Julia Ferrell Email & Phone Number

Newport, Me, Us

Quincy, Ma, Us

Leader in Food Security including BRCGS Certification, Import/Export Regulations, FSMA Compliance, and State & Federal Regulations. Focus on preparation of proactive policies, procedures, training and education to prevent food safety incidents through creating a behavioral based food safety culture.

Chicago, Il, Us

Chicago, Il, Us

•Food Safety Quality Systems Auditor for approx 170 Heinz North America commodity suppliers; including Grains, Fats & Oils, Specialty Oils, Dry Sweeteners and Bakery Goods.•Principle responsibilities include conduct and analyze internal and external audits to assess compliance and risk management, manage and execute corrective/preventive action plans for continuous improvement, lead key projects that deliver project/process improvement, remain alert for emerging issues and their impact on Quality and Quality processes.

Chicago, Illinois, Us

•Food Safety Quality Systems contact for Mill Management, Sales, Terminals, Bulk Wash Stations, Co-Packers and Customers in all areas related to Food Safety and Quality; supporting 23 Flour Mills. Including 3rd Party Audits and analysis, Quality Policies and HACCP, GMP, etc. food safety training program development, revisions and compliance to regulatory changes. •Create strategic and tactical Food Safety and Quality improvement plans with Mill Management and Co-Packers; including Sustagrain, Ultragrain and Ancient Grains. Oversee and coordinate Quality Systems Manual, compliance to Enterprise Quality Policies and adherence to FDA, USDA, and customer expectations.•Responsible for developing and maintaining 3rd Party Audit schedule for 23 Mills with strength in analyzing Mills Corrective Action Response. Drive standardized response and policy improvement throughout the Mills and compliance to Policies, Federal Regulations and customer requirements. Responsible to communicate audit results and corrective actions as per customer requirements; email, iCix, GMA-SAFE Audit Key.•Primary driver to certify the ConAgra Mills for the GFSI BRC Global Food Standard for Food Safety.•Responsible for customer communications around quality and food safety and builds an open and trusting relationship. Support customer inquiries on emerging food safety issues.•Work independently with the ability to prioritize tasks and projects within their area of responsibility. This includes managing and prioritizing multiple and possibly conflicting priorities.•Effectively present information and be responsive to technical inquiries from both internal and external customers.•Support and drive the achievement of Enterprise Quality goals.

Chicago, Illinois, Us

•Sales top customer support for technical documentation, customer expectation and specification consolidation. Liaison with Customer, Sales Account Mangers, Plant Management and Regulatory trouble shooting customer complaints. •Manage consolidation of Rabbinical Authorities. Served as Project Manager between the Rabbinical Authority, Plant Management and Regulatory during the transitions. Transition provides simplification to the customer by offering a free service to customers for access to updated Kosher Certificates.•Collection, consolidation, and organization of Technical Documentation from 3 platforms to a network location. Central repository for Technical Documentation serving as work area for Technical Services improving customer request response time. •Creation of B2B site; central repository accessible to Procurement, Purchasing, R&D, QA Managers, and Technical Services.

Chicago, Illinois, Us

•Implement Shop Floor Process Controls within Laboratory/Grain Grading Dept. Including full RCA to variances against planned schedule; efficient/usefulness of information mesh 2 depart to one.•Responsible for 2 PA Mills ensuring quality product to customers through Quality Assurance Standard Operating Procedures, Policies, and Programs. Place high priority on product quality, cross-functional positive influence attitude/understanding toward product integrity, consistency, and quality of product to the customer at the local mill level including hourly, salary, salary non-exempt via training and development.•Implementations of final product cross checks to verify first quality check. Decreased pack customer complaints by 30% in first year through implementation of verification testing on all products packed.•Organize plant Food Safety and GMP inspections; ensure HACCP and Sanitation program requirements; inspections of entire facility for program opportunities; audit external pest control reports, verify mill CAPA.•Lead person for AIB, FDA, TQSA, NFPA, CAG, Organic and Customer Audits for two PA Mills. •Perform annual and new employee supporting program training including Good Manufacturing Practices (GMP’s), Hazard Analysis Critical Control Points (HACCP), Material Safety Data Sheets (MSDS), and Chemical Control, Recall/Mock Recall Traceability, Wheat Grading, Insect Damaged Kernels (IDK) and Lab SOPs.•Responsible for trending and calibration of NIR instrumentation; rheological, chemical, and physical analysis of flour/wheat; extraneous matter and aflatoxin analysis, trend analysis to final product bakes. AACC and AOAC Methodologies.•Full responsibility for the professional development of 4 direct reports, including performance appraisals, coaching, and discipline. Lab utilized as training grounds for QA Manager Trainees; 3 direct reports have moved to other Mills as QA Managers and 1 Senior Chemist.

Norwalk, Connecticut, Us

•Lead Auditor and Auditor Trainer for Hazard Analysis Critical Control Points (HACCP). Development of HACCP Training Modules for annual and employee training.•Developed microbiological program to include testing, data collection, and information communication. Standard Sanitation Operating Procedures developed around micro findings on processing and air systems in bakery.•Supervised Laboratory Staff of three.•Coordinator for Research and Development Bakery testing; organized all plant testing, coordination of scheduled run time with production and R & D, ingredient receipt, and formulation revisions. Hands-on experience with R & D in-process testing.

Master'S Degree, Food Science

Masters, Project Management

Bs, Nutritional Science

Associates, Culinary Arts