Personal work summary of quality control in food factory-I have been doing quality control in XX company for one year. This year, I learned a lot, especially the last "team execution" training. I feel everyone's energy. For the company, the vitality of employees is the vitality of the company. I also learned a lot in the process of study, and made a work study plan seriously. I will improve myself step by step according to the plan and improve my working ability.
Through the inspection of seasoning workshop and powder bag workshop, I have a better understanding of the working attitude of each employee, whether the machine is stable, the gram weight of seasoning and so on. By observing how the production personnel adjust and disassemble and wash the machine, I know the causes of unstable weight, such as unstable material cup, serious wear of material tray, unbalanced shaft when loading the machine, chopped green onion blocking at the discharge port, unfinished material in the material cup and so on.
If there is material inclusion, it will cause air leakage, and materials are more likely to agglomerate during storage. If the sealing temperature is not enough, the sealing will be embossed, resulting in explosion or air leakage of the package. As for the sauce boiling process, I have read the process documents, observed the sauce boiling steps many times, followed the boiling process, recorded the time and parameters of each step, and got a preliminary understanding of the sauce boiling formula and process parameters of some varieties. I hope it can be helpful to the process refinement and optimization in the future.
After tasting the materials many times, I can basically distinguish the varieties, but I don't have enough ability to distinguish the same kind of different types of raw materials, and I don't know how to express my taste feelings. In my future work, I will remember the tastes and differences of raw materials more carefully, record my colleagues' taste feelings and learn to express my taste feelings. Only by learning to distinguish and express the differences of raw materials can I communicate with my colleagues better and analyze the quality of raw materials.
In the training, what I feel most is: without results, it is useless to pay more in the process; Only when you have the ability to learn can you be competitive and make continuous progress and development. In the future work, I will be more strict with myself and the producers to form good habits, and I can't let the producers have a "almost" mentality. Only strict requirements in production can greatly reduce unqualified products, reduce production costs and improve efficiency. Not only strict requirements should be put forward in inspection, but also regular sampling inspection should be carried out after seasoning is put into storage to ensure its quality.
On the basis of doing my existing job well, I will try my best to learn more job-related skills and knowledge, especially the knowledge and quality indicators related to raw materials and cooking technology. In terms of raw materials, we should taste more, record more, express our taste feelings more, and communicate with colleagues more. Read more books and materials related to quality control after work, pay attention to and actively participate in relevant work skills training and examinations, improve their work ability and knowledge level, and let themselves grow, progress and develop together with the company.
Summary of Personal Work of Quality Control in Food Factory 20xx is an extraordinary year, a year when Yatai Dairy entered a new stage and the quality control department was established. This year, the company's infant formula milk powder was successfully put into production, which was a brand-new beginning. In this year, the quality control department also ended the product quality acceptance, quality supervision, quality traceability and all the work related to product quality, which also benefited from the correct guidance of the company leaders and the active cooperation of various departments. However, due to the short establishment time of the department and the lack of personnel experience, there are still many shortcomings in the work.
In order to do a good job in the quality control department in 20xx, comprehensively improve the work quality and efficiency, and better ensure the product quality, the work in 20xx is summarized as follows:
First, the incoming goods are checked and accepted, and the quality is the first level.
In 20xx, the quality control department inspected the batches of raw and auxiliary materials, and basically completed the inspection of raw and auxiliary materials in 20xx. However, many problems were found during the inspection. For example, on April 5, Yanchao full-fat sweet goat milk powder pouch was mixed with full-fat goat milk powder pouch; X-month x-day inspection of foreign bodies such as hair and flies in the spoon of Duocong infant milk powder; On August 10, it was found that the small bag of Yaxin full-fat sweet milk powder had an odor; 65438108: The inner bag of desalted whey powder was damaged; On xx, check the printing error of carton labels in Nuremberg and Lange; 165438+1October 6th The color of the cartons in Chedorn is different.
In view of the above problems, the quality control department will further strengthen the inspection of raw and auxiliary materials in 20xx, and formulate inspection procedures for raw and auxiliary materials to ensure that unqualified products cannot be put into storage and put into use.
Second, quality control, pay close attention to the key points of the process.
In 20xx, the Quality Control Department took "quality first, monitoring first" as the goal, and "guarantee this process, supervise the upper process and serve the lower process" as the criterion to do a good job in product quality. However, due to the variety of products and the lack of experience of personnel, goat milk powder appeared local caking in April; In September, a large number of 100 infants and 150g small cans leaked; 10 sheep dream series infant milk powder coding error; In June165438+1October, the vibrating screen under the dry mixer frequently appears problems such as bristles. Therefore, the quality control department not only increased the frequency of supervision on the basis of previous monitoring, but also formulated the Measures for On-site Assessment and Evaluation of Production Workshops and the Infant Quality Checklist, insisting on re-inspection of finished products in storage every day. Never let unqualified products enter the market.
