Bev Peacock Email & Phone Number

Karaka, Nz

New Zealand

Managing

New Zealand

• Leader of the QA team & H&S team. 2 direct and 6 indirect reports.• Team development & mentoring. PDR’s and KPI setting.• Strategic planning for QA & H&S initiatives for LHF NZ.• Compliance management: MPI, RMP, FSP, SQF & Customer Standards • SQF Practitioner• HACCP review and management. • Technical lead for the New Factory growth project.• Technical lead for capex projects and Continuous improvement projects. • Budget management.• Packaging & Artwork Compliance - Labelling Regulations• Management of Product Specifications/ PIFFs/ SOPs/ Document Control• Site team development & training in Food Safety & Health & Safety• Third party manufacturer and supplier auditing - supplier management• Continuous Process Improvement• Compliance of the Health & Safety at work act, 2015 (HWSA).Key Achievements• Strategic planning. Setting annual strategic plans for both the QA & H&S departments for LHF NZ.• Leading the site to gain GFSI Food safety standard (SQF Certification) within 9 months from starting. • Implementation of new Food Safety Manual and approval by MPI.• Maintenance of Risk Management program for export of Egg products under the Animal Products Act. Raising from level 4 to Level 5• Scoping and implementation of Food Safety and Compliance standards for the new factory growth project, and all capex projects. • Identification, trial, justification and implementation of new Retort process for post pack pasteurising.• Implementation of a new Listeria management program for Ready to Eat dips & hummus. Cost saving of $500,000 per annum.• H&S manual and procedures review leading to updated procedures.• Team Development: Team building through communication in daily meetings. “One Team “approach. Restructure of QA team. Implementation of, PRD’s & performance management. Identifying training needs & setting training plans. Increased the QA team engagement score from 25% to 100% in 12 months.

East Tamaki, New Zealand

• Leadership of Operations Team: 5 direct reports, 35 indirect reports.• Planning: Daily, weekly & monthly scheduling; Labour utilisation; Setting & monitoring of manufacturing KPI’s – Yield, Waste, labour.• Preventative maintenance systems. • H&S. • Compliance: MPI, RMP, FCP & WQA • Quality. Product Specifications technical & legal requirements. NIP, Ingredient declarations, Cooking instructions, Microbiological, Shelf life & Organoleptic shelf life. • SOP’s & training in conjunction with Operations, QA, H&S & Engineering.• Financial Management. Commercial accountability– Budget & product costs. • Process Improvement. Key focus: Operational performance: a) Quality, b) Throughput, c) Machine efficiency, d) Yield, e) Give–away, f) Waste, g) Health & Safety, h) Hygiene and i) Direct labour j) Shelf life. • Identification of new Equipment benefits & payback justification.• NPD Project Management. Stage Gate process, managing the NPD at concept, factory trial, pre-production and launch stages. • New Product Priority Planning & Commercialisation.• Strategic Planning. Present & agree the 1, 3 & 5-year NPD, QA & H&S plans.• Board monthly report on key operational results. • Team Leadership & Personal Development: KPI setting with monthly performance score card. Personal development plans and training needs.Key Achievements• Production Planning. Implementation of a daily & weekly planning system.• Compliance: Achieved RMP audit status to level 5 with Export eligibility. & WQA Acceptable.• Improved labour efficiency through management of work hours. • H&S review of system. • Team Development: Team building through communication , Job descriptions, KPI & performance management. Identifying training needs & setting training plans.• Process Control: Implementation of batch sheets & recording of production CCP’s, Yield & traceability of raw materials.• Process Improvement: Identification and capex justification of new equipment.

Auckland, New Zealand

Product & Process Development, Quality Assurance & Marketing. Poultry products. Primary Cuts, Added Value, Fresh, Frozen, Free Range,Organic.Group Product & Process Development Manager April 2016 - Present QA, H&S and NPD Manager November 2015 - April 2016NPD & QA Manager November 20 14 - November 2015Product Development Manager September 2011 - November 2014• Leader of the QA, H&S & NPD Teams • Strategic Planning • Market research • Innovation: Product, Process, Ingredients & Equipment • Project Management: Concept to launch • Process Development: product quality; product throughput; machine efficiency; yield; give- away; waste; Health & Safety; hygiene; direct labour • Commercialisation & Financial Management: Costing of NPD, Process, Budgets• Packaging & Artwork Management• Product Specifications• Compliance: MPI, RMP & FSP, Customer Standards • NMD & Campylobacter control• HACCP• PIANZ (Poultry Industry Association of New Zealand). • WSMP• HWSA 2015 regulations• SOP’s development & training Key Achievements• Establishment of NPD team• Brinks “ Ready To Cook” Value Added Range:Meatloaf(25% Incremental sales), Meat balls, Precooked sausages, Ready to eat Terrines• Food Service : LSG, Sky City, and Dad’s Pie. (23% incremental sales)• Brinks Organic & Free Range (SPCA) launches: Winner of the “Metro of the Year “awards 2014 & Food Safety Awards 2015 (27% Incremental Sales)• New Technology: Carry bag; Thermoformer & Top Web seal MAP;"C" Labelling; Brine Injection; Kebab automation; Pre dusting.• Relaunch Chicken Kebabs & Schnitzel Ranges:(67% incremental sales)• Establishment of QA team. Export Standard, MPI level 5.2• Recommendations to NZ poultry industry on US Campylobacter intervention programmes & Preparedness of NZ for an exotic disease outbreak e.g. Avian Influenza.• Factory transfer project; Automation of Cut up & Deboning

Auckland, Nz

First Position in NZ.Developing a range of new concepts for summer 2011 and winter 2012.• Project management from concept to launch of a new product range for Tegel.• Commercial delivery of project within cost and margin constraints.

