Our quality control is all about continuous practical work and cooperation – we observe, maintain and strive to improve the quality together, both with regards to products and ways of working.
Been with HKScan since: 1995
Favourite HKScan product: American bacon
Hobbies: Spectator sports, fixing all kinds of machines, snowmobiling
If I had a super power I would: Super wisdom
I work as a meat cutter and line operatorat our Forssa factory. I arrive early in the morning, together with the process operators, to check that the machines are in operation and that everything is ready before the shift starts at 6 am. I also go through the cutting schedule for the day and order raw materials to the lines. During the day, I will take care of quality control, the progress of various stages of the work process, and the completion of orders.
My typical working day is largely the same routines. Every day, however, is different because every day there are different quantities of different products. typical working day. Each day at work is different, because we make different products every day. In addition, my work includes also innovation. We may, for example, get the task from product development to consider if a new product can be produced, and how.
Besides my colleagues, I have full support from my manager. I can always turn to her if I have anything to ask, and we often consider together, how we could develop our working methods and the types of new products we could manufacture.
Quality control down the line
Maintaining a high level of quality guides my everyday work. One of the main goals of my working day is that the machines are functioning, and that there are no quality deviations. Our quality control is all about continuous practical work and cooperation – we observe, maintain and strive to improve the quality together, both with regards to products and ways of working.
Careful planning is key when considering the fluency of the work process. Still, regardless of good preparation, surprising situations may turn up – if, for example, a machine breaks down, we need to come up with a way to make the product in another way.
A proud vocation
My career at HKFoods has continued for over 20 years – I started off in a summer job in April 1995 and am still on that path. I’ve enjoyed my work.
I am happy with my work and position at HKFoods. I hope to be able to continue in the same job as long as possible.
My goal is to produce good food for Finnish people. This has a lot to do with professional pride. I think it’s great if someone can say that our product is “really tasty”.