•Oversee all Regulatory, Quality & Food Safety Compliance•Crisis Management•Risk Assessments & Preventive Controls For FSMA•Root Cause Analysis, Corrective & Preventative Actions•GFSI Audit Compliance•R & D/New Product Development/Shelf Life Experiments/Sensory Panels•Supervise Quality Assurance Assistants, Label-printers & Sanitation crew

• Wrote all SOPs, HACCP Plan, Pre-requisite programs, GMPs etc.• Implemented HACCP and assisted company in achieving HACCP Accreditation, PrimusGFS, Kosher, Organic and American Heart Association certifications.• Performed verification and validation of the HACCP Plan.• Performed Root Cause Analysis for non-conformances observed in audits.• Performed Internal Quality Audits.• Performed risk assessment for raw materials, processes and identified hazards.• Performed risk assessment for food security/food defense.• Set standards for shelf life analysis including sensory and microbial on fresh produce and RTE end products to ensure consistency and safety.• Identified quality issues and prevented re-occurrence.• Maintained all food safety documents to support food safety system.• Ensured proper completion of CCP checks and performed due diligence for CCP deviations.• Performed Employee Training of GMPs, Food Defense, Personal Hygiene and Hand Washing, Sanitation, Allergens, Food Borne Illnesses etc.• Ensured compliance with applicable food laws and standards issued by FDA and ODA.• Maintained rework, hold, test and release database.• Performed trend analysis and troubleshooting of quality related concerns.• Interpreted data and established corrective and preventative measures for microbial results for environment, direct food contact surface, air quality, water, raw and finished products.• Supervised monitoring and documenting the quality of all incoming raw and outgoing finished products.

•Re-opened food establishments that were shut down by FDA by modifying Food Safety System, HACCP Plans, Preventive Controls and communicating with FDA.•Set up Food Safety & Quality Management Systems for greenhouses, cold storage, re-packers, processors, warehouses, distribution centers etc.•Set up Food Safety & Quality Management Systems for several types of food facilities (seafood, meat, produce, juice, beverage, snack foods etc).•Prepared companies for GMP and GFSI audits (SQF Level 2 & 3, BRC, PRIMUSGFS etc).•Nutritional Analysis, Create Nutrition panels & Labeling of finished products for food manufacturers and restaurant owners.

• Led the SQF cross functional team to achieve 'Excellent' rating and certification for SQF Level 3.• Conducted internal audits to insure that facility met all SQF Level 3 requirements.• Insured regulatory requirements, policies and procedures are met through facility inspections and proper documentation.• Maintained HACCP Plans and conducted validation activities.• Conducted all food safety training, audits, mock recalls, food defense assessments etc,• Led the SQF team in verification activities of food safety systems.• Developed, managed, implemented and assessed Standard Operating Procedures & Programs for food safety and quality.• Maintained Kosher, Organic, Gluten-Free and SQF Level 3 Certifications.

•Prepared samples for assays.•Prepared media and reagents, perform inventory control and record keeping.•Established the Standard Operating Procedures for equipment.•Designed protocol for various assay runs.•Analyzed assay data results using data reduction/analysis program.•Analyzed the validity of data obtained from procedures.•Monitored temperatures to provide a consistent and favorable environmental for assay conditions.•Prepared papers for publication, prepared graphs, reports and support documentation.

•Wrote SOPs, Pre-requisite Programs, HACCP Plan.•Implemented HACCP throughout the plant, documented deviations, conducted corrective and preventative measures.•Conducted pre, post and operational inspections to ensure compliance with food laws and regulations.•Conducted Swab Tests by luminometer and evaluated the results of all direct food contact equipment.•Ensured all compliance per USDA requirements, liaison between USDA auditors and company.•Investigated deficiencies and corrected them as indicated in NR reports issued by the USDA inspector.•Evaluated production operations and instructed and trained personnel in proper food handling procedures.•Inspected and maintained extensive records relating to quality and food safety.•Purchased employee safety equipment that meet safety standards.

•Identified and isolated micro-organisms for quality control of products (meat, salad dressings, gravies, soups, sauces etc.)•Conducted chemical, physical, microbial analysis of food upon receipt to ensure supplier control.•Pre, post and operational inspection and detailed documentation to ensure compliance to quality requirements.•Conducted Internal audits of several restaurants (belonging to the franchise) for regulatory compliance, assisted with root cause analysis and corrective actions.•Monitored and initiated corrective actions of product deviations/defects and conducted investigations to prevent repetitions.•Verbal and written communication with regulatory agencies to meet requirements for food laws and regulations.•Maintained extensive records on all food safety and quality documents.