– Development and Reassessment of HACCP Plans for USDA and FDA facilities and associated Pre-requisite programs
– SQF Consultant in Food Sector Categories – 7, 8, 19, 20, 26, 27, 35
– SQF Auditor in Food Sector Categories – 7, 8, 13, 19, 20, 26, 27, 35
– Development and Implementation of BRC Standard Programs
– Development of Quality programs
– Lean Manufacturing

Responsible for completing consulting projects which includes writing and reassessments of HACCP, SSOP, pre-requisite and Food Security, Product Recalls and Crisis Management plans, Developing and Implementing SQF programs, SQF Auditor, GMP – Animal Welfare Audit preparation and HACCP, Food Safety and Regulatory Training Seminars, BRC Consulting and Certified Instructor for teaching Department of Homeland Security, Food Vulnerability Assessment Training course through the University of Tennessee College of Veterinary Medicine

Developed and managed Food Safety and Quality Assurance programs for a Beef Slaughtering and Ground Beef Operation.  Conducted in-house validation of Microbial interventions for validation of HACCP plans.  Improved Plant and employee sanitation programs to improve safety of products and developed training program for supervisors and hourly employees to increase knowledge of producing a safe product.  Assisted in development of food security program for each of the plants.  Trained individuals in all aspects of food safety and good manufacturing practices.  Consistently scored 95% or higher on outside third party audit of operations and developed procedures and policies for the removal of Specified Risk Materials (SRM’s) that are included in specifications for major Fast Food company.

Developed and managed Quality Assurance programs for fresh pork sausage operation with responsibilities for Food Safety, Quality Assurance and Incoming and inspection of Co-Packed products.  Responsible for the development of the program and the training of supervisors and hourly employees in all aspects of Food Safety and Quality Assurance.  Implemented quality culture program to raise awareness and improve all aspects of quality and food safety.  Implemented Plant Improvement program to address all issues in plant and developed tracking system to follow-up through completion.

Responsible for Food Safety, Quality Assurance, Research and Development and Facilitation Training of division of Armour Swift-Eckrich.  Developed and implemented HACCP plans for two plants and consolidation of five plants into three plants including transferring of production lines and training of new plants on manufacturing the products.  Conducted two day training sessions for all management and line leaders in the facility in meeting management, reaching consensus, root cause analysis and facilitation training.  Started Continuous Improvement team which completed over 50 projects in the first nine months of the team.

Managed day and night shift operations of smoked sausage and wiener formulation and stuffing which included ordering of raw materials and development of processing procedures and formulations to maximize and reduce costs.

Directed Food Safety and Quality Assurance program for full line packer with responsibility for writing and maintaining Partial Quality Control programs and managing a USDA Certified Laboratory.