Hi, I have retired.I have been fortunate in my career to facilitate the advances in food safety and quality with both food manufacturing and retail companies. The continual implementation of GFSI and the expectations coming from the implementation of the Food Safety Modernization Act are only going to push these expectations even further.My experience includes the development of all the needed Food Safety Policies, Procedures, and Performance requirements used by food companies to meet their due diligence responsibilities. These are some of the areas I am versed in.Audit systems: GFSI (SQF & BRC), GMP & Food Safety, and Organic.Extensive knowledge in Organic, Non-GMO, Gluten Free, and allergen free production and packaging. Thermal Processing: Aseptic packaging and retort canning (both high and low pH), Pasteurization and UHT. Dairy Products: Various cheeses, butter, whey protein concentrate, whey and milk powder, yogurt, cream cheese, and fluid milk.Bottled water and juices.Frozen Fruits and Vegetables (IQF).Fresh Fruit and Vegetable: FSQA on the farm through further processing to packaging.Bakery: Bread, cookies, granola bars, energy and fruit filled bars, and croutons.Sauces, dressings, and other hot-filled products.Functional ingredients: Emulsifiers, stabilizers, and protein systems.Labeling: Nutritional Facts Panels, health claims, ingredient declarations, and allergen statements. Experience with Kosher and HalalDistribution Center GMP’s, storage of allergens, pest control, auditing, and HACCP.Managing interactions with regulatory agencies.Microsoft Word, Excel, PowerPoint, Outlook, SharePoint, Central Desktop, and Life Cycle Management software programs.
Listed skills include Bakery, Ingredients, Brc, Food Safety, and 7 others.