Häns Kissle
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Food Safety and Quality Technician
role at
Häns Kissle
Company Summary: At Häns Kissle, we strive to deliver the simple goodness of home in every bite. Founded in 1984, Häns Kissle began as the regional commissary for a small, high-end grocery chain in New England, MA, crafting fresh, upscale prepared foods and deli salads. Today we have two manufacturing facilities in Massachusetts and North Carolina.
Purpose: The Food Safety and Quality Technologist is responsible for performing quality inspections, facility audits, and food safety monitoring to ensure all products meet internal quality standards, customer specifications, and regulatory compliance. This role supports and maintains company-wide food safety and quality programs, including HACCP, GMP, and third-party certification systems (e.g., SQF). The Technologist conducts routine testing, manages documentation, and collaborates with cross-functional teams to identify and resolve issues related to product quality and food safety. This position plays a critical role in maintaining regulatory compliance and driving continuous improvement within the food manufacturing facility.
Key Responsibilities
Assuring Food Safety: HACCP, SQF Code for Manufacturing, SOPs, SSOPs, GMPs, Labeling Requirements, Pest Control, Allergen Management, Technical Release, Incoming Goods Inspection, and company food safety and quality related standards.
Fulfill core responsibilities as outlined in the QA Skills Matrix
Follows all company policies, procedures and work instructions
Be Technical Support to Line Leads and Supervisors to ensure the daily records are completed accurately
Conduct Daily Pre-Op inspections and ensure that all GMPs/SSOPs/PRPs are adequate
Inspect Operations, Chemical Storages, Dry Ingredient Storage, Warehouse (Shipping/Receiving) during shifts for deficiencies
Write Daily Operational SSOP reports to reflect factory conditions of Sanitation, GMPs and Food Defense
Help with Receiving of all incoming materials per the receiving procedure. Routinely ensure that Receiving Personnel uses dock lights and black light to inspect load, takes weights of the pallets, complete paperwork and properly store materials according to Stock Recovery or FIFO/FEFO (First-In First-Out)
Conducts product analysis such as Seal integrity, Brix, viscosity, pH, moisture etc.
Support appropriate zoning patterns, product traffic, and allergen controls
Ensure that all materials (partial ingredients, totes, barrels, tubs, crates, inedible containers, spray bottles, WIP, etc.) are properly identified within processing areas
Perform Process Control checks at a minimum twice per shift.
Be knowledgeable on how to pull and pack product samples and coordinate analysis with approved Labs on ingredients, environmental sampling, and finished products
Be familiar with QC testing and equipment instruments such as thermometers, scales, pH meters, hydrometers, etc.
Master the basic understanding of HACCP, Sanitation, Chemicals, Factory Master SSOP, Safety, and SDS
Responsible for timely reporting and addressing food safety issues
Randomly monitor spice room, kitchen activities, salad production, and proper ingredient usage.
Assure that all forms are completed and accurately on time before returning to the Food Safety Regulatory Supervisor for HACCP release
Evaluate and ensure ingredients expiration dates to be used within supplier’s shelf-life
Ensure that FIFO is used every time in every department
Hold outdated ingredients and questionable products by following the Hold Release program
Monitor the adequacy of the HACCP plans. Conduct the Verification and Direct Observation of the CCP(s)
Calibrate and ensure the working conditions of all HACCP monitoring devices such as metal detectors, x-ray equipment, and thermometers as well as the proper packaging, labeling and date coding of finished goods
Ensure necessary change-over and proper cleaning and sanitizing of equipment after maintenance work is performed
Conduct monthly PRP audits, and participate in internal audit program as assigned
Participate in sensory evaluations of raw material, WIP, and finished products to evaluate compliance to Essential Quality Attributes (EQA)
Conduct employee locker inspections as well as all locked cabinets in the facility for possible nonconforming materials
Ability to train others as a backup on all responsibilities
Other duties as assigned.
Training & Continuous Improvement
Enforce Employee Safety Practices and Good Manufacturing Practices (GMPs).
Develop and conduct training for employees on food safety, regulatory compliance, and sanitation procedures.
Identify opportunities for continuous improvement in FSQA systems, waste reduction, and other plant wide initiatives.
Other
Utilizing Redzone to monitor and continuously improving facility compliance and accurate record keeping while troubleshooting and resolving issues.
Perform other assigned duties as required.
