QC System

1. QUALITY CONTROL SYSTEM
FAUJI INFRAAVEST FOOD LIMITED

2. What is Quality
“A measure of excellence or a state of being free from defects,
deficiencies and significant variation.”
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3. Quality Control Process
We divide our Quality system into five major inspection stages;
• Incoming Quality Control (IQC):
• Pre-Process Quality Control (PPQC):
• In-Process Quality Control (IPQC):
• Finished Product Quality Control (FPQC):
• Outgoing Quality Control (OQC):
• Quality Assurance (QA):
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4. QC Flowchart
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IQC
PPQC
IPQC

5. 5
FPQC
IPQC
OQC

6. Quality Control Department

7. QC Staff
 Food Technologist:
MSc Food Technology.
10 years QA/QC experience.
Last Job was with MBC Hattar.
Working at FIFL since Sep 2018
 QC Executive:
MSc Food Technology. (Conti.)
MSc research on Cereal based food product development.
 QA Executive:
DAE Food Technology
5 years Professional experience
Last Job was with EBM Hattar
Working at FIFL since Nov 2016
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8. Analytical Facilities at QC Lab
 Chopin Infraneo Sr.
Infrared based analysis of wheat flour/grains for Wet Gluten, Protein, Ash, Moisture and Water
absorbability
 Chopin SDMatic.
Damaged Starch content measurement of wheat flour.
 .Ohaus Moisture Analyzer.
Infrared Halogen based moisture (%) analysis of In-Process product.
 Memmert Hot air Oven.
Official method for moisture analysis
 Muffle Furnace.
Official method for ash content determination.
 Hot plate.
For finished product Cooking trial.
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9. QC Achievements: since Sept 2018
 Stabilization of Color and eradication of color leaching issue in colored vermicelli products.
 Standardization and consistency of color of Pasta products.
 Texture improvement of Pasta products.
 Development, Standardization and Management of Roasting Ovens production.
 R&D of Raw materials for Cost effectiveness without compromising quality and its successful
incorporation in production.
 Recipe Masala Panel tasting trials with comparison to Competitor Brands for successful launching of
Recipe Box range launch
 Conformance to Regulatory Authorities (PFA, BVC Halal) standards for Food Production Units: Food
Handlers Medical Screening, Food Handlers Food Safety Training, GMP.
 Development of QC process documentation formats, SOPs and Specifications.
 Successful conversion of paper-based QC documentation system to ERP.
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10. Future Goals
 Development and Implementation of QMS ISO 9001, FSMS ISO 22000, PSQCA and PFA certifications.
 R&D of Gluten free pasta, Instant Pasta product, Natural flavored (colored pasta), Fortified Pasta.
 R&D for improvement in Processing of Pasta, Quality improvement and addition of new pasta shape
variants
 Ancillary pasta products development/ incorporation: Pasta/Spaghetti Sauces
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11. QC Documentation System

19. Thank You