During my time in the Product Development department, I spent one year working in the pilot plant where I created bench top samples of all kinds. Everything from bacon, to wieners, ham, dried-cured products, and more. These samples were mostly used for our Sales and Marketing teams to win over customers and grow the business. One example is samples for the Maple Leaf Canadian Craft line-up, which has been named "the greatest food launch". Samples were also used for sensory testing which I assisted in executing. Other responsibilities include: temperature validations, plant trials, recipe development, scheduling, and raw material orders. This role allowed me to create relationships cross-functionally and gain valuable knowledge in all categories of MLF.To progress my career, I advanced to the Fresh Poultry category where I have created great relationships with suppliers, MLF Quality Assurance and Regulatory Affairs departments, Co-Manufacturing facilities, MLF fresh and further processed factories, as well as our Canning facility. Majority of responsibilities have been involved with IQF SKUs, but have also gained a vast knowledge in recipe development, MLF health and wellness initiative, using SAP computer program, temperature validation at our Canning facility and plant trials in our fresh and further processed factories.

After one brief day of training, I started my role as a Production Supervisor in the primary and secondary areas of the Ready-To-Eat packaging areas. Majority of my time was spent managing 60+ employees over 12 production lines in addition to temporary workers while ensuring lines run effectively and optimally. Maintained a positive atmosphere dedicated to safety, efficiency, continuous improvement, efficient output, and quality by measuring and validating key metrics and documentation. Achievements: Worked cross-functionally to commission and staff an inspection line from conception to release, while dedicated to high-priority ‘on-hold’ product. Achieved results over and above anything expected in a fraction of the time.

Description: Validated new technologies for on-boarding and innovation of new production lines. Completed by using a hands-on approach to commissioning, creating cross functional relationships to meet deadlines, collecting data of plant trials, and utilizing problem solving skills to ensure food safety, quality, and cost expectations. Achievements: Successfully on-board numerous SKUs through Batch Houses, Round, and Wax Serpentine cook processes while meeting timelines and utilizing cross functional relationships.

In working with Dr. Lisa Duizer in the Food Science Department, I have completed a variety of tasks which include research, food testing, and helping graduate students to run sensory panels. Achievements: Successfully completed a number of consumer panels which allowed a number of students to complete their Master’s degree

Monitored and participated in GMP’s, HACCP program, Organic FDA regulations, and audits. Collected samples of raw milk, line samples, finished products and water samples. Performed all required micro, organoleptical, fat testing and chemical analysis. Prepared reports of results; performed QC holds when needed; calibrated and maintained lab equipment and plant thermometers. Also used computer based software and Microsoft tools for testing and reporting results.Achievements: Took managers role upon leave. Helped to devise a method of producing new products (i.e. butter milk).

As a summer position in 2007 and 2008, the position includes: Tested syrup batches prior to production, performed water treatment analysis and charge water chemicals, used HPLC, generated and completed reports and documents, as well as working a complete summer with microbial testing. Achievements: Assisted with GMP regulation and safety checks inside and outside of the plant. Developed a robust file organization system for all incoming files from delivered ingredients.