Collaborative problem solver who uses quality principles, process improvement, strategic focus and training strengths to improve food safety and product compliance. Expert in identifying root causes and translating complex processes into clear, understandable and actionable steps
Quality leader for 140 corporate restaurants within Canada and Northern New England. Leader in supply chain and quality management for Canadian operations. Utilized company programs, regulatory requirements and quality principles to reduce critical failures. Consulted with key suppliers to improve efficiencies and reduce waste. Subject matter expert in seafood sourcing and inspection. Leverage on-site visits and meetings to train front-line employees and managers to meet the overall goal of continuous improvement
Obtain and analyze food samples for microbiological and chemical analysis. Provide guidance and training as necessary.
Responsible for overall quality and specification compliance in a plant producing 100,000 kg of finished products per day. Oversaw a team of 25 Quality Inspectors and Technicians
HACCP I: Prerequisite Programss
HACCP II: Developing Your HACCP Plans
HACCP IV: Verification, Validation and Reassessment
HACCP V: Effective Auditing of Your HACCP System
Auditing Your Suppliers
Business Management Diploma
Six Sigma Greenbelt
ServSafe: Train the Trainer
Statistical Process Control for the Food Industry
Microbiology V: Listeria Control
Analyzing Data in the GainSeeker (Hertzler) Suite
Effective Business Communication
Advanced Excel