Simrat Bains

• Communicated with production team members about quality issues.
• Followed standard operating procedures for inspections and tests.
• Followed safety protocols while handling hazardous materials.
• Utilized quality control software to track and analyze product data.
• Inspected incoming and outgoing materials for accuracy and quality.
• Reported repeated issues to supervisors\manager and other departments, collaborating to identify issue roots and rectify problems.
• Updated quality control records and reports.
• Conducted comprehensive quality control tests to ensure food products met industry standards.

1. Visual Inspection

· Appearance:

· Defects:

· Signs of Pests or Disease

2. Firmness and Texture

· Tactile Inspection.

· Specific Criteria for Each Product

3. Ripeness and Maturity

· Harvest Time:

· 4. Size and Shape

· Signs of Ripeness: Uniformity

· Size Standards.

5. Color

· Color Consistency

· Color Deterioration

6. Smell and Aroma

· Freshness:

· Fruity Aroma:

7. Weight

· Moisture Content

· Packaging Considerations

· 8. Blemishes, Spots, or Mold

· Inspection for Damage.

· Internal Damage

9. Contaminant Testing

· Pesticide Residues

10. Shelf Life and Storage Conditions

· Storage Temperature

· Transportation Conditions

Types of Quality Grading Systems:

• USDA Grading: In the United States, fruits and vegetables are graded into categories like U.S. No. 1, U.S. No. 2, etc., based on quality standards.
• EU Standards: The European Union has specific grades for produce like “Class I”,“Class II”, and Class III.

International Standards: The Codex Alimentarius, established by the FAO and WHO, provides international guidelines for the grading and inspection of fruits and vegetables

1. Milk Composition Tests

• Gerber Method
• Lactometer:
• Milk Analyzer

2. Bacterial Contamination Tests

• Total Plate Count (TPC)
• Coliform Count
• Somatic Cell Count (SCC)
• Adulteration Tests

· Alcohol Test:

· Test for Added Water

• Antibiotic Residue Testing

This ensures milk is free from harmful antibiotics or drugs that may have been used on cows. Tests can detect trace amounts of antibiotics that may pose a health risk.

• pH and Acidity Tests
• Sensory Testing
• Maintained accurate records of field activities, ensuring proper documentation was available for internal reviews and audits.
• Planned and scheduled field activities according to set timelines and order of operations.
• Collaborated closely with other Field Supervisors to share knowledge, expertise, and best practices in order to optimize overall performance.
• Evaluated performance and progress, and made proactive adjustments.
• Identified development and improvement areas and set up training to bridge learning gaps.
• Developed safety protocols to minimize workplace accidents, fostering safer work environment.
• Trained workers in proper methods, equipment operation and safety procedures.

• Evaluated existing production processes and identified areas for improvement.
• Ensured consistent product quality by calibrating instruments, maintaining equipment, and adhering to established laboratory procedures.
• Developed new dairy products with innovative formulations to meet market demands and customer preferences.
• Conducted regular audits to ensure compliance with safety, quality, and regulatory standards in the dairy industry.
• Maintained laboratory conditions by managing and transferring raw materials and flavor stocks.
• Improved product quality, nutritional value, color and texture.
• Demonstrated knowledge of industry best practices regarding labeling and packaging.