Job Description of Quality control
In ice cream manufacturing, quality control (QC)
ensures every scoop is safe and meets strict sensory standards. This is achieved through a mix of chemical, physical, and microbiological testing across the entire production line.
Quality Check Criteria
Quality checks are performed at three main stages: raw materials, in-process, and finished products.
- Raw Material Inspection: Verifying the quality of incoming milk, cream, sugar, and stabilizers for fat content, pH, and absence of contaminants.
- Process Parameter Monitoring:
- Pasteurization: Ensuring the mix is heated to specific temperatures (e.g., 82°C for 25 seconds) to kill pathogens.
- Homogenization: Checking pressure (e.g., 2000 psi) to ensure fat particles are properly broken down for smoothness.
- Aging & Freezing: Monitoring temperature (typically 4°C for aging) and overrun—the amount of air whipped into the ice cream—to ensure proper density.
- Sensory & Physical Evaluation:
- Texture & Mouthfeel: Testing for smoothness and the absence of ice crystals or graininess.
- Melt Test: Observing how the product melts to ensure it doesn't separate or melt too quickly.
- Fat & Solids: Confirming levels meet regulatory standards (e.g., USDA Standard requires at least 10% milkfat).
- Microbiological Safety: Testing for pathogens like Salmonella, E. coli, and Listeria to prevent foodborne illness.
Job Description: Quality Assurance (QA) / QC Role
A professional in this field typically manages food safety systems and ensures day-to-day compliance with internal and regulatory standards.
Requirements & Skills:
Category
Key Responsibilities
Operations
Conduct regular in-process and finished product checks; monitor Critical Control Points (CCPs).
Compliance
Implement and maintain HACCP, GMP, and ISO 22000 food safety systems.
Laboratory
Perform chemical and microbiological analysis (pH, acidity, total solids, TPC).
Documentation
Maintain batch manufacturing records, traceability logs, and manage customer complaint root-cause analysis.
Auditing
Lead internal audits and prepare the plant for external regulatory inspections.
- Education: Bachelor’s degree in Food Technology, Dairy Technology, or Microbiology.
- Certifications: PCQI, HACCP, or ServSafe certifications are highly preferred.
- Skills: Strong analytical thinking, attention to detail, and proficiency in ERP systems like SAP
Job Types: Full-time, Internship
Contract length: 6 months
Pay: ₹7,000.00 - ₹10,000.00 per month
Work Location: In person
