• Quality Manager with extensive knowledge of food safety programs in all areas of supply chain management.
• Expert in first and second party food safety audits, as well as conducted quality reviews for in-process and finished products.
• Training of front-line employees and managers to meet overall goal of continuous improvement.
• Point of contact for any regulatory issues arising both in Canada and the U.S.
• Certified through the American Society for Quality (ASQ) as a Certified Quality Auditor (ASQ), Certified HACCP Auditor (CHA) and Certified Quality Improvement Associate (CQIA).
• Six Sigma Green Belt certified.
• Experienced with multiple projects requiring tight timelines and measurable results.
• Reduced food costs by developing action plans utilizing quality systems in both manufacturing and foodservice environments.
• Extensive cross-border travel for business.
• L1 work visa.


Accomplishments

 •  Utilized incoming data streams to develop a dashboard for predictive failures.
 
 • Reduced frequency of most common food safety non-compliance issue within restaurants by 30%. Reduced the amount of Health Department food safety critical violations by 40%. 

 • Analyzed audit and inspection data in order to determine root-cause. Worked with stakeholders to develop long-term corrective actions.

 • Accomplished cost savings of $10K - $100K in consultation with strategic suppliers, leveraging efficiencies in supplier quality programs and gaining significant reductions in non-compliant products.

 • Utilized predictive modelling and strategic visits to achieve continuous improvement in restaurant compliance for 5 consecutive years.

• Consulted with key suppliers, improving efficiencies and reducing waste.

• Mitigated auditor errors 75%, working with 3rd-party auditors on standardizing processes.

 •  Reduced snow crab product complaints by 80% by working on-site in Alaska and Canada from 2-5 weeks, developing and maintaining quality programs. This resulted in pre-approved product purchases of between 1,500,000 lbs and 4,000,000 lbs annually.

• Developed internal audit template for corporate distribution centers, incorporating best practices from 3rd-party audit templates. Global distribution centers adopted template, increasing compliance to food safety requirements by a minimum of 20%.