Independent food microbiology laboratory offering:Basic Micro AnalysesShelf Life StudiesPathogen ScreeningFood Safety TrainingFood Safety/Quality ConsultingGFSI Audit PreparationNutrition Panels

Brought on board to bring a more professional approach to food safety to a rapidly growing salad, entrée and dessert manufacturer. Responsible for multiple levels of compliance including Quality Assurance, Sanitation, and Worker's Safety, label compliance, and laboratory analyses.Direct manager of five employees.Member of corporate executive team responsible for guiding the profits of $35M+ corporationHead of Food Safety, HACCP, and OSHA compliance committeesResponsible for development and maintenance of the food safety/sanitation/worker safety budgetImplemented shelf-life and general microbiological testing programsDeveloped an extensive Listeria testing program to monitor the manufacturing areas for pathogenic bacteriaActed as the Corporate Liaison to in-house inspectors and the Albany District Office of the USDA Food Safety Inspection ServiceCreated sanitation monitoring procedures to ensure adequate cleanliness of the processing equipment and environment

Restructured company's policies and procedures to comply with regulatory requirements while guiding research and development of new products. Internal consultant and wordsmith to the Vice President of Operations and Executive Committee. Chair for committees throughout the organization. Corporate liaison to in-house inspectors and the Albany District Office of the USDA Food Safety Inspection Service.Direct manager of ten employees. Responsible for implementation and monitoring of all food safety and homeland security policies and procedures for two facilities.Participant in the company's executive board and Constructed FY 2006 Operation's Business Plan with support from VP OperationsNegotiated the release of over $1 million in wholesome edible products held by USDA for validation purposesConducted testing of antimicrobial ingredients to improve the safety of edible products resulting in shelf life increases of 10-30% Restructured testing laboratory to accommodate the changing needs of the companyInstituted plant-wide cost saving techniques and managed an annual laboratory budget in excess of $150,000Attended and participated in American Meat Institute functionsObtained MBA while maintaining managerial position within two companies

Conducted food safety training sessions in English and Spanish to reduce the likelihood of a product recall. Performed trouble-shooting for all issues related to the results of laboratory testing.Supervised two employees in a microbiology and chemistry laboratory.Updated all testing procedures to reflect the specifications of all customersDeveloped testing protocol for finding and eliminating bacterial niches in a sanitary environmentMet monthly with all plant personnel to teach hygiene and product handlingAssisted Research and Development in the creation of new product line specificationsAttended and participated in world food safety symposium

Developed and maintained all testing procedures for a food microbiology and chemistry laboratory.Responsible for all laboratory budgeting and operations. Internal consultant to technical services and operations.Wrote and implemented testing procedures to monitor for and control pathogenic bacteria in raw beef itemsConsulted Director level of the organization in decisions concerning product qualityManaged laboratory budget and cut costs by ten percent the first year

Analyzed environmental and product samples for the presence of pathogenic bacteria. Conducted troubleshooting and training sessions based on test results.Maintained the laboratory budget and implemented changes resulting in cost savings in excess of $40K per annumValidated product shelf-life statementsAssisted Research and Development in creation of new product lines