Online QC Executive – PepsiCo Kosi Uttar Pradesh India

About the Job – Online QC Executive – PepsiCo Kosi Uttar Pradesh India

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.

ResponsibilitiesEnsuring that the quality of potatoes issued for production is as per the standard specifications

Frying the sample and conducting COOK Test for checking various factors like % of undesirable color, internal defects, greening percentage etc.
Providing status report to the Agro Department and indicating the number of pickers that will be needed for the particular lot (whose responsibility)
Deciding whether the lot should be accepted or rejected
Conducting similar Cook’s Test after every 15 days and whenever required for the potatoes stored in the warehouses under long term storage

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 peeled
Checking slice thickness and free surface moisture after every 4 hours
Deciding whether to introduce anti-foaming agent in the process
Recording the dwell time from the operator’s logbook after every 4 hours
Checking the level of seasoning applied
Conducting analytical tests for:-
Deciding whether blanching is required – Hunter Color Test
Ensuring optimum utilization of fryer oil
Conducting 4 hourly checks on oil being used for frying for FFA, OV, PV, foreign materials, taste, odor and specific gravity
Comparing test results against gold standards oil usage charts
Deciding the mix of fresh and blended oil to be used for frying operations
Checking 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 products
Taking corrective actions to resolve problems thrown up by the tests
Providing feedback to operators on corrective actions that can be taken for rectifying small problems
Communicating to the shift in-charge the number of pickers needed for the process area on the basis of online checks
Asking the agro department to change the potato lot in case there are no pickers and the number of potato defects are large
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, who will then conduct a compete trial run of that lot of potato to take an appropriate decision

Qualifications

Tech ( Food Tech)
Exposure to food safety systems and ISO systems / 3 to 5 years.
Preferably Knowledge of HACCP/AIB and TPM.
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.