Excellent QA Manager

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EDUCATION

Large State University, 2012, B.S. Food Science

Preventative Controls Qualified Individual(AIB), May 2016

Lean Leader Trained, May 2014

AIB HACCP Trained, January 2013

WORK EXPERIENCE

 Large Bakery Products Company

 Quality Process Engineer             January 2016 – Present

  • Managed R&D trials and first production runs
  • Lead Root Cause Analysis events
  • Review technical specifications of raw materials
  • Regulatory Label review
  • Facility and Document Internal Audits
  • Managed ingredient consolidation project
  • Managed PHO – Free recipe transition
  • Developed food safety plans in accordance with FSMA
  • BRC Prep Coordinator

Quality Assurance Supervisor         Dec. 2013 – July 2016

  • Implemented Positive Release process for finished goods
  • Implemented QA Label Audits on production lines
  • Restructured work responsibilities to increase time efficiency and decrease sample waste
  • Lead Corporate Quality Audit
  • Implemented 5S program in lab
  • Investigate food safety and quality incidents
  • Recorded and conducted supplier complaints
  • Train employees on plant policies and safety
  • Increased time efficiency of warehouse picking
  • QA Subject Matter Expert: SAP Implementation
  • Developed Co-Manufacturer Positive Release Program
  • Managed Co-Manufacturer Qualifying Trials

Snack Food Company

 Food Technologist                    January 2013 – Dec. 2013

  • Write/update SOP’s for R&D department
  • Prepare/plan production trial runs and provide R&D support during the trials
  • Coordinate shelf life sensory evaluations
  • HACCP Team Member
  • Create/Edit operations paperwork
  • Organize internal consumer panels
  • Organize and document environmental programs
  • Managed season recipe revisions

Large Bakery Products Company

 BRC Coordinating Intern               June 2012 – Dec. 2012

  • Write and implement policies /procedures for food safety, food defense, HACCP, human resources, and plant operations
  • Conduct facility inspections and risk assessments for federal, corporate and BRC compliance
  • Organize and conduct management reviews, mock recalls and monthly facility audits
  • Conduct internal audits
  • Organize vendor accounts for quality testing and waste disposal
  • Assess production and quality data for trends and quality compliance
  • Organize and implement quality improvement projects
  • Train employees on plant policies and production safety
  • Organize HACCP program
  • Report to Corporate QA Manager and Plant Manager progress in conforming with BRC Issue 6 standard

Soup Company

 Quality Assurance and R&D Soup Internship                                       June 2011 – August 2011

  • Research the use of starches to thicken soup products to obtain even distribution of ingredients and then use enzymes to break down the soup to the desired viscosity.
  • Research soup concentrates and their compatibility with the soup processing line
  • Develop a method for measuring viscosity of soups and teach key members of the manufacturing team
  • Develop initial processing specifications for acceptable upper and lower limits for viscosity of the soup products

 

 
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