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Pepsico Food Tech Vacancies – Apply For Online QC Job

Online QC Executive at Pepsico India

Supply Chain

Location: Kosi, India

Full-time position

Job Description

Overview

Ensuring the best quality of product and minimum customer complaints through stringent on-line quality control checks and finished product inspection. Implementing the right quality control systems/standards for the processes, physical systems, and environment. Troubleshooting 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 corrective actions.

Responsibilities

  • Ensuring 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 Testafter 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 based on online checks
    • Asking the agro department to change the potato lot in case there are no pickers and the number of potato defects is 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 complete trial run of that lot of potato to make 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 the 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.
  • Troubleshooting 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.

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