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| Desired Industry: Quality Control |
SpiderID: 261 |
| Desired Job Location: Jacksonville, Florida |
Date Posted: 9/25/2003 |
| Type of Position: Full-Time Permanent |
Availability Date: immediate |
| Desired Wage: 75000 |
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U.S. Work Authorization: Yes |
| Job Level: Management (Manager, Director) |
Willing to Travel: Yes, 25-50% |
| Highest Degree Attained: Masters |
Willing to Relocate: Yes |
Objective:
Interested in a position offering challenge and growth in the Quality Assurance and Food Safety.
Experience:
4/8/04 to Present
INTERSTATE BRANDS CORP. Jacksonville , Florida
Position: Area Quality Manager,
Products: Breads, Rolls, Sweet Goods
Served as an Area Quality Manager over 8 bakeries in Georgia, Florida and the Carolinas.
Performed audits covering process quality control and compliance to company quality policy.
Inspected bakery outlets and depots in this same 4 state area for food safety, quality and environmental concerns.
-- I developed an Excel based HACCP plan IBC selected for their company-wide template. Worked with a high level team to make a plan easily adaptable to the variety of processes with the company.
-- Coached bakery management in development of plant-specific quality and food safety programs in plants where no quality mgrs are present.
2003 NEXT PROTEINS INTERNATIONAL, Position: Quality Assurance Manager
PRODUCTS: Protein supplements: high protein bars, powders, drinks. 40 employees
Southeastern area QA rep, overseeing production at co-manufacturers, monitoring microbial control measures in production of protein supplements. Reviewed quality programs, SSOPs, cGMPs for risk.
-- Developed a cGMP audit format based on the proposed cGMPs for dietary supplement manufacturers.
-- Brought new co-manufacturers up to acceptance levels of allergen control and cGMPs prior to line start-up.
-- Part of the team active in commissioning new lines and approving suppliers in anticipation of business growth.
2001 to 2003 OAK STATE PRODUCTS INC. POSITION: Technical Services Manager
PRODUCTS: wire-cut, rotary & soft-bake cookies (contract manufacturing) 300 employees
Responsible for quality control, sanitation, pest control, food security and regulatory programs.
REPORTS: 1 QA Manager, 1 Sanitation Supervisor
-- Chair of the HACCP team, created HACCP plans respective to each customer, maintaining confidentiality.
-- Improved timely resolution of quality deviation issues, eliminating a backlog of unresolved issues.
-- Monitored change control, critical to customers transitioning from test kitchen prototype to production.
-- Updated written allergen control programs, regulatory and food safety policies.
-- Watchdog to allergen control; created a detailed master allergen reference, including flavor components.
-- Implemented IPM (pest control) strategies enhancing compliance with strict standards for production of certified organic labeled products.
-- Facilitator in compliance follow-up to in-plant food safety inspections.
-- Transformed the Sanitation Department from a base of temporary service workers to trained full time sanitors, addressing high turnover, safety and performance issues.
-- Initiated an aggressive painting program, upgrading facility image to its employees, new and existing customers.
-- Researched government and industry resources to compile the plant Food Security Program.
1995 to 2001 MURRAY BISCUIT COMPANY, a division of Keebler. POSITION: Quality Assurance Manager PRODUCTS: Cookies, crackers, fruit bars. 600 employees,
Accountable for Quality Control, and Sanitation Departments, pest control, painting programs and various OSHA regulatory programs. REPORTS: 2 QC Supervisors with 8 employees; 2 Sanitation Supervisors with 35 employees.
-- First in the company to use Neogen S-Elisa testing at the plant level to validate allergen cleanout activities.
-- Chair of the HACCP team, principle in writing the HACCP plan, allergen control programs, and bakery specific regulatory and food safety policies.
-- Raised the bar in food safety by leading compliance follow-up activities to all inspections: regulatory, corporate, and internal.
-- Updated ingredient-testing protocols, monitoring supplier adherence to specifications. Prevented entry of poor performing ingredients (principally flour or shortening) ultimately reducing waste and costly quality issues.
