QA Supervisor – Spray Drying

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PROFESSIONAL EXPERIENCE

Quality Assurance Specialist, August 2014 to Present

International Food Manufacturer, IL

Facility produces a pasteurized spray-dried coffee creamer

  • Supplier Management and Improvement Coordinator
  • Increased competencies on GMPs and defect reduction strategies with suppliers to improve raw material quality
  • Researched and implemented measures to reduce the amount of defective packaging materials to save the facility $64k annually
  • Hazard Analysis and Critical Control Points Team Lead
  • Lead cross-functional team in reviewing process flow, identifying potential sources of concern, and mitigating risks
  • Evaluated food safety risks associated with raw ingredients in the facility and implements measures to decrease or eliminate
  • Point of contact for internal and external audits for the quality function, including conducting ISO internal audits
  • Sensory Program Lead
  • Developed and applied SOP’s for sensory and worked with operators to increase their competency levels on executing the SOP’s
  • Trained sensory panelists on key sensory attributes and how to properly identify them
  • Identified non-conforming products and conducted problem solving to prevent future deviations
  • LEAN Problem Solving
  • Lead GSTDs (problem solving tool) with cross-functional teams to find root cause on issues impacting the business, and determine actions to improve the determined root cause
  • Part of a DMAIC team to solve problems considered critical to the organization
  • Quality point of contact for daily and weekly operations reviews to trend factory performance

Quality Assurance Intern, May 2013 to August 2013

National Meat Processor, VA

  • Conducted bacon analysis study to quantify how bacon compared to top competitors’ in the southeast
  • Presented findings to the QA Department, with an emphasis on oxidation potential and shelf life
  • Learned how to make brines, inject, tumble, smoke, cook, store, and package various meat products

EDUCATION

BS Food Science and Technology,  August 2010 to May 2014

Relevant  Coursework:  Food  Chemistry,  Food  Product  Development,  Food  Processing,  Food  Microbiology, Biological Statistics, Epidemiology  of Food and Waterborne Diseases, Food Quality Assurance, Food Analysis, Principles of Sensory Science, Organic Chemistry, and Microbiology

CERTIFICATIONS

  • ServSafe Manager
  • HACCP (Hazard Analysis and Critical Control Points)
  • Better Process Control School Certified

(P38422)

 
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