Paul Dayal

** ******** ****

Etobicoke, Ontario

M9C 3B4

E-mail: ac9y90@r.postjobfree.com Phone: 416-***-****

HIGHLIGHTS OF QUALIFICATIONS

HARP-C Certified { Preventive Controls Qualified Individual (June 13-15, 2016): FSPCA (HARP-C)

Knowledgeable of Food Safety Enhanced Program (FSEP), Meat Handlers Manual Of Procedures, and Canadian Food Inspection Agency (CFIA) procedures

Trained Food Safety Auditor

Able to monitor imports for ingredient legality

Safe Quality Food (SQF) practitioner

British Retail Consortium (BRC) Webinars on various Global Food Safety Initiative (GFSI) adoption to different Industries

Safe Food Handling Level 1

Experienced monitoring smoke house systems for producing smoke meats

and maintain safe food

Experienced producing smoked meats

Experienced with Kosher integrity maintenance

Certified National Food Processors Association-Supplier Assessment Food for Excellence (NFPA- SAFE presently called GMA) Auditor http://www.gmaonline.org/

Trained six sigma white belt

Experience in handling frozen and fresh baked bakery products

Trained Lead Auditor for International Standards Organization (ISO) 9000

20 years of experience as a Food Quality Assurance Specialist

Experienced in Statistical Process Control

Strong analytical/creative abilities

Plant Manager at Heinz Bakery Products - first Bagel production facility

PROFESSIONAL WORK EXPERIENCE

Sirmax Resources Consulting May 2018- Present

Part-time Food Safety Consultant

Aided in the preparation of audits, CFIA, and SQF

Audited and improved GMP’s

PROFESSIONAL WORK EXPERIENCE (Continued)

Patty King International 2016- 2018

Assistant Plant Manager, Head R & D Technician, QA Supervisor, HACCP Coordinator

Reporting to the Plant Manager

Developed a new patty from freezer to oven bake; yielding a freshly baked product

Introduced the theory of constraints (changed 20 year old habits,& procedures) to a measureable improvement criteria

Implemented controls to measure finish weights at the raw stage

Introduced Six Sigma Methodologies

Oversee the Quality Management System and make sure that the processes are established, implemented and maintained.

Improved the Quality Program to move from Inspection to Audit

Developed the critical parameters of processes for minimal rejects

Corey Nutrition Company 2012- 2016

Manager of Quality and Food Safety – Fredericton, NB

Prepared for FSMA and SFFC laws

Initiated CT-PAT and PIP certifications (now Certified and Validated)

Initial contact for CFIA and Third Party Audits

Managed sanitation by implementing a MCS (master cleaning schedule)

Changed the pest control system resulting in a bait less/poison free plant

Implemented Good Laboratory Practices (GLP) resulting in less cross contamination

Coached and mentored new employees with in the QA department resulting in a new supervisor

Implemented human food safety standards to a pet food manufacturing plant

Food Safety Auditor

Everclean Services (Div. of Underwriters Labs) - Agoura Hills 2011- 2013

(With Permission from Corey Nutrition Company)

Exclusively for Safeway Stores (Contracted on a quarterly basis)

Audited Safeway Stores (MB) to Corporate Standards

PROFESSIONAL WORK EXPERIENCE (Continued)

Explained and instructed employees on violations and their corrective actions

Audited Deli Departments to Food Safety Standards

Validated Temperature Logs for accuracy

Audited back rooms, flower rooms for cleanliness and GMP’s

Prepared audits reports within 3 hours

Manager of QA, HACCP (Food Safety) and Sanitation 2010 – 2011

Springhill Farms/Hylife Foods – Neepawa, MB (6 month contract)

Managed Sanitation, Quality Assurance and HACCP departments

Wrote the Foreign Animal Disease Control Program

Internal Food Safety Auditor

Program Coordinator for “From Feed Mill to Barn to Slaughter Program” (to plate)

Contact person for all Third Party Audits (Russian, CFIA, USDA, Japanese, etc)

Re-wrote the FSEP program reducing paperwork

Performed SQF gap analysis

Implemented corrective actions for SQF certification

Re-Wrote the SSOP (Sanitation Standard Operation Procedure)

Manager of Quality Assurance and Food Safety 2010 Advanced Bakery Ingredients – Oakville, ON (10 month contract)

Internal Food Safety Auditor

Verified HACCP System and performed research and development as required

Audited suppliers to assure compliance to specifications

Designed new products and ensure positive results throughout the process to the customer

Designed various test to determine freshness of bakery products compared to previously frozen bakery products

Worked on pre-proofed frozen bakery products (sweet and particulated doughs)

Quality Control Manager

Ferrara Candy Company – Brampton, ON 2008 – 2010

Achieved 92.5% American Institute of Baking (AIB) Food Safety Rating in 4 months from below 70%

Verified pest control via weekly audits

Internal Food Safety Auditor

Performed gap Analysis to implement SQF level 3

Lead on the SQF audits; registered

Audited Suppliers

Wrote various policies regarding tools used in sanitation

Quality Assurance and Food Safety Manager

Maple Leaf Consumer Food - North Battleford, SK 2004 – 2007

Supervised five direct reports and the sanitation department

Monitored smoke house temperatures for efficiency and food safety

Re-wrote the FSEP pre-requisite program

CFIA Liaise person

Managed the quality assurance budget

Internal Food Safety Auditor

Cost savings on sanitation chemicals $ 80,000.00 per year

Audited pest control contractor, traps and baits

Improved the quality by 17% (Measured)

Revamped the QA department paper trail

Re-Wrote the SSOP (Sanitation Standard Operation Procedure)

Streamlined sanitation practices and implemented cost saving strategies

PROFESSIONAL WORK EXPERIENCE (Continued)

Cross trained all direct reports to supervise the sanitation process

Trained employees in proper sanitation cleanings technique

Wrote various policies regarding tools used in sanitation

Communicated with chemical suppliers ensuring the company was utilizing the latest technologies, “best practices” at the lowest costs

Benchmark sanitation process against other plants via different metrics

Quality Assurance Manager

Advanced Bakery Ingredients - Oakville, ON 2002 – 2004

Monitored dry mixes for quality attributes

Internal Food Safety Auditor

Studied and implemented HACCP

Implemented a quality system

Performed research and development as needed

Audited all suppliers

SPECIAL COURSES

CFIA Uniformity a National Approach

NFPA-Safe Auditor Recalibration Workshop

SQF Systems Workshop

American Association of Cereal Chemists (AACC) in Fats and Oils in Bakery Products

AACC course- Introduction to Cereal Chemistry

Training in Statistical Process Control (SPC) and Design of Experiments

Trained at W.E. Long Laboratory on Crumb and Crust Analysis

EDUCATION

Master of Science, (Chemistry), Dalhousie University

Bachelor of Science, Honours (Chemistry), Dalhousie University

Paper published in the Dalhousie University Journal of Applied Physics

Various courses in Applied Statistics and Computer Science, Nova Scotia Technical University

PROFESSIONAL MEMBERSHIPS

Professional Member of the American Association of Cereal Chemists

Professional Member of the Canadian Institute for Food Science and Technology

Chair of the Executive; American Society for Quality Control Nova Scotia Section

REFERENCES

Available upon request

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