Hired to oversee a team of 4 QA technicians in daily quality operations for this $200 million manufacturer of various edible nuts, dried fruit and confectionary products with over 80 unionized workers. Ensured full compliance with regulatory, BRC and customer requirements.❖ Key Achievements |✔ Launched the Corporate program for Global Food Safety Initiative (GFSI) audit standard - BRC Issue 6 and updated to meet the requirements of BRC Issue 7 and Issue 8✔ Streamlined HACCP, Food Safety and Quality programs that reduced potential safety issues.✔ Succeeded in increasing shelf life acceptability by establishing processing conditions and work in progress (WIP) utilization parameters.✔ Reduced the amount of held products by 85% by directing processing activities while maintaining quality standards and reducing customer complaints.✔ Designated as the Facility ERP (inventory control) system champion to assist in trouble shooting and error resolution. ✔ Successfully lead the team to obtaining the first AA* BRC Audit rating for our category in North America.

Hired under a 2 month contract to oversee a team of 8 QA technicians and 1 HACCP coordinator in daily operations, and to implement Global Food Safety Initiative (GFSI) audit standard - BRC Issue 6 at the Calgary poultry processing facility.❖ Key Achievements |✔ Created a program to meet BRC Issue 6 standards in less than 8 weeks for the facility. This program was later implement as the corporate standard.✔ Organized employee training to support the BRC standard requirements.

Initially hired as Quality Assurance/HACCP Manager; promoted to Corporate Quality Assurance/HACCP Manager after four years. Overseeing a team of 2 QA managers, 2 HACCP coordinators, 10 QA technicians and $500,000 budget in daily quality operations for this $150 million manufacturer of various meat products with over 400 unionized workers.❖ Key Achievements |✔ Developed and implemented entire HACCP program, FSEP and SOPs for new St. Catharine's facility in only three months, securing CFIA recognition to open the facility.✔ Launched Corporate SQF 2000 initiative and achieved certification for company facilities in St. Catharine's, ON, and Saskatoon, SK.✔ Streamlined all Food Safety and Quality programs, reducing potential safety issues and improved regulatory, audit scores and acceptability.✔ Succeeded reducing facility customer complaints by 25% after setting and meeting all realistic customer specifications, increasing customer satisfaction.

Responsible for all quality duties with 2 QA technicians and $250,000 budget for private Coca-Cola bottler with up to 40 non-union employees. Maintained full compliance with Coca-Cola/Canada Dry standards through regular internal audits.❖ Key Achievements |✔ Monitored finished product quality and resolved non-conformities.✔ Enhanced production efficiencies to 98% with better high-tech equipment, reaching equipment payback in one month.✔ Increased packaging quality by 12% through greater staff awareness of standards and proper handling techniques.✔ Decreased downtime due to water treatment system malfunctions from 80% to less than 1% by implementing new procedures and initiating corrective actions.

Coordinated all quality operations, food safety issues and product R&D with 2 QA technicians and $150,000 for salad manufacturer for KFC Saskatchewan.❖ Key Achievements |✔ Set up and established HACCP plan with GMPs and SSOPs for non-union employees.✔ Involved in staff training and mentoring in operating procedures.✔ Assisted in achieving 99.8% statistical accuracy on product weights by revising product flow-through and reducing spillage; introduced ingredient-tracking program from raw to finished goods to allow full traceability for recall purposes.✔ Instituted effective sanitation protocol for high-speed slicer assembly, decreasing downtown and improving product shelf-life by four days.