Food Manufacturing ConsultantsProduct Costing, Process Development & Food Safety

Management of the mill and packing teams, process improvement, production planning, H&S.

Management of the production and laboratory teams, process improvement, project management, management of external contractors (process and maintenance), H&S and food safety.

Duties include::• Risk Management Programme & general compliance management.• Control of all final and in process testing.• Export documentation (timeframe for release a key KPI)• Some process control improvement• Environmental compliance and land treatment of wastewaters

I was responsible for the following aspects of the business• Process development• Food safety programme & general compliance management• Management of New Product Development

I was responsible for the following achievements and duties:• Support the development of the second generation omega-3 emulsion from laboratory product through to final commercial production.• Provide due-diligence and process support for the final sale of the process to a significant UK based company.• Management of compliance of the company Seafood RMP and H&S outcomes.• Control of factory operations and export of the final product• Purchasing,and inventory control

Duties:• Management & leadership of 5 direct reports, 2 factory managers, Procurement Manager, Technologist and QA Team Leader. (Approximately 60 operational staff)• The position effectively includes the Technical Manger's role & was the signatory for the company's food safety programs.• Management of all capital projects.• Direct control of the material (250 items, $5M/annum) and labour ($2M/annum) elements of the company budgets.• Product costing• Continual improvement… Show more Duties:• Management & leadership of 5 direct reports, 2 factory managers, Procurement Manager, Technologist and QA Team Leader. (Approximately 60 operational staff)• The position effectively includes the Technical Manger's role & was the signatory for the company's food safety programs.• Management of all capital projects.• Direct control of the material (250 items, $5M/annum) and labour ($2M/annum) elements of the company budgets.• Product costing• Continual improvement of the operational elements of the company's operational management information systems.• With the factory managers ensure that H&S systems, ACC requirements and other compliance requirements are met.• Employ senior staff and operational managers and final control over all operational discipline processes.• In conjunction with the Procurement Manager, manage significant purchase contracts.• In conjunction with the Sales & Marketing Manager ensure the satisfactory completion of NPD projects.• Liaise with both supermarket customers and final consumers as required.• Provide leadership in problem solving and continuous improvement projects. Show less

Achievements:• Successful manufacturing commercialisation of the Omega-3 process developed by the Riddet Centre, Massey University. Effective up scale of the process from 4 kg laboratory batches to a 1,500 kg/hour, EU registered, fully commercial production facility.• Project Manage the factory build for Speirs Nutritionals. Factory build initiated in January 2007 and commissioned in August 2007. A $3M+ projectDuties:• Provide overall capital budget & project… Show more Achievements:• Successful manufacturing commercialisation of the Omega-3 process developed by the Riddet Centre, Massey University. Effective up scale of the process from 4 kg laboratory batches to a 1,500 kg/hour, EU registered, fully commercial production facility.• Project Manage the factory build for Speirs Nutritionals. Factory build initiated in January 2007 and commissioned in August 2007. A $3M+ projectDuties:• Provide overall capital budget & project timelines.• Co-ordinate all contractors.• Co-ordinate, plan and manage the design of the emulsion manufacture equipment.• Manage all design elements of plant and equipment, ensure all plant ordered, installed and commissioned to timelines and to budget, manage project variations.• Ensure that the final emulsion manufactured performs against specification. Show less

• Mechanisation of 'wet salads' processes including: product packing (peak season of 26 staff, 2 shifts, down to 5 staff and one shift, packaging cost reduced by 20%);• Vegetable & pasta cooking (increased throughput from 400 to 700 kg/hour, increase quality and increase yield by 90%);• High capacity salad mixing, increasing salad making efficiency by 50%.• Company achieved full ‘Exemption’ status from the NZ Food Hygiene Regulations, based on the satisfactory completion and… Show more • Mechanisation of 'wet salads' processes including: product packing (peak season of 26 staff, 2 shifts, down to 5 staff and one shift, packaging cost reduced by 20%);• Vegetable & pasta cooking (increased throughput from 400 to 700 kg/hour, increase quality and increase yield by 90%);• High capacity salad mixing, increasing salad making efficiency by 50%.• Company achieved full ‘Exemption’ status from the NZ Food Hygiene Regulations, based on the satisfactory completion and maintenance of a HACCP based Food Safety Programme.Duties:• Engineering and process development• Food safety programme & general compliance management• Capital expenditure budgeting and control• Product/process costing/modelling• Management of four technical staff, including the setting and reviewing of individual performance objectives• Management of overall company training programmes Show less

• 40 plus clients, with most new projects being based on verbal recommendation by previous clients.• Extensive work with major supermarket chain (Foodstuffs Auckland & Wellington) in the area of food safety for ‘private label’ products.• Assisted four leading NZ Wineries to achieve the first internationally accredited group Environmental Management System (to ISO 14001)• With Dr John Brooks Massey University, develop a set of food transport temperature standards, subsequently used… Show more • 40 plus clients, with most new projects being based on verbal recommendation by previous clients.• Extensive work with major supermarket chain (Foodstuffs Auckland & Wellington) in the area of food safety for ‘private label’ products.• Assisted four leading NZ Wineries to achieve the first internationally accredited group Environmental Management System (to ISO 14001)• With Dr John Brooks Massey University, develop a set of food transport temperature standards, subsequently used nationally.• Numerous clients achieved HACCP, ISO 9000 & related quality certifications and some clients assisted with formal continuous improvement projects (TQM/Lean).• Clients included supermarket chains, food manufacturers, warehouses, distribution businesses, wineries, clothing manufacturers, horticultural businesses, media, printing, roading and construction organisationsDuties:• Project planning and management for clients. Where each project met the clients own strategic requirements• Project costing, invoicing and performance reviewing• Projects included Food Safety, Quality & Environmental Systems and Operational Business Development Show less