Advisory Council Member of the Professional Science Masters program at the University of Utah. https://psm.utah.edu/This council is comprised of graduates from the program who volunteer to shape the strategic vision of the program and help determine the most valuable curriculum for current and future students.

I manage a team of 4 direct reports and 19 total team members (including contractors & dotted line reports) focused on execution and implementation of new products, processes, and equipment in food & beverage manufacturing factories, including QFS focused certifications and artwork approvals, across United States and Canada.I am responsible for coordinating Quality & Food Safety resource allocation for the North America (US & Canada) project portfolio of over 450 projects spread among 30 people. I lead a diverse & experienced technical team which performs key Quality & Food Safety activities on Innovation, Productivity, Renovation, and other product improvements and launches. I also have responsibility for the North American QFS Certification & Labeling team. This teams' primary tasks are the QFS review of artwork for the North American portfolio and manages certifications such as Rainforest Alliance, Kosher, RSPO, GFCO, Halal, and others. I also lead cross-functional workgroups focused on internal process (ways of working) improvements and cross-functional team integrations.Key brands include, International Delight, Silk, Horizon Organic, Activia, Oikos, Light & Fit, Danimals, Happy Family, So Delicious, and Follow Your Heart.

Manage a team of 9 direct reports and 5 indirect reports focused on execution and implementation of new products, processes, and equipment in food & beverage manufacturing factories. I am responsible for coordinating Quality & Food Safety resource allocation for the North America (US & Canada) project portfolio of over 400 projects spread among 25 people and includes managing the North American QFS standards program. The standards team is the North American point of contact for global standards input, feedback, & review.I lead a diverse & experienced technical team which performs key Quality & Food Safety activities such as equipment needs determination, FDA/LACF Process Authority needs, allergen program & cleaning validations, thermal processing, technical risk assessments, finished product specification input (including line capabilities), complaint investigation & reduction, product trials and launch support, and overall production troubleshooting and continuous improvement. I also lead cross-functional workgroups focused on internal process (ways of working) improvements and cross-functional team integrations.Product types include aseptic, ultra high temperature (UHT) processing, plant based beverages, fluid milk, dairy & plant based yogurt, dairy & plant based cheese, dairy & plant based creamers, and plant based frozen ice cream products. Brands include Silk, Horizon Organic, Oikos, Activia, SoDelicious, Light & Fit, International Delight, Dannon, Happy Family Organic, Two Good, Stok, YoCrunch, Wallaby Organic, & Follow Your Heart.

Manage a team of 4 individuals with the primary responsible for the evaluation and qualification for new supplier locations. This includes conducting risk assessments comprising a review of location, performance, GFSI status and results, questionnaire review, and supply chain analysis. Assessment is used to determine if our team performs an onsite audit. Team also supports in material specification development, ongoing supplier relationships and performance through KPI scorecards and Quality related notifications, troubleshooting, artwork review for finished products, certification management, and providing process training.Scope includes all ingredient suppliers for the North America region which covers ~350 supplier locations and ~2500 materials.

Managed a team of 5 individuals with a portfolio of ~300 ongoing projects across 17 manufacturing locations and ~60 co-manufactures/re-packers in yogurt, aseptic, ESL, plant based beverages and frozen products, cheese, fluid milk, dairy and plant based yogurt, coffee creamers, bulk food service, and on the go product categories.Team responsibilities were to represent the Quality organization on new product development projects, trials, launches, and product improvement projects as well as conduct allergen validations, technical assessments for potential new manufacturing locations, and are the technical experts in the Quality organization.

Responsible for Contract Manufacturing Quality program consisting of 65+ locations. Developed risk assessment, facility management program, and reporting system that resulted in reducing complaints by 20% in one year and reducing overall risk. Focused on ensuring compliance to corporate policies and procedures in the highest risk area and establishing strong relationships with each location.Developed and implemented a formal Contract Manufacturing Quality Expectations Manual collecting, updating, and developing ~45 policies.Supported two company owned manufacturing facilities for all food safety, quality, and lab activities.Assisted with product disposition decisions on transportation issues, complaint investigations, audit compliance (including SQF,non-GMO, Organic, Kosher, Gluten Free, RSPO, UTZ responsible coco sourcing,)

Responsible for Food Safety and Quality programs for 7 Safeway manufacturing facilities in the Phoenix, Denver, and Joplin MO area. The position has 7 direct report QA Supervisors who then have QA Coordinators and/or lab technicians who report to them.These plants make items such as fluid milk, cottage cheese, sour cream and sour cream based dips, carbonated and other beverages, baked breads, buns and rolls, cookies, crackers, decorated cakes, meringue and cream pies, ice cream products, and sorbets. Brands include Safeway branded products as well as many other well known national brands.Responsibilities include customer complaint reduction activities, HACCP plans, audit and inspection preparation and support for regulatory, 2nd, and 3rd party (kosher, organic, FDA, State, City, BRC) Key Quality Indicator (KQI) programs, lab testing for finished products and ingredients, allergen programs, environmental monitoring, and other programs.I am currently certified in HACCP from the HACCP International Alliance through a class called Advanced HACCP - Validation and Verification.I have also completed a BRC auditor training class through SAI Global.

QA Manager responsible for 5 bread plants and 1 cake commissary with a QA Supervisor direct report in each facility. Able to receive approval to increase plant QA headcount and hired QA Coordinators in 4 of the bread plants.Products include decorated cakes, meringue and cream pies, baked breads, buns, and rolls. Responsibilities include customer complaint reduction activities, HACCP plans, audit and inspection preparation and support for regulatory, 2nd, and 3rd party audits (kosher, organic, FDA, State, City, BRC) Key Quality Indicator (KQI) programs, lab testing for finished products and ingredients, allergen programs, environmental monitoring, and other programs.Implemented ATP and allergen testing and wrote and implemented the bakery business unit environmental monitoring policy.

Responsible for Production and Shipping departments at the Denver Bread Plant including managing 4 Production Supervisors and 1 Shipping Supervisor. The plant had 2 bread lines and 1 bun line with over 70 individual SKU's and 5 customers.

Responsible for all plant quality and food safety programs including organic, 3rd party audits (AIB,GMA-Safe), customer audits, plant representative for all product development activities.Also worked for two years as the plant employee safety coordinator and newsletter editor.

Facility produced fruit, cream, and meringue pies for many store brands.Managed 2 QA technicians and 19 sanitation personnel

Hired and trained a 3rd shift sanitation crew which contributed to increased production and plant appearanceManaged 23 sanitation employees spread over multiple shifts and daysWrote, developed, and implemented comprehensive plant sanitation programCo-chairman of Food Safety Committee and Member of the Safety Committee