Job openings in PepsiCo | QC Coordinator

Position :- SC QC Coordinator

Company :- PepsiCo

Location :- Kosi, Uttar Pradesh, India

Job Description
Responsibilities
Main Purpose:

Vertical startup of green field plant with right quality
product & building a quality culture in the plant,
Stabilization of shift quality operations in new green
field plant.

Ensuring shifts KPls such as WIP/ Leakages/ Zero red
complain

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).

Train and development of quality checkers.

Ensure quality of potato issued for production.
Scope- list in priority order the main accountabilities/
deliverables of the role, including key measures.

These should be clearly the responsibilities of the JOB HOLDER.

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 responsibil

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 storageConducting online
quality checks in the process area to ensure that all
Pepsico standards of quality are followed during the
production process in shifts
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 Conducting online quality checks and finished
products’ inspection in the packaging area to ensure
compliance with Frito Lay standards of quality

Ensuring that the Quality Checkers conduct half hourly
checks for air leakage and hourly checks for weight,
batch printing and air fill

Conducting analytical tests

Checking after every four hours the percentage of
Oxygen in the bags – Nitrogen Flushing tests

Conducting random film quality checks on the basis of any special complaints received from the production
department

Communicating concern areas and corrective actions
to the concerned operator, shift in-charge and
production manager promptly

Consulting the quality manager in case of criticalities

Ensuring that the corrective action is implemented Monitoring machines in the process and packaging area specifically for their effect on quality and ensuring minimum waste due to machine related factors

Calibration of machines like MM55 that detects
moisture and % of oil in the chips after they are fried

Ensuring that the slicer blade is changed after every 1 and ½ hour

Ensuring that the peeler rollers are changed
periodically to avoid under or over peeling

Maintaining accurate and comprehensive reports for
communication to all the people concerned

Ensuring that the quality checkers make an end of shift report (for air leakage) at the end of every shift and
then circulate it amongst the concerned people
(quality, engineering, production

Ensuring that the operators make quality relevant
entries in their log books after every ½ hour

Conducting regular quality wall meetings with the
production and engineering personnel for discussing
quality defects detected online and then deciding the
measures to rectify the problems

Coordinating a “Take Action Wall” meeting after every
hours

Ensuring that at least four people viz. shift incharge,
packaging leader, engineering executive and the quality
officer are present for the meeting

Comparing the product with the gold standard for
appearance, flavor, texture and recording the ratings
given to the product (ratings will vary between 0-10)

Deciding on appropriate action for the product on the
basis of the test scores

Coordinating a Mini Wall Meeting after an hour of the
Take Action Meeting to ensure that the recommended action has been carried out and the problem has been
rectified

Calling for a “Hot Wall” meeting in case there is a critical problem Conducting a weekly housekeeping audit to ensure implementation of safety and hygiene practices

Inspecting the process and packaging area to ensure
that the working conditions like lighting, placement of
material on the shop floor are as per standard
requirements and that there are no unsafe conditions in
the plantHandling the hold material for minimizing
wastages

Ensuring that the hold material is cleared within 48
hours of hold-up

Submitting a weekly and monthly report to the quality
manager regarding the details of the hold material,
reasons for the hold-up

Ensuring adherence to statutory laws (Weights and
Measures & PFA)

Increasing awareness about statutory laws

Maintaining accurate statutory records Effective
resolution of customer complaints

Assisting the quality manager in analyzing root causes of complaint and developing a forward action plan

Implementing the action planParticipating in TPM
activities for increased involvement in the functioning of the plant

Leading/ participating in TPM for various projects
undertaken by them.

Practicing a work culture that
promotes company growth

Internalizing quality
standards and concept of” cost of quality

Executing the action plans to institutionalize these

Providing regular feedback to the quality manager on
culture