* Administration of Laboratory, reporting to Senior Vice President- Operations.* Involved in monitoring Raw materials and Finished product Quality as per quality plan.* Scheduling & conduct internal audits and GMP, GHP & PRP audits as per Audit protocol.* As a HACCP Team leader focusing process towards achieve food safety objectives.* Preparation all necessary documents related to HACCP – Manual, Procedures, Flow charts and review.* Verification and validation activities.* Risk assessment of raw materials and processes.* Vulnerability assessment for food fraud.* Verification of CCP monitoring activities.* Guiding QA team to conduct glass audits.* Monitoring GMP & GHP activities inside the premises.* Writing Standard operating procedures and Standard testing procedure.* Involved in supplier audit.* Maintaining all the documents required by BRCGS standard.* Monitoring QA team's internal calibration activities.* Monitoring shelf life studies.* Provide training to workers and team mates.* One of the key persons in BRCGS food, ISO 9001:2015, HACCP and Buyer audits.* Guiding QA team to maintenance of control samples and verification of temperature and batch number of stored sample.* Organize Monthly food safety meeting.

* Involved in Preparation on cattle bone, to ensure that all the de- calcification during preparatory stage.*Monitoring the water temperature in ossien plant.*Ensuring the right concentration of acid was used.*Analysis of Gelatin.* Monitoring and maintaining quality of Gelatin in inprocess stage.* Chemical analysis of raw materials and finished product.* Maintaining control sample as per organization's procedures.*

* Analysis of Incoming raw milk- Tests include acidity, Fat content , Adulteration tests,Solid not fat content, and MBRT test.* Analysis of skimmed milk powder includes tests like moisture , acidity, Fat content, Protein analysis by digestion method . Analysis of ghee and butter includes moisture content , free fatty acids and NaCl content in salted butter.*Monitoring milk, cream, butter, gee quality as per organization protocols.*Preparation reagents required by laboratory.*Involved in cultured butter preparation.*Maintained a control sample by organization procedure.