Fresh Cuts Sanitation - No Experience Required

Overview: Fresh Cuts Sanitation 3rd ShiftStart Time:10pm-6am (Rotating schedule, must be able to work weekends)The Fresh Cut Sanitation employee thoroughly cleans and sanitizes all surfaces, equipment, floors, ceiling and walls within the production rooms. They ensure compliance to food safety sanitation regulations and SQF standards.Responsibilities:Sanitize the walls, the tables, bins, trays, tubs and transport carts used for raw materials and finished goods.Disassemble and sanitize production machinery.Removing all debris from the conveyer belts by utilizing power wash equipment (water and air hose)Apply food grade antimicrobial chemicals to all equipment and accessories used for production.Adhere to safety norms and regulations.Removal and disposal of all garbage according to recycling guidelines.Comply with Good Manufacturing Practices and Hazard Analysis and Critical Control Points guidelines (HACCP).Requirements:This role requires the use of a variety of Personal Protective Equipment (PPE) including, but not limited to helmets, clear face protector, chemical grade gloves, water resistance gear and hearing protectors.Direct and indirect contact with Chlorine, and a variety of different food grade chemicals.Use of ladder to clean water chillers and machines.Direct and indirect contact with raw onionss.Physical Abilities:Hearing and speaking to exchange information.Dexterity of hands to perform the tasks required of the position.Must be able to stand for a minimum of 8 hours.Ability to perform repetitive motions with hands and arms using a variety of cleaning equipment.Sight in order to be aware of hazards and dangers found in the nature of the work.Regularly stand and walk for extended periods of time.Ability to climb, bend, stoop, kneel, reach, push, pull, grasp, and perform repetitive motions.Lift moderate to heavy objects minimum of 20 lbs.Education and Experience:High School or equivalent.Experience in the food processing plant or restaurant kitchen sanitation process is preferred.Knowledge of Good Manufacturing Practices, Health and Food Safety preferredWork Environment:Must be able to work in a cold temp room (36 °F - 38 °F at all times) variations between cold and humid room temperatures.Manufacturing environment - exposure to a variety of machines and noise levelsTeam environment - must be able to work well with others and communicate in a respectful and professional manner