Participation in the preparation of the laboratory for its accreditation. Review and compliance of the Hazard Analysis and Critical Control Points (HACCP). Sampling and preparation of samples for internal and external laboratory analysis. Organization of laboratory tests for proving their competence. Surveillance of handling, storage, and transport of samples for their analysis. Use of standards such as good laboratory practices, ISO/IEC 17025. Participation in the capacitation of the laboratory’s personnel. Participated in internal audits.

Control of the production line (ultrafrozen food): quality of raw materials, production, packaging, storage, and delivery of the final product. Working directly with HACCP. Preparing internal audits. Participate in research and development discussions of new products related to the company's reason for being.

Participation in the training of bakery managers, specifically, teaching them bakery technology. Working directly in the bakery, controlling the production line from raw materials to the counter. Collaboration with the research and development center.

Food analysis (physicochemical and sensory). Preparation of documentation for laboratory accreditation. Sampling and sample preparation for internal and external laboratory analysis. Organization of laboratory tests to prove their competence. Application of laboratory standards, ISO/IEC 17025. Verification of the Management System. Internal audits.

Collaboration in the verification of the management system in the restaurant, environmental management. HACCP analysis of the restaurant.

Control of the production line (production of different types of cheeses), pursuing compliance with the process control limits. Quality control of raw materials and final products through physical-chemical, microbiological and sensory analysis.