Thomas Osborne

***** ****** ****. *******, **, **749

Office 256-***-**** ~ Mobile 256-***-****

abjv9s@r.postjobfree.com

Career Summary

Quality, Food Safety and Regulatory executive with 17 years of food industry experience combined with 11 years of teaching, auditing &

consulting experience across numerous food sector categories. S ignificant food law compliance knowledge (CFR) and long standing

relationships within the highest ranks of USDA and FDA. Demonstrated success building and improving organizational capability by designing

and implementing effective food safety and quality management systems. Experience, education, professional & regulatory agency affiliations

combined with the ability to communicate effectively with industry personnel from line workers to senior management qualify me to hold a

senior scientific leadership role within an aggressive, innovative and growing food company.

Possess both the knowledge of food science and competitive landscape to represent the company to regulators, trade associations, customers

and the media. The associations that I hold nationwide within the food industry, governmental regulatory agencies, and academic community

provide the ability to effectively represent the company’s interests and promote brand equity.

Objective

Seeking an opportunity in a senior leadership role in scientific and regulatory services for food or food ingredient organization to direct,

strengthen and ensure world class food quality and safety systems for a reputable food company.

Accomplishments

• $1 million annual savings due to pathogen reduction and regulatory compliance milestone achievement. Deployed a strategeic

HACCP Based Microbial Monitoring Program (HBMMP) for the detection and elimination of Listeria monocytogenes in processing

environments. This program drastically reduces laboratory costs and labor while bolstering the state of protection of food safety and

regulatory compliance, defined in a report by the USDA as being the most robust environmental control program the district had ever

examined.

• Reduced customer complaints per million pounds from 3.3 in 2006, to 1.85 in 2007, to 1.04 in 2008, to 0.68 in 2009 to .17 thus

far in 2010. These results were made possible through developing and implementing new procedures designed to eliminate foreign

material from products and appointing / training self-directed inspection personnel while phasing out QA Technicians. Additionally, this

reduced departmental and operational costs and improved efficiency with production, maintenance and sanitation activities daily. Worked

not only with our production facilities to accomplish these results, but with co-packers, vendors, contract service providers, freezers, dry

warehouses and distribution centers. Provided the training and hands-on leadership needed to accomplish the renewed objective.

• Due to continually reducing foreign material incident rates and claims for our largest customer, I was invited to speak at the

annual Nestle quality symposiums in Atlanta, GA and Grapevine, TX. At Nestlé’s request, I have spoken to their other meat, cheese and

vegetable vendors about foreign material exclusion programs from the importance of proper workforce training and education of plant

polices to the latest X-ray and visioning technology. These achievements and relationships have moved us to the highest volume vendor

to Nestlé, the largest food company in the world.

• Increased product shelf life and laboratory efficiency while lowering overhead and staffing significantly. Established testing

protocols that enhanced the state certified laboratory’s analytical testing capabilities, and played a major role in extending product shelf

life and coding by 25%.This involved online microbial intervention strategies and switching platforms in our labs from an older version

of the TECRA serology method to the DuPont Qualicon BAX PCR DNA based rapid detection system.

• International HACCP Alliance - Certified Lead Instructor of Advanced Food Safety Courses. Develop and deliver HACCP Training

Programs which is currently saving the company over $250,000 annually. This program is accredited through the International HACCP

Alliance and Texas A&M University. My training and educational accomplishments have been published and featured in Poultry,

Prepared Foods and Food Engineering magazines. Thus far delivered 93 Basic and 27 Advanced HACCP Classes in North and South

America certifying 5800+ students.

• Technical and operational support to all business units resulting in cost reductions and increases in throughputs/outputs. Championed

the Six Sigma system-wide implementation at Wayne Farms which has improved quality as well as productivity by identifying and

eliminating the root causes of historical defects and driving out variability in production processes. This was accomplished through

identifying and leading a unique infrastructure of managers, with specific skill sets including statistical process control operators and

auditors within our organization to lead these efforts.

Professional Affiliations

Global Food Safety Initiative ~ (GFSI) Safe Quality Food (SQF) - Recently appointed to the SQFI Technical Advisory Committee for Meat

and Poultry, Washington DC. Also trained with British Retail Consortium (BRC), International Food Standard (IFS) and ISO 22000, PAS 220,

9001.

