Quality Intern - Food Manufacturing

Located in MILWAUKEE, WISCONSIN, Masterson Foods is a leading supplier of dessert toppings to the restaurant industry. We offer a full spectrum of premium liquid toppings, syrups, cone dips and compound coatings. Masterson Foods has also developed innovative dispensing solutions to optimize topping quality, efficiency and safety.

Masterson Foods | Innovation in Food Concepts and Manufacturing

The Quality Intern works the QA Lab Technicians assisting with the quality control of finished products. The Quality Intern will conduct standardized qualitative and quantitative tests to determine physical or chemical properties of finished goods food products to ensure compliance with company, customer, or government quality standards. 

PRIMARY RESPONSIBILITIES:

1. Verifies all batch samples are received and conducts analytical testing of finished goods to ensure all product specifications are met.  Tests include but are not limited to pH, viscosity, color, flavor, aw, brix and drain weight. 

2. Records test results in a consistent and accurate manner.

3. Maintains product shelf-life samples.

4. Isolates non-conforming product in accordance with established procedures.

5. Periodically enter the plant to remove product samples from running production lines.

6. Operates laboratory equipment and instruments in accordance with established procedures. To include but are not limited to: Viscometer, Refractometer, pH Meters, Hunter Colorimeter and Aqualab 4TE.

7. Adheres to all GMP’s, including sanitary requirements, Safety, Food Safety, and Standardized Work procedures.

8. Responsible for all aspects of safety, continuous improvement/efficiency improvement and adhering to policies and procedures.

9. Performs other duties as requested or assigned.

REQUIRED QUALIFICATIONS (EDUCATION AND EXPERIENCE):

• Working on a degree in food science or related field that has finished at least sophomore year of college.

• Knowledge of Good Laboratory Practices and aseptic microbiological techniques is preferred..

SKILLS & ABILITIES:

• Proficient interpersonal and communication skills, verbal and written, with the ability to interact with all levels of staff. Ability to work effectively on a team.

• Strong technical food science aptitude with a high level of attention to detail. 

• Ability to use good independent judgement as well as demonstrate the effectiveness to work on a team. 

• Working knowledge of HACCP, FSMA, and GMPs.

• Able to handle multiple tasks with capability of prioritizing and planning work activities, while maintaining a high level of accuracy. 

PHYSICAL REQUIREMENTS:

• While performing the duties of this job, the employee is frequently required to talk and/or hear, and/or use hands to handle, or touch objects, tools, or controls. The employee is regularly required to stand, walk, and/or sit and may occasionally be required to reach above shoulders, climb, stoop, kneel, crouch or crawl.

• The employee will routinely lift or move up to 25 pounds and occasionally move/push/pull 50 pounds. Please note that there are times where you may need to push or pull up to 100 pounds.   

• Ability to stand for prolonged periods, and move between floors (via stairs).

• Operate freight elevators as needed to maneuver carts (including samples) between floors and to QA Lab.

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

This document describes general information about the position however should not be considered as comprehensive.  The company reserves the right to modify job duties or descriptions at any time. This document is not an employment contract.