Supplying corporate leadership and expertise in the areas of food safety, quality, hygienic design, pest control, and sanitation to 43 factories in the US and Canada. These factories are within the Nestle divisions of baking, prepared foods, beverage, confections, food service, pizza, ice cream and nutrition. Assisting the factories in compliance to corporate, regulatory, and Global Food Safety Initiative (GFSI) quality system requirements.

Provided corporate leadership and guidance to 13 frozen food manufacturing facilities in all aspects of sanitation, sanitary design, and general food safety. Mentored 12 sanitation managers and their 500+ employees. Assisted the plants in evaluating sanitation operations, identifying opportunities for improvement, and formulating solutions and preventions.• Championed the "Sanitation Optimization" initiative that tracked improvements to efficiency, effectiveness, and timeliness of sanitation activities that produced targeted reductions in sanitation costs of $922k.• Created and launched a company-wide program to ensure cleanliness of plant and equipment prior to production that standardized the process and drove continuous improvement.• Created and implemented a company-wide facility inspection program that reported results to a scorecard and tracked trends indicating the health of the program, continuous improvement, and reduced risks to food safety.• Streamlined plant auditing by creating the corporate quality manual and its SharePoint intranet site that conveniently centralized and organized revised food safety and quality policies, protocols, and procedures. • Built on-going relationships that improved performance by coordinating an annual "Sanitation Summit" which brought company sanitation management together for 3 days of training, presentations, and vendor exhibits.

Production of French's Mustard and Worcestershire Sauce, Frank's Red Hot Sauce, Cattleman's BBQ Sauce, and milled mustard flour.• Created a food safety team comprised of hourly plant personnel that assessed operational food safety conditions, documented findings, and drove corrective/preventive actions.• Facilitated the creation of 3rd shift production to meet increased customer demand that included validation of extended run times on processing and packaging equipment.• Validated cleanability of new bottling equipment and CIP systems for several successful new product launches.• Improved sanitation department procedures and documentation that resulted in no surveillance observations in 3 consecutive quality system audits (ISO 9000-2001).• Created and launched an environmental monitoring program for pathogens that reduced food safety risk for the company and its customers.

Production of ultra-high temperature (UHT) and extended shelf-life dairy and non-dairy coffee creamers, whipping cream, half & half, and chocolate milk. • Strengthened sanitation procedures and processes that attained 2 consecutive superior AIB audits.• Revised the master sanitation schedule to reflect industry best practices for extended shelf life dairy operations.• Managed the wastewater pre-treatment change from biological digestion to dissolved air floatation (DAF) resulting in a savings of ~$15k in monthly surcharges.• Provided subject matter expertise in the sanitary design review and cleaning procedures for a highly successful new production line startup.

Third shift supervision in a margarine manufacturing facility.• Drove success in the transition from 2 shifts of production to 3 shifts by validating food safety for the extended production run, training of personnel, and modifying the sanitation programs resulting in meeting increased customer demand.• Created the master sanitation schedule that successfully organized sanitation activities for non-daily cleaning tasks.• Worked with and effectively managed the 3rd shift employees resulting in no Teamster's Union grievances filed by my teams.• Created the cleaning procedures and sanitation validation for 2 new successful production line start-ups as well as numerous new equipment installations.