QA Lab Intern

About the Role

Opportunity for a QA Lab Intern at Richardson’s Carrington, ND durum milling and pasta production facility.

Key Responsibilities

• Conducting moisture and quality analysis on pasta products during the manufacturing process.
• Conducting routine quality audits of the packaged finished goods.
• Conducting analysis on raw ingredients including: moisture, ash, falling number, and protein.
• Analysis of retained samples for quality issues.
• Conducting cooking analysis on finished goods.
• Conducting dimensional analysis of finished goods to ensure shapes are within defined specifications.

Requirements & Tech Stack

• Successful completion of at least 2 semesters of an accredited program in Cereal Science, Food Science, Biology, Microbiology, Chemistry, or other related coursework.
• Experience with MS Office (Outlook, Word, Excel, PPT).
• Ability to deal with multiple priorities in a fast-paced manufacturing environment.

Physical Requirements

• Ability to lift up to 34 pounds for 6+ hours per shift.
• Ability to lift up to 50 pounds for 3+ hours per shift (over 50 pounds requires team assistance or mechanical lifting devices).
• Ability to sit, climb, work off ladders, and operate foot pedals for 3+ hours per shift.
• Ability to work in a dusty and cold environment for 3+ hours per shift.
• Ability to work in confined spaces for 3+ hours per shift.
• Ability to work in high heat and humidity for 6+ hours per shift.
• Ability to balance, bend, crouch, kneel, stoop, walk, and reach above shoulders for 6+ hours per shift.
• Ability to perform simple grasping, push, pull, feel, and perform fine manipulation for 6+ hours per shift.
• Ability to stand for 8+ hours per shift.
• Ability to wear a respirator as needed.
• Ability to make fine distinctions by sound.
• Ability to express or exchange ideas by means of spoken or written word.
• Ability to distinguish objects or equipment visually.