1. Develop, implement, and maintain food safety and quality management systems. 2. Create and implement standard operating procedures (SOPs) for food production, handling, and storage to ensure compliance with safety and quality regulations. 3. Conduct regular inspections and audits of production facilities at villages and processes to identify potential hazards and ensure adherence to SOPs. 4. Monitor and analyze data related to food quality and safety, identifying trends and implementing corrective actions as needed. 5. Conduct routine inspections of raw materials, production processes, and finished products. 6. Perform basic quality tests on ingredients and finished products. Maintain accurate records of test results, inspections, and corrective actions. 7. Provide training to rural women on food safety and quality procedures and make sure they adhere to them. 8. Manage relationships with regulatory agencies and ensure compliance with all applicable food safety laws and regulations. 9. Collaborate with other departments, such as production, procurement, and marketing, to ensure that food safety and quality are integrated throughout the entire supply chain. 10. Investigate and resolve customer complaints related to food quality or safety. 11. Stay up-to-date on the latest food safety regulations, industry best practices, and scientific advancements in food technology.