Food industry engineer - Vâlcea county

TECHNOLOGICAL ENGINEER - will have the following tasks: coordinates and supervises the production activity in the area of responsibility (SACRIFICE section) in order to achieve the established production plan and quality objectives; monitors compliance with the quality parameters of raw materials or finished products throughout the technological process and proposes measures of quality improvement whenever necessary; fixes any problems that may arise during the activity; follows the technological procedures (recipes, technological flow) for the manufacture of various products; guides and monitors the activity of the subordinate staff, established according to the organizational structure, their tasks and responsibilities, based on the job descriptions; is responsible for the smooth running of the production activity. QUALITY CONTROL ENGINEER - will have the following tasks: check and record the pre-operational, operational and post-operational of the production areas, machinery, changing rooms; check the unloading operations, hanging ï¸ሄ︀​︂︃︃​ï¸ቈ︂ï¸ቈ​︆︄on the sanitation of live bird transport crates, etc.; check compliance good hygiene and production practices; check the hygiene of pallets, carts, etc.; monitor and record the control of production parameters (points of attention and critical control points): stunning the chickens, stopping, cooling the carcasses, storing the products, delivering the products directly or by analyzing the CTC reports survey the correctness of the labeling of the assortments in the cutting/packing section; train and test new employees in the slaughterhouse regarding good practices and hygiene within the slaughterhouse; check the hygiene and health status of the working staff, work equipment; check the staff if they respect the procedures of good hygiene and production practices And compliance with the movement between sectors; checks the employed personnel if they respect the circulation of sanitary filters (space for street clothes, showers, work clothes); informs the hierarchical boss of the need and method of training the employees in the slaughterhouse; follows the method of treating non-conformities and establishing corrective actions and preventive measures as well as the way to complete the measures ordered by the management.