Start
Incoming
Material
Inspection
Use SPC to statistically sample and
check the quality of incoming pork
rinds or chicken skin.
Align criteria with customer
preferences for freshness and
appearance. Engage suppliers in
quality discussions.
Pre-processing
Inspection
Implement FMEA to identify
potential issues in cleaning and
boiling.
Train staff on proper cleaning and
boiling techniques. Monitor and
document the boiling
temperature and time.
Drying
Inspection
Use control charts to monitor
dehydration consistency.
Collect data on drying times and
conditions. Make adjustments
based on continuous
improvement principles.
Frying
Inspection
Monitor frying temperature and
time to ensure proper puffing.
Train employees to recognize the
ideal texture and color. Use
customer feedback to refine
frying parameters.
End
Seasoning
Inspection
Ensure uniform seasoning
application using SPC methods.
Conduct taste tests and collect
feedback to align seasoning with
customer preferences.
Final Product
Inspection
Inspect final products for texture,
taste, and appearance.
Use customer feedback to adjust
quality criteria. Engage employees
in tasting sessions for continuous
improvement.
Packaging
Inspection
Check packaging for integrity and
proper sealing.
Ensure packaging meets customer
expectations for freshness and
presentation. Regularly review
and improve packaging processes.