Monitoring and improving the company's food safety and food quality management systems:supervision and management of laboratory and quality control; management of the HACCP team andissuance of HACCP plans; management of certifications (ISO 9001, IFS, BRC, AIC, FACE, Organic);management of pest control together with the external company; issue of raw materials and finishedproducts specifications; management of customer and third-party audits; planning and implementation ofexternal and internal audits; managing relations with local and Italian health and sanitation authorities;training of employees in the field of hygiene, food safety and GMP.