Sanitation Supervisor

The purpose of this position is to coordinate and assist the Sanitation Technicians in the effective and efficient cleaning and sanitizing of all greenhouse and packaging equipment.

The Sanitation Lead Person will follow all applicable GMPs and Safety guidelines (including chemical handling), and will provide training, guidance, and corrective actions, as needed.

• Coordinate and assist in the cleaning processes of the greenhouse and packaging areas.
• Perform daily inspections and chemical verifications to verify proper cleaning techniques and adherence to SSOPs.
• Measure, weigh, and mix industrial strength cleaners and chemicals, using measuring tanks, and other calibration devices.
• Monitor chemical usage. Establish and maintain adequate records to track chemical Inventory and sanitation supplies and report any needs to the FSQA Manager.
• Complete daily and periodic sanitation reports.
• Use sanitation and cleaning equipment to complete other job functions including pressure sprayers, vacuums, ladders, floor scrubbers, etc.
• Know and demonstrate proper Clean In Place (CIP) and Clean Out of Place (COP) procedures.
• Coordinate sanitation activities with other departments to ensure that services are provided in an efficient and timely manner. Ensures machinery is cleaned and sanitized properly to minimize downtime.
• Actively participate in the training of new hires & transfers.
• Disassemble, clean, sanitize and reassemble some production equipment along with cleaning and sanitizing the production work areas with the use of pressure sprayers, foamers, and other sanitation equipment.
• Responsible for daily employee scheduling to meet minimum man hour sanitation requirements and stay within budgetary confinements. Complete timecard approvals and time off entry.
• Conduct inspection, swabbing, and validation of allergens program.
• Assist in creating master sanitation schedule, including development of SSOPs, and validation of SSOPs.
• Coordinate and prepare for 3rd party audits.
• Expected to adhere to safe work practices, follow GMP and HACCP guidelines, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety, food quality or personnel safety.