Quality Assurance Plant

Deborah L. Winter

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

Albion, Michigan

49224

Cell (269) 275-

4463

Objective: To assume a challenging position, that allows me to use

my wealth of

knowledge to the fullest potential.

Experience: Campbell Soup Company - Marshall Michigan

February 1978- Line worker/Leader, Product Development, Quality

Assurance, HACCP Coordinator

February 2010

Line Worker/Leader -

Worked in plant in different capacities,

then promoted to Line Leader position where

I was responsible for 3 employees in my

department.

Product Development -

Created a line of deli dessert salads,

meatball sauces that were sold locally in grocery

store delis. Also worked on various

other projects such as light Bar Scheeze, squeeze

cheese, and other soups and sauces.

Quality Assurance -

Answering Phones, dealing with outside

vendors

In charge of plant formulas and

procedures.

Scaling formulas to fit production

capabilities

Create procedures and recipe cards for

plant floor

Optiva Lead User

SAP - QM Qualified Power user

Work closely with WHQ Product Development

teams

to ensure smooth transition from pilot

plant to full scale production

Perform Lab Analyst on both In Process

and Finished products

Conduct daily record review of production

records

Conduct sensory evaluation of products

Microbiologist Assistant

Q.A. Manager Back - up

Train and manage lab technicians

Order Lab Supplies

Tomato Paste Sugar/Acid calculations

Work with production on problem solving

Attend daily DDS meetings as

representative from Q.A. Dept.

Headed a team to reduce foreign material

which resulted in the significant

reduction of consumer complaints.

Create formula spreadsheets to calculate

ingredient usage. A starch calculator

in which I created won an award for

saving the company over 100,000 dollars

a year in loss.

Hold/Release product in Warehouse Management

System and SAP

Quality Assurance Cont

Instrumental in start-up of new products

such as Chunky MW soups,

Private label cheese spreads, gravy

in glass, soup in glass for Canada,

soup in glass for U.S, soup in

microwavable bowls, pasta sauces, sippable

soups. This included working with

WHQ product development team on best

practices for plant, over seeing

special batch trials, pre and post process analysis,

making sure product was sent to WHQ.

Creating formulas and procedures for

large scale runs in plant.

HACCP Coordinator -

Maintain and update as needed plant

HACCP/SQF/Quality Plan

HACCP certified through Campbell WHQ

SQF Practitioner back-up - Achieved SQF

Level 3 Certification

Maintain and update plant Hygiene

Program

Seminars/Certifications -

Interpersonal Management skills by a

Consultant, in plant

Conflict Management skills by Skill Path

Diversity in the workplace by Campbell

WHQ

SPC

HACCP/Auditing

Microbiology/Chemistry seminar by

Campbell WHQ

OSHA 501

Education - Marshall High School graduated 1977

June 1977 Kellogg Community College - Introduction to food

science,

Food law, Algebra, Excel,

References - Available upon request

Contact this candidate