Overview
- Ensuring best quality of product and minimum customer complaints through stringent on-line quality control checks and finished product inspection
- Implementing right quality control systems / standards for the processes, physical systems and environment.
- Trouble shooting during online production to minimize wastage and ensure quality.
- Responsible for maintaining GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit)
- Root cause and failure analysis for quality defects and implementation of the corrective actions.
Responsibilities
Conducting online quality checks in the process area to ensure that all FLI standards of quality are followed during the production process
Conducting visual inspection for;Ensuring that all key operating parameters of machines are in the specified range(Peelers, Fryers, Slicer for thickness average and range, Chip Conveyors, Seasoning Tumbler)
Ensuring after every hour that the potatoes in the trim and pare area are properly peeledChecking slice thickness and free surface moisture after every 4 hoursDeciding whether to introduce anti-foaming agent in the processRecording the dwell time from the operator’s logbook after every 4 hoursChecking the level of seasoning appliedConducting analytical tests forDeciding whether blanching is required - Hunter Color TestEnsuring optimum utilization of fryer oilConducting 4 hourly checks on oil being used for frying for FFA, OV, PV, foreign materials, taste, odor and specific gravityComparing test results against gold standards oil usage chartsDeciding the mix of fresh and blended oil to be used for frying operationsChecking the fried chips after every hour for TPD parameters like PA, percentage oil in the chip, % of soft centered chips, blisters, dark flakes, clusters etc.Measuring parameters like bulk density, moisture, seasoning and dimension for Non-PC productsTaking corrective actions to resolve problems thrown up by the testsProviding feedback to operators on corrective actions that can be taken for rectifying small problemsCommunicating to the shift in-charge the number of pickers needed for the process area on the basis of online checksAsking the agro department to change the potato lot in case there are no pickers and the number of potato defects are largeCommunicating concern areas and corrective actions to the concerned shift in-charge and production manager promptlyInforming the Quality Manager in case test results indicate a crisis situation, who will then conduct a compete trial run of that lot of potato to take an appropriate decisionConducting online quality checks and finished products’ inspection in the packaging area to ensure compliance with Frito Lay standards of quality
Ensuring that the Quality Checkers conduct half hourly checks for air leakage and hourly checks for weight, batch printing and air fillConducting analytical tests forChecking after every four hours the percentage of oxygen in the bags - Nitrogen Flushing testsConducting random film quality checks on the basis of any special complaints received from the production departmentCommunicating concern areas and corrective actions to the concerned operator, shift in-charge and production manager promptlyConsulting the quality manager in case of criticalitiesEnsuring that the corrective action is implementedQualifications
( Food Tech)