Ronald R. Pribyl

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

Byron, MN *5920

Cell 616-***-****

actq9d@r.postjobfree.com

WORK EXPERIENCE

Ornua Ingredients Minnesota (Meadow Ingredients) Byron, MN Oct 2014 – Oct 2015

Manufacture Imitation/Substitute cheese/Club cheese for further processing by our customers.

Quality Manager

The Quality Manager has overall responsibility for the correct implementation of all the company’s policies and procedures that affect food safety, quality and legality. The individual ensures that all Ornua employees are trained and consistently support these programs. The individual manages Ornua quality assurance that performs microbiological, analytical, chemical and sensory assays of raw and finished materials.

The Quality Manager has overall responsibility for the maintenance of all HACCP procedures.

Agree and maintain all raw material and packaging specifications and proofs of conformance

Approve all Suppliers per HACCP and GMP requirements and maintain updated records on file

Coordinate and maintain the Company’s hygiene and food safety policies & procedures.

Supervises all quality and hygiene practices. Maintains updated Food Defense plan and leads the Crisis management team

Maintains and approves all Positive release testing for finished product

The Quality Manager has a joint responsibility as a member of the HACCP team, maintains our 3rd party Audit certification standards (BRC), and recommend alterations, improvements and additions to all policies and procedures effecting food safety, quality and legality.

The Quality Manager has a joint responsibility as an internal auditor, managing the sanitation program and the employee safety program.

Agropur Ingredients (Mainstreet Ingredients) LaCrosse, WI Jan 2013 to Oct. 2014

Nutraceutical blending and packaging, Ingredient blending for Ice Cream, Cheese and baking products, Toll blending and packaging, Ingredient brokering.

Quality Manager

Principal Duties and Responsibilities

Supervise and manage all Quality Control personnel (15) in the lab, Quality Assurance Technicians (9) in the plant; this includes but is not limited to hiring, training, evaluating performance, and setting department goals and objectives.

Direct the management and continuous improvement of our pre-requisite programs (including but not limited to GMP’s, training, calibration, pest management, cleaning/sanitation, environmental monitoring, supplier approval, and allergen control).

Manage QC laboratory and ensure sampling program, product testing and reporting is effective, accurate and timely to facilitate the positive release of products.

Ensure raw material and finished product specifications are established with appropriate requirements/limits and manage the maintenance/updates as needed.

Active participant in HACCP team; provide technical expertise in the ongoing improvement of this program.

CSM (Central Sugar Manufacturing) Bakery Products North America Eagan, MN May 2011 to Jan 2013

Manufacture baking supplies/finished products - Icings, fruit fillings, bread, muffin, cake and donut mixes, streusel toppings, croissants, turnovers.

Quality Assurance Supervisor/Manager

Responsibilities include:

Direct management of six laboratory technicians.

Assist in the development and maintenance of a complete Quality Assurance program to ensure all phases of production meet or exceed all corporate, customer, state and FDA requirements.

Evaluate and monitor the quality of all finished products produced.

Accomplishments:

Integrated 14.8 million lbs. of product from Oak Creek and other plants

Achieved an A rating on BRC certification

Passed several customer audits with flying colors

Participated in implementation of LX – A new inventory management system

Hired a third shift quality assurance technician

Reduced number of non-conformance pounds and dollars

Initiated the use of one point lessons

Introduced RCCA- Root cause corrective action

Bay State Milling, Winona, MN April 2009-August 2010

Process wheat grain into customer flour grades.

Quality Assurance Manager

Responsibilities include:

Direct management of six laboratory technicians.

Develop and maintain a complete Quality Assurance program to ensure all phases of production to meet or exceed all corporate, customer, state and FDA requirements.

Evaluate and monitor quality of inbound wheat, wheat inventories, wheat mixes, mill component production and flour products.

Accomplishments:

In response to large volume of new pizza blending business, led the quality team to design and implement a finished product test kitchen insuring pizza blends met all customer requirements prior to being released for shipment.

Improved laboratory technician productivity 10% by providing independent computer stations for each area of process testing. Allowing technicians to enter results in a timely manner.

Updated laboratory instruments computer interfaces with manufacturers resulting in improved performance.

Improved laboratory technicians testing proficiency through additional training monitoring process.

Michael Foods Egg Products, Gaylord, MN December 2004 -March 2009

Plant under USDA Supervised Inspection

Pasteurized liquid egg blends, aseptically filled into food service (10, 20, 30# bags). Pasteurized liquid egg white filled into retail (8, 16 oz., 2# cartons). Oven cooked and frozen egg patties, squares, omelets and frittatas hand packed into plastic lined boxes.

