Quality Assurance Customer Service
Resume:
Netasha Lyons
Cordova TN 38016
accx9n@r.postjobfree.com
Food quality professional with 13 years of experience in the USDA
and FDA food industry
Education:
Delaware Valley College of Agricultural Sciences, Doylestown PA.
Bachelor of Science degree in Food Science Management. FS-GPA 3.0
Key courses:
Chemistry, Organic Chemistry, Microbiology, Biochemistry,
Sanitation Management, Food Production, Food Preservation, Food
Technology, Food Microbiology, Food Engineering I&II, Food Preservation, Anatomy and
Physiology I & II.
Information Management:
Microsoft Windows: Word, Excel, Access, Outlook, and Power Point.
Genesis R&D, SQF practitioner; HACCP Alliance certified, FDA HACCP certified.
Professional Experience:
AB Mauri Fleishmann
Memphis Tennessee 39108
March 2011-Jan 2014
Quality Assurance and Sanitation Manager
• Meet or exceed all applicable environmental & food safety regulatory compliance
standards.
• Participate/ Lead all Plant Audits and 2nd/3rd party inspections: FDA, SQF, Customer, etc.
• Lead and participate in Food Safety/HACCP Team/SQF meetings.
• Notify Plant Management and Corporate QA about potential recall/withdrawal situations.
• Ensure all customer concerns are fully and promptly investigated with responses
submitted. Written responses should include corrective/preventative actions that can be
effectively implemented to prevent recurrence.
• Meet and exceeded all 3rd party and customer requirements for food safety standards
(FDA, SQF, customer audits, etc.) Received an SQF code 7th edition audit score of 100%
in Jan 2013.
• Administer and ensure the execution of HACCP programs and prerequisite programs
• Administer Food Safety and Security – monitor and report on food safety compliance.
• Monitor and report on required customer and vendor compliance
• Ensure all raw materials and finished products consistently meet corporate quality
specifications and First Pass Quality objectives.
• Design, implement, and maintain quality management systems that:
o Ensure all products meet or exceed company quality specifications
o Ensure that all exceptions to product quality standards are promptly and thoroughly
investigated and root causes are identified and corrected.
o Ensure all customer qualification requirements are met or exceeded
o Ensure full compliance with SQF Level 2 quality standards.
o Ensure sanitary conditions and environmental monitoring are recorded and
maintained
• Coordinate the disposal of or release of products with site and Regional leadership
according to company policies.
• Coordinate with department managers to develop and implement FPQ metrics
• Develop, implement, and maintain the Sanitation, Quality, Food Safety and Training
Programs - Including: HACCP, Kosher, Pest Control, Non-Conformance, Trace & Recall,
Complaint Investigation, Self-Audits, Raw Material Approval etc. at the plant level.
• Develop, implement and maintain Laboratory procedures for environmental testing
• Provide manufacturing as information as needed for production and packaging.
• Provide critical and timely information as needed by Sales and Customer service
• Develop and implement a site Master Sanitation schedule
• Enhance existing environmental monitoring program through lab results and analysis
• Demonstrate continuous improvement in sanitary practices, methods and training.
• Ensure all chemicals and sanitation equipment is appropriate and available for use
• Coordinate 3rd party Sanitation contracts where needed.
Really Cool Foods
Cambridge city Indiana 47327
July 2010-March 2011
Quality Assurance and Technical Manager
• Manage and direct a staff of 8 QA technicians, one microbiologist, label coordinator, and
QA supervisor
• Responsible for updating and reassessing the HACCP plan for the plant
• Develop job description/ functionalities for staff to include quality and food safety
responsibilities for the entire plant
• Responsible for employee yearly review and raise if applicable
• Develop and administer training materials and lesson to all employees plant wide
• Responsible for label review of products, ensuring compliance on FDA regulations.
• Created product specifications for all existing and new products, created nutritional
labeling and applied for approval for USDA. Conducting necessary research with CFR
codes and USDA standard of identity and label guidelines-- Validate process
• Responsible for updating USDA and FDA food safety programs including all necessary
pre-requisite programs
• Answer non-compliance records obtained by USDA, work in liaison with USDA
• Responsible for facilitating 3rd party audits either customer or plant driven
• Plant SQF practitioner, responsibilities include developing, training, and administering the
SQF 2000 level III scope
Univeg Hot Cuisine America
Swedesboro NJ 08085
Oct 2007-June 2010
• Quality Manager
• Created product specifications for all existing and new products, created nutritional
labeling and applied for approval for USDA. Conducting necessary research with CFR
codes and USDA standard of identity and label guidelines-- Validate process
• Familiar with NLEA requirements for food labels along with table #2 for product’s reference
amount.