The quality of products is produced, not tested. As long as all staff participate in quality control and strictly control every link in the process, all unqualified products can be eliminated in the bud.
Third, the quality of honest and effective system documents
In 20xx, under the leadership of the company, we successfully completed the credit system evaluation in X and the haccp system audit in xx. Make the system file more effective and reliable. However, there are still many problems in this department, such as the simplification of haccp plan documents and poor implementation; Unqualified items issued because the inspection plan is inconsistent with the actual inspection.
System is not only the criterion, but also the soul, which is the invisible guarantee of product quality and safety. Therefore, the quality control department should learn the system documents well to lay a good foundation for haccp audit and product quality and safety in the coming year.
Fourth, systematic traceability and product quality informationization.
Since the establishment of the electronic traceability system in April, the quality control department has organized personnel to overcome all difficulties, improve the data on the system one by one, and organize various departments to update the corresponding records in time, so as to make the product quality traceability timely, accurate and informative. Create a perfect image for the company's product quality and safety.
Fifth, make reasonable arrangements and highlight key points.
The quality control department of 20xx should strictly control the quality, summarize and analyze the existing problems of 20xx, and learn from them. Therefore, the following plans are formulated:
1) June1Re-compile the acceptance procedures of raw and auxiliary materials to prevent all raw and auxiliary materials from missing and wrong inspection.
2) In June 5438+10, the haccp plan document was re-compiled, which made the contents of the document operable and effective.
3) In June+10, 5438, the plan of the testing center was re-compiled, so that the documents were consistent with the actual testing items.
4) Learn haccp system documents in February, and assist leaders to complete the second audit of haccp in the next step.
5) When the weather is wet from April to May, effective control of moisture should be strengthened to ensure product quality and safety.
6) It is hot in June-10, so the control of bacteria, large intestine and nitrite in the workshop should be strengthened.
7) It is suggested that the company conduct on-site review of suppliers at least once a year. Ensure the safety and reliability of raw and auxiliary materials.
8) It is suggested to conduct a comprehensive training for the company's employees to ensure the survival of the fittest. Ensure that the quality is in the minds of employees rather than in their mouths. Quality control, everyone participates.
Personal work summary of quality control in food factory III. I worked as a quality controller in the quality control department of xx Food Factory for three months. During these three months, I learned a lot, especially the last training of "team execution". I feel everyone's energy. For the company, the vitality of employees is the vitality of the company. I also learned a lot in the process of study, and made a work study plan seriously. I will improve myself step by step according to the plan and improve my working ability.
Through the inspection in the seasoning workshop these days, I learned which employees have a strong sense of responsibility, which employees are careless, which machines are stable, which machines are unstable, which materials are difficult to adjust, and so on. On the basis of understanding these phenomena, by observing how the production personnel adjust and disassemble and wash the machine, we know some reasons for the unstable gram weight, such as: unstable material cup, serious wear of material tray, unbalanced shaft during loading, blocked chopped green onion at the discharge port, unfinished materials in the material cup and so on. If there is material inclusion, it will cause air leakage, and materials are more likely to agglomerate during storage. If the sealing temperature is not enough, the sealing will be embossed, resulting in explosion or air leakage of the package.
As for the sauce boiling process, I have read the process documents, observed the sauce boiling steps many times, followed the boiling process, recorded the time and parameters of each step, and got a preliminary understanding of the sauce boiling formula and process parameters of some varieties. I hope it can be helpful to the process refinement and optimization in the future.
After tasting the materials many times, I can basically distinguish the varieties, but I don't have enough ability to distinguish the same kind of different types of raw materials, and I don't know how to express my taste feelings. In my future work, I will remember the tastes and differences of raw materials more carefully, record my colleagues' taste feelings and learn to express my taste feelings. Only by learning to distinguish and express the differences of raw materials can I communicate with my colleagues better and analyze the quality of raw materials.
In the training, what I feel most is: without results, it is useless to pay more in the process; Only when you have the ability to learn can you be competitive and make continuous progress and development. In my future work, I will be more strict with myself and the producers and form good habits. I can't let the producers have a "almost" mentality. Only strict production can greatly reduce unqualified products, reduce production costs and improve efficiency. Not only should the inspection be strict, but also the seasoning should be sampled regularly after storage to ensure the quality. On the basis of doing my existing job well, I will try my best to learn more job-related skills and knowledge, especially the knowledge and quality indicators related to raw materials and cooking technology. In terms of raw materials, we should taste more, record more, memorize with heart, learn to express our taste feelings and communicate with colleagues more. After work, you should read more books and materials related to quality control, pay attention to and actively participate in relevant work skills training and examinations, improve your work ability and knowledge level, and let yourself grow, progress and develop together with the company.