 Develop, Implement and maintain food safety and quality systems Develop, implement and maintain programs to achieve both organic and gluten-free certifications Prepare organization to achieve level 3 SQF certification Review and respond to customer complaints Manage, mentor and lead quality assurance department employees Develop and provide training to support both food safety and quality systems Provide guidance to support labeling guidelines

 Apply the regulations set forth by the USDA and FDA regarding labeling policy and export procedures to foreign countries in labeling procedures Develop and implement policies to improve and regulate current internal procedures to ensure compliance Lead and mentor employees to perform job functions in the most efficient and effective manner Interview, hire and assist with employee schedules based on the needs of the department Create and maintain production models, warehousing and product master within the ERP system Provide solution for the integration of systems during acquisitions and partnerships Create and maintain training programs for labeling systems and policy Partner with project leaders in Stage gate to assist with taking a product to commercialization

 Developed and Maintained HACCP Plan, SSOP, SOP, and GMP programs Performed daily, weekly and monthly audits of facility and records to ensure compliance in accordance with USDA guidelines Managed employee hours and schedules for 1st and 2nd shift Worked with USDA Inspectors for 1st and 2nd shift Performed food safety, CCP and HACCP training Reviewed and filed records daily Performed portion, weight, label and product checks daily Lead audits from third party auditors and USDA

 Developed and maintained HACCP Plan, Quality Programs, GMP Programs and SSOP Programs Performed daily, weekly and monthly audits of facility and records to ensure compliance in accordance with USDA guidelines Managed employee hours and schedules Reviewed and processed customer complaints Evaluated and determined the disposition of returned product Performed and recorded finished product testing, environmental, air plates, pathogen and fat testing

 Developed and maintained Sign off procedures for new items Calculated and presented cost of new items to sales Created Flow diagrams for each new item for compliance with HACCP Supplied data to other departments for the creation of recipes and labels Held weekly meetings to present new items or improvements made to items to sales. Developed and maintained a tracking system for each project assigned to the department to keep a record of the progress.

• Held daily product evaluations for production management at 54th street• Checked in, evaluated reason returned, and assigned disposition code for returned product• Reviewed and signed off daily quality assurance technicians’ line records• Created weekly, monthly, and quarterly graphs for pre-operational review to track trends

• Performed weight, recipe, and product evaluation checks approximately every thirty minutes of production for each item produced• Maintained the hold tag log• Enforced all food safety programs• Attended PDR meetings/ responded to non-compliance reports