Self-motivated problem solver and food safety professional with extensive leadership experience. Academic background in public health and biomedical sciences and hands-on experience in food production supervision and quality assurance/control. Achieves success through strong, open lines of communication and thorough attention to detail.
Holds Seafood HACCP and SQF Practitioner certifications
Detailed understanding of regulations, rules, and guidelines pertaining to food manufacturing and processing.
Highly involved in creating, implementing and continually improving policy and procedural systems
Considerable experience conducting internal and external audits; Identifies areas to focus on driving process improvement and increased regulatory compliance
Superior conflict management and resolution skills
Advanced knowledge and proficiency in Microsoft Office
Creates, implements, monitors, and reassesses corporate HACCP, food safety, quality, and best practice programs, policies, and procedures.
Partners with regulatory agencies to build relationships, identify gaps, and network information.
Develops strategic plans for advancing food safety and quality systems in response to changing regulations and business needs.
Monitors industry, societal, and regulatory changes to ensure food safety standards, policies and procedures are compliant.
Coordinates crisis management, HACCP, and recall teams, including training and directing team members.
Provides training and leadership resources to management and staff on topics of regulatory requirements, food safety and other environmental concerns.
Healthcare Administration Public Health - Certificate
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