• Assist the QA manager in developing work instructions in accordance with local and customer standards for the production of safe food products.• Conducting organoleptic analysis of food products, assessing appearance, texture, taste, and flavour during production to ensure compliance with customer specifications.• Maintaining documentation for quality systems, including SQF, HACCP, and YUM, to ensure adherence to established standards.• Assisting the Quality Assurance Manager with internal and external auditing program, and providing input to develop quality control procedures on correct practices for food product packaging, processing, storage, and transportation• Verifying compliance of incoming raw materials, packaging material, chemicals, in-process goods, and finished goods • Raw material and finished goods sample preparation for external laboratory testing, i.e., chemical, microbiological, and nutritional value, and coordination of delivery to laboratories• Verification and validation of CCPs, QCPs, and food allergens as required under HACCP and quality control plans• Verification of chemical concentrations • Evaluating the shelf life of finished products through external microbiological analysis.• Assisting the QA manager for the development of new products; setting quality control systems, policies, and food safety standards for practical application in the food processing• Liaising with management for analysis results, work safety, and continuous improvement.• Analysing process control and complaint trends and providing input into process improvements.• Investigating and responding to customer complaints and non-conformances• Coaching and providing training to Quality and Processing employees to ensure an accurate understanding of, and adherence to, food safety & quality standards and ensure compliance with Unifresh policies and procedures• Supervise the activities of processing staff and provide guidance on appropriate practices.

• Responsible for the physio-chemical and sensory analysis of different raw materials and finished goods and for the development of new and existing products by analyzing and advising on the quality issues• Performing physio-chemical testing, such as size, shape, moisture content, salt content, free fatty acid content and total polar molecules (TPM), and sensory evaluation of different raw materials, including fresh and frozen vegetables, dry materials, oils, and dairy products, to assess their suitability for processing.• Processed water testing for pH, Total Dissolved Solids, temperature, hardness, alkalinity and chlorine concentration.• Assist in trial runs for the development of new products through experimental and research findings and the use of new product specifications to implement changes to production activities such as equipment line sequence.• Establishing methods for the manufacturing, packaging, storage, and distribution of food products.• Assist in plant-specific projects by conducting research to improve processes, methods, and theories and assessing the accuracy of their results under different conditions.• Analysis of food safety reports and preparation of standard operating procedures (SOPs) for the manufacturing of products as per quality control and safety standards.• Co-ordinate food product manufacturing processes, and direct workers for various production activities, laboratory testing, blending of ingredients according to product recipe and food product manufacturing techniques to ensure finished product conforms to quality specifications, both analytical as well as sensory.• Maintaining accurate and comprehensive reports of online production, and food-safety and product quality-based documentation for communication to all the people concerned.• Coaching, motivating, and developing team members in food safety practices, organizational policies, and regular job responsibilities to build a high-performing team.

• Sensory analysis of different Juice and Dairy products at different processing stages for appearance, texture, and flavour.• Chemically test raw milk for fat, SNF, pH, acidity, and adulteration, as well as fruit pulp and sugar samples for pH, brix, and acidity, to ensure they are complying with agreed specifications and are acceptable for further processing.• Analyzing the chemical characteristics and reactive mechanisms of various raw and finished products through their quality testing, and advising management on food processing, preservation, spoilage, packaging, storage, and delivery.• Coordinating juice and dairy blending processes by raising a timely requisition, through SAP, for required raw material for batch processing, preparing shift schedules of blending assistants, and directing them in various activities such as thermal processing of milk, i.e., pasteurization and sterilization, raw milk receiving, SMP reconstitution, milk standardization, pulp dumping, ingredient mixing, and finalizing batches after testing required quality parameters• Ensuring compliance with the latest FSSAI Standards and Scientific research for the improvement of organization’s existing food production and quality control programs.• Through experimental and research results, assist the NPD team with line qualification and validation runs for the development of new products such as Milkshakes and Aseptic PET Juices.• Establishing and incorporating quality standard operating procedures and food safety standards for food production, and verify each CCP and OPRP to ensure that all control measures meet the HACCP-validated food safety guidelines.• Analyse and correct various product and process issues by using RCA (Root Cause Analysis) for research. Build methodologies, processes, and techniques, and validate their results under various processing situations.• Ensuring all the product and process parameters are within specifications by using the different statistical methods.

• Raw material testing such as appearance, taste, ICUMSA, floc test and moisture content of nutritive sweetener (sugar), testing of potable water i.e. sensory, pH, hardness, TDS, alkalinity and Coliform count, and testing of pulp samples for sensory, pH, viscosity, to determine their suitability for processing.• Responsible for testing the finished product for maintaining quality parameters within quality standards and food laws through sensory, analytical, and microbiological methods such as appearance, taste, flavor, degree Brix, soluble CO2 , pH, viscosity, SPC, mold and so on, and the preparation of quality control records.• Conducting validation for the new products as per CCI technical guidelines on the preparation of product specifications.• Assists in quality control projects by testing the reliability of outcomes under different conditions to develop theories, practical applications for improvement of quality assurance programs such as FSSAI, ISO 22000 and HACCP.• Coordinating the manufacturing process by preparing the daily shift roster and directing the activities of the workers, who are responsible for the different operations such as preparation of syrup, addition of flavors, carbonation, cleaning, sanitation and testing of the Water Treatment Plant and Sugar Syrup Processing section.• Ensuring the blending of soft drinks according to recipe and knowledge of soft drink manufacturing techniques.• Troubleshoot shop-floor and food safety issues using root cause analysis, and utilize the findings to build standard quality control procedures (SOP) for the production of soft drinks, as well as to boost product quality and company revenues.• Prepare SPC reports to verify conformity of product and process to the company standards.• Calibration and maintenance of equipment at the required frequencies as per the calibration program.• Review of production records and uses the data to advise and train his team for Food Safety, 5s and GMP.