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Quality Control Department

The document outlines the quality control and inspection processes at a dairy. It discusses preventative maintenance of equipment, calibration of measuring instruments, and testing of raw milk, processed milk, and packaging materials. Quality control employees work three shifts to ensure standards are met at each stage of production from receiving to storage. Their roles include maintaining ISO standards and conducting tests to monitor quality.

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Adharsh A
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75 views

Quality Control Department

The document outlines the quality control and inspection processes at a dairy. It discusses preventative maintenance of equipment, calibration of measuring instruments, and testing of raw milk, processed milk, and packaging materials. Quality control employees work three shifts to ensure standards are met at each stage of production from receiving to storage. Their roles include maintaining ISO standards and conducting tests to monitor quality.

Uploaded by

Adharsh A
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Annual maintenance contract.

Trend analysis of breakdown on critical equipment is done on

quarterly basis and is reported for management reviews.

Preventive maintenance is attended based on the schedule prepared in the format for

each item. The format is made available at the maintenance section.

Inspection, measuring and test equipment are identified according to the accuracy of

the measurement listed. Measuring instrument to be used as secondary standards, are traceable the

national standard specification.

Testing of weighing equipment are carried out on quarterly basis through external

agencies and zero error is maintained. Statutory testing and calibration of weighing equipment is

carried out yearly by legal metrology department, Kerala and certificates is obtained.

When equipment goes out of order, the same is replaced with the newly

calibrated equipment and the previous readings are validated. Calibrated equipments are

handledcarefully to safeguard against invalidation and stored appropriately.

QUALITY CONTROL DEPARTMENT

The department covers verification of fat and SNF testing of milk received

from societies, weight of processed milk in sachets and length of filled sachets. It also ensures the

quality of toned milk meets the specified standards and the packing materials have required quality

as specification. There are 20 employees in the department. They work three shifts round the clock.

QUALITY INSPECTION PROCESS:

Receiving inspection

• Raw milk from societies: Organoleptic evaluation – colour, flavour, visible direct extraneous
matter in cans. Milk with sour flavour is subjected to COB (Clot on Boiling) test.

• In the process testing: In the beginning of each shift, samples of processed milk are drawn
from each tank and send for MBRT (Methylene Blue Redaction Test).

• Final testing: Temperature, fat, SNF, acidity test and MBRT are done for final standardized
milk.

• Tasting during packing: When a tank is issued for filling, the sachet is drawn from filling
machine and tested for fat, SNF, acidity and MBRT.

• Storage: Sample is drawn from cold store during dispatch time and kept for MBRT at the
commencement of 3rd shift.
• Records: The fat and SNF of raw milk from the societies is recorded in the quality status
register.

• Hygiene: Verification of the cleanliness of dairy equipment are made by several, tested and
initiated to the production department.

Roles and Responsibilities:

 Ensure the quality is maintained.

 Responsible for keeping ISO 9001 standard.

 Conducts required test for knowing the quality at each stage of production.

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