My passion is providing my employer with solutions to the difficult demands of an ever-changing food safety environment. Over the past several years I have instituted quality systems in major food companies which dramatically improved their Food Safety image and work culture. I have driven 4 different food companies to SQF or BRC (GFSI) certification within 6 to 9-month time frames. With my current employer, I have powered them to certification within of 3 weeks of coming on board. Since then, all our scores have been in the upper 90’s, most recently our unannounced SQF audit in February of 2024, achieving a 97 at the Quality Level. Possessing 1st hand experience working with major customers like Kraft/Heinz, Aldi, Safeway, and Kroger, I know where the “Soft Spots” are in companies and have the expertise and successful project experience to correct. Or I know the right people to bring in to solve the problem. I also assist smaller companies that do not have the resources or knowledge with their product commercialization’s. Currently directive - driving our company to FSMA 204 01/20/2026 compliance.

Maintain and develop all the Food Safety systems, Maintain GFSI/BRC audit readiness and execute audits with high ratings, Interface with customers on CAPA & product development, Interface with USDA to assure compliance and resolve issues, Hold & Release, Micro & Lab maintenance, HACCP review and cultural enhancement.

Responsible for all of the company's quality systems, customer maintenance / customer complaints, quality team and cultural development, 3rd party audits and SQF development and certification.

Reporting to the Vice President of Operations, I directed a staff of a Quality Lead / SQF Coordinator, a Research Tech and 8 QA Lab techs. I also provided direction to our internal Sanitation crew.Since coming on board in 2012, I built solid quality Food Safety / HACCP programs for a Start Up company and provided clear leadership and structure that was severely in need. There has been a rapid change in quality culture as indicated by SQF & Regulatory Audits that have yielded only few minor non conformances. The company is SQF level II certified, just recently achieving their re certification.I worked directly with customers, 3rd party auditors and regulatory agencies, with keeping the facility "audit ready" at all times. Maintaining the quality lab, cultivating a pro active quality staff that provided a resource platform to a farm to fork cult,ure were my main objectives.

Reporting to the Director of Quality Assurance, I managed a staff of 15 QA techs at a 700 associate chicken kill/processing plant. Worked directly with the USDA and chaired the weekly USDA meetings. I was responsible for all Food Safety Systems and SQF / Regulatory complince.

I was responsible for developing and maintaining all of the facilities food safety / HACCP systems. Developed lab procedures, hired and trained the quality staff. I worked directly with customers, auditors and regulatory personnel keeping the facility in an audit ready mode at all times. As Practitioner, I drove the company to Level II Certification in 9 months.