QC EXECUTIVE
FRANSCO KETCHUP COMPANY
Total des années d'expérience :3 years, 9 Mois
MONITORING AND EVALUATION:
• Maintain checklist form for Tomato Ketchup Recipe, chili garlic sauce, chili sauce, creamy mayonnaise, sliver mayonnaise, vinegar, soya sauce generates batch form as per daily productions and maintain the record.
• Monitor packaging process and check the final product after packing and ensure satisfactory results are achieved.
• Check product temperature according to standard requirements meet up.
• Check Brix and PH maintain according to standard for all product.
• Identify defects within the production process.
DOCUMENTATION:
• Maintain Document for Physical inspection of vehicles for sign of pest intrusion, damages, odors, foreign material and vehicle temperature before receiving product as per requirement received.
• Maintain Hedonic Scale File.
• Maintain Material Dispatch Document.
Maintain finalized batch form for Recipes, generate batch form as
per daily productions and maintain the record
Verify the forming line and check the shape of product e.g Chicken
Nuggets, Spring Nuggets, Chicken Fillet, Spring Fillet, Crispy
Chicken Burger, Chicken Burger Patty, Chicken Samosa, Beef
Samosa, Beef Burger Patty, Samosa Patti, Roll Patti, Chicken Shami,
Beef Shami, and temperature of mix
Verify pre operational hygiene of plant
Verify cold, blast freezers & chillers temperature Daily verification of
chiller
Verify the shape, weight, size and cooking of BBQ products for
example Beef Seekh, Chicken Seekh, Chicken Gola, Beef Gola, Beef
Kebab Roll and chicken kebab Roll
Verify the packing parameters of all ongoing packaging and check
printing date, expiry date, batch no, weight, pieces in a pack & packs
in a carton with a grammage check for carton and boxes
Monitor packaging process and check the final product after packing
and ensure satisfactory results are achieved
Responsible to maintain personal hygiene / cleaning & sanitation as
per SOP & GMP
Responsible to check and verify recipes
Verify Drip loss For Chicken Breast and Chicken Skin
Check oil Rancidity for forming line
Good command on Proof Reading
DOCUMENTATION: Handle customer complaints with root cause and
corrective action
Handle the market returns and verify their conditions
Maintain fumigation file
RESEARCH AND DEVELOPMENT: perform R & D for new & existing
recipes & maintain record
Chemical testing of potable water Apparatus calibration
Designed SOPs for chemical analysis MATERIAL TESTING
Inspection of assembly, testing, QC & packing
CAPA inspection REPORTING AND DOCUMENTATION
Data reporting and record management
Compilation for HACCP Documentation of lab reports. accreditation
SOFTWARE CRM
MONITORING AND EVALUATION
• Inspection and monitoring raw and cooked food
• Inspection of product quality: batch number, expiry date, temperature.
• Physical inspection of vehicles for sign of pest intrusion, damages, odors, foreign material and vehicle temperature before receiving product.
• Inspection of sanitization of fresh produce
• Color coding of kitchen appliances and apparatus.
• Maintenance of temperature log sheet for cooking and reheating product.
• Monitoring of production line activities
TESTING
• Oil rancidity test. AUDIT AND DOCUMENTATION
• Quality assurance as well audit and to prepare documentation.
• Preparation of dossier for ISO 22000-2005 according to FSMS
• HACCP Documentation (HAZARD ANALYSIS, RISK ASSESMENT, HACCP, CCP, OPRP, PRP).
• Command on FIFO and FEFO.
I am a food technologist From jinnah university for women recently i am doing a job as a quality control executive position at Fransco ketchup industry i have 3 year experience regarding my Field which i already mention on my cv ð
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