Qualifications & Requirements
Education: High school diploma or GED required; Associate’s or Bachelor’s degree in Food Science, Microbiology, Chemistry, or a related field, or an equivalent combination of education and relevant work experience.
Experience (Preferred): 1-3 years in food manufacturing, regulatory compliance, or quality assurance roles.
Certifications (Preferred): HACCP, PCQI, SQF Practitioner, Internal Auditing.
Skills
Excellent communication skills (both verbal and written).
Respectful communication is required.
Risk Based Decision Making, collaborating and communicating decisions (and the reasons behind them, the WHY) in a timely manner to adequately support operations and customer needs.
Ability to collect data, troubleshoot problems, and propose/implement corrective actions.
Ability to work in a fast-paced, team-oriented environment.
Experience in FDA food codes and regulations is preferred
Knowledge of GMP's, SSOP's FSIS and HCCAP requirements is desirable. Certifications would be a plus.
Good judgement and proper execution of all duties is essential. Poor judgment or non-execution of duties could result in food safety or inferior quality products reaching consumers, regulatory violations and/or loss of business.
Ability to work independently and with the team collaborating on daily activities.
Must have strong attention to detail in both observations and documentation/record keeping.
Knowledge of food safety and quality regulations (HACCP, GMP, SQF, USDA, FDA).
Proficient in Microsoft Office (Excel, Word) and compliance or quality management systems.
Basic understanding of safety regulations and protocols.
Bi-lingual in both English and Spanish is preferred.
Work Environment & Expectations
Office/Lab (20%) – Examples include Data collection, documentation, and sample preparation.
Plant Floor (80%) – Refrigerated and wet environments; requires lifting and standing.
Exposure to occupational noise.
Must be able to lift and move heavy objects (up to 50 pounds) and stand for extended periods.
Exposure to hazardous chemicals and high temperature water.
Must be able to wear personal protective gear for parts, or most of the day.
Must be able to work flexible shifts, including weekends and holidays as needed. Work hours may vary, and standard shifts may extend beyond 8 hours, flexibility is expected to meet the needs of the business.
Note: This description reflects essential functions assigned by management and is subject to change at any time.
Seniority level Entry level
Employment type Full-time
Job function Management and Manufacturing
Industries Food & Beverages
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Food Safety and Quality Technician
role at
Häns Kissle
Company Summary: At Häns Kissle, we strive to deliver the simple goodness of home in every bite. Founded in 1984, Häns Kissle began as the regional commissary for a small, high-end grocery chain in New England, MA, crafting fresh, upscale prepared foods and deli salads. Today we have two manufacturing facilities in Massachusetts and North Carolina.
Purpose: The Food Safety and Quality Technologist is responsible for performing quality inspections, facility audits, and food safety monitoring to ensure all products meet internal quality standards, customer specifications, and regulatory compliance. This role supports and maintains company-wide food safety and quality programs, including HACCP, GMP, and third-party certification systems (e.g., SQF). The Technologist conducts routine testing, manages documentation, and collaborates with cross-functional teams to identify and resolve issues related to product quality and food safety. This position plays a critical role in maintaining regulatory compliance and driving continuous improvement within the food manufacturing facility.
Key Responsibilities
Assuring Food Safety: HACCP, SQF Code for Manufacturing, SOPs, SSOPs, GMPs, Labeling Requirements, Pest Control, Allergen Management, Technical Release, Incoming Goods Inspection, and company food safety and quality related standards.
Fulfill core responsibilities as outlined in the QA Skills Matrix
Follows all company policies, procedures and work instructions
Be Technical Support to Line Leads and Supervisors to ensure the daily records are completed accurately
Conduct Daily Pre-Op inspections and ensure that all GMPs/SSOPs/PRPs are adequate
Inspect Operations, Chemical Storages, Dry Ingredient Storage, Warehouse (Shipping/Receiving) during shifts for deficiencies
Write Daily Operational SSOP reports to reflect factory conditions of Sanitation, GMPs and Food Defense
Help with Receiving of all incoming materials per the receiving procedure. Routinely ensure that Receiving Personnel uses dock lights and black light to inspect load, takes weights of the pallets, complete paperwork and properly store materials according to Stock Recovery or FIFO/FEFO (First-In First-Out)
Conducts product analysis such as Seal integrity, Brix, viscosity, pH, moisture etc.
