Food Safety and Quality Assurance (QA) Manager: Results driven leader, Trainer, Champion of Food Safety and QA•Developed and implemented policy, procedures, and management systems relating to food safety, QA, and sanitation operations for a state of the art 110,000 square foot bakery/manufacturing facility consisting of over 400 employees; producing over 24K cakes per day/ 6.7M cakes per year based on annual sales projections and production schedules.•Managed a team of 3 QA Supervisors, 10 QA Technicians, and 3 QA Laboratory Technicians in food safety, quality assurance, product evaluations, product extensions, and surface hygiene monitoring during 24hr operations over 3 shifts. •Monitored and managed an annual budget of over $250K to include salaries and support of the daily food safety, quality assurance, onsite microbiological laboratory, and travel budget, ensuring cost effectiveness and return on investment.•Managed both internal and external plant audits (e.g. Leader Standard Work (LSW); FDA, USDA, SQF Level 3; Halal; Gluten Free; and various other customers) ensuring compliance with both regulatory and standard operating procedures.•Provided technical support to the VP, Food Safety and Quality Assurance in matters pertaining to food safety, food science, food law, and master sanitation programs for both the West Coast and East Coast bakeries and QA teams.

Served as Defense Commissary Agency (DeCA) East Area Consumer Safety Officer and Operations Chief for Food Safety and Quality Assurance. Develop, direct, coordinate, and implement area policy, training, and operation relating to sanitation, food safety, vendor performance, contract compliance, approved source verification, pest management, and hazardous product recalls. Analyze and monitor sanitation status, food safety practices, and quality of subsistence for 74 commissaries. Provide technical and logistical support to commissaries with more than $2 billion in retail sales per year. Interpret regulatory requirements IAW the Food Code, DOD and Service Department regulations (Army and Air Force), and DeCA Directives. Provide liaison support with area U.S. Army Public Health/Veterinary Services, US Air Force Public Health, USDA, FDA and local state health departments.

Served as sole military auditor conducting food safety/food defense audits of commerical food processing facilities/food service establishments throughout New Zealand, Australia, and Antarctica. Deployed to Antarctica twice per year during US Antarctic Season (Sep-Feb) in support of 'Operation Deep Freeze', National Science Foundation. Conducted food and water risk assessments for US Embassy, Wellington, NZ

Full-time student in the College of Agriculture and Life Sciences (CALS), Food, Beverage and Nutrition Science (FBNS) Division via US Army Veterinary Corps Long Term Health Education and Training (LTHET) program.

Performed duties as Senior Food Safety Officer managing the overall District food safety/food defense program including management of product recalls, development/implementation of standard operating procedures, technical food safety training, auditor credentialing, and evaluation of subordinate elements under management control program policies/procedures. Responsible for managment of commercial food establishment audit program which consisted of conducting and/or reviewing audits conducted at 40 establishments located in five states (AL, GA, FL, MS, and TN).

Managed the Food Safety / Quality Assurance program consisting of product recalls, public health/safety, and CGMP of over 62 commissaries on military installations throughout Europe. Lead instructor of manager focused food safety accreditation and training course - Department Operations Food Safety - Course - which included HACCP based training, commissary food safety inspections, and credentianling exam through the Food Marketing Institute - SuperSafe Mark. QA Manager of Central Meat Processing Plant which provided vacuumed packaged beef/pork products to all military commissaries throughout Europe.

Provided instruction in food safety/food service sanitation annually to 5,000+ military (Army and Marine Corps) food service/culinary personnel in basic, intermediate, and advanced training courses. Certified senior level food service managers through the National Restaurant Association (NRA), 'ServSafe' certification course, with special emphasis in HACCP program development and implementation. Served as Adjunct Instructor for National Guard/Reserve personnel, providing annual training at Fort Gordon, GA. Selected as Distinguished Instructor and runner-up for Instructor of the Year (2001). *Final military assignment as an Enlisted Soldier (SFC/E-7), with Warrant Officer Candidate School (WOCS) attendance in Feb 2002.