Safe Quality Foods / Food Marketing Institute ~ Global Audit System – Achieved both Code 2000 Practitioner and Auditor certifications

Certificate # 14356. Manage the companywide SQF 2000 Level 3 implementation for Wayne Farms with regard to what are becoming the

industry standards for the Global Food Safety Initiative.

International HACCP Alliance Chairperson ~ Accreditation Committee - Texas A&M University. Qualified to not only teach Basic and

Advanced HACCP Courses, but to certify new instructors and approve course materials for other corporations and universities. Recently

certified the Mississippi State University’s HACCP curriculum and faculty.

OFW Law Consortium Nine Member ~ Active member of the C-9 sponsored by Olsson, Frank and Weeda Law Firm in Washington, DC.

This committee represents the executive leaders from the scientific, quality and regulatory busniesses of the nine largest poultry companys.

Counter Bio-Terrorism Task Force ~ State of Arkansas, USDA – Springdale District, University of Arkansas

Member of the following Academic / USDA Roundtable Teams

University of Arkansas – FSIS Office of Field Operations – Springdale District

Texas A&M University - FSIS Office of Field Operations – Dallas District

Mississippi State University - FSIS Office of Field Operations – Jackson District

University of Georgia– FSIS Office of Field Operations – Atlanta District

North Carolina State University – FSIS Office of Field Operations – Raleigh District

Professional Experience

Wayne Farms LLC – Director of Food Safety, Quality Assurance, Regulatory Affairs & Laboratories - Oakwood, GA / Decatur, AL 2006

– Present. Recruited by Wayne Farms as a key source of technical and scientific information for the company to redefine and restructure

Quality, Food Safety and Regulatory Compliance. By taking advantage of my knowledge, relationships and industry & agency contacts led to

the development of effective strategic plans resulting in best in class quality and food safety programs. Involvement in the national scientific

and regulatory community affords me the opportunity to protect the organization, our customers and the global food supply.

• Direct Quality, Food Safety and Regulatory principles and practices for the organization. Assure alignment and consistency between

all manufacturing locations

• Manage a staff of 11 direct business unit leaders, 28 indirect salary managers and 175 quality and lab professionals

• Provide scientific & technical recommendations to CEO, Executives & Public Relations in food safety, quality & regulations (risk

assessments, recalls, consumer complaints, etc.) Captain of the Crisis Action & Recall Team. Leverage expertise on Food Defense &

Homeland Security to ensure regulatory compliance

• Provide direct leadership of Global Food Safety Initiative, Biosecurity, Allergen Control, HACCP, SSOP, Canning, Thermal

Processing Authority, Labeling (USDA & FDA), Export, Vendor Approval, Specification Development, Child Nutrition, Halal &

Kosher, Policy Development & Publication. Business units and projects managed also include; Internal Audit Group - qualify and

monitor the performance of our factories in addition to external partners including approval and tracking of vendors, co-packers,

distribution centers and contract service providers.

• Director of Laboratory Services including microbiology, chemistry and pesticide residue overseeing 4 labs on the east coast

• Work very closely with regulatory bodies (FDA, USDA, CFIA, State & Local), customers, and business partners

• Perform gap analysis, evaluation and assessment of existing food safety, quality and regulatory programs. Identify & develop

strategies to ensure adoption of best practices across supply chain, manufacturing and distribution .

• Interface with all departments (Sales, Marketing, Purchasing, R&D, Operations, Demand Planning, Logistics, and Engineering) to

ensure effective program implementation and cohesion across all business functions

• Institute programs company-wide, such as hazard analysis & risk assessment, corrective / preventive strategies, continuous

improvement, product identification/containment/commerce release, sensory programs, document control, record retention,

traceability, calibration, X-ray, tempering and color sorting technology.

Tyson Foods, Inc - Division Manager (Consumer Products / Retail) Quality Assurance / Food Safety - Corporate East Coast Satellite

Office - Wilkesboro, NC. 2002 – 2006

• Manage sixteen (16) Retail / Consumer Products facilities located on the east coast and in the mid-west including beef, pork &

poultry - slaughter, processing & cooking and retail meal tray pack processes

• Conduct multi-protein comprehensive systems assessments of; Food Safety (HACCP/SSOP/GMP), Quality Assurance, Micro-Lab,

SPC and policy compliance

• Ensure plant readiness tasks for; USDA FSIS Enforcement Investigation Analysis Officer Assessments, 2 nd and 3rd party audits.

