OBJECTIVE OF THE POSITION: Sanitation Associates will clean and sanitize the building, grounds and equipment used to produce our finished product. All cleaning and sanitizing will comply with all laws, policies and standards governing food safety and quality. Sanitation Associates are obligated to report all food safety and quality issues that may occur.

SUMMARY: is responsible for maintaining the cleanliness of all areas of the bakery as assigned by the supervisor. Responsible to function as a team member of a progressive sanitation program to maintain high standards for a baked foods producing plant; one essentially free of insects and rodent infestation and which produces wholesome products free of extraneous material and bacterial or other contamination and which complies with and/or exceeds all sanitation standards. Preform duties to clean and sanitize the production equipment and surrounding building as well as flour silo’s, warehouse, roofs and outside area and grounds. Attend regularly and on time a four-day work week. Scheduled 10 hours or more. Work schedule 6:00 a.m. until 4:30 p.m. Schedule subject to change due to cleaning schedule.

RESPONSIBILITIES:

• Perform duties to clean and sanitize all but not limited to production equipment, surrounding buildings. i.e. production area, warehouse, roofs, outside and grounds and shipping
• Comply and/or exceed sanitation standards and cleaning practices.
• Perform building maintenance.
• Aid in pest management.
• Must maintain an organized, clean, and sanitary working area.
• Recording all appropriate data where and when necessary. i.e. Times, Dates, Work details performed on product contact zones.
• Complete all necessary trainings.
• Communicating with others. i.e. operators, utility personnel, supervisors Daily cleans main offices and manager’s offices, polishing desks, file cabinet tops and sides, sweeps floors, washes doors, mop floors, empties trash cans and carrying trash to dumpster.
• Performs any other duties as required by supervision. All jobs require carrying buckets of liquid weighing up to 50 lbs., reading labels and missing hazardous chemicals, using appropriate safely measures, climbing up and down ladders up to 18 ft., squatting, stooping, bending and stretching overhead for long periods of time. Must also be able to push and move furniture. Continuous walking and standing required.
• Secondary Functions:
• Preparation and Training –
• Work requires the ability to read and write English and to speak or effectively communicate in an office environment.
• Work Experience –
• One (1) through four (4) weeks of work experience is required for basic skills and three (3) to nine (9) months of progressive responsibility to learn total job.
• Analytical Ability –
• Little or no analytical ability required. Any analysis done involves simple comparisons between what a proper, clean area looks like and the job to be done. By comparison, recognize labels, signs and evidence of infestation.
• Independent Judgment and Consequence of Errors –
• Routine work performed under close supervision or in accordance with specific and detailed instruction. Errors would cause minor inconvenience and confusion, but little cost in time and money. Errors related to safety or contamination would be caught by Sanitation Supervisor by inspection and corrected.
• Contact with Others –
• Occasional contact with people outside the company, but frequent contact with team members and other associates in the area. Routine matters are discussed with supervision and decisions made.
• Work of Others-
• Not responsible for the work of others. Complete training in Hazardous Material and Right to Know information for all chemicals and supplies used in a sanitation program.
• Complete training in Lock-Out and Confined Spaces policy and procedures.
• Following specific instructions apply residual sprays in storage areas and mold sprays as directed by Sanitation Supervisor.
• Disassemble; clean reassemble bakery equipment as trained and directed. Wipe, scrub, scrape, mop, sweep and wash down to perform task.
• Clean bakery floors, walls, ceilings, roofs, fans and equipment surfaces as trained and directed. Follow specific instructions to clean and fumigate flour handling equipment.
• Perform duties as assigned from the Master Sanitation Schedule Program. Keep an accurate record of cleaning performed and inspect for areas needing attention.
• Keep the Sanitation Supervisor informed of any unsanitary practices or conditions that may exist in or around the plant.
• Fill in on production jobs as assigned by a supervisor.
• Job duties are varied and spread over several locations; therefore, special assignments may be created on a case-by-case basis.

GENERAL:

1. Logic and Reasoning Ability:
   • Able to solve problems relating to quality requirements and testing. Preparation and Training-
   • Work requires the ability to read and write English and to speak or effectively communicate in a production environment.
   • Work Experience-
   • One (1) through four (4) weeks of work experience is required for basic skills and three (3) to nine (9) months of progressive responsibility to learn total job.
   • Analytical Ability-
   • Little or no analytical ability required. Any analysis done involves simple comparisons between what a proper, clean area looks like and the job to be done. By comparison, recognize labels, signs and evidence of infestation.
   • Independent Judgment and Consequence of Errors –
   • Routine work performed under close supervision or in accordance with specific and detailed instructions. Errors would cause minor inconvenience and confusion, but little cost in time and money. Errors related to safety or contamination would be caught by Sanitation Supervisor by inspection and corrected.
   • Contact with Others –
   • No contact with people outside the company, but frequent contact with team members and other associates in the work area. Routine matters are discussed with supervision and decisions made.
   • Work of Others –
   • No responsibility for the work of others. Co-ordinates as a team member to jointly complete tasks.
2. Math Ability:
   • Able to add subtract, multiply, divide, and estimate.
3. Integrity:
   • Honest, respectful of others, calm and patient in the face of adversity.
4. Physical:
   • Capable of standing and walking for long periods of time. Capable of exerting up to 50 lbs. of force occasionally and 20 lbs. of force constantly to move furniture and carry cleaning products.
   • Capable of climbing, standing, walking, grasping, bending, stooping, crawling,
   • Pushing and pulling.
   • Capable of mental and visual ability to read PM sheets and mix cleaning ingredients properly.
   • Capable of understanding and reading work schedules, plant signs and notices, safety regulations, S.D.S. sheets found in the S.D.S. binder.
   • Worker subject to both inside and outside environmental conditions and temperatures above 100 degrees for periods of more than one (1) hour that is process related and more extreme in summer months. Worker subject to outside temperatures below freezing and occasional work in confined spaces.
5. Environmental:
   • Work within a noisy environment.
   • Work within a non-climate-controlled workspace where temperatures may vary (typical in manufacturing environments).
6. Dependability:
   • Good attendance

SAFETY:

7. Adhere to OSHA policies and company safety procedures and requirements.
8. Submit documentation for safety hazards to a supervisor when identified.
9. Avoid rushing, awkward positions, and lifting heavy objects alone.
10. Be “accident-free”.
11. Be LOTO trained and understand LOTO procedures.

FOOD SAFETY:

12. Understanding of HACCP.
13. Follow all GMPs.
14. Properly follow allergen procedures
15. Monitor product surfaces and work area for any source of cross contamination.
16. Report any foreign material or food safety risk to a supervisor immediately.
17. Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company.