• FR1 Multivac Operator

    Golden State Foods (Opelika, AL)


    FR1 Multivac Operator

    Description

    Multivac Operator

    Job Responsibilities

    + Follow proper safety procedures

    + Knowledgeable in PPE, OSHA, MSDS, lock-out/tag-out, GMP, SSOP, and HACCP

    + Observe and analyze equipment performance and report any problems to your supervisor

    + Read and understand all company policies, procedures, and guidelines as they pertain to you and your job

    + Keep area clean and clear of any safety hazard issues

    + Other assigned duties as required

    Physical Requirements

    + Must be able to work on feet for 8 hours

    + Required to work in areas where temperatures will be 45°F or below

     

    Safety

     

    + Familiarize self with machine’s controls and location of emergency stops

    + Follow all safety guidelines, policies, and procedures for all equipment you operate and areas in which you work

    + Familiarize self with area surroundings, such as emergency exits

    + The machine has been built to state-of-the-art standards and is safe to operate. Check the machine every day to see if there are any obvious faults, changes and damage. Report any such findings to the person responsible immediately.

    + It is a fundamental rule that no safety equipment is removed or changed.

    + In dangerous situations, make sure you immediately press the EMERGENCY STOP button. The dies open and the advance movement stops as a result. When you are certain that the danger has been eliminated and that everything on the machine is working properly again, you can release the EMERGENCY STOP button by turning it to the right.

     

    Set-Up

     

    + You use the main switch to turn the machine on.

    + You obtain compressed air, cooling water and gas by opening the supply lines.

     

    Monitor Operations

     

    + Batch specific types and amounts of raw beef materials to meet formula specifications for daily production schedules

    + Lead the grinding room workers to assure the correct raw materials staged and ground to produce the product on the production schedule

    + Use a touch-screen computer system for transferring and blending ground product thought he first phases of the entire production process

    + Chill each batch of product to the specified temperature prior to transferring it to the finish grinder and adjust as conditions warrant

    + Pull and test samples of ground beef from each batch of product and make adjustments if necessary to achieve specified formula and SPC targets

    + Use an Foss Food Scan Meat Analyzer for fat content analysis for in-process testing and maintain a printed record of all test results

    + Understand and use the appropriate application of various SPC tools for process improvements

    + Neatly and legibly enter all required data on the Batch Sheet (MEAT.OPS.FORM.011) and the Final Grinder Fat Control (MEAT.OPS.FORM.011)- Chart Data as Required

    + Use in-Process Data collected as immediate history to progressively make batching process improvements, batch to batch, within the specified formula guidelines throughout the production day using SPC tools and charts

    + Document any “Out Of Control” points, trends, or “Out of Specification” problems completely and accurately with sufficient detail to show cause and actions to correct

    + Study and evaluate previous SPC data accumulated for possible batching and long term system process improvements and make recommendations for same

    + Report any raw material product or batched product problems to your supervisor

     

    Housekeeping Procedures

     

    + Keep your work area clean throughout the workday

    + Floor will also be kept clean for appearance and safety purposes