• Knowledge in creating nutritional facts listing mandatory nutrient for adult, children, USA
and Canada; format size for particular product sizes,
• Can conduct dual declaration labels
• Familiar with the nutritional contents and health claims for products
• Conducted Ingredient labeling format and allergen listing for more than 40+ various foods
• Familiar with organic listing for ingredients and required inspections for labeling purposes
• Provide training on the fundamentals of HACCP, SOP, USDA relations, Production task
such as prep, cooking, assembly, sealing, and Sleeving, allergen awareness, SQF
standards, internal audits, hand sanitation
• Created all prerequisite programs
o Chemical, Sanitation, Recall traceability, Water, Calibration, Receiving (ingredient
inspection), Listeria sampling (swab sampling, product testing), Microbiological
testing for shelf-life, water testing, Pest Control. Recall and traceability (conducting
a mock recall by the end of this year), calibrations.
• Customer complaint, work with compliance center to answer complaints; provide corrective
actions and preventive measures to noncompliances
• Alert vendors on issue that arise from product, conduct internal audits with vendors to
verify their practices.
• Provide company awareness meetings addressing issues on the production floor by use of
the display board. Held personnel meeting and individual meeting with specific
employees as needed.
• Provide uniforms to employee either through unifirst or disposable---including supporting
uniforms such as aprons, disposable sleeves, hair nets,
• Responsible in ordering cleaning chemicals, supporting equipment for sanitation and
personnel.
• Coordinating sanitation needs through training on chemical safety and proper PPE’s you
must wear. Providing employee for sanitation through communication with temp
agencies. Directing the sanitation lead for the type of chemicals to use, the proper
amount, and testing for effectiveness. Providing a master sanitation list to ensure the
production environment is properly maintained.
• Yearly verification of the HACCP plan following USDA and FDA regulations, researching
CFR code to ensure compliance
• Accomplished newly established company with a SQF 2000 standard level II with an
excellent rating.
• Received a SQF 2000 standard level III with company with an excellent rating
H.J Heinz C.O L.P, King of Prussia PA
2006-2007
Lead HACCP Compliance Coordinator
• Administer first shift and second shift compliance coordinators
• Train Compliance Coordinator on updates to the SSOP or HACCP plans
• Create and revise SOP that regulate food safety and conduct training on hourly and or
Compliance Coordinators
• Conduct monthly audit with pest control to follow with their practices are accurate
• Provide answers to Non-compliance record issued by USDA, along with preventive
measure for reoccurrence
• Work in lesion with USDA, providing them with weekly meeting for voicing their concerns
to the company
• Conduct weekly GMP audits with the management team of the plant and create a work list
of what issues or concerns must be completed
• Review daily work documentation for accuracy and completion before final release of
product conducted by the Microbiologist
• Change HACCP plan and prerequisites programs for updated and necessary changes due
to the company’s status
• Conduct Microbiological testing on products for Staph, E-Coli, and APC.
H.J Heinz C.O L.P, King of Prussia PA
2001-2006
HACCP Compliance Coordinator
• Well known with company’s HACCP plan and perquisite programs.
• Work in alliance with USDA to ensure company is in compliance with government
regulations.
• Train employees on HACCP plan and company’s cGMP and SSOP policies
• Executed necessary laboratory procedures on soups; salt test using Chloride Analyzer
(926); Viscosity test using Brookfield and Bostwick Viscometer; and PH meter.
• Knowledge in tasting various soups for Appearance, Color, Texture, and Flavor.
• Responsible for inspection Production documentation accuracy.
• Protects Products safety and quality by placing soup on Quality Holds, reconditioning and
or dumping raw materials that may pose a threat to the public.
• Inform management on needed improvement issues or possible NR’s.
• Perform Pre-operational inspections on equipment sanitation to make sure company has
adequate start-up times.
• Created and updated several company’s SOP to improve work production and quality
standpoints: such as check sheets for the Trash dock, Bag inspections, Kettle
inspection, and proper procedures in taking soup temperatures.
• Conducted self-made audits pertaining to problem areas in the plant to prevent
noncompliances.
• Make my goals yearly.
• Alternate production supervisor in the absence of management from production.
• As alternate supervisor Responsible for leading 25 + employees and making sure that
their task are done to make soup production schedule.
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