1.   Apply and improve the quality management system of the laboratory to ensure the effective and reliable completion of all quality-related activities;應(yīng)用并改善實(shí)驗(yàn)室的質(zhì)量管理體系,，確保有效,、可靠的完成所有質(zhì)量相關(guān)活動(dòng)；

2.   Organize analysis, check the reliability of analysis results, and ensure the effectiveness of analysis results建立原輔料,、包裝材料,、中間產(chǎn)品、成品等的質(zhì)量標(biāo)準(zhǔn),，組織相關(guān)確認(rèn)與驗(yàn)證活動(dòng),；

3.   Develop a quality control plan to ensure that products meet current requirements (regulations, customer requirements or department specifications, etc.)制定質(zhì)量控制計(jì)劃以確保產(chǎn)品符合現(xiàn)行要求（法規(guī)，客戶要求或部門規(guī)范等）

4.   Follow up unqualified  products跟進(jìn)不合格產(chǎn)品的后續(xù)工作

5.   Develop and follow corrective and preventive action plan制定糾錯(cuò)性和預(yù)防性行動(dòng)方案,，并監(jiān)督落實(shí)

6.   Follow up the quality and food safety indicators, and timely communicate跟進(jìn)質(zhì)量和食品安全的相關(guān)指標(biāo),，及時(shí)交流、

7.   To evaluate the effectiveness of the quality management system: review and audit衡量質(zhì)量管理系統(tǒng)的有效性：審查

8.   To report quality problems and prepare solutions及時(shí)報(bào)告質(zhì)量問題并準(zhǔn)備解決計(jì)劃,；

9.   Responsible for official agency visits and customer reviews負(fù)責(zé)官方機(jī)構(gòu)訪問和客戶審查,；

10. Improve staff awareness of quality/food hygiene practices and enhance training提高人員對(duì)質(zhì)量/食品衛(wèi)生措施的認(rèn)識(shí)，加強(qiáng)培訓(xùn)

11. Manage and evaluate team members團(tuán)隊(duì)人員的管理及評(píng)估,；

12. Control of departmental budget部門預(yù)算的控制,；