Currently working part-time for AIB International

The primary role of a Food Safety Professional was to conduct physical Food Safety Process and GMP site audits for ambient/chilled/frozen distribution centres, for food & beverage manufacturers and printing & packaging manufacturers across the whole of mainland Europe and North Africa, along with their relevant Hygiene and Quality Systems.Specific supplier/manufacturers inspected/audited included PepsiCo EMEA (Beverages, snacks and co-manufacturers), McDonald’s (including distribution centres), Danone, McCain, Weight Watcher and Aldi & Waitrose (UK & I) technical supplier audits.AIBI's bespoke Consolidated Food Safety Standard was used against many clients to measure their level of Food Safety. Companies included Intersnacks, Mission Foods, Allied Mills, Kerry Group, Upfields, Cargill’s, General Mills, Hills Pet Nutrition, Refresco and Nestle.I also delivered on site GMP/Food Safety training workshops for all operation and quality functions across all areas of food manufacturing.

My primary role at McCain’s was to maintain the Company’s Quality and Food Safety systems to ensure compliance to all internal and external auditing standards (BRC, AIB, ISO14001, HACCP, M&S, Waitrose, McDonald, Burger King and McCain).

Purple Food Laboratory was founded to set up, market and manage a food testing laboratory to ISO17025:2005. The principal laboratory portfolio was based around using ELISA technology for the testing of allergens (Gluten, Milk, Peanuts etc.) and mycotoxins (Aflatoxins, Ochratoxins etc.) for the food industry.

Control and management of all incoming and outgoing fore-quarter raw beef products to the Government's Meat Hygiene Services standard. Responsible for all Quality, Hygiene, and Food Safety programs on site.

Organise and update the site's Quality and Hygiene systems to good food safety standards in this Gluten free bakery. I commissioned a new on-site ELISA allergen testing laboratory for Positive release on the allergen free products produced on site.

My Primary function as the site's HACCP team leader made me responsible for all 23 different confectionery process lines on site including all seasonal lines, co-manufacturers, prerequisites and site-wide allergens risk assessments.

Responsible for the Company’s Quality, Hygiene, Food Safety systems and product specifications.

Seasonal & Celebration Cakes QA Team Leader.

Quality, analytical and microbiological testing of bakers and distillers yeasts.

Microbiological testing of a variety of products for DEFRA.