BARRY F. GILBERT

*** *. ****** **.

Smithville, Ohio 44677

575-***-**** Cell

E-mail – abm6is@r.postjobfree.com

SUMMARY

A proven track record as a Quality Assurance Manager conducting quality assurance inspections at processing facilities insuring

finished products met quality requirements domestically and internationally. Fully trained in HACCP, cGMPs, SPC, Allergens,

ISO 9001, British Retail Consontorium(BRC), SSOP, Pest Control, Food Safety, Supervision of up to 75 employees and multi-

plant responsibilities. A highly motivated individual with unquestionable integrity and a commitment to job excellence.

Computer literate and technically proficient in oral and written communication.

EMPLOYMENT HISTORY

Morton Salt Company, Rittman, Ohio June 2008 to (Change in Management) May 2009

Quality Assurance Manager, Plant Level

Manage a Quality Assurance Department for the Largest of 12 Morton Food Salt Plants in the US and Canada. Responsible for

Ensuring Compliance to Quality, Food Safety, Customer, and Regulatory Standards for Pharmaceutical (FDA), Agricultural

(USDA), and Chemical Grade Sodium Chloride Products. Implemented Quality Policies and Responsible for a Quality Control

Department Consisting of one Wet Chemistry Laboratory, 6 Employees and one Supervisor. Responsible for Additional Duties

included Management of 1st, 2nd and 3rd party audits, CAPA’s, HACCP Program, BRC, cGMP, Pest Control, Employee

Training, Customer Complaints, SOP’s, and Department Budget.

Select-Snacks, Inc. (Ubiquity Brands), Jeffersonville, Indiana April 2007 to (Bankruptcy)December 2007

Quality Assurance Manager, Plant Level

Manage a Quality Assurance Department for a Salty Snack Foods Company (Potato Chips, Tortilla Chips, and Pita Chips).

Responsible for one Analytical Laboratory with Seven Employees. Duties Include Product Development, Managing all Product

Testing, Writing SOP’s, Writing Product Specifications, Conducting 1st & 3rd Party Audits, CAPA’s, and the Pest Control

Program. Wrote Current GMP and HACCP Programs, Conducted Employee Training in HACCP, cGMP and Food Safety.

Develop, Test, and Implement new Products Designs. Investigated and responded to Customer Complaints.

ConAgra Food Ingredients, Las Cruces, NM April 2005 to (Position Downsized) January 2006

Quality Assurance Manager, Plant Level

Manage a Quality Department for the Largest Capsicum (Chili Pepper) producing plant in the world. Responsible for 23

Employees, Two Analytical and One Microbiology Laboratory. Duties include: Monitoring Plant Sanitation (SSOP), Managing

Pest Control Program, Conducting 1st and 3rd party cGMP Audits, CAPA’s, Insuring Product Compliance to Specification with

Continuous Improvement, Answering Customer Complaints, and was the Plant HACCP Coordinator. Wrote, and Implemented

Current Training programs for cGMP, HACCP, and Food Safety for Plant Employees.

Ventura Foods, LLC, Chambersburg, PA April 2003 to (New Opportunity) December 2004

Quality Assurance Manager, Plant Level

Quality Assurance Manager for Manufactured Mayonnaise, Salad Dressings, Sauces, Syrups, Ketchup, and Mustard. Duties

Include the Management of One Micro, Two Analytical Laboratories and Supervision of 24 employees. Conduct Audits on

Company Suppliers of Raw Ingredients. Monitor Plant Sanitation, cGMPs, 1st, 2nd & 3rd Party Audits, CAPA’s, Wrote and

Implemented Training Programs for cGMPs and HACCP for Employees. Managed the Pest Control Plan. Insured Finished

Product met Compliance to Specifications. Worked with R&D and Operations on Item Specifications and Startup Procedures

for new Products Lines.

