Adam Pappalardo Email & Phone Number

Buffalo, New York, Us

St. Albans, Vt, Us

Latrobe, Pennsylvania, Us

• Responsible for all aspects of the food safety/ HACCP, quality, laboratory, organic, allergen, GMP, and sanitation systems across a variety of hot fill and cold fill/ carbonated beverage lines; in addition to production brewing and blending of private label RTD and bag-in-box teas, syrups, carbonated beverages, and waters.

Chris Candies, Inc. is a co-manufacture of private label molded chocolate confectionery.Responsibilities include:• Daily validation of scale calibration, review of production quality documentation, inspection of finished goods• Completion and review of monthly internal audit program• Direct, one-on-one associate training concerning quality standards, GMPs, SOPs and other regulatory requirements• Environmental swabbing and sampling• Participation in chocolate and packaging sensory analysis• Preparation and shipment of microbiological samples for customers or third party laboratories• Creation, review, and revision of HACCP, SOP, SQF, and training documentation for upcoming costumer and certification audits• Daily, short term operation of chocolate production and packaging lines• Root Cause Analysis project participant concerning chocolate loss and inclusions guarantees

The Back Porch Restaurant is a fine dining restaurant specializing in American cuisine.Responsibilities include: • Final preparations of food prior to presentation to customers• Daily preparation of appetizers, entrees, and side dishes• Nightly cleaning and sanitization of work area and equipment• Installation and maintenance of wine keg dispensing systems• General facility maintenance, basic repairs, and upkeep

Salisbury, Md, Us

The Weigh, Price, Label Department is the final preparation of whole chickens and poultry trays for retail sales. The WPL Department consisted of ten individual labeling lines, which weighed, priced, packaged, palletized, and inventoried poultry products in preparation of shipment. Responsibilities include:• Nightly operations of labeling/ packaging lines, 28 Degree Room, and Box Room. • Direct supervision of 80+ permanent and temporary production associates. • Adherence to company policies on associate attendance, discipline, safety, GMPs and SOPs• Departmental enforcement of food safety/ HACCP requirements, sanitation standards, and quality assurance documentation• Conduct departmental pre-hire, job previews and interviews• Prioritization and completion of in-demand products and/ or customer specific specialty orders• Accuracy of nightly WPL/ 28 Degree Room inventory• Execution of Perdue Business Improvement Program, PBIP.• USDA A-Grade Exports Certification Process Completion

Salisbury, Md, Us

Trained in many aspect of the commercial poultry production process from grow out, through processing, to the final packaging of the retail ready trays and birds. Primarily trained in Weigh, Price, Label Department (WPL) in preparation of becoming the WPL Team Leader.Kaizen Continuous Improvement Participant• Dayshift WPL Efficiency- July 23-25, 2013• Reduction of Damaged Breast Meat- June 25-27, 2013Perdue Leadership Prep Academy Graduate- July 10-12, 2013Lockout Tag-out Safety Certification- June 10, 2013

The Back Porch Restaurant is a fine dining restaurant specializing in American cuisine.Responsibilities include: • Final preparations of foods prior to presentation to customers• Daily preparation of appetizers, entrees, and side dishes• Nightly cleaning and sanitization of work station and equipment• Closure of kitchen and dismissal of kitchen staff• Nightly "cashing-out" of waitstaff

Responsibilities include: • Preparation and organization of food and accessories• Logistics of food delivery and event preparation