Temukan Karir Impianmu

Job Purpose:

Quality Control (QC) Intern PT Berdikari will assist in monitoring and ensuring that fresh poultry products (whole chicken and cuts) produced at the slaughterhouse comply with food safety, halal standards, veterinary health regulations, and company quality requirements. This role is critical in maintaining the integrity, freshness, and safety of poultry products from slaughtering to distribution.

Key Responsibilities:

1. Pre-Slaughter & Animal Welfare Monitoring

• Observe ante-mortem inspection to ensure only healthy birds enter the slaughter process.

• Check animal welfare practices during handling, stunning, and slaughter in compliance with OIE and halal standards.

2. Slaughtering Process Quality Control

• Monitor each stage of the slaughtering process, including bleeding, scalding, defeathering, evisceration, and chilling, to ensure proper hygiene and efficiency.

• Verify that all tools and equipment are sanitized according to SOP.

3. Fresh Poultry Product Quality Inspection

• Conduct post-mortem inspection to identify signs of disease or contamination.

• Check meat quality attributes such as color, texture, odor, and freshness.

• Monitor water content and temperature control to maintain freshness and prevent bacterial growth.

4. Halal & Food Safety Compliance

• Ensure compliance with halal certification standards during slaughter and processing.

• Assist in implementing Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) within the slaughterhouse.

5. Cold Chain & Storage Control

• Monitor chilling and cold storage temperature for fresh poultry products to maintain product quality and shelf life.

• Ensure FIFO (First In, First Out) principle is applied to avoid spoilage.

6. Microbiological Sampling & Documentation

• Support sampling and testing of fresh poultry products for microbiological and chemical safety.

• Maintain accurate QC records, including inspection reports, non-conformance reports, and corrective actions.

7. Continuous Improvement & Reporting

• Identify potential quality risks and propose improvements to reduce contamination and spoilage.

• Prepare daily QC reports and assist in audits for quality and food safety standards.

Qualifications:

• Currently pursuing or recently graduated from Veterinary Medicine, Animal Science, Food Technology, or related field.

• Basic knowledge of meat science, food safety, and microbiology.

• Familiar with poultry anatomy and veterinary inspection procedures.

• Strong attention to detail and understanding of halal slaughtering practices.

• Proficient in Microsoft Office (Excel, Word) and basic data recording.