Quality Control Manager

David Dunson

Alliance, OH

*******@****.*** - 330-***-****

WORK EXPERIENCE

Quality Supervisor/ Production

A.P. Green - Minnerva,OH - March 2013 to Present

Responsibilities

Checks all quality issues to ensure efficiency and compliance. Maintains quality program on site. Assists the

plant manager in the quality objectives and goals of the daily operation of the plant. Verifies incoming material

for COA and compares to the raw material commodity sheet. Investigate and analyze customer complaints.

Review ISO documentation for current, obsolete or possible changes in any documents.

Production: Mixer

Skills Used

Leadership, organization, responsibility, knowledge of quality control, ability to adjust to situations and catch

on quickly upon new instructions and/or training.

Mosquito Control

Summit County Health district - Stow, OH - May 2011 to August 2012

Responsibilities

Doing Surveillance of mosquito puddles in Summit County. Applying pesticides for mosquito's caring the West

Nile Virus.

Quality Control

Fresh Mark - Salem, OH - June 2006 to August 2008

Responsibilities

Inspected tampering tags of incoming national and international truck loads to ensure safety, including

overseeing audits of incoming and outgoing loads. Oversaw inspections of sanitation, SSOP, and GMPS of

the curing and boning department, as well as packing and smoke house area. Quality Tech in the boning and

curing departments of pork products. Checked pork products for cut dates, cut accuracy, product weights,

color smell and temperature. Oversaw skinning and boning process of pork bellies and hams to assure product

met customer specs. Checked labels to ensure that everything was matched with the right product. Evaluated

and enforced safety and sanitation codes based on U.S.D.A standards. Worked closely with the U.S.D.A

with the removal of abscessed meats and the sanitation of the area. Signed off on U.S.D.A controlled nitrites

and collected samples of ingredients for further evaluations. Completed lab checks on cooked and raw pork

products, as well as part of the HACCP team.

Working conditions include: excessive cold, heat, humidity and continuous noise. Worked around machinery

with moving parts. Exposed to offensive odors. Repetitive movements of upper and lower body. On feet for

long periods of time. Required to climb stairs and vertical ladders.

EDUCATION

Associates of Science in Environmental Sanitation

Kent State University - Kent, OH

2010 to 2015

GED

Alliance City Schools - Alliance, OH

2009 to 2009

SKILLS

Website Creation & Development. Microsoft Office Programs (Excel, Word, Access, PowerPoint, etc.). Tow

motor & Pallet Jacks. Certifications in Pesticide & Fertilizer Application October 2011.

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