Sanitarian – Food Manufacturing
Pay Rate: $23/hr
Shift: Monday – Thursday, 11:00 PM – 7:30 AM; Saturday, 7:00 AM – 5:00 PM
Hours may vary according to business needs. Weekend work may be required.

Overview

The Sanitarian is responsible for the thorough cleaning and sanitation of food service equipment and facilities—not a janitorial role, but a critical, labor-intensive position essential to food safety and quality. This role includes dismantling and reassembling a “plumbing system” that moves product (such as pudding) from the kettles to the filling machines. Kettles are large (hot-tub size), and cleaning requires manual scrubbing, power washing, and the handling of chemicals, all while wearing specialized PPE including steel toe shoes and protective boots.

Essential Functions

• Thoroughly clean and sanitize food processing equipment as directed by supervisor.
  

• Disassemble and reassemble mechanical components for cleaning.
  

• Follow all Sanitation Standard Operating Procedures (SSOPs).
  

• Properly handle, mix, and use sanitation chemicals per safety data sheets (MSDS), including understanding dilution factors.
  

• Stay up to date with safety training and always utilize required PPE (Personal Protective Equipment).
  

• Assist with emergency cleanups as needed.
  

• May train or provide technical guidance to other sanitarians.
  

• Perform CIP (Clean-in-Place) processes and clean milk silos as needed.
  

• Accurately complete required sanitation paperwork (master sanitation and daily records).
  

• May be required to fill in for absent team members or in other departments.

Knowledge, Skills, and Abilities

• Mechanically inclined; able to dismantle and reassemble food process equipment.
  

• Able to read, understand, and follow written and oral sanitation procedures.
  

• Knowledge of MSDS and safe chemical handling procedures.
  

• Familiarity with food safety and quality regulations.
  

• Comfortable using PCs, proprietary software, and various lab and production equipment.
  

• Ability to provide technical instruction as needed.
  

• Must be fluent and able to read and write in English or Spanish.

Physical Demands

• Stand throughout the entire shift.
  

• Regularly lift up to 50 lbs.
  

• Work in hot and cold environments occasionally.
  

• Work amid typical production noise levels for the full shift.
  

• Must wear steel toe shoes—mandatory.

Additional Information

• This is a physically demanding and detail-oriented role.
  

• Typical cleaning cycle for a kettle is 60–75 minutes once fully trained.
  

• Quality Assurance will validate cleaning by swabbing and microscopic inspection.

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