Read standard operating procedures (SOPs) and specifications to comprehend the quality expectations for all butchery and poultry products.

• Select raw material and finished product samples for quality checks, utilizing appropriate inspection methods (e.g., assessing weight, cut specifications, temperature control, and packaging integrity).
• Use and calibrate measuring instruments such as thermometers, scales, and moisture analyzers to perform accurate quality and safety measurements.
• Analyze test results and inspection data to identify any deviations or non-conformities related to food safety and quality standards.
• Report inspection findings, document non-conformities, and recommend corrective actions. Follow established quality assurance and food safety protocols (HACCP, GMP).
•  Build and maintain strong relationships with production employees and managers to ensure quality compliance throughout the manufacturing...