**** ********* **., ********, ** *****

PHONE 502-***-**** • E-MAIL ac76hk@r.postjobfree.com

PATRICK BRAUCH

PROFESSIONAL EXPERIENCE

**** - **** ******** **** **** Jeffersonville, IN

Quality Manager

Developed and manage all quality activities to ensure implementation of proper procedures and work processes consistent with established standards and customer requirements for a business unit that was newly established.

Developed, implemented, and manage FSSC 22000 certification system and associated programs. This would include the HACCP plan, GMP program, etc.

Managed customer audits and successful implementation of customer requirements into our processes.

Determine which issues are food safety issues and determine which actions need to be taken when food safety issues are discovered.

Identify and prevent food safety issues as much as possible in the manufacture of our product, primary food packaging.

Coordinate corrective and preventive action activities for quality and food safety issues.

Maintain controlled document system.

Manage regulatory compliance of our products and for customer requests.

Team leader for the Food Safety Team.

Review all quality and food safety records daily for compliance to specifications, established standards, regulatory requirements, and company policies and procedures.

Develop programs for and train quality and line inspectors on programs to detect and disposition quality issues of our products.

Coordinate between the US pouch division and other Fuji Seal divisions around the world to ensure customer requirements for food safety and quality are understood and achieved.

Coordinate between the company and the customer for any quality issues identified by the customer.

Coordinate between the company and the customer to successfully implement new packaging design of our products into their facilities.

Coordinate between the company and suppliers for any quality issues as well as establish quality standards to prevent future quality issues.

Assist Sales with customer requests and tours of our facility.

2012 -2013 Allens Canning, Inc Siloam Springs, AR

Quality Systems Manager

Plan, coordinate, and implement quality assurance programs at the plant level. Ensure continuous production of products consistent with established standards and USDA grades. Ensure product safety and quality through the use of Quality Systems, HACCP, GMP’s, food safety teams, and continuous improvement techniques.

Review all quality and food safety records daily for compliance to specifications, established standards, regulatory requirements, and company policies and procedures.

Oversee, direct, and develop in both day-to-day activities and long term goals, a quality department consisting of 16 technicians and 3 supervisors, and one manager.

Coordinate between the quality department, production, and the warehouse to resolve any quality issues occurring, or that have occurred with product already produced.

Present any quality issues and improvement ideas to management team at weekly meetings.

2003 - 2012 Paradise Tomato Kitchens Louisville, KY

Quality Manager

Plan, coordinate, and direct the quality program to ensure quality control and quality assurance of the production of products consistent with established standards. Also helped establish standards for new products and recommend changes in standards when necessary.

Plan ingredient usage for efficiency and proper production specifications, making substitutions when necessary as well as altering the production schedule when necessary.

Determine necessary adjustments for products to maintain specification or to correct when not in specification.

Responsible for implementing new products from the R & D department into the plant. Establish procedures and develop processes to ensure new products maintain the highest level of quality.

Was responsible for all audits at the plant including internal, external 3rd party (AIB, Silliker,etc,), customer (Yum, Domino's, etc) and state and federal government.

Responsible for maintaining all laboratory records and production records as required by internal policy, customers, and the FDA.

Responsible for developing and maintaining the plant HACCP plan as well as responsible for GMP training and enforcement. Also responsible for training, maintaining, and enforcement of other plant policies and programs as required by customers, 3rd party audits, and internal policy.

Determine causes and implement solutions to issues of all types in the plant.

Responsible for all aspects of food safety in the plant from raw materials through finished product.

Responsible for plant sanitation program, including personnel sanitation, operational sanitation, and facility and grounds sanitation.

Responsible for receiving, analyzing, and resolving customer complaints.

Responsible for submitting quality reports--both internal and customer required.

Responsible for communication to the customer in regards to quality.

Directly oversee the quality on up to four production lines producing tomato products, hot sauce, salad dressings, dipping sauces, and icings.

Have managed up to four laboratory technicians and one sanitarian as well as three production supervisors.

Successfully managed the transition of the laboratory technicians from hourly employees to salaried supervisors. Also successfully trained production supervisors on quality testing to serve as back ups to the technicians.

Successfully implemented the quality program into a new plant and onto four new production lines.

2000 - 2003 Flav-O-Rich Dairy London, KY

Quality Assurance Manager

Planned, coordinated, and directed the quality program to ensure high quality and safe products were produced consistent with established customer and government standards.

Responsible for conducting internal audits, third party audits (AIB), customer audits, and government inspections. Also responsible for determining and implementing corrective actions to audit deficits and ensuring actions are fully implemented into the plant.

Was responsible for developing, maintaining, and training on plant quality and food safety programs (GMP, HACCP) as well as sanitation.

Responsible for developing and implementing FDA mandatory HACCP plan for juice.

Responsible for plant sanitation, including CIP of processing lines and equipment.

Responsible to ensure that all processing equipment met government requirements.

Responsible for ensuring that all requirements of the Grade "A" Pasteurized Milk Ordinance (PMO), as they applied to the plant, from receipt of bulk tankers to shipping of finished product, were adhered to.

Responsible for ensuring that all raw milk received met all regulatory, as well as internal guidelines for antibiotics, bacterial load, and quality. Rejected any loads that did not.

Responsible for ensuring that all proper processing parameters were met at all times to ensure a safe, high quality, and legal product was produced.

Responsible for ensuring that all finished product labels met all legal requirements per the PMO.

Responsible for meeting and escorting all regulatory personnel through the facility.

Responsible for ensuring that all finished product weights met all internal and government regulations.

Inspected and maintained all necessary laboratory and sanitation records.

Responsible for ensuring that all laboratory and laboratory technician's certifications and licenses were kept up to date..

Responsible for receiving, analyzing, and resolving consumer complaints.

Maintained product integrity and safety throughout a processing and cooler expansion project.

Directly managed one supervisor and 4 laboratory technicians, indirectly managed 3 production supervisors.

1998 - 2000 Louis Trauth Dairy Newport, KY

Laboratory Technician

Tested both finished product and incoming ingredients for quality defects.

Analyzed in-production product for proper formulation and made adjustments when necessary.

Ensured areas and equipment was properly cleaned.

Ensured that all laboratory records were properly completed and on file.

EDUCATION

1997 Cumberland College Williamsburg, KY

Bachelor of Science, Chemistry & Biology

CERTIFICATIONS

National Food Processors Association (currently GMA) HACCP certified

International Dairy Foods Association HACCP certified.

Better Process Control School certified.

PQCI certified

Internal Auditor certified

Ecolab University Sanitation and CIP training.

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