Manage accurate high volume scanning of documents to convert printed material into digital images. Successfully perform detailed activities requiring moderate knowledge of contracts, systems, and company procedures. Utilize organizational skills, experience, and judgment to plan and accomplish daily work goals, and index documents for future retrieval.

Puddin’ Pie Essential Body Care, LLC (PPEBC) is the result of my food science and technology, chemistry, product development, and sensory evaluation background. My knowledge-base of certain foods, essential oils, herbs, and spices led me to combine components that were rich in vitamins, minerals, and had anti-inflammatory properties to benefit overall hair and skincare. I created my first hand-whipped butter; using it daily, in approximately one month, my hair was growing and my skin was improving. When people noticed and began to ask for the product I was using, I decided to perfect my craft. I officially launched the business, and it quickly expanded to tinctures, soaps, scrubs, facial masks, and candles - each produced to address customer needs. My products were often mistaken for food (ice cream or pudding), and/or meal replacement bars (soaps); hence the name, “Puddin’ Pie.”Accomplishments• I successfully produce consistent products using Product Development, Sensory Evaluation, Technology, Chemistry, Research, HACCP, Regulatory Affair, GMPs, SOPs, SSOPs, packaging, labeling, CoAs, interpersonal skills, market research, statistical analysis, and cost analysis. Although PPEBC is outside of the food industry, the operational principles used are still the same. Well-Rounded, Entrepreneur, Business-Minded, Technologically Savvy• I conduct ongoing testing and reformulation of products, as necessary; critical analysis regarding product specifications; and sensory evaluations on new and existing products for their overall appeal and effectiveness. PPEBC offers top of the line customer service and determines best logistical practices. Company rebranding has increased national and international visibility. Global-Minded, Creative, Customer Service Focused

I directly supervised a team of eight, and managed all SOP and SSOP programs to ensure regulatory compliance and food safety. Had daily meetings with my team to address questions and/or concerns, followed by meetings with the plant manager, superintendent, and production supervisors. I closely worked with USDA; conducted multiple successful audits; implemented and maintained all HACCP, GMPs and SSOP programs. Furthermore, I scheduled, coordinated, prepared, distributed, collected, and managed daily micro/pathogen-testing and results. My team carried out product quality inspections every ten to fifteen minutes. As Supervisor, I worked with quality members to perform visual inspections, noting quality issues - executing corrections accordingly and reporting any findings to appropriate personnel. I systematically checked documentation for accuracy, completed required verifications, monitored our production team’s progress, and enforced quality and safety standards. Upon receiving new hires, I was the key personnel trainer; delegated further training seasoned quality assurance team members in that area. I made certain they were thoroughly trained in the specific area, then rotated for cross-training within the first three to four weeks. With my extensive background in Product Development and Sensory Evaluation, I provided support to R&D on special projects, as needed. Accomplishments• Eliminated the occurrence of product defect with a multi-million-dollar contract by observing ingredient interaction. Adjustments were made to specifications and defect discrepancies were solved; thusly saving the company millions on rework and retaining customer contract. • Under my guidance, my teams implemented improvements that exceeded company’s goals, met contract requirements, and delivered quality products. • Satisfied a long-standing grievance from on-site USDA inspector within first three days of employment, by addressing the severity of the issue with supervisors.

Initiated daily communication with company executives, other leadership and staff, while meeting deadlines. Created nine HACCP plans; modified existing ones. Wrote/edited technical reports and product reviews for presentation to USDA/ company officials; supervised overall preparation and success of audits for British Retail Consortium (BRC), USDA/FSA (United States Department of Agriculture/Farm Service Agency) and other labels. Conducted audits, offered expertise in sensory evaluations (e.g., jerky products and beef sticks, turkey and other meat/dairy snacks). Created new seasoning for company executives. Thwarted major recall by analyzing problem and finding an imbalance, as well as a breakdown in aseptic packaging process. My suggestions ended the occurrence. Participated in meetings with company’s owner and leadership to discuss USDA compliance. Accomplishments• Asked by Company VP to conduct an audit at McLane Mid-Atlantic Distribution Center, Fredericksburg, VA (17+ various finished goods).• During company construction expansion, successfully enforced regulatory practices; supervised compliance with Food Safety Management of Change (FSMOC) document to maintain HACCP protocols; developed classification zones for swabbing: [Z1-product contact surfaces (CS); Z2-indirect CS; Z3-nonCS and all raw zones]; never any contaminated surfaces, as a result of team collaboration.• Became liaison to present documentation and results to upper management, as there was no direct support for laboratory teams, tests, procedures, or results. Developed, Monitored, Assessed and Established Logistical Placement of trailer reports and Certificates of Analysis/Letters of Guarantee for all incoming ingredients and supplies.• Coordinated a label review system for new and existing products/specifications to provide a unified understanding of what was required per customer. Further supported accuracy of documentation and reporting to the customer, company and government officials.

