Design and deliver training in food safety, quality, and lean management. Drive compliance with LSG, FDA, USDA, OSHA, EPA, and HACCP standards. Provide feedback and corrective action recommendations to associates regarding food safety, quality, and regulatory practices.• Maintained quality control through pre-operational checks, operational checks: temperature checks, thermometer verification, sanitizer checks and verification. HACCP documentation, FIFO and allergen/date labeling.• Guaranteed audit readiness by monitoring standard sanitation operating procedures (SSOP), food safety and security and by conducting hazard and risk analysis.• Met compliance requirements by ensuring workers handled, processed, and package food according to government food standards. • Performed root cause analysis, identifying issues and implementing improvements to boost efficiency, increase safety, and prevent future occurrences.• Met standards and fostered ongoing education by coaching employees on regulatory and company standards• Supported quality objectives by guiding ongoing food sampling and testing.• Conducted needs analysis and maintained inventory of products and customer materials, ensuring proper usage and minimization of waste.• Conducted microbiological sampling for food safety analysis by 3rd party• Expert with e-learning management system Alchemy and PowerPoint

Managed production shift and labor to maximize productivity with minimum labor and food expense. Prepared management reports and updated logs as required.• Facilitated adherence to customer specifications and quality standards, upholding service objectives and maintaining client satisfaction.• Maintained on-time and accurate production and/or catering of all flights by managing workflow and balancing employee responsibilities.• Demonstrated adaptability by making operational adjustments as needed to enhance work environment and unit performance.• Interacted with the maintenance team for preventive maintenance and repairs • Hired, trained and managed employees

Conducted corporate diversity / inclusion workshops

Developed and implemented technical documents, including standards, training manuals and SOPs. Designed GMPs, HACCP plans and quality standards for clients. Conducted regulatory audits and implemented corrective and preventative actions. Ensured compliance by processors who handled, processed, and packaged food according to the Jamaican Government standards. Trained from farm-gate to processors in quality standards and systems.Managed research projects: designed, sampled, tested, analyzed data, managed enquiries, reports and complaints.Conducted shelf-life studies on fruits and vegetables for export.