Control of the production process of dry pasta and finished product in order to ensure compliance with company standards, specified quality objectives and customer needs, through monitoring of activities and verification of the environment and operating conditions.• Ensuring sampling and control procedures.• Management of quarantine of finished product; periodic trend ofmetal detector activities (CCP).• Verification of self-control requirements according to HACCPmethodology.• Management of traceability and retraceability data.• Management of non-conformities, complaints and returns.• Recording of production data, correct and timely compilation ofprocess control records.• Support Quality Manager in first-part and second-part audit.

• Chemical-physical and microbiological analysis of milk and dairy products.• Management of sampling plans and test reports. • Support for Accredia document management

• Use of instruments for particle analysis (Malvern/Mastersizer), physical stability (Turbiscan), rheological properties (Thermo Fisher).

• Buffalo mozzarella production cycle, self-control manual, quality control plan.