Support appropriate zoning patterns, product traffic, and allergen controls
Ensure that all materials (partial ingredients, totes, barrels, tubs, crates, inedible containers, spray bottles, WIP, etc.) are properly identified within processing areas
Perform Process Control checks at a minimum twice per shift.
Be knowledgeable on how to pull and pack product samples and coordinate analysis with approved Labs on ingredients, environmental sampling, and finished products
Be familiar with QC testing and equipment instruments such as thermometers, scales, pH meters, hydrometers, etc.
Master the basic understanding of HACCP, Sanitation, Chemicals, Factory Master SSOP, Safety, and SDS
Responsible for timely reporting and addressing food safety issues
Randomly monitor spice room, kitchen activities, salad production, and proper ingredient usage.
Assure that all forms are completed and accurately on time before returning to the Food Safety Regulatory Supervisor for HACCP release
Evaluate and ensure ingredients expiration dates to be used within supplier’s shelf-life
Ensure that FIFO is used every time in every department
Hold outdated ingredients and questionable products by following the Hold Release program
Monitor the adequacy of the HACCP plans. Conduct the Verification and Direct Observation of the CCP(s)
Calibrate and ensure the working conditions of all HACCP monitoring devices such as metal detectors, x-ray equipment, and thermometers as well as the proper packaging, labeling and date coding of finished goods
Ensure necessary change-over and proper cleaning and sanitizing of equipment after maintenance work is performed
Conduct monthly PRP audits, and participate in internal audit program as assigned
Participate in sensory evaluations of raw material, WIP, and finished products to evaluate compliance to Essential Quality Attributes (EQA)
Conduct employee locker inspections as well as all locked cabinets in the facility for possible nonconforming materials
Ability to train others as a backup on all responsibilities
Other duties as assigned.
Training & Continuous Improvement
Enforce Employee Safety Practices and Good Manufacturing Practices (GMPs).
Develop and conduct training for employees on food safety, regulatory compliance, and sanitation procedures.
Identify opportunities for continuous improvement in FSQA systems, waste reduction, and other plant wide initiatives.
Other
Utilizing Redzone to monitor and continuously improving facility compliance and accurate record keeping while troubleshooting and resolving issues.
Perform other assigned duties as required.
Qualifications & Requirements
Education: High school diploma or GED required; Associate’s or Bachelor’s degree in Food Science, Microbiology, Chemistry, or a related field, or an equivalent combination of education and relevant work experience.
Experience (Preferred): 1-3 years in food manufacturing, regulatory compliance, or quality assurance roles.
Certifications (Preferred): HACCP, PCQI, SQF Practitioner, Internal Auditing.
Skills
Excellent communication skills (both verbal and written).
Respectful communication is required.
Risk Based Decision Making, collaborating and communicating decisions (and the reasons behind them, the WHY) in a timely manner to adequately support operations and customer needs.
Ability to collect data, troubleshoot problems, and propose/implement corrective actions.
Ability to work in a fast-paced, team-oriented environment.
Experience in FDA food codes and regulations is preferred
Knowledge of GMP's, SSOP's FSIS and HCCAP requirements is desirable. Certifications would be a plus.
Good judgement and proper execution of all duties is essential. Poor judgment or non-execution of duties could result in food safety or inferior quality products reaching consumers, regulatory violations and/or loss of business.
Ability to work independently and with the team collaborating on daily activities.
Must have strong attention to detail in both observations and documentation/record keeping.
Knowledge of food safety and quality regulations (HACCP, GMP, SQF, USDA, FDA).
Proficient in Microsoft Office (Excel, Word) and compliance or quality management systems.
Basic understanding of safety regulations and protocols.
Bi-lingual in both English and Spanish is preferred.
Work Environment & Expectations
Office/Lab (20%) – Examples include Data collection, documentation, and sample preparation.
Plant Floor (80%) – Refrigerated and wet environments; requires lifting and standing.
Exposure to occupational noise.
Must be able to lift and move heavy objects (up to 50 pounds) and stand for extended periods.
Exposure to hazardous chemicals and high temperature water.
Must be able to wear personal protective gear for parts, or most of the day.
Must be able to work flexible shifts, including weekends and holidays as needed. Work hours may vary, and standard shifts may extend beyond 8 hours, flexibility is expected to meet the needs of the business.
Note: This description reflects essential functions assigned by management and is subject to change at any time.
Seniority level Entry level
Employment type Full-time
Job function Management and Manufacturing
Industries Food & Beverages
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