+ Set-up New product and Processing of Seasoning (Fish Sauce, Soya Sauce ,Chilli Sauce , Cooking Sauce ,Sate Sauce, Extra hot Sauce,Mayonnaise Sauce,Tufu Sauce)+ Risk Management & Assessment of new product apply Matrix platform + FSMS ( Food Safety "CCP" ,Food Defence "TACCP", Food Quality "PRP,OPRP", Food Fraud"VACCP")+ Assess the risk of microbiological contamination for high-risk products through validation (Validation:Equipment and Facilities , Validation: Utilities , Validation : Process parameter of " Q-component" ,Validation : Cleaning , Validation : Analytical Methodology.)+Innovation in ensuring food security by 2030 (Food availability, Food access, Food use and utilization, Food stability )

Technical of fish sauce, QA Manager of Noodles AidFrom 2010 to 2013:Working Field: Technical Deputy manager of industry fish sauce.+Set–up parameter for new line, cover all process (Process water, salt, fish sauce from inlet to outlet).+Set-up HACCP plan ,writing implement GMP, GHP, SSOP, WI, WI calibration for all process fish sauce.+Set-up technology for batching automatic of process fish sauce with software WINCC and SIMENS S7.+Flow all programs to control quality and human (ISO 9001,14001, 22000, OHSAS18001, TPM, SHE, 5S, AIB….).+ Improment project is conversion from dry salt to grain of salt use in fish sauce From 2013 to now:Working Field: QA Manager of Noolde Aid+Set-up parameter for recipe of Noolde Aid (BOM and Routing)+Set-up HACCP plan ,writing implement GMP, GHP, SSOP, WI, WI calibration for all process Noolde Aid+Set- OGSM and KPI road map with OGSM campany+Implement programs is reduced defect to zero.

 From designing to installing & commissioing (All modules: Building, Main equipments, Electrical works, Fire-fighting works, input water, waste water…) Set-up parameter for recipe of Lothamilk (BOM and Routing)pasteurized fresh milk, UHT milk, yogurt milk,...

Working Field: Senior Project sauce and condiment.+Set-up costing for project -> Detail GM +Design company (All modul:Building,Main equipment ,Electrical works,Fire-fighting works,...)+Following project to Commissioning+Reduce fixed investment costs (1,000,000 USD)

From 2009 to 2010:Working Field: Micro lab Manager.,QC online Manager+Validation is success hot filling herbal tea.From 2005 to 2008:2005: Establish internal QC System (Included: ISO 9001, ISO14001, HACCP and GMP, SSOP, GHP, …), procedure and work instructions. Modify and update whenever necessary, ensure policies relevant to QC are strictly followed.2006: Take part internal audit, Time management, Communication, Planning, Holding meeting, Team leading, motivating others & yourself, Presentation, Personal, Development plan.2007: Take part internal cost saving, Food safety, Crestcom, ERP…2008: Take part internal Breakthrough, SAP…From 2003 to 2004: Working Field: Supervise Technology of processing beer and Krones line, owner chlorine system, EBI machine, Washer machine, Filler machine of line Krones RGB.Working Field:QC Team leader inspect every phase of process from inlet to outlet, discover and report in time non-conformation at each phase (Control water, Product beer, soya, Number1, material, …all product of beverage)