-- Developed bakery specific lockout/tagout, confined space, risk assessment, spill control.
-- Used IPM strategies to reverse chronic pest control issues, stressing various exclusion methods.
-- Facilitator on teams charged with start-up and commissioning of new equipment.
-- Principle team leader for company fund raising efforts for the Juvenile Diabetes Foundation, raising $13K.
1987 to 1995 THE KROGER COMPANY, Anderson Bakery POSITION: Quality Assurance Manager
PRODUCTS: fresh breads, buns, and English muffins. 170 employees (union)
Responsible for implementation of Kroger quality control programs, sanitation, pest control, and a variety of regulatory programs. Focused on product quality improvement and technical support in a facility where routine quality monitoring was a production operator function. REPORTS: 1 Sanitation Suprv. 18 sanitors and 1 lab technician.
-- Strengthened the product weight control programs to reduce chronic overweights and improve batch yields.
-- Proposed and generated support for lab remodel, enabling increased ingredient testing and retention.
-- Instituted a raw material monitoring program, which brought awareness to flour performance variations.
-- Began routine product cuttings for team awareness and product improvement.
-- Initiated routine retains to monitor product shelf life, finished volume and interior texture.
-- Complied comprehensive Sanitation Dept. job descriptions, aiding crew size cuts at union negotiations.
-- Broadened participation, utilizing a cross section of employees and managers for food safety inspections.
-- Improved pest exclusion, enabling reduction in pesticides use. Introduced IGRs and pheromone monitoring.
-- Restructured Sanitation Dept. scheduling, cutting 18K in OT and 2 positions,
-- Used college food science interns as bakery raw material techs, mentoring their QA development.
1982 to 1987 FRITO-LAY INC., Denver facility. POSITION: started as Sanitation Supervisor, promoted to QA Supervisor, and served briefly as a Production Scheduler. PRODUCTS: Potato and Tortilla Chips
REPORTS: staff of 9-11 QC technicians over three shifts. Managed a crew of 9 – 12 3rd shift and weekend sanitors, in cleaning, pest control, and painting activities.
-- Performed process capability studies on key processes such as chip seasoning and fryer moistures.
-- Coordinated implementation of SPC at the facility, training specific workgroups, and general awareness.
-- Changed the Sanitation Department to a 4 day work week, cutting OT and maximizing downtime.
-- Decentralized lab functions enabling staff reduction in the main lab.
-- Reduced headcount in Sanitation Department saving over $40K.
-- Wrote plant-specific hazard communication program, performed plant wide training on all shifts.
-- As a Production Scheduler, halted a chronic stales crisis, scheduling to balance minimal changeovers, machine efficiencies while meeting service to sales.
Education:
EDUCATION
BS in Biology, Northern State College
MS in Biology, South Dakota State University
Skills:
Food Lab Equipment: moisture analyzers, water activity meters, Hunter and Agtron colorimeters, mixograph, gassing power apparatus, Technicon.
Computer software proficiency: Excel, Word, Word Perfect, Lotus 123, digital photo imagery software.
Bradley Ward HACCP (MS Access)
Additional Information:
PERFORMANCE STRENGTHS
* Experienced in applying quality and food safety programs across a range of food products and processes:
salty snacks, fresh baked goods, cookies & crackers, protein supplement bars & powders.
* A high energy, self-starter to take a project or issue from start to completion
* Facilitator in the team, keeping the group on task and tracking its progress.
* Image conscious, spearheading upgrades to facility appearance, impacting customer and employee confidence.
* The resource, go-to-guy, eager help in efforts of other departments to resolve issues.
* Cost awareness: aggressive in making an impact with the quality and food safety dollars spent.
Reference:
contact information will be e-mailed on request
Candidate Contact Information:
| Name: Kevin Brock |
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| Street: |
Phone: 904-751-3514 |
| City: Jacksonville |
Fax: - |
| State: Florida |
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| Zip: 32226-1150 |
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| Web Site: |
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