Richmond, British Columbia, Canada
A graduate biologist with a Master in Food Science and industry experience in quality assurance, and food safety. Have up-to-date knowledge of SFCR, FSMA rules, and GFSI schemes. Capable of achieving personal objectives, as demonstrated by the successful completion of my University degree in Food Science alongside other degrees in Music. Goal orientated, with a clear and concise vision of future objectives. Leadership skills to effectively develop and lead high performing teams, and promote continuous improvement in organizations.
• Oversee overall Quality management and Food Safety system of all 5 Fresh Start Foods-West plants to comply with regulatory requirement and customer quality standards • Participate in the senior management team for continuous improvement of Quality and Food S Safety System • Communicate quality and food safety system update/deficiencies to the Senior Management Team • Ensure HACCP standards are followed/implemented and documentation compliance is completed, verified, and validated • Conduct a budget planning to maintain continuous improvement and fulfillment of overall Quality Management and Food Safety Program • Design quality assurance training program that meets the regulatory requirement and the needs of the facility • Participate in the facility internal, external, third party and regulatory inspection audits Achievements • Reduced more than 30% the microbiological findings in the plants by monitoring and implementing corrective actions with Sanitation team. This improvement had a direct impact on shelf life of the products and reduced in 50% quality complaints, saving to the company approximately 150,000 CAD$ annually.
• Develop, implement, verify and validate HACCP system and pre-requisite programs to meet SQF standards. • Evaluate food safety concerns in facility and implement program in place to eliminate food safety hazards. • Perform CCP record verification, validation and training. • Participate in Food Safety Meetings. • Develop, implement and update SOPs to support production. • Conduct internal audits. Manage corrective actions • Ensure that the facility and food safety and quality program are compliance with SQF standards. • Collaborate with Production, QA Manager and QA Technologists to develop and implement HACCP system that comply with regulatory requirement and SQF standard in order to produce high quality and safe food. • Perform mock recalls. Achievements • Successfully implemented and improved HACCP system and SQF standards what resulted in obtaining the SQF certification for one of the facilities with a score of 94%.
• Conducted routine pre-op inspection using the approved checklist. • Monitored of CCP and QCP (rooms temperatures, antibacterial solutions, food additive and sanitizer concentration, etc) by validated chemical methods. Verified and maintained records accordingly. • Calibrated measurement instruments and report any non-conformance for correction. • Assisted SQF practitioner on mock recalls. • Performed weekly ATP swabbing for sanitation monitoring. • Monitored compliance of hygiene and sanitation practices conforms to policies and regulations. • Assist new staff training as required. • Investigate root of cause of non-conformance and implement short/long term corrective actions. • Conduct raw material, work in process and finished product inspection for quality, weight and labels. Achievements • Reduced number of customer complaints in about 50% by effectively inspecting all stages of production and implementing immediate short and long term corrective actions to prevent repetitive issues.
Monitored and implemented product safety and GMP in the operation to ensure the compliance to established procedures (SOP’s), standards and requirements. Researched solutions to problems affecting the production of the product and implemented corrective actions. Assisted R&D department in the development of innovative, safe formulas. Conducted inspections of raw and finished products; collected samples for testing. Performed physical test of finished and in process products in support of research and quality control (hardness, friability, disintegration test, among others). Reviewed, analyzed, tabulated and updated QA records, batch records, and other good manufacturing documentation.
Developed experimental plans, prepared and managed timelines for technical projects. Developed food products using REV (vacuum microwave) and determined optimum processes conditions for various products required. Conducted research to support technical projects. Executed laboratory, pilot plant and production scale trials; Carried out essays and quality evaluation of food materials relevant to REV dehydration such as shelf life studies, sensorial evaluation, and microbiological analysis. Analyzed, organized, and maintained records and formulated recommendations.
Researched related to current scientific nutritional information related to diabetes type 2 with the purpose of preparing an informational video, focusing in the Latin America community. Prepared the script and supervised and participated in the filming. Reviewed and assisted in video editing tasks as needed Participated in pilot testing of the video with selected Latin American community members