-participation in the preparation of daily production plans and work schedules-participation in updating the process list and the application of new ones-monitoring the production quality and quantity-member of the HACCP team-operation and optimization of planned processes in a production shift-quality and quantity control of raw materials and packaging-organization of overall hygiene in the production plant-reduction of wastage in the production process

-Milk sampling-Sampling milk for bacteriological testing- Labelling and records keeping-Organoleptic tests-The Alcohol Test-The Gerber Butterfat test (determining the fat content of milk,cream and yogurt)-Determining specific gravity of milk to prevent adition of water to milk-Freezing Point Determination with funke gerber CryoStar automatic freezing point determination apparatus -quality control of pasteurised milk- phosphatase test-improving the quality of dairy products and conducting qualitative and quantitative assessments reviewing and testing components, raw materials and finished products to ensure that such products and materials meet corporate quality and safety standards-use of benchtop centrifuges, chemistry mixers, refractometars , milkoscan FT120 for advanced analysis of milk-Afla sensor test on M1 aflatoxin in milk , as well as Twin sensor test for determining of an antibioticand residual matter-participation in the development and implementation of IFS certificate