Quality Assurance Manager
Resume:
Ronald R. Pribyl
Byron, MN *5920
Cell 616-***-****
*******@***.***
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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