Conducted Safety Training and New Hire Orientation Training and kept records of training in compliance with state, federal, and other agencies. Addressed chemical, microbiological, and other safety hazards, specifically in a plant-based cheesemaking facility. Reducing waste by 90%.HACCP team leader who implemented rigorous Good Manufacturing Practices.Conducted annual preventive maintenance, lockout-tagout management, and facility inspections for environmental hazards.Created SOPs for general lab operations, chemical handling, microbiological handling, and proper usage of scientific equipment.Conducted routine cleaning and sterilization processes according to stringent SOPs (Standard Operating Procedures), ensuring a contamination-free lab environment.GS1 Barcode generator

Procured and managed consumables, flavors, and chemicals inventory using lot tracking systems, reducing waste by 50%.Coordinated routine maintenance, validation, and calibration of lab equipment, saving the company resources.Implemented lab safety program, enhancing compliance and fostering a culture of safety.Maintained a perfect compliance record with hazardous materials shipping regulations over 18 months.Completed lab move and expansion pilot plant expansion projects without disrupting operational continuity.

Operated manufacturing equipment and performed quality checks on product outputsCollaborated with cross-functional teams to troubleshoot and resolve production issuesFollowed SOPs to ensure safe and efficient manufacturing processesMaintained accurate production records and documentationWorked on the second shift, ensuring continuous production and adherence to schedules