Organize and deliver Basic and Advanced Food Safety Training courses nationwide

National Lead Trainer - Manager of Food Safety & Regulatory Compliance Training - World Headquarters - Springdale, Arkansas

1999 – 2002

• Direct all aspects of the company-wide Food Safety and Quality Training initiative

• Designed and launched the global training program including educational courses with topics such as GMP, SSOP and HACCP for

Tyson facilities and partners in the North America, South America, Europe and Asia.

• Leader of the Regulatory Emergency Response Teams including traveling extensively to Tyson and IBP facilities in response to

regulatory interventions

• Conduct multi-protein comprehensive systems assessments of; Food Safety (HACCP/SSOP/GMP), Quality Assurance, Microbiology

Chemistry / Pesticide – Laboratory, SPC and policy compliance

• Train and certify company employees and partners on implementation and maintenance of HACCP/SSOP Systems

QA Manager / HACCP Coordinator Corydon, IN – Buena Vista, GA 1998 – 1999

• HACCP Program development and implementation for slaughter and processing (start-up operation) food service plant.

• Designed the initial HACCP Program for the mandatory Mega-Reg deadline

• Joined the Tyson Foods family during the Hudson Foods acquisition to help build, implement and validate Food Safety and Quality

Assurance systems in response to the Hudson Foods E. coli 0157:H7 outbreak.

Perdue Farms, Inc. ~ Dillon, South Carolina Complex 1994 – 1998

• QA Manager (1997-98) - Work with Operations, Engineering, R&D, and Sensory to ensure effective product safety & quality

implementation. Conduct plant audits and ensure implementation of best practices

• Shipping Manager (1996-97) - Managed 100+ outbound and 25 inbound loads daily; coordinate pick-ups and deliveries; controlled

inventory and rotation of 500,000 lbs. of product daily

• Sales/Production Coordinator (1995-96) Worked closely with production to schedule and coordinate weekly output; Liaison

between Corporate Sales (Meat Block Optimization) and Operations

• General Production Foreman (1994-95) Responsible for day shift second processing operations; de-boning, cut-up, grading,

hanging, packing, IQF, marinating and sizing lines.

Pilgrim’s Pride ~ Moorefield, West Virginia Complex 1993 – 1994

• Evisceration and Live Receiving Supervisor – Hired as management trainee, graduated to supervisor of live hanging operations

then moved into the factory as Evisceration Supervisor.

Consultant - Food Safety, Food Law, Regulatory Compliance and HACCP Training 1999 – 2010

• Develop and teach certified HACCP training programs, respond to regulatory interventions and perform plant environmental analysis

to identify and eliminate Listeria for clients such as…

o Creekstone Beef

o Maple Leaf Foods

o Nestle

o Custom Food Products

o Hot Pockets

o Food Safety and Quality Systems LLC

Research, Trade & Training Activities

University of Arkansas - Thermal Death Curves – Validating Lethality for HACCP Programs

Kansas State University – Adult Learning (Train-the-Trainer) HACCP

National Food Processors Association (NFPA) – Train-the-Trainer

American Meat Institute (AMI) - Controlling Listeria monocytogenes in food production

Southeastern Food Processors Association (SFPA) - Thermal Processing 1 & 2 (Canning)

USDA Food Safety / Regulatory Essentials (FSRE) - Enforcement Investigation Analysis Training

FDA Microbiological Intervention Strategies - Effect to Global Food Supply

Food Allergen Research and Resource Program - (FARRP)

Grocery Manufacturers Association (GMA)

National Meat Association (NMA)

National Chicken Council (NCC)

International Poultry Federation Trade Shows (IPF)

International HACCP Alliance (IHA)

Food and Drug Administration (FDA) – Seafood HACCP

International Association of Food Protection (IAFP)

Education

Masters - Food Safety

Tyson Foods Inc. & University of Arkansas

This program provides for distance learning, non-thesis Master’s degree in Food Safety. It is partnership program between the

University of Arkansas and Tyson Foods Inc.

Courses; Food Microbiology, Fundamentals of Food Process Engineering, Food Law, Advanced Microbiology, Epidemiology,

Toxicology, Communicable Diseases, Statistical Process Control, Auditing, Quality Management, Negotiation/Crisis Management,

HACCP Implementation - Special Topics - Sanitation/SSOP. Once I receive my master’s degree, I intend to pursue a Ph.D. in

microbiology.

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