Job Description of Quality control

In ice cream manufacturing, quality control (QC)

ensures every scoop is protected 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 skilled 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).

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📌 Quality Controller Mathikere
🏢 thancos natural food
📍 Mathikere