Ruskington, Lincolnshire, Uk

Project Management. Product & Process Improvement. Implementation of new equipment & products into factory.• Manager of the Process and Packaging team of 4 (2 Process Technologists, 1 Packaging Technologist and 1 assistant.)• Process Development Systems for site. Manage the NPD at factory trial, pre-production and launch stages. • Operational Excellence: New & Existing Equipment & Processes to maximise: a) product quality, b) product throughput, c) machine efficiency, d) yield, e) give–away, f) waste, g) Health & Safety, h) hygiene and i) direct labour. To recommend and justify new equipment and processes to achieve improved cost-efficient performance.• Training• Commercial delivery of projects within cost and margin constraints. • Customer relationship through the concept development process managing NPD, EDP and packaging projects. • Leader & Mentor of team through appraisal and objective setting.• Documentation control: Quality attribute standards, Packaging copy, cooking instructions, shelf life setting and nutritional analysis.• Packaging & Artwork Management.Key Achievements• People Management & Mentoring: Implementation of the process development team through staff development, mentoring and recruitment.• Process Technology Delivery: Evaluation and implementation of new equipment and technology to the business. Evaluating new equipment and process methods with CFS and Dejong in Holland: Impingement cooking, co extrusion, battering, forming, and meat processing and packaging technology. £5M incremental branded business.• Process and profit improvement through raw material, process and equipment improvement. £0.5M improvement.• EDP & NPD: Management of the process and packaging teams to deliver process implementation of EDP & NPD to critical path timescales and commercial targets. 4 direct employees. Incremental £15M retailer business. Launched 75 SKU’s in 2010

Pork Farms Riverside Quiche Bakery And Queens Drive Pork Pie Sites, Uk

Pork Farms Riverside Quiche Bakery and Queens drive Pork Pie sites, UK £65million turnoverReporting to sites general managersManage a multi–disciplinary team of 11 across 2 sites: NPD Manager, Chefs, Process Technologists, Packaging Technologist and assistants.Pork Farms Riverside Quiche Bakery and Queens drive Pork Pie sites, UK £65million turnover• Delivery of the Business Development Strategy from concept to launch • Commercial delivery of projects within cost and margin constraints. • Management of the Customer relationship: Managing NPD, EDP and packaging projects. Working as a team with Commercial and Category managers.• Budget Management• Manage and mentor the team through appraisal and SMART objective setting.• Identify new trends and maintain current products to deliver newness to the category.• NPD Delivery from Concept to Factory Launch• Documentation control: Customer presentations, Specification writing, Quality attribute standards, Packaging copy, shelf life setting and nutritional analysis.• Packaging & Artwork ManagementKey Achievements• Re-launch of the Marks and Spencer Quiche business. Redevelopment of 12 existing products plus the addition of 2 new lines for both the UK and Export markets. Delivery of this development on time and with an incremental profit of £180k/annum.• Delivery of a new range of 4 Everyday tarts for Marks and Spencer providing a potential incremental gross sales value of £4million/annum.• Management of the Marks and Spencer account and supporting the Sainsbury and Pork Farms brand EDP (Everyday Product Development)

Pork Farms Bowyers, Trowbridge, Wiltshire, Uk

Reporting to Pork Farms Marketing Director.Manufacture of Pork Pies, Hot Pies, Sausage Rolls, Savoury Fried Foods, Party Food, Ready Meals and Stuffing for Marks and Spencer, Tesco and the Pork Farms Brand.The scope of the role was the site team management of 4 direct and 3 indirect reports for concept, process and packaging development. Responsibilities flexed from a site focused role to a cross site leading role gaining experience with all of the major retailers. The Key responsibility was to proactively search and present new and innovative product ideas as a customer facing business team encompassing Commercial, Category Marketing and Development functions. Primary retailer customers Marks & Spencer’s, J Sainsbury and Tesco.Key Achievements:• Re-launch of the M&S Sausage Rolls range and incremental NPD of the Connoisseur Sausage rolls.• Winning the M&S award for best development team product and process delivery in 2005 and 2006. £0.5M/annum growth of the M&S Stuffing and Garnish business through the launch of the Connoisseur Stuffing range and redevelopment of the M&S stuffing to be gluten Free. • Development and implementation of the new Sainsbury Pork Pie business gaining an incremental sale of £8M/annum.• Developing incremental sale on the M&S Cold Pie and Savoury eggs business through product and packaging redevelopment.• NPD project management of £5M/annum M&S stuffing and £9M/annum Ready meal business transfer from Caveghan & Gray, including the development of Nut based stuffing into a new specialised £2M factory unit.• Implementation of the development team to the Trowbridge site.

Northallerton, North Yorkshire, Uk

Reporting to Sales & Marketing DirectorConcept and process development of Frozen reformed Meat and Vegetarian Grills and Burgers. Emphasis on reformed meat and poultry products, reformed vegetarian burgers, flame grill technology and continuous frying technology.The scope of the role was the site team management of 5 direct reports for both concept and process development. Site focused role gaining experience with all of the major retailers and developing Dalepak branded products. Budget control.

Thetford, Norfolk, Uk

Management Trainee leading to Development Technologist and Senior Technologist Reporting to the Development Manager.Development of Bacon rashers, Bacon joints, Savoury Fried Foods and Ready Meals.

Bsc (Hons) Catering & Applied Nutrition, Food Technology, Food Science, Nutrition, Catering,, 2.1

Education record