Allison Fung Email & Phone Number

Richmond, British Columbia, Canada

Richmond, British Columbia, Canada

- Created a HACCP plan for a commissioning production line, including a process flow diagram, as well as hazard analysis and risk assessment for ingredients & process steps- Drafted SOPs and record-keeping forms to help establish quality testing procedures for the new line and train QA technicians on new testing methods- Collected and compiled data for new product and packaging parameters to help determine new quality specifications- Coordinated paperwork and shipping of commissioning samples to be approved for commercialization- Conducted an internal audit on ISO:9001 elements and FSSC22000 pre-requisite programs to assess and improve plant compliance on third-party audits- Conducted root cause analyses for consumer complaint investigations by collecting evidence from documented records and interviewing local management & unionized staff- Analyzed out-of-specification (OOS) data on digital quality management software and provided potential solutions to improve OOS plant score based on further investigations

Vancouver, British Columbia, Canada

- Updated HACCP preventive food safety program by conducting hazard analysis and risk assessments for all incoming materials at the facility. Developed process flow diagrams, manufacturing SOPs, product recipes and CCP record-keeping forms by monitoring production process and personnel practices on-site- Validated existing food safety treatments and practices through literature review and cross-referencing with U.S. and Canadian government documents and guidelines- Liaised with suppliers and ingredient distributors to obtain product specification documents, allergen declaration and allergen control SOPs, non-GMO, Gluten-free, Kosher, Vegan and SQF certificates and COAs to support supplier approval program for incoming raw materials - Categorized suppliers based on risk-level informed by documentation and records provided. Determined monitoring, verifying procedures, record-keeping requirements and corrective actions to keep hazards under control within the facility- Conducted a gap analysis of the facility and its operations against SQF Edition 9 Standards for Food Manufacturing (including cross-referencing with GMP, HACCP and CFIA local regulations), identified deviation actions and provided recommendations for corrective actions in preparation for the company’s upcoming SQF audit and certification- Prepared relevant documentation and records including process flow with gluten controls, product and ingredient updates, and product labels for Gluten-Free Certification Organization (GFCO) audit

Vancouver, British Columbia, Canada

- Conducted independent work on product recipe testing, formulation improvement with the aide of the nutraCoster program, and sensory evaluation of vegan, allergen-free & non-GMO cookies, muffins and loaf cakes- Developed multiple batches of samples of cookies and loaves for potential retail client in adherence to specific nutritional and sensorial (appearance, aroma, flavour & texture) requirements - Maintained a clean and orderly work environment in the R&D experimental area as well as tools and equipment used by following SSOPs and performing post-operational cleanliness inspections of the facility after each experiment- Maintained and updated documentation on new product formulations, the associated sensory evaluations and altered process steps for R&D sponsorships

- Encouraged inclusive interaction among children from ages 1-3 to aid their development of oral communication skills and understanding of social cues- Assisted in administrative duties and preparation of lesson plans to further enhance classroom experience- Performed sanitation duties around the classroom to maintain a clean and healthy environment

Master'S Degree, Food Science

Bachelor Of Science - Bs, Environmental Science

Education record

Activities and Societies: Symphonic Winds school band, Stage bandGraduated with OSSD and IB Diploma