Maintained cohesive workflow for the entire chicken canning facility, as the only second shift Food Safety and Quality Assurance Supervisor. Collaborated with management and co-leads regularly. I supervised a team of six by setting daily meetings to discuss issues and manage resolutions to be presented to company leadership. I monitored my direct team’s success and secondarily made certain the production team followed all food safety and quality requirements. I served as liaison with local USDA personnel and conducted daily internal facility audits. Ensured quality and safety of food items produced, according to contracted customer guidelines and USDA regulations through strict observation of the following:HACCP, recall, pre-shipment, PQC (product quality control), hold review and release, thermal process review , pest control, etc., vendor certification, and raw material.

• Responsible for the planning and implementation of marketing and recruiting sponsors • Assisting in arranging and coordinating activities for the Foundation youth• Liaison between the staff, sponsors, advisory group and schools• Mentoring• Tutoring• Fundraiser planning

Responsibilities and Initiatives:• Developed products from initial concept continuing to pilot plant• Researched all ingredients for optimum selection and functionality• Designed and developed innovative functional food products, such as breakfast pastries and Vegan cookies. All products were researched and developed to meet consumer demands and market trends• Coordinated Sensory Testing of food product prototypes• Shelf-life testing, HACCP Plans, nutrition labeling, packaging durability testing, and marketing were performed for each product• HACCP Plans, Cost saving analyses, process improvement strategies, and production troubleshooting were closely monitored• Presented research findings to management and made further recommendations for new food research projects• Graduate Teaching Assistant: Experimental Foods- Department of Food Science • Supervised undergraduate students Summer Research Opportunity Program, and undergraduate research projects- Department of Food Science• Product Development Competitor through Research Chef Association (RCA)Scientific Instrumentation Experience:Volumeters (Cake and Bread), Penetrometer, Instron Universal Testing Instrument, Warner Bratzler Shear, Hunter Color Meter, Bostwick Consistometer, Brookfield Viscometer, Kjeltec Analyzer, Tecator Digestion System, Analytical Balance, Spectrophotometer, Steam blancher, Exhauster Can Sealer, Anchor-and-gate agitator, Nitrogen flushing, Heated mixing vessels, Tray/Cabinet Dryer Conveyor Dryer, HPLC (High Pressure Liquid Chromatography), and ICP (Inductively Coupled Plasma)

• Chosen by University Administration to be paraprofessional peer counselor and engage in personal growth; • Directly managed female students, and assisted in management of over 800 overall residents• Provided conflict resolution• Enforced campus and dormitory rules/regulations; including emergency preparedness• Created weekly interactive programs

• Assisted in animal experiments that met Institute for Animal Care & Use Committee approval• Aided with in vivo carcinogenic studies to make further recommendations to the FDA about natural chemo-preventive foods/food products• Assisted in using animal models to access the chemo-preventive potential of high fiber food products such as rice bran• Prepared prescribed diets for research rats [Male Fisher 344]• Obtained and kept accurate records of pre and post weights of animals• Maintained a clean research environment according to laboratory standards • Presented research poster for STEM Day; received First Place (2010)

Assisted in ongoing research project in the Department of Kinesiology; research titled Effect of conjugated linoleic acid supplementation on the severity of exercise-induced bronchoconstriction L.N. Johnson1, J.L. Stickford2, and T.D. Mickleborough (FACSM)2 1Alabama A&M University, Department of Food Science, 2Human Performance Laboratory, Department of Kinesiology, Indiana University, Bloomington• Presented at Scholars Institute closing ceremony hosted by Indiana University• Presented research for national conference – Adventure to Advancement, held at Michigan State University

• Participated in epidemiological studies for causes of atherosclerosis, stroke, diabetes, and obesity, in the south, primarily in the African American community• Excelled in college preparatory classes in the areas of science, language arts, and math• Received award for outstanding academic performance