请英语高手帮忙翻译一段简历内容

Acceptance of raw milk (GB6914), including the color, smell, acidity, freshness, Chanzashijia (alkali-doped, mixed nitrite, plus Dan Huishui, etc.), protein, fat, non-fat milk solids conventional testing, the total number of colony . Dairy production process control (operators, health status, HACCP in the CCP, raw materials, etc.). Production of a sudden anomaly analysis and resolution, quality control of yogurt. Milk factory testing of finished products (acidity, the appearance of the smell, freshness, etc.).

 conventional laboratory testing and maintenance, including routine operation of the experimental apparatus, the (standard) solvent solution configuration, microbial testing operation, the work of Preparation ferment, as well as abnormal operation of the analysis and solution to the problem.

 familiar with the ketchup, baby food, mayonnaise and fruit and vegetable processing in the production process control (operators, health status, HACCP in the CCP, raw materials, etc.) and items related to the testing. On the potential food safety risks have a certain predictability and the ability to deal with the emergency.

 HACCP/ISO9001 such as the quality management system to verify the effectiveness of the operation, maintenance, assistance related to the completion of the audit, and the implementation of reform measures to verify.

 suppliers of raw materials for the examination and supervision of production.

 familiar with the AIB food safety standard system.

 correction of the measurement instruments (within the school and outside school).

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