- Supply of raw materials.- Production programming.- Control of wastage and production costs.- Control of work shifts and overtime of plant employees.- Inventory- Inbound and outbound operation- Budget planning- Production programming

- Establishment of technical specifications for: raw materials and finished products.- Drafting and auditing of production procedures.- Maintenance and audit of the HACCP program.- Non-conformity and corrective action management.- Training of workers in GMP, POES, HACCP.- Customer complaint handling.- Collect, clean, analyze and visualization of all the data generate in the Quality Department.

- Development of processed meat products: sausages, formed, breaded and marinated.- Establishment of quality parameters for raw materials and finished products.- Establishment of parameters for production equipment: mixers, slicers, fillers, ovens, IQF, packers, fryers.- Production flowcharts writing.- Training of production processes.