waste and/or reducing variation and optimizing process performance. Recognize which type of improvement process is appropriate in given situations.

  • Understand the different improvement-cycle steps in PDCA and apply them appropriately.

  • Use, interpret, and explain flowcharts, histograms, Pareto charts, scatter diagrams, cause-and-effect diagrams, checklists and check sheets, affinity diagrams, cost of quality reports, benchmarking, brainstorming, and audits as improvement tools.

  • Understand, explain and apply basic control chart concepts (e.g. centerlines, control limits, out-of-control conditions, and assignable causes of variation) and recognize when control charts should be used.

  • Understand and apply the concepts of internal and external customers and suppliers to improve processes.

  • Understand and use different types of customer and supplier feedback (e.g. surveys, ratings, customer complaints, Defect Detection and Control (DD&C)) and understand the value in using data to drive improvement.

  • Understand the value in communicating supplier expectations and the consequences of supplier performance.

  • To read and interpret HACCP Plans and Quality Audit Working Papers.

  • Audit Plant Processes to ensure product quality and food safety standards are in compliance with Plant standards.

  • Basic knowledge and use of standard laboratory equipment to perform laboratory tests and exams.

  • Perform routine tests of finished product, work-in-process and raw materials and compares results against specifications to determine quality status (may include chemical, microbial, or physical tests/exams).

  • Controls non-conforming products in accordance with documented procedures.

  • Relays appropriate quality results to operating teams (includes presentations during team meetings).

  • Maintenance of Quality Manufacturing System documentation (e.g. quality work instructions, audit records, corrective action requests).

  • Trains production team members in the areas of basic quality and food safety

  • Performs and documents Plant Sanitation Audits

  • Interacts with Production Team members to improve quality of products produced

  • Maintains the laboratory in accordance with published 6S standards.

  • Participates in store and warehouse audits

  • Develops basic preventive and corrective action plans for improving quality of product produced

Education and Experience preferred

  • Associates Degree Required (Two years

college level science including laboratory courses OR two years equivalent work experience in an industrial manufacturing plant (not necessarily in a traditional quality area))

  • 6S certification must be obtained within 6 months of start date

  • ASQ Certification as a Quality Improvement Associate

  • Requires Basic PC Skills

  • Basic organization skills

  • Basic knowledge and understanding of H-E-B Quality, Environment and Safety (QES) standards or demonstrated ability to learn and apply such standards

  • Training in Team Skills (types of teams, roles and responsibilities, team formation and group dynamics, and continuous improvement (see Body of Knowledge for ASQ Certified Quality Improvement Associate.

  • Basic Math skills ( ,-,*,/)

  • Effective communication skills (written and oral), including basic presentation skills in small group settings.

  • Bi-lingual language skills a plus

  • Basic computer skills (i.e., Excel, Word and In-house systems)

  • Coursework or practical experience in food science, quality management, or other sciences.

  • Demonstrated ability to solve routine problems.

  • Basic knowledge of ISO-type Quality System and Hazard Analysis of Critical Control Points (HACCP)

  • Basic knowledge of Statistics and Quality Auditing preferred.

  • Knowledge and maintenance of Good Manufacturing Practices (GMP's)

Physical and Other Requirements

  • Travel by car or airplane with overnight stays

  • Lift up to 20 lbs on a regular basis

  • Lift 20 lbs or more on an occasional basis

  • Work extended hours

  • Work rotating schedules

  • Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)

  • Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:

  • Snacks

  • Temperature controlled environment that ranges from 80 to 100 degrees F
  • Floral
  • Temperature controlled environment that ranges from 32 to 42 degrees F
  • Meat
  • Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
  • Milk
  • Routinely 60

  • 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas

  • Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment

  • Bakery

  • 80 to 100 Degrees F
  • Tortilla
  • 80 to 100 Degrees F
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Quality Assurance Technician- Houston Manufacturing Plants

H-E-B