Brock Ferguson Email & Phone Number

New York, NY, US

Berlin, Berlin, DE

Bronx, New York, US

As Senior Director of Food Safety, Quality Assurance, & Regulatory Compliance, I provide leadership and promote collaboration to help make this happen: Since 1943, the bakeries of Brooklyn Brands have baked the most authentic, natural indulgences around. What started in a small kitchen in Brooklyn more than 75 years ago has grown into the leading baker of.

New York, NY, US

• Established an initial strategic framework to build a company-wide culture of Food Safety and Quality within a rapidly growing startup manufacturer of RTE products.- I assigned direct accountability for Food Safety and.
• Created a clear roadmap for both short and long-term success of newly developed policies and their implementation.
• Set KPIs and performance metrics aligned with each facility’s Quality Improvement Plan (QIP) and the overall vision of the company.
• Mentored members of plant management to support the achievement of individual and departmental goals.

New York, New York, US

• Led and implemented Quality Assurance and Food Safety programs across multiple facilities nationwide in a start-up environment, minimizing cost while maximizing effectiveness.- Wrote company’s first comprehensive.
• Oversaw implementation of automated reporting systems, employee training, supplier documentation, sanitation programs, and environmental monitoring.
• Expanded Food Safety and Quality Assurance initiatives as company scales.

Wilton, CT, US

• Developed, implemented, led, and managed Quality Assurance and Food Safety programs in compliance with FSMA across multiple co-manufacturing, internal manufacturing, and warehousing locations.- Trained and educated.
• Led Root Cause Analysis Process and Continuous Improvement initiatives across over 20 co-manufacturing and warehousing locations, in partnership with respective site management teams.- Successes ranged from correction.
• Cost savings exceeded over $50K a year by collecting and analyzing historical data from routine laboratory testing and determining where nutrient-testing frequencies can be reduced based on low risk.
• Supported process validation and verification efforts at various sites, including biological kill-steps, foreign material controls, and allergen management.
• Audited existing and new manufacturing sites for compliance to Blue Buffalo policies, including site programs, sanitation, records/supporting documentation, employee training, equipment design, and infrastructure.
• Achieved SQF Certification for Blue Buffalo’s Midwest warehouse and distribution center (first in company history).

Greater Chicago Area, IL, US

• Managed Micro Lab and Quality Lab Technicians for all of 2nd shift. Ensured Quality, Food Safety, and Regulatory compliance of finished product through documentation, production line, and employee audits; owned all.
• Brands produced at Kraft Foods’ Dover facility spanned several categories distributed domestically and internationally, including products such as Jell-O (Gelatin, Pudding, No-Bake Pies & Cakes, etc.), Shake ‘n Bake.
• FSSC 22000:2010 facility audit yielded zero non-conformities.
• Drove continuous improvement in all facility Quality programs including environmental monitoring.- Examples included changing laboratory testing methodologies and teaching technicians to effectively isolate and.
• Directed facilities’ Raw Material Testing Program utilizing SAP for over 250 microbiologically sensitive ingredients.
• Led employee training seminars and internal audits to reduce plant-controllable holds and consumer complaints. - 20% decrease in consumer complaints per million (CPM).- 7% drop in plant-controllable holds.

Étoy, Vaud, CH

• Implemented Quality and Food Safety programs; maintained cross-functional role with Operations; directed inventory and order allocation; designated product routing procedures; corrected specification and logistical.
• Initiated campaigns to improve Standard Operating Procedures by optimizing program specifications. - Incorporated ISO 9001:2008 guidelines into Quality policies.- Developed databases to make all Operational/Quality.
• Minimized customer rejections and subsequent financial losses. - 1.6% total program rejection rate for 2011 significantly beat program goal of 5.0%.
• Spearheaded cross-departmental corrective action efforts on Supply Chain Quality and policy deviations.

• Conducted and implemented multiphase agricultural process of growing mushrooms for commercial sale; upheld Food Safety and Quality standards; managed work force of 30 employees.- 100% pass rate for third-party facility.

Bachelor’S Degree, Biological Sciences

Biology, Biology, General