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: Attend regularly and on time. Work schedule 6:00 a.m. until 2:30 p.m. and must be able to work weekends/Holiday/Overtime when required. Schedule subject to change due to cleaning schedule.

RESPONSIBILITIES:

• Sanitors are responsible for the overall cleanliness of the facility and all processing equipment. Job requirements include but are not limited to:
• Performing all assigned cleaning tasks within the designated zone of the facility including processing equipment and facility infrastructure.
• Following all site specific Sanitation Standard Operating Procedures (SSOP’s) and cleaning practices.
• Maintaining facility grounds in a clean and sanitary condition.
• Reinforce the pest control program by removing potential pest harborage areas or cleaning conditions where pests could survive.
• Ensure chemical concentrations used in cleaning and sanitation activities are within the specified range.
• Ensuring sanitizer chemical concentrations do not exceed the legal limit when used on food contact surfaces.
• Maintaining processing areas in an organized, clean and sanitary manner.
• Performing Clean In Place (CIP) cleaning tasks on designated equipment as required.
• Maintaining employee break areas, locker rooms and restrooms in a clean and sanitary condition.
• Inspecting equipment after cleaning and sanitation to ensure sanitation effectiveness.
• Maintaining sanitation storage areas in a clean and sanitary manager,
• Reporting equipment damage to the maintenance department as required.
• Performing allergen cleaning and sanitation activities as required,
• Must be able to lift, push, or pull up 50 lbs.
• Must maintain all cleaning tools in a clean and sanitary condition.
• Recording all cleaning and sanitation tasks on paperwork as required.
• Maintaining wash bays in a clean and sanitary manner.
• Complete all assigned training activities as required including:
• Pest Control
• Chemical Training
• Chemical Titration
• 7 Steps of Sanitation o Lock-Out-Tag-Out (LOTO)
• PIT Training if applicable
• Skyjack / Boom Lift Training if applicable
• Allergen Cleaning and Sanitation
• Clean In Place (CIP) Systems
• Drain Cleaning and Sanitation
• Dry Cleaning and Sanitation
• Communicating and coordinating cleaning and sanitation activities with others (production operators, process leads, shift leaders, maintenance technicians and other sanitors).
• Attending daily pre-shift meetings and other meetings as applicable.
• Must be able to maintain and perform all requirements listed in work instructions, Sanitation Standard Operating Procedures (SSOP’s), Master Sanitation Schedule Sheets (MSS), and other duties as assigned by the Sanitation Supervisor and Food Safety Quality Assurance (FSQA) Manager

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 for safety.
   • 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.

ADDITIONAL INFORMATION:

1. Food manufacturing facility in which Good Manufacturing Practices (GMPs) must be followed at all times. Safety shoes are required from day one, including for the interview as a facility tour will be part of the interview process.
2. The work environment is fast-paced and physically demanding. It will involve lifting, bending, reaching over head, standing for extended periods and performing tasks that require fine motor skills for handling product and ensuring product quality.
3. All new hires are subject to a 90-day probationary period, with weekly performance & attendance reviews.
4. As part of the hiring process, a pre-employment background check and drug test are required, in accordance with company policy and applicable laws.