Quality Assurance

Alan Viarengo

Gilroy, CA

408-***-**** (m); adhtq7@r.postjobfree.com

Quality Statistical Analysis Risk Management

Analytical specialist with demonstrated expertise in defining, verifying and validating complex solutions. Recognized for the ability to drive projects to completion, meeting quality and cost requirements. Excellent at leading teams to meet goals and process improvements.

Core Competencies

R & D Crop Science Process Improvement Statistical Process Control Experimental Design Innovation Genetic Similarity Quality Assurance Statistical Analysis Professional Experience

Olam, Gilroy, CA, May 1988 – Dec. 2017

Supervisor, Plant Quality Assurance, Feb. 2009 – Dec. 2017 Provided experimental designs, optimizing sampling for Q.A., warehouse, packaging, dehydration, and prep. Managed lab staff. Taught HACCP to entire plant at annual orientation. Ensured product traceability (mock recalls, mass balances of product and product-contact surfaces) and responsible for pathogen-free material.

Kept NIR machines calibrated for both material and equipment variation by reducing overtime during the processing season, making lab procedures more effective and the work environment less stressful.

Established and audited product and food-contact material traceability (mock recalls), resulting in calculating mass balances in 20 minutes, the best of all five plants.

Managed customer complaints related to Plant, performing root-cause analysis, reducing the number of complaints by volume by 32%.

Optimized packaging leftovers, balancing to maximize throughput while minimizing waste.

Expanded color procedure to quantify greenness, replacing slower, more costly procedure.

Established Statistical Process Control for dehydration process stages, reducing failing-moisture volume by 93%.

Prepared Plant for annual BRC audit, increasing the rating from B to AA. Statistical Analyst, Corporate Technical Services, 2006 – 2009 Oversaw 43 plant Q.A. departments, ensuring test method reproducibility.

Overhauled some test methods at the plant level, resulting in both a reduction in customer complaints as much as 95% and improving cost-efficiency by 20%.

Optimized dehydration system, considering 18 independent variables, to achieve target moisture while keeping optimum product color.

Established a first-in-industry objective color measurement procedure for onion products for both continuous production and customer allocation, increasing production went from failing product color in the 2007 crop year to all A or B color in 2008.

Calculated process capabilities (3σ) to negotiate or match customer specification requests (2σ).

Calculated optimum sample sizes considering budget and power of test for various projects, including the proportion of 20,000 damaged drums in a given warehouse.

Designed and coordinated multiple experiments throughout the corporation, including off-site microbiological testing, inventory sampling, and waste water treatment. Alan Viarengo

Risk Management Analyst, Customer Service, 2003 – 2006 Responsible for managing customer complaint system for 43 processing plants.

Significantly reduced customer complaints by finding meaningful differences, and setting significant, but achievable, complaint-reduction goals for processing plants.

Forecasted and prevented large-scale problems through risk-assessment development.

Created universal performance measurement system “metrics” for three different product lines to ensure comparability.

Established an accurate measurement for complaint response times (Burr distribution) and set appropriate goals. Investigation and response times subsequently improved from 80% to 96% of issues resolved within an acceptable time.

Statistician, Quality Systems, 1997 - 2003

Set up Statistical Process Control for packaging weights, dryer moisture, and rapid-moisture estimates.

Tracked seasonal variables including dryer moisture, bacteria levels, raw material quality, and product color and performed various analyses for dryer optimization and crop improvement and predictions.

Developed a first-ever test method and designed an experiment to quantify parsley color change over time at different temperatures, both effectively stopping customer complaints about color and increasing sales.

Developed experimental designs for processing systems and a multi-factor food color-degradation time study, setting the best-value storage conditions for capsicum products.

Optimized laboratory, crop-inspection-station, and trial methodologies, significantly increasing accuracy.

Established Hunter color machine readings to grade product background color including extensive color research in CIELab, Lab, and LCh.

Designed and carried out collaborative studies, aligning seven laboratories to ensure reproducibility.

Analyzed recovery to determine loss on drying (dehydration) for five facilities, identifying loss points, which resulted in $500,000 savings per season.

Overhauled and managed the customer-complaint system for 43 processing plants, tracking complaints in a countable system, monitoring investigations, issuing monthly reports, and responding to customers in a timely manner.

Designed, carried out, and verified multiple laboratory variables of an entire company production inventory as part of “due diligence” during an acquisition.

Designed and developed flavor analyses to show significant differences between onion varieties. Prior experience includes Work Leader (crop science) and Technician. Education

M.S. Statistics, California State University, Hayward B.A. Mathematics, San Jose State University

A.S., Mathematics, Gavilan College

Additional Training and Technical Skills

Advanced Topics in Statistical Process Control (Wheeler). Thorough knowledge of Microsoft Excel and Microsoft Word. Write statistical calculations from theory and advanced statistical software Languages

French, Spanish, and Italian fluently, as well as some German and Russian.

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