Patrick Wewel Email & Phone Number

I am a graduate of the University of Nebraska at Lincoln, received my Bachelor of Science in Biological Sciences. I went to work for the University at the Food Processing Center, which is a place where private companies can come and get help from the Food Science Professors. I ran the equipment in the pilot plant. Then I obtained a job at APC/Proliant, Inc. I learned a lot about being a Quality Control Manager. We started that facility up, I got HACCP Certified, I did a lot of micro testing and other test to make sure we were making a high quality product. Then the company had to lay us off, so I went to work for IBP Foods, and we started-up another plant. There I leaned about process control and supervising a group of employees. There is a lot to control in a Cooked Meats Plant. From incoming raw material to keeping it separated from the finished cooked product. When we got that done APC/Proliant Inc. called me back. The plant reopened for a short period of time and then we moved the corporate lab to the Fremont, NE facility. I was in charge of running testing on products from 14 production plants. Tested beef and porcine plasma for protein, sediments, pH, moisture, ash, solids and IgG. They decided to move the plant closer to their corporate head quarters. That is when I found a job at International Spices. Here is where auditing came into play. We started out with AIB GMP Audits, which were more on plant production side. Then we went to GFSI audits. We put together a plan that would get us through SQF audit, which is more of a total process audit. We set up Supplier Questionnaires, process controls, shipping and receiving, allergen, tractability and many other programs to satisfy our SQF Audit scheme. I have had a lot of experience in the food industry, and along with my education, work ethics and honesty I am now working for a company that is on the leading edge of Poultry Processing, Lincoln Premium Poultry.

• Quality Specialist

  Internatioanal Spices

  Jan 2011 - Jan 2018

  SQF (Safe Quality Food) Practitioner and PCQI (Preventive Control Qualified Individual) for an FDA inspected spice blending plant. Wrote and set-up programs for Quality Control department and implemented Standard Operating Procedures and Sanitation Standard Operating Procedures. Wrote and performed procedures for the QC Lab, which included Salt Analysis, Microbiological Testing, Sieve Analysis, Sodium Nitrite Testing, Titratable Acidity and pH Testing. Developed Policies such as Shipping and Receiving Policy, Hand Washing Policy, GMPs and Foreign Material Policy. Developed training programs for GMPs, Safety, Sanitation, Foreign Material, Allergen and Food Defense. Trained new employees and conducted annual trainings. Responsible for Certificates of Analysis that were sent out to our customers. Member of the Complaint Team. Also acted as Safety Director – Helped in the development and running of our Safety Program. Helped developed Lockout/Tagout Program, Forklift Safety, Scissor Lift Safety, PPE Programs, Machine Guarding Program and others. Assembled Safety Comity and trained employees. Involved in two OSHA audits and met with OSHA to improve our program.