•Manage and direct the overall functions of quality and the laboratories for two locations (Dixon and Stockton) in the manufacture of Aseptic and non-aseptic tomato ingredients, V7, and other vegetable concentrates supporting beverage innovation and vegetable-based nutrition. •Direct and implement all programs including HACCP, Sanitation, SQF (level 3), Organic System Plans, Laboratory, Auditing, Mock Recalls, product release and withheld programs.• Responsible for all purchased tomato ingredient analysis and provide support for procurement field staff on quality issues. •Manage and recruit 6 seasonal laboratory supervisors and 19 seasonal lab technicians. •Responsible for all data collection in SAP and distribution across the network. •Create monthly network wide inventory reports to ensure usage and deployment of ingredient based on quality attributes entered in SAP. •Ensure that non-conformance responses are completed in a timely manner.•Conduct internal company “Peer-to-Peer” quality audits in the US and in Mexico.•Responsible for quality of Sinalopasta plant in Mexico from 2008 to 2009. Traveled to location during season.

•Review processing records and act as a liaison with State DPH & USDA personnel. •Quality department representative for special projects that arise from our corporate office, such as new product manufacturing (V-Fusion installation, continuous manufacturing). •Evaluate and report any non-conformance that may arise from any of our suppliers for ingredient, packaging or shipping material. •Quality Department representative that travels to off-site warehouses to conduct audits or inspections when problems arise. •Participated in the Plan Improvement Plan evaluation for the Sacramento facility.

•Trained hourly personnel to perform quality checks for their specific area. •Performed quality checks on all Campbell Soup products. Tests include: Sodium, ascorbic acid, pH, salt, citric acid, consistency (Bostwick), color, percent solids, moistures, and garnish. •Performed microbiological test on ingredients that were suspect of spoilage. Also analyzed swelled cans and jars.•Conducted cooling water microbiological analysis to ensure micro counts were low. •Traveled internationally and statewide to perform audits on tomato ingredient vendors to ensure ingredient met Campbell Soup specification. •Interviewed, hired, and trained summer interns that worked on all purchased tomato ingredient. Tomato test included: Howard Mold Count, reducing sugar analysis, total solids, bostwick, acid and Ostwald test. •Provided quality support for operations in Campbell Mexico, Germany, and Australia. •Responsible for troubleshooting equipment for both juice and sauce laboratories. •Released and held product in AS400 system

•Conducted microbial analysis of ingredients for various products. •Worked with Vegetable Ingredient Technology group and WHQ R&D in various company projects including product development, testing of new machinery for use in plant processing and laboratory work. •Conducted miscellaneous laboratory analysis such as pH , solids, and color of tomato product, viscosity and acids on new vegetable varieties and new ingredients