General Requirements
Follow time and attendance guidelines in accordance with the employee handbook.
Work cooperatively in a team environment and accept and follow directions.
Must be able to operate forklift in a safe and effective manner.
Ability to work independently and accomplish daily goals.
Ability to regularly lift and / or carry up to 55 pounds individually or up to 100 pounds with assistance.
Tolerant of seasonally very warm temperatures.
Occasi of shift Regularly 41-60% of shift Frequently 60-90% of shift C of shift
Quality Control Requirements
Appreciation for cleanliness and sanitation keeping work area clean and organized.
Knowledge of and ability to follow all Good Manufacturing Practices (GMPs).
Awareness of Hazard Analysis and Critical Control Points (HACCP) and its importance.
Follow all Safe Quality Food (SQF) guidelines.
Maintain excellent personal hygiene and wear appropriate apparel for the job.
Understand process with Allergen and Allergen Free Storage
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 Requirements
Be 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 pedestrians while operating a forklift.
Sound forklift horn before passing through any doorway.
Wear appropriate Personal Protective Equipment (PPE) for the job you are doing.
Maintain proper guards and safety devices when working with machinery and on catwalks.
Never operate equipment for which you have not been properly trained or certified for.
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