Jerry Alan Tharp II

*** ** ***

Jonesboro, AR

870-***-****

acfgel@r.postjobfree.com

1. I am seeking a management role within your organization. Through my experiences and work

Summary

ethic, I bring to the table all the characteristics of a successful employee within the company. I

am a well rounded, personable, and professional individual that can master any task set in front

of me. As an employee I can guarantee a sense of punctuality and professionalism will be

brought to work with me each day.

Education

Newport High School

Graduated 2006

3.8 G.P.A.

B.S. in Environmental Biology with a Chemistry minor

Arkansas State University

3.33 G.P.A.

Work History Quality Specialist, Nestle Prepared Foods August 2010-July 2014

General Responsibilities:

• USDA/FDA Liason in day to day interactions with field inspection

personnel.

• Behavior Based Safety Observations

• Waste Water Management

• Facilities recycling program

• Operational technical support providing production,

maintenance, sanitation, and warehouse with the technical

expertise pertaining to food safety, product quality, facility

inspections, and product disposition.

• Ensuring operator’s food safety checks are reviewed daily.

• Providing input at the business unit operational reviews (daily,

weekly, and monthly) and driving actions to ensure pertinent

quality issues are addressed.

• Providing support to all departments to ensure compliance with

NQMS, ISO 22000, PAS 220, and FSIS standards. This also

includes achieving and maintaining FSSC certification for the

facility.

• Measuring and comparing raw material specifications to the

actual raw material being used to determine acceptability and

grounds for rejection. This involved accurate recording of

measurements, summarization of quality related incidents, and

reporting to the vendors.

• Updating the QA daily reports to ensure an accurate record of the

quality related incidents for that day.

• Managing and mitigating foreign material incidents during

production.

• Coaching associates related to quality/food safety concerns.

• Training operators in their specific food safety checks and basic

GMPs.

• Consumer complaint reduction efforts

Program Responsibilities

• Sanitation Standard Operating Procedures (SSOP)

Management of this program includes quarterly reviews of

sanitation, pre-operational release, master cleaning schedules, and

operational sanitation.

• Pathogen Monitoring ensuring that environmental Listeria and

Coliform swabs are collected at the facility. This also includes the

management of corrective actions for any positives as well as

trending of results.

• Less than daily sanitation supporting the implementation of less

than daily sanitation by actively working with the plant hygienist

to establish swab locations, deep clean protocols, intervention

cleaning methods, and interpretation of the results.

• Hazard Analysis and Critical Control Point (HACCP) updating

and maintaining the HACCP plans and the individual Hazard

Analyses. The evaluation of the microbial, chemical, and physical

hazards present throughout the manufacturing facility included

for both raw material risks and the risk introduced through

processing. As part of the management of the HACCP program,

validations of critical food safety checks were completed yearly to

verify the robustness of the HACCP plan. This includes a review

of the recipe changes to ensure the appropriate updates are

applied.

• Total Quality Control (TQC) the TQC program was maintained

ARISE Internship, Accelerated Research in the Science of the Environment May 2009-June 2009

Responsibilities:

• Extensive computer use to construct and interpret graphs and

charts of the data the interns collected on the Spring River

watershed. Using this information, the group presented their

input on the overall condition of the Spring River.

Hibbett Sports

Responsibilities: May 2007-May 2010

• Provide and maintain excellent customer service in addition to running

the cash register and the occasional stocking.

Organizations and

Organizations

Community

Service

• Wildlife and Fisheries Society

• American Chemical Society

• Pi Kappa Alpha

• Key Club

Community Service

• Nestle Very Best Volunteer 2010, 2011

• Buddy Walk 2007,2008,2009

• Make-a-Wish Foundation 2007,2008,2009

• Adopt a highway 2008,2009

• Avid church attendee

• Volunteer for JC’s Haunted House 2007,2008

2.

Leadership Jidoka implementation at the Nestle Jonesboro Facility.

3. HACCP representative on Food Safety Team

4. HACCP changes within the facility

5. Training operators and sanitation regarding their impacts to food

safety

6. ISO/PAS Implementation to ensure FSSC Certification

7. Cross functional GSTD/DMAIC/SMED Teams

8. Pi Kappa Alpha-Secretary 2007-2008

9. Pi Kappa Alpha-Pledge Educator 2009

10. Pi Kappa Alpha-Brother Hood and Risk Awareness Chair

2007&2010

11. Coordination of other interns during ARISE

12. Co-Coordinated Pi Kappa Alpha DUCK CLASSIC

13.

14.

15. Seafood HACCP Certification

Skills and Training

16. Eco-Lab Chemical Certification

17. Trained in continuous improvement initiatives within Nestle such as

DMAIC, SMED, GSTD, NQMS, and LEAN.

18. LEAN Jidoka system owner as well as other training in LEAN

systems (centerline, standard work, abnormality identification, etc.)

19. Kaizen initiatives related to consumer complaints

20. SPC Training

21. Back up Plant Hygienist

22. Nestle PRP auditor

23. Nestle Train the Trainer

24. Data Interpretation and result reporting

25. Nestle Coaching Model to facilitate employee growth

26. SAP

27. Proficient in Microsoft Word, Excel, and PowerPoint.

28.

29.

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