Houston Milk

Essential Functions / ProcessResponsibilities include the following; other duties may beassigned as necessary

• Total Process Ownership (TPO) -Partner responsible to maintain the manufacturing process andequipment in optimum condition. The integration of several processtechniques focused on achieving high levels of overall processeffectiveness.
• Team Skills: Partner responsiblefor fundamental understanding of team in development. May have anactive participation within a team environment through division andplant team orientation, safety and qualitytraining.
• Level I TeamSkills
• Must complete in-house chemicaltraining
  

Quality,Environment and Safety Training (QES)

• Hazardouscommunication
• Lock out/Tagout
• FirePrevention
• ConfinedSpaces
• HearingConservation
• Personal ProtectiveEquipment
• Emergency ActionPlan
• Drug FreeWorkplace
• Powered Material HandlingEquipment
• Blood BornePathogens
• Storm Water
  

Cleaning

• Clean equipment in processingarea
• Clean and maintain facility andwarehousing centers
  

Chemical Handling

• Certification and properdocumentation of chemical handling
• Proper useof chemical handling
  

Equipment Handling

• Basic use of facility productionprocess equipment for sanitationpurposes
• Proper use of power equipment;depending on the facility, may include thefollowing:
• Pressure cleaning equipment (i.e.,washers or sprayers)
• Chemical dispensingequipment
  

Inspection

• Knowledge of pre-operation inspectionprocessing
  

Reporting andDocumentation

• Control,auditing, updating and log tracking of information; depending onthe facility, may include thefollowing:
• Sifters
• SoftWater Dispensers
• FlyLights
• FluidDrains
• Chemical usagelog
• MSDSsheets
• Insect/Rodent sightinglog
• Able to read and follow areas of assignedduties on the Master Sanitation Scheduler
  

Education AndExperience Preferred

• High School DiplomaRequired
• Certified in TeamSkills
• Requires Basic PCSkills
• Attention todetail
• Good organizationskills
• Able to work in a team-basedenvironment
• Demonstrate knowledge andunderstanding of Quality, Environment and Safety (QES)standards
• Basic math skills (+, -, *,/)
• Basic reading and writingskills
• Able to communicateeffectively
• Able to operate machines orequipment at a basic level
• Bi-lingual languageskills are a plus
• Basic computer skills (i.e.,Excel, Word and in-house systems)
• Must completein-house chemical training
  

Physical And OtherRequirements

• Travel by car or airplane withovernight stays
• Lift up to 20 lbs on a regularbasis
• Lift 20 lbs or more on an occasionalbasis
• Work extendedhours
• Work rotatingschedules
• Able to maneuver through the facilityand perform the functions of the job, with or without accommodation(standing, stooping, bending, etc.)
• Able towork around machinery and areas ofoperation
• Able to assemble and disassembleproduction and cleaning equipment
• Able to climband work from a ladder for over-headcleaning
• Able to work in wet, cold or hot,environments, depending on the Plant location, where temperaturesare as listed below:
• Snacks - Temperaturecontrolled environment that ranges from 80 to 100 degreesF
• Floral - Temperature controlled environmentthat 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 certainareas
• Milk - Routinely 60 - 80 degrees F in awet environment, occasionally 38 degrees F in certain areas or 110Degrees in other areas
• Ice Cream - (-) 40 to 80Degrees F, certain areas in a wetenvironment
• Bakery - 80 to 100 DegreesF
• Tortilla - 80 to 100 DegreesF