H.J. Heinz Company/Star-Kist Foods, The New Del Monte Pittsburgh, PA April 1999 to (Company Sold) August 2002

Manager of Quality Assurance, Corporate Level

Managed a Seafood Laboratory in New Jersey (1999). Corporate Level Pittsburgh: Conducted Process System and cGMP

Audits at Four Company Processing Plants, Eight Product Distribution Centers, and Six Co-Packers Worldwide. Helped

Develop new Product Lines. Investigated and Responded to Consumer Complaints. Worked Closely with Plant, Marketing,

R&D, and Packaging Managers on Continuous Product Improvement. Wrote and Revised Product Specifications. Monitored

the Condition of Incoming and Outgoing Product at Company Distribution Centers. Made Disposition to Aged Inventory and

Managed Product Recalls.

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Barry Gilbert

Full-time College Student December 1997 to April 1998

US Army November 1977 to (Retired) November 1997

Food Quality Assurance Inspector/Manager

Performed Quality Control Inspections on Semi-Perishable Foods (I.e. Canned and Meals Ready to Eat) Perishable Foods. (I.e.

Red Meats, Poultry, Seafood, Dairy, Bakery, Fresh Fruits & Vegetables)Managed Food Inspection Teams of up to 75

Employees. Managed a Food Recall Register. Conducted Continuous Food Inspection Training to Employees. Collected Food

Samples for Laboratory Analysis.

Conducted 500+ Food Safety Audits on 250 Food Manufactures (Manufacturer System Audits, HACCP, and GMPs) on Food

Processing Plants throughout Europe and the United States (I.e. Meat, Seafood, Dairy, Bakeries, Poultry, and Fresh Fruits &

Vegetables).

Worked Seven Years Food Animal Slaughter Operations in Europe (I.e. Beef, Pork, Lamb, Chicken and Turkey) Processed for

US Military. Ensured GMP and ISO 9000 Compliance on Food Plants selling to Armed Forces Europe. Performed

Environmental Swabs at Processing Plants for Listeria, E-Coli, Staph, Salmonella, Lacto Bacillus, Yeast and Mold. Performed

Pre and Post-operational Sanitary Checks to Ensure Equipment Cleanliness. Graded Shell Eggs.

Worked Three Years Managing the Testing of Fluid and Cultured Dairy Products at Three European Dairy Plants. Supervised

Two Laboratory Technicians. Conducted Tests for Somatic Cell Count (DMC), Standard Plate Count (SPC), Coliform,

Phosphatase, Yeast’s, Molds, Antibiotics Residuals, and Keeping Quality (age). Hands on Experience with Aseptic Packaging

of (UHT) Milk and the Pasteurization Milk Ordinance (PMO).

MAJOR ACCOMPLISHMENTS

Received a High Army Award for Preventing a Potential Food borne Illness Outbreak in Europe along with 12 Other High

Recognition’s from the Army for Superior Duty Performance and Achievements

EDUCATION

University of the State of New York, 1998. Bachelor of Science in Liberal Arts with an Emphasis in Food Science and

Technology.

TRAINING AND CERTIFICATION:

Academy of Health Sciences, US Army, 1978, 1986. Apprentice and Advanced Level Food Inspection Course

Completed over 40 Food Workshops and Short Courses. I.e. Army, USDA, FDA, AIB, USDC.

American Institute of Baking (AIB), 2000. Certified Voluntary Quality Control Sanitarian

10th Medical Laboratory, US Army Europe, 1993. Certified Dairy Laboratory Technician

Educational Testing Service, 1997. Certified Sanitarian – National Food Protection Certification Program

National Institute for Food Service Sanitation (NIFI), 1989

Fully trained in HACCP (Certified), BRC, cGMPs, ISO 9000, Statistical Process Control (SPC), ANSI/ASQC ZI.4

(Statistical Sampling), Integrated Pest Management, FDA Food Packaging and Labeling Requirements, USDA and

USDC Product Inspection Requirements, Better Process and Control (Certified), Pasteurization Milk Ordinance for

Dairy, and Low–Acid Can Food Manufacturing

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