Quality Assurance Manager

Responsibilities include:

Direct management of three supervisors (Microbiological testing lab, Food safety and Quality systems, Sanitation), One HACCP coordinator (4 HACCP plans), nine line technicians, six micro lab technicians and eighteen sanitation employees.

Daily interface with USDA supervisor to review noncompliance detailed in PY03 daily inspection.

Develop, implement and maintain a complete Food Safety and Quality Assurance program to ensure all phases of production meet or exceed all corporate, customer, state and USDA requirements. HACCP, Sop's, Sop’s, Sanitation, Receiving, in process and finished production testing and inspections. Environmental Swabbing, finished product evaluations, Certificates of Analysis.

Conduct and/or assist in GMP, Allergen, HACCP, Food defense and SQF training programs.

Analyze, prepare and monitor department budget ($850,000) to ensure that operation costs are within established parameters.

Accomplishments:

Reduced USDA sanitation noncompliance reports 75% in one year through employee training and engagement.

Improved sanitation resulting in elimination of bacterial contamination in finished product. $150,000 annual savings

Improved Quality focus on Extended Shelf Life Egg quality attributes resulting in less finished product being reworked. $250,000 annual savings.

Engaged employees and reduced turnover 75% in the Quality department through employee development and focus on Key process indicators.

Reduced environmental positive pathogens in the plant through heightened awareness and routine cleaning.

No positive finished product pathogens the last 4 years.

Successfully promoted laboratory employee to Microbiology laboratory supervisor.

Nellson Nutraceutical, Salt Lake City, UT May 2003-November 2004

Dry Blending of Nutritional Powder drinks and Dietary Supplements.

Quality Assurance Manager

Accomplishments:

Improved the plant sanitation program resulting in a $250,000 savings annually.

Updated the finished product inspection program resulting in $60,000 annual savings.

Introduced Statistical process control on finished product resulting in $200,000 annual savings.

Set up an in house finished product testing laboratory eliminating outside testing costs.

Engaged with Customer base to assist in resolution of product complaint issues.

Leprino Foods, Allendale, MI March 1994 -June 2002

Manufactured Mozzarella for Pizza Hut, Dominos, Papa John’s, and Little Caesars. Additional products manufactured were Whey Powder, Lactose, WPC, and Sweet Cream.

Regional Quality Assurance Manager

Accomplishments:

Consistently achieved audit scores over 95% on all 3rd party and customer audits every year.

Successfully coached, guided plant QA Managers in food safety and quality.

Brewster Dairy, Inc., Brewster, OH January 1987-March 1994

Manufactured Natural Cheeses and WPC and Lactose

Quality Assurance Manager

Accomplishments:

Implemented and developed TQC program as well as HACCP.

Increased customer acceptance of Colby longhorn cheese through elimination of product defects.

Reduced downgraded Swiss cheese, which resulted in $200,000 annual savings.

Participated in design and implementation of computer network information management system.

Organized and implemented the company training program in the areas of Good Manufacturing Practices and Safety Procedures.

EDUCATION

Minnesota State University, Mankato, MN

Bachelor Degree of Science in Health Education

Environmental Health Technician, FT. Hood Texas

US ARMY

TRAINING

Time management, Western Technical 2014

Low Acid foods certification, Orange CA 2012

British Retail Consortium Training and Certification (BRC), Mpls, MN 2010

Northern Crops Institute Training, Fargo, ND 2009

American Institute of Baking GMP and HACCP Certification, Atlanta, GA 2009

Safe Quality Food Training (SQF), Silliker Laboratory, Gaylord, MN 2008

10-Hour OSHA General Industry Safety and Health Certification 2008

Certified Leader Skills Facilitator, Michael Foods 2008

Gung Ho Training, Michael Foods 2008

Leadership Training by Michael Foods, Gaylord, MN 2007

Advanced HACCP by Silliker Lab, Beloit, Wisconsin 2003

Tricon Auditing Seminar, Dallas, TX, 2001

American Management Association Seminar, Chicago, Illinois 1998

Food and Dairy Conference, Buffalo, New York 1994 -1996

NCI/ABI HACCP Workshop, Madison, Wisconsin, 1992

Food and Dairy Conference, Ohio State University, 1991-1993

American Sanitation Institute Seminar, Chicago, Illinois, 1986

Wisconsin State Cheese Graders Clinic, 1984

Dairy farm Sanitation, University of Minnesota, 1983

Statistical process control seminars, 1980, 1981, 1985.

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