Connie Patterson Email and Phone Number

Manages Quality data collection, process measurements, process analysis, and reporting; Tracks key performance indicators (KPIs); Facilitates accurate data collection; Makes improvements as necessary identifies areas of opportunity to reduce waste and improve efficiency Comprehends GMPs, sanitation processes, product recall procedures, and HACCP; Develops, implements, and manages related policy Ensures that all quality checks are completed; Documents and communicates findings and recommends corrective action for non-compliance Manages audits by third-party inspectors Integrates quality and efficiency; Prevents unacceptable product from leaving the plant. Develops and provides training for quality assurance and line employees Monitors production processes Inspects the facility for compliance with standards, determining methods to resolve any problems. Ensures that records and documentation of monitoring procedures and test results are maintained. Reviews customer feedback; Researches problem areas; Introduces solutions; Responds to complaints Employs a mindset of best practices and continuous improvement; Applies that to processes/policies/systems. Stays abreast of knowledge in the Quality field and regulations, including USDA; Attended trainings in order to remain current; Shares knowledge gained through professional improvement activities with team. Maintains effective working relationships and communication with USDA staff. Communicates effectively with management staff in regard to all issues pertaining to food safety, compliance, process, and quality control programs. Manage material resources in a cost efficient manner to include their proper utilization and maintenance. Ensures appropriate staffing levels and excellent leadership of Quality department

Responsible for ensuring the production of high quality products at a production rate that meets or exceeds current levels by maintaining high quality standards, low reject rate for product produced and low materials waste. Consistently enforces company policies, safety standards, SOPs, and GMPs Develop and complete production schedules in a timely and accurate manner. Plan and organize the workload and employees effectively, including proper delegation of duties, in order to optimize your resources and keep in accordance with the production schedule. Monitor the employees’ time and process to insure a quality finished product. Accurately maintain optimum raw material levels and production written reporting requirements. Maintain raw materials inventories to ensure continuity of production. Ensure that products are produced according to specification. Train and supervise staff, and continue to look for opportunities to provide employees with ongoing training and skills development. Monitor employee performance and execute disciplinary actions based on the requirements detailed per plant policy. Uphold HACCP, OSHA, and USDA, SQF and plant safety guidelines and requirements by maintaining a clean, and well-organized, work and stock area, and promptly addressing requirements given by the on-site USDA inspector. Resolve production and quality issues ensuring accurate reporting of department performance, positive happenings and problems to management Research and test new products, materials and equipment

Supervise Quality Assurance (QA) technicians, Monitor daily operations, Pre-operational inspections. Managed microbiology lab and microbiology lab technicians. Proficient and knowledgeable in all areas of the plant. (Evis, cut-up, debone and fully cooked). Plant view system (computerized data collection). (SOP) Statistical Process Control. Food Safety and Hazard Analysis Critical Control Point (HACCP). Managed and validated HACCP Plans, (SSOP) Sanitation Standard Operating Procedures, and (SOP) Standard Operational Procedures. Trained all HACCP monitors, QA Trainer QA Manager Relief. Met all FSIS regulations, maintained good USDA relations. Maintained 90% or above on all Food Safety audits including (BRC) British retail consortium and all other national customer accounts

Supervise front of the house restaurant operations/QA/Hospitality/Food Safety.Evaluate, Train, Schedule. Manage multiple restaurant employees including Hostess/Cashiers, Servers and bussers. Supervise over the bars, Manage bartenders, cocktail waitresses, bar backs, and bar porters.Relief Supervisor for Tarzans nightclub.

Hazard analysis critical control point supervision for a poultry slaughter, raw not ground, fully cooked facility.USDA relations. Quality Assurance trainer.Managed/validated HACCP plans, trained HACCP monitorManaged standards operating procedures, and sanitation standard operating procedures (SOP/SSOP).