Ajinomoto Foods North America

13SNTC1 - Sanitation Tech I

• Understand and use a variety of approved sanitation chemicals to effectively and safely complete assigned tasks.
• Dry clean production area prior to sanitation operations; remove inedible ingredients from production floor, and ensure remaining combos and vmags are covered and transferred to coolers.
• Must ensure product and ingredients are protected from contamination while completing assigned tasks.
• Report any acts or conditions that may place our product at risk immediately.
• Properly uses all sanitation equipment safely and ensures cleaning steps are completed according to company specifications.
• Cleans machines; pressure washes, foams with approved food grade chemicals, pressure rinse, sanitizes and removes any rust or debris present.
• Responsible for cleaning building and equipment following a Master Sanitation Schedule (MSS), including but not limited to; plant grounds, locker rooms, floors, docks, office spaces, disposing of trash, etc.
• Dries and removes all condensation from the walls, ceilings, doors, pipes, etc.
• Protects electrical panels and other sensitive equipment parts prior to washing.
• Operates self-contained cleaning systems or appropriate CIP equipment.
• Report any safety and mechanical problems to department supervisor or team lead immediately.
• Use Personal Protective Equipment (PPE); recognize and practice Good Manufacturing Procedures (GMP).
• Keep assigned area clean, organized and free from safety hazards, including the chemical storage room.
• Responsible for learning safety rules, including LOTO, HAZCOM, PPE, etc.
• Responsible for keeping safety as a high priority for yourself and co-workers around you.
• Account for all assigned cleaning equipment and tools at the end of shift.
• Properly stores all cleaning equipment and tools according to 5S Standards.
• Performs other duties as assigned.
• Must be able to bend and lift up to 50 pounds repetitively, while using proper lifting techniques.
• Must be able to stand, sit or walk, for extended periods of time up to 12 hours a day.
• Exposure to temperatures that range from freezing to sub-freezing (coolers, freezers, etc.)
• Must be able to push, pull, squat, bend, and reach above and below shoulders; repetitive use of hands