Job Description

• Plan, control, and oversee the quality inspection operations of products in the production process (Inprocess) for the production line of sauces, desserts, and fresh cut items such as meat and bakery products to ensure that each step of the various processes, from receiving goods, production processes, storage, and transportation to the warehouse, complies with established standards. - Inspect the chemical, physical, and sensory characteristics of products. - Develop plans for sample testing and swab testing in the production line. - Control the environmental conditions of the production line, equipment, and personal hygiene. - Supervise and direct quality control staff in the inline process and perform duties as assigned by management.

Job Description

• Control the quality of raw materials according to Raw Material Specifications and products according to Product Specifications to meet factory standards - Receive directives from superiors and assign tasks to subordinates, oversee/inspect/review the HACCP and GMP systems - Collaborate with procurement to evaluate suppliers regarding the delivery of raw materials in accordance with Raw Material Specifications - Undertake additional assignments from superiors, such as reviewing and assessing preliminary approval for overtime, leave requests, etc. - Oversee and be responsible for inspecting the work of operational staff in the health department, including controlling cleanliness within the production line, referencing operational procedures and work instructions of the Betagro food business - Organize daily QC staff to perform inspections according to the quality inspection plan and monitor the performance of daily QC staff - Issue NC Product reports and follow up to determine if corrective actions have been implemented.

Job Description

• Control and monitor the quality of raw material preparation points by checking the list and quantities used. - Inspect the quality of products during the production process in the raw material tanks where rice is mixed on the conveyor belt by verifying the list of ingredients and the proportions used according to the production order. - Review and ensure the cleanliness of equipment and machinery in the production line is ready before commencing operations. - Report summary analysis results in the quality assurance department to the department manager. - Coordinate with relevant departments such as the warehouse and shipping department, production planning department, and production department, among others.

Job Description

• Quality control in the production process by establishing guidelines for random inspections, verifying product quality, production processes, and control parameters during production to ensure products meet standards and comply with legal regulations, including: - Inspecting raw materials and mixing by verifying raw materials such as Lot No./Batch/production date/expiration date, weight, and mixing ratio, as well as the core temperature of the raw material before and after mixing, along with the steps and methods of mixing. - Inspecting frying and grilling by verifying the Acid Value in the oil, recording the operating conditions of the frying machine, and checking the weight and size after frying, as well as product defects (Defect), color, odor, and appearance of the product. - Inspecting cooking by recording the operating conditions of the machinery. - Inspecting products after cooking CCP1 / products after grilling / products after coating with sauce by measuring the core temperature of the products after cooking, checking for blood spots, and verifying the weight/size of the products, as well as product defects (Defect), color, odor, and appearance of the product. - Inspecting products after freezing by verifying the weight/size of the products, product defects (Defect), color, odor, appearance of the product, foreign substances, collecting sensory samples, and verifying metal detector CCP2. - Inspecting packaging by verifying the weight of products/bags/wrappers/inner boxes/outer boxes, the clarity and accuracy of printed packaging labels, production date/expiration date, Lot No./Batch, packaging condition, and integrity, as well as foreign substances and cleanliness. - Organizing daily QC staff to perform inspections according to the quality inspection plan and monitoring the performance of daily QC staff. - Issuing NC Product reports and following up on results.

Job Description

• The study began with an exploration of by-product raw materials in the plucking and evisceration (LBDE) departments, where chicken head parts were found to be sold as animal feed at a low price. In the chicken cutting department, fatty trimmings were also identified as low-priced by-products. Therefore, a strategy was sought to enhance the value of these by-products through processing into ready-to-eat products. The selection of products was based on the Analytic Hierarchy Process (AHP). The analysis revealed that the most suitable product was fried larb. Subsequently, appropriate by-products were selected for product formation based on texture characteristics and cost considerations, identifying chicken head meat mixed with fatty trimmings as suitable raw materials. The by-products were then processed into frozen ready-to-eat fried chicken larb, with a comparative study conducted between the frozen products and those that had not undergone freezing, utilizing sensory evaluation principles to assess their characteristics.