Quality Assurance Analyst II

Function Related Activities/Key Responsibilities:

• Performs daily laboratory analyses of ingredients and beverage base/concentrate.
• Assure the functioning of an area of the laboratory, including but not limited to:
  • Correct SOP's are being properly followed
  • Records are complete, accurate and timely
  • Good laboratory practices are being followed
  • Chemical wastes are properly disposed
  • Laboratory is clean and organized
  • SPC, calibration and maintenance of instruments are done as required
  • Standards are prepared and handled properly
  • Retention samples are collected and handled as required
  • Results and dispositions are reported in a timely manner
  • Resolution of problems with ingredients and finished products
• Performs analyses using wet chemical and general laboratory instrumentation (pH, titrators, analytical balances, density meters, spectrophotometer, GC, HPLC)
• Releases products and ingredients
• Performs and interprets microbiological analyses on ingredients and products that are micro sensitive to ensure the quality and shelf life of products and ingredients
• Works with production to ensure accuracy of batch composition
• Monitors plant to ensure high sanitary standards are maintained and inspects production lines, equipment, and setup for compliance with concentrate manufacturing and quality standards
• Trouble shoots production process problems based on analyses and data interpretation
• Investigates and finds solutions to distressed batches and immediately communicates the situation to QA senior Analyst and QA manager
• Perform chemical analyses using instrumental or non-instrumental methods (wet chemical methods) or methods in order to determine the composition of samples.

• Bachelor's Degree Required

• 2 years of work experience in relevant related field.

• Laboratory Practices/testing: Knowledge and application of Good Laboratory Practices (e.g., handling of chemicals and glassware, preparation of standards and reagents, proper measuring techniques, data management, housekeeping).
• Instrumental Analysis: Ability to analyze ingredients, syrups, beverages, concentrates or other substances using laboratory instruments. This includes preparation of analytical standards and standard curves.
• Ingredients: Knowledge of key ingredients used in production of concentrates and beverage bases (e.g., caramel, citric acid, benzoate, juice, phosphoric acid, maltodentrin).