Quality Control

Our employer is providing bakery goods for the Foodservice and Retail market channels.

They are looking for Quality Control (QC) Technician/Technologist for a yeast-frying donut process, who is responsible for ensuring that all products meet food safety, quality, and consistency standards, from ingredient preparation to the final fried product. They operate in a fast-paced, industrial bakery environment, monitoring critical control points (CCPs) such as dough proofing times, fat percentage, and oil temperature to prevent product defects like collapse, sogginess, or poor browning.

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Core Responsibilities

• Production Floor Inspection: Perform hourly in-process quality checks throughout the mixing, proofing, and frying stages.
• Critical Control Point (CCP) Monitoring: Monitor yeast donut production, ensuring dough meets specifications for fermentation, proof time and temperature.
• Frying Process Control: Verify and calibrate fryer oil temperature and ensure shortening/oil quality is tested.
• Sensory Evaluation: Evaluate fried donuts for colour, texture, aroma, volume, and white-line presence to ensure conformance to specifications.
• Product Safety & GMPs: Monitor personnel Good Manufacturing Practices (GMPs) and ensure compliance with sanitation verification.
• Non-Conformance Management: Identify, document, and place on hold any WIP (Work in Progress) or finished products that do not meet quality standards.
• Data Recording: Maintain accurate documentation, such as daily quality logs, check sheets, and data entry for traceability.

Technical & Sensory Requirements for Yeast Donuts

• Proofing: Checking dough proofed to the proper height without over-proofing (which causes collapse) or under-proofing (which causes hard, dense donuts).
• Frying: Monitoring the frying stage for proper colour and checking for blistering (indicating too much moisture or improper humidity in the proof box).
• Shortening Management: Testing shortening quality to ensure it is not oxidized and filtering shortening at specified intervals.

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• Education: High school diploma required; Certificate or Degree in Food Science, Microbiology, Chemistry, or related field strongly preferred.
• Experience: Minimum 1-2 years of experience in food manufacturing, ideally in bakery or frying operations.
• Certifications: Knowledge of HACCP, SQF, AH or BRC food safety standards is a strong asset.
• Skills: Strong sensory skills (taste, smell, visual inspection), proficient in MS Office (Excel, Word), and ability to use laboratory equipment (e.g., PH meters, thermometers).

Working Conditions

• This role requires working on the production floor in a warm, often humid environment (due to fryers and proofers).
• Ability to stand/walk for long periods and lift up to 20 lbs, depending on the facility.
• This position plays a critical role in minimizing waste, ensuring food safety, and maintaining the consistency of the final yeast donut product.