Evaluate sensory attribute (Color- Odor- Taste) to ensure the product safety.Make required tests for juice ,jam, and Sauce (Brix– Acidity– viscosity-PH-salt%) to check the Product standard specifications matching.Make required tests for Cheese (DryMatter–Ph– Fat-Salt) to check the Product standard specifications matchingMake sure lock force for cap bottles by torque testing.Receiving fruits and analysis it physically and chemically to accept or reject it.Make required analysis for pulp and concentrate fruits.Calculate NAOH and HNO3 percent for CIP.Receiving raw milk and make tests to detect adulteration of milk and make sure to match the standard specification.Make required tests for final milk product (Fat-Protein-Acidity-PH-Sp.Gr-TS-T.C- Coliform- lactic acid).Receiving and analysis the incoming chemicals (HCl-HNO3-H2SO4 ) and accept or reject it.Analysis of treated and boilers water (TDS- PH- Conductivity- Hardness- Chloride- cholrine).Prepare chemical solutions that used in lab for the various tests.Good deal with laboratory devices (Laminar flow-PH meter-Viscometer- autoclave -Gerber centrifuge-TDS/Conductivity meter) and calibrated it constantly to ensure its efficiency.SAP user