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Tech 1, FSQA


Northlake, IL, US, 60164

Job Type:  Food Safety & Quality Assurance

Aspire Bakeries is a North American baking company with a leadership position in specialty frozen baked goods. Formed from leading bakery companies, its innovative food portfolio includes breads, artisan breads, buns, cookies, donuts, muffins and pastries from beloved brands like La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. With 13 bakeries in North America, we are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. Aspire Bakeries champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.



FSQA Tech-- 2nd shift

Position Purpose
The Technician I, FSQA-Bakery is a contributing member of the team-oriented FSQA process,
including responsibility for protecting the food by conducting food safety and quality sampling,
testing and completing required documentation to meet Aspire Bakeries Integrated
Management System Program (AIMS) requirements.

Key Accountabilities


  • Conducts food safety and quality assurance procedures to
    ensure ASPIRE BAKERIES is in compliance with expectations for food safety and quality.
  • Understanding of and demonstrates ASPIRE BAKERIES’s core values and acts with
    integrity, takes ownership in their work, proactively identifies the needs of our
    customers, generates creative and new ideas, and promotes an environment where our
    people and foods are safe.
  • Understanding of the Food Safety and Quality Objectives and Global Food Safety and
    Quality Policy.
  • Verifies all applicable ASPIRE BAKERIES expectations are met.
  • Ensure that our foods meet ASPIRE BAKERIES’s standards and specifications.
  • Understanding and identification of non-conforming raw materials, semi-finished and
    finished foods.
  • Report food safety and quality non-conformances and deviations to FSQA Manager.
    Placing food on hold physically and in SAP for further evaluation.
  • Communicate any human, food or equipment safety concerns to Supervision
  • Support the Hazard Analysis & Risk-Based Preventive Controls Food Safety Team in the
    participation of an effective Food Safety plan focused on the elimination of biological,
    chemical, physical and economically motivated hazards from our foods
  • Conduct sampling, testing, and documentation of the ASPIRE BAKERIES Integrated
    Management System (AIMS), including procedures and records. 
  • Understanding and verification of 21 CFR 117 Subpart B Current Good Manufacturing
    Practices (cGMPs), Prerequisite and Preventive Control Programs and Critical Control
    Points (HACCP)
  • Participate in Pre-operational inspections with a cross-functional team. Physical bakery
    inspections, such as GMP and Hygiene, Food Safety, Foreign material, Glass and Hard
    Plastics, etc.
  • Complete sensory, physical, and packaging evaluations on finished food and report the
    results to bakery management
  • Verify finished food case labels are accurate.
  • Basic understanding and verifying of the bakeries QAP. Quality Control Points are being
    monitored at the prescribed frequency, with the correct method, and documented
    standard as outline din the QAP or quality procedure.
  • Trained in and follow the Critical to Quality Control Points as identified in AIMS 5.0
    Quality Flow Diagram and verification that manufacturing is adhering to monitoring
  • Understanding of the Food Safety Flow Diagram as outlined in AIMS 7.0 HACCP Food
    Safety and Preventive Control Program and verification that manufacturing is adhering
    to CCP monitoring checks.
  • Verification of the Manufacturing and visual aids.
  • Basic training and understanding of SPC and QCP checks recorded in MII, including the
    quality dashboard for those Bakery locations using MII.
  • Trained in and verification of AIMS Net Weight Policy and MAV limits.
  • Verification of lot traceability, how packaging and raw ingredients are coded, coding of
    finished foods, and recipe verification against the manufacturing specification.
  • Verification and understanding of AIMS Document Control and Record Completion
  • Verification and understanding of AIMS Programs (i.e. 8.0 GMP, Hygiene and Personnel
    Practices Program, 19.0 Allergen Control and Preventive Control Program, 11.0 Nonconformance Program).
  • Understanding and verification of Cross traffic (Raw to RTE) is controlled. Designated
    walkways are being used as control measures as outlined in Access and Movement of
    Personnel. Traffic plans and zoning maps are followed by all employees, management,
    visitors, and contractors.
  • Effective Completion of required AIMS and Alchemy training as outlined in the FSQA
    Training Curriculum Map and ASPIRE BAKERIES Cares Training Calendar.
  • Performs other duties as assigned or required

Skills, Experience & Qualifications

  • Effective work ethic
  • Ability to operate scales, metal detection and imaging devices, ovens and other
    instrumentation and measuring devices
  •  Must be 18 years of age
  •  High School Diploma
  • Reading, Writing and Math Skills
  • Proficient computer skills including experience MS Outlook & Excel
  • Must be able to work in a fast-paced environment and must also effectively manage and
    execute changes.
  • Position requires ability to act as a member of a highly functioning team
  • Good communication, writing, analytical, and critical thinking skills.
  • Some college science courses or experience in the food industry

Physical Requirements
The physical demands described here are representative of those that must be met by an employee
to successfully perform the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.

  • Lift/Carry up to 50 lbs. with or without assistance
  • Navigate up and down stairs
  • Standing/Walking/Climbing
  • Twisting/Bending/Stooping
  • Pushing/Pulling
  • Handling/Feeling
  • Seeing/Speaking/Hearing
  • Flexing/Extending/Turning the neck

Work Environment
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential functions.

  • Must comply with all personnel safety policies and procedures at all times
  • Use Personal Protective Equipment (PPE) as required for task at hand (i.e. ear plugs,
    bump cap, safety glasses)
  • Ability to work in a hot, cold, wet, frozen, dusty, and loud environment
  • Frequently works near moving mechanical parts
  • Required to maintain a clean and organized work area
  • Keep all equipment in sanitary condition
  • Follows all work instructions and Standard Operating Procedures
  • Ability to work different shifts, weekends, holidays and overtime as required





Aspire Bakeries is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.