Los Angeles, CA • 424-***-**** • firstname.lastname@example.org
Quality Assurance Manager
More than 10 years of experience ensuring quality of in-process food production for a diverse products.
Background in Hazard Analysis Critical Control Points (HACCP) program development/management.
Demonstrated ability to identify deficiencies in quality, optimizing productivity and streamlining operations.
Expertise in quality, testing, sampling, and inspections with a thorough understanding of Good Manufacturing Practices (GMPs) and regulations for quality control measures. Vast experience with food safety systems.
Capable of training, developing, and motivating associates to meet organizational and individual goals.
Aptitude for collaborating closely with departments and stakeholders to identify needs and develop solutions.
AREAS OF EXPERTISE
HACCP &ISO and GMPs
Quality Assurance Principles
Food Preparation Guidelines
Food Processing Leadership
Test Forms/Survey Design
Documentation & Reporting
Food Production Monitoring
Food Manufacturing Processes
SADAF FOOD CO May 2015 - Present
Quality Assurance & Food Safety Manager
Oversee the quality of distinct products, and verified/approved specifications.
Define and execute HACCP plans consisting of storage, handling, sanitation, and training.
Ensure quality/mitigate risk by achieving compliance with GMPs and conducting annual allergen verification.
Presented guidelines/rules/regulations that were adopted for all technical specifications of quality products.
Improved performance by mentoring plant/quality team members and assessing, selecting, and approving resource suppliers and vendors. Further enhanced functions by developing food safety/quality training.
Enhanced product quality and construction services to test new products.
Improved and changed the formula of Seasoning, Herb, and Mediterranean Foods.
Bolstered SOPs, internal quality assessment program, and cGMP training; monitor/inspect facility plant.
MAJID FOOD INDUSTRIES 2007 to 2014
Quality Assurance & Food Safety Manager
Optimized product quality and productivity by organizing, planning, and coordinating multiple departments.
Developed quality and safety programs required by HACCP, ISO 9001, and ISO 22000 food safety and quality systems, and trained employees to follow regulations.
Minimized costs by managing annual quality control and food safety budget and expenses.
Strengthened in-process food quality by planning production lines according to specifications, priorities, resources, and machine types and capacities.
Directed quality control/food safety systems, monitoring services from laboratory to production line.
Enhanced shelf life stability by developing and implementing product review.
Coordinated completion of Corrective Action Preventative Action Plans (CAPA).
Led processing/quality of fruit juices, Emulsifier, Water, mayonnaise, ketchup, lemonade, syrup, tomato paste, pickles, jam, tuna and meat canning.
Ensured quality of maintenance for major equipment/machinery repairs by coordinating/monitoring vendors.
Maintained clean/orderly work environment by following company procedures. Trained and developed staff.
Resolved potential problems by receiving and investigating reports regarding machine production/operation, product quality, production stoppages, and venue differences.
Collaborated with customers to ensure alignment with food safety and quality assurance requirements, as well as timely resolutions to all complaints.
PROFESSIONAL EXPERIENCE, CONTINUED
BARGE SABZ JONOOB CO. 2004 - 2007
Quality Control Manager
Established and improved plant and quality team and evaluated/selected/approved suppliers/vendors.
Maintained safe work environment by following all organizational standards and procedures.
Developed and maintained HACCP plans and supported preventative control programs.
Drove continuous improvement, making recommendations via data collection/trend information/analysis.
Guided processing and quality of canned fish, canned meat, canned beans and canned eggplant.
Improved product quality/services during construction to test new products. Prepared guidelines/regulations for all technical specifications of quality products; monitored implementation.
Implemented food safety/quality training for plant and quality team members.
MARJAN ABADAN SEAFOOD COMPANY 2003 - 2004
Responsible for quality and safety production and processing of Surimi, fish burgers, shrimp burgers, fish meal, and packaging, while leading the development of new and improved products in the lab.
Verified the maturity and stability of raw ingredients for processing and finished products for safety, quality, and nutritional value.
Partnered with the Quality team to determine finished product specifications to ensure finished product safety and consistency.
Master of Science, Food Science, Nat’l Agrarian Univ. of Armenia (2012), U.S. Equivalency (2015)
Bachelor of Science, Food Technology, University of Applied Science & Technology (2003)
ICFSM, Lean Six Sigma, Continuous Process Improvement, Leadership, FSMA, SQF, Microbiology & Food Safety, HACCP; Food Recall, Food Allergen, Food Labeling, Internal Auditing of Food Safety Management Systems; GMP; Aluminum Foil Packaging & Plastic Bags with Aluminum Layer at Plastic Bags; ISO 9001:2008; ISO 22000:2005; Surimi Manufacturing & Quality Control, Microbiology; Design Principles of Food Industrial Factories; Testing Methods on Meat & Non-Meat Canned Products; Biotechnology & Biochemistry; Industrial Food Waste Management; R&D; SPSS
Training & Professional Development
International Certified Food Safety Manager, National Registry of Food Safety Professionals, 2018
Lean Six Sigma Black Belt Course, Chaffey College, Los Angeles, 2017
Lean Six Sigma Green Belt Course, Chaffey College, Los Angeles, 2017
Project Manager Course, Chaffey College, Los Angeles, 2017
Continuous Process Improvement, Chaffey College, Los Angeles, 2017
Leadership Training Course, Chaffey College, Los Angeles, 2017
Preventive Control Qualified Individual ( PCQI), FSPCA LTD, Los Angeles, 2016
Microbiology & Food Safety Course, Food Safety Net Service, Los Angeles,2016
Safe Quality Food Course, SCS Global Services, Burbank, 2016
HACCP Plan Development and Implementation Course, Professional Food Safety LTD, Los Angeles, 2016
Food Labeling Principles Course, California Department of Public Health, Los Angeles, 2016
Food Recalls Course, California Department of Public Health, Los Angeles, 2016
Good Manufacturing Practices for the Food Industry, California Department of Public Health, Downey, 2016
Allergen Control for Food Processors, California Department of Public Health, Downey 2015
R & D Training Course, Industrial Research & Training Center of Iran 2014
Practical Course in Gene Bank Center & Biotechnology, International Sturgeon Research Institute 2014
SPSS Training Course, Pouyesh Computer Company 2014
Industrial Food Waste Management Training Course, Tarbeait Modares University, Iran 2013
ISO 22000:2005, Interpretation & Appreciation Training Course, Concord Company 2010
Internal Auditing of Food Safety Management Systems Training Course, Concord Company 2010
How to Internally Audit a Quality Management System Training Course, ICL Company 2009
ISO 9001:2008, Interpretation & Appreciation Training Course, Concord Company 2009
Design Principles of Food Industrial Factories Training Course 2008
Acquaintance with Concepts and Surveys of Standard ISO 22000:2005 Training Course 2007
Aluminum Foil Packaging and Plastic Bags with Aluminum Layer at Plastic Bags Laboratory,
Packaging, and Cellulose Management of Standard Institute Training Course 2007
HACCP Fundamentals & Requirements Training Course, ICL Company 2007
GMP in Food Stuff Factories Training Course 2006
Testing Methods on Meat and Non-Meat Canned Products Training Course,
Food Industries & Microbiology and Packaging Laboratories Khoozestan General Office of Standard 2004
Assessment and Evaluation of Management Systems to confirm requirements of ISO 900:2000 & HACCP Training Course 2004
Surimi Manufacturing and Quality Control Training Course, Hanul Engineering PVT. LTD 2004
Food Stuff Microbiology Training Course, Gilan Standard Microbiology Laboratory 2003