SQF internal and 3rd party quality auditing.

* Leading the Technical Services team and providing technical support to supply chain, operations, sales, and marketing. * Managing regulatory and labeling compliance for all company products at 15 production facilities. * Conducting implementation of HARPC, thermal process development, filing, process deviation analysis and resolution.

* Responsible for leading efforts involved in new product/process/packaging development, scale-up, and production troubleshooting of industrial, food service, and retail production lines.* Conducted BRC, Organic, GF, Kosher, Halal certifications, third-party quality audits, accommodated customer technical documentation requests and complaints investigation, updated and reviewed packaging labels according to FDA food regulations. * Managed, trained, and mentored team members to grow their skills and competencies for contributing to the organization.

* Led and overseen Technical Services department to achieve overall company objectives.* Interfaced with business teams managing product prioritization and project development of Clean Label salad dressings for Panera Bread and Major Peters/Jero/Sauza mix-beverages. * Reported food safety and quality issues to personnel with authority to initiate action.

• Responsible for overseeing daily food laboratory operations at Warrendale, PA.• Managed five departments within the lab.• Supervised a team in daily scheduling, productivity, and efficiency to ensure goals are met.• Countered technical customer questions, while educating current employees to promote overall customer care.

* Built Stage-Gate project management process and Product Technology & Innovation Center: Pilot Plant, Kitchen, and QA/QC Lab.* Supervised R&D team of 10: project managers (2), scientists (2), technologists (2), chemist, microbiologist, and research chefs (2);* Supervised QA/QC team of 15: QA Managers (3); QC Manages (3), QC Supervisors (5), QC Technicians (4) at 5 plants across the USA.* Implemented GMP’s, HACCP, SSOP’s, IPM, GFSI, FSMA, and SQF-2000 level 2. * Developed and renovated organic and all-natural fresh/frozen pasta, sauces, snacks, and meals for clubs, retail, and food service accounts.

* Managed R&D international projects, developed timelines, and revised marketing platforms. * Conducted national product launches: Quick Cook, Garden Delight vegetable pasta and Ronzoni Bistro meal.* Developed/updated product, process, and ingredients specifications. * Developed and tested new pasta products at NWP pilot plant. * Prepared technical reports, summaries, protocols, and quantitative analyses.* Coordinated/conducted multi-plant and multi-country R&D test trials and team activities.

* Developed baby-food Mini-Meal product line. * Updated/developed product and ingredients specifications. * Managed process/product development, process deviation, and regulatory process filling for regulatory compliance. * Represented Thermal Process Authority functions on multi-functional business teams.* Provided recommendations and conducted inspections of thermal processes, equipment, controls and recipes for existing or new food products (baby-food and soup) to assure compliance with FDA & USDA regulations.

* Established state-of-the-art private company from the ground floor:* Developed business plan and R&D/QA program for the company ($50 MM projected revenue).* Designed and equipped pilot plant and analytical/sensory dairy flavor laboratory ($1 MM).* Selected technological equipment for production lines and analytical equipment for QC lab ($30 MM).* Managed multiple plant construction projects, including system design, installation, testing, start-up, and personnel training.* Developed ingredients, packaging, final products specifications and prototypes of salad dressings, mayonnaise, process cheese, enzyme modified cheese, spaghetti sauces, ketchup, and other condiments.

* Developed product/process specifications and project plans including project scope, success criteria, timelines, resource needs, technical objectives, critical assumptions and potential issues. * Led "Soup-to-Go*" project and made successful transition to product commercialization ($3 MM revenue). * Selected process/equipment and tomato paste variety for optimum ketchup yield at processing and co-packer factories ($2 MM cost savings). * Designed, scheduled, and managed testing of new technological equipment. Supervised staff of two QA technicians and 12 pilot plant union employees.* Wrote analysis reports and made recommendations for the best course of action in light of quality and technological process. * Developed screening and optimization product designs (DOE) for multi-functional teams within R&D.* Managed process development, process deviation, and regulatory process filling for regulatory compliance. * Provided recommendations and conducted inspections of thermal processes, equipment, controls and recipes for existing; to assure compliance with FDA & USDA regulations. * Represented thermal process authority functions on multi-functional business teams.

* Developed product/process of extended shelf-stable meal "It's Pasta Anytime*" from early concepts through implementation to commercial manufacture and national launch in 2 years ($30 MM revenue). * Conducted screening and optimization studies for "Classico" tomato pasta sauces ($0.6 MM savings).* Developed and presented new concepts of pasta meals and sauces to marketing, sales, and customers. * Determined drives of consumer acceptance by correlating liking scores with QDA data. Established CLT and HUT product benchmarks. * Hold full responsibility for the professional development of two direct reports, including performance appraisals and discipline.* Designed raw material and finished products specifications, assisted plant personnel with product scale-up and statistical process control. * Evaluated quality attributes and developed express analytical test methods for corporate QC labs.

* Completed private-company research projects: ADM and Golden Cheese of California companies.* Taught Food Analysis (550/650) and Food Chemistry (557/657) laboratory sections.