Overall cleaning of all processing areas at the end of every production day Monday through Friday, occasionally Saturday. Normally completed using water hose and some brushes as permitted on equipment. It requires each person to self-inspect to assure all egg material is removed from equipment surfaces. Other areas are cleaned or cleared of trash to keep the plant suitable for food processing operations.

This would includes the "egg breaking" production as well as the hard-cooking area. In the "egg breaking" area people are needed to transfer stacks of plastic flats from cooler skids onto the beginning of the conveyor that takes eggs to first be washed. Once cleaned, inspectors will watch for any eggs with dirt still adhered to the shells or any leaking eggs to be removed. After the eggs are broken, another set of inspectors are watching for any unacceptable eggs. Another area of production is the Mixer. This person will follow specific instructions for each different product blend to add ingredients such as dried milk, sugar, salt and others to create our different egg products. After these steps and pasteurizing, product will then transfer through stainless steel piping to different packaging lines for cartons, bags, totes, pails and tanker trailers. In the Crystal Lake Hard-Cooked area, someone is responsible for loading eggs from skids of paper flats to the machine conveyor. The process then steam cooks the eggs and automatically peels the eggs where the next person inspects the eggs for anything less than perfectly peeled eggs. The eggs then go through a citric bath to help preserve freshness and are then packaged in pails where lids need attached or counted into bags, sealed and boxes.

People in this area handled cases or pails of product that are placed into a blast freezer for quick, solid freezing. Once frozen cases are restacked for shipping pallets. Other products stay in the cooler stage (not frozen) before being pulled for order fulfillment. People in this area will be trained to use a riding forklift to transfer skids of product between freezers, cooler areas, pallet wrapping and truck loading.

Coordinates and directs quality control procedures and policies to assure production standards are maintained and product integrity is preserved. Anyone working in the lab is trained and monitored by the QA Lab manager. The lab is responsible for start-up testing of equipment for cleanliness, product sampling for testing as well as performance and taste evaluation.