Executive - SC Quality Control

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

Accountabilities - list in priority order the main accountabilities/deliverables of the role, including key measures. These should be clearly the responsibilities of the JOB HOLDER.

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 optimum utilization of fryer oil
  

Conducting 4 hourly checks on oil being used for frying for FFA, OV, foreign materials, taste & odor

Comparing test results against gold standards oil usage charts

Deciding the mix of fresh and blended oil to be used for frying operations

• Conducting product weak link analysis according to stipulated frequency
• Conducting regular quality wall meetings with S/I, Pkg leader & operatives for discussing quality defects detected online and then deciding the measures to rectify the problems
• Ensuring PAE analysis is conducted by operatives every hour for all lines
• Ensuring corrective actions are taken for all deviations in quality parameters
• Communicating concern areas and corrective actions to the concerned shift in-charge and production manager promptly
• Informing the Quality Manager in case test results indicate a crisis situation

Qualifications

• M.Sc. Chemistry, Food Tech Degree, Post Graduate in Food tech, Post Graduate in dairy technology
• 2 to 5 years of experience in Food/Beverage/FMCG industry
• Exposure to food safety systems and ISO systems
• Preferably Knowledge of HACCP/AIB and TPM.