• Coordinate, plan, and control activities related to the Food Quality and Quality Management System, as well as apply concepts, methodologies, and tools that contribute to the continuous improvement of quality.• Liaison between MAPA (Ministerio da Agricultura Pecuaria e Abastecimento) and DIPOA (Departamento de Inspecao de Produtos de Origem Animal) in Brazil and the corresponding agencies in the United States.• Coordinate, train, and develop the unit's Quality Assurance team to meet the expected results of its activities.• Manage Import Permits and Labeling development and approvals. • Coordinate client visits, official audits, supervisions, qualifications, international missions, and certifications.• Plan and execute internal and third-party facility inspections and quality audits at the manufacturing facilities in Brazil and communicate the Company’s compliance with legal requirements to U.S. and Brazilian government agencies and clients.• Enforce compliance with all testing and labeling requirements audits and information requests as required. • Investigate and resolve a variety of regulatory queries and issues.• Manage product claims, contacting affected customers and suppliers; analyze supplier’s response, root cause and corrective actions.

• Responsible for quality assurance, with a team of 25 employees in 3 production shifts.• Implementation and management of self-control programs required by Brazilian Government.• Coordinator of the HACCP team - Good Manufacturing Practice.• Acting as internal audit and monitoring of customer audits and certification (BRC and SQMS).• Management of products sensorial evaluations.• Conducting release of production lines as Sanitation Standard Operating Procedure (SSOP).• Responsible for Process Validation - Process Audit.• Responsible for quality performance management indicators (costs, claims, microbiological compliance, absenteeism, overtime).

• Responsible for Laboratory management, with a team of 6 employees.• Overall supervision of the technical staff of laboratory and coordinating the analytical quality of the routine work. • Contact with suppliers and prices of materials and services.• Cost Planning.• Responsible for Manual description, control spreadsheets, training, assessment and maintenance of the system ISO / IEC 17025: 2005. • Responsible to develop and provide training of the following subjects: GMP, HACCP, Food Microbiology, Food Safety, Hygiene environments in the food industry, analysis by PCR.