Food Safety Manager

CHARLES PRESTINARI

*** **** **** *********, ** **306

713-***-**** ************@*****.***

PROFILE

Sanitation/Food Safety Manager with extensive and progressive experience in manufacturing. Consistently achieved high audit scores through systematic problem solving, effective preventative actions, and staff empowerment. Contributed to plant C.I./Lean Manufacturing efforts through productivity improvements and cost reduction efforts in my areas of responsibility. Knowledge of GMP, IPM, ISO-9002 and AIB standards. Possess AIB Certification in Food Processing Sanitation/Hygiene.

PROFESSIONAL EXPERIENCE

BEECH-NUT NUTRITION CORPORATION, Amsterdam, NY

Plant Sanitarian (2018 – Present)

As a Plant Sanitarian, responsible for the Food Safety and Sanitation of a 550,000 square foot manufacturing facility.

Develop and implemented Environmental Monitoring program.

Manages relationships with outside Chemical and pest Control vendors.

Enhanced plant Master Sanitation programs and related documents such as checklist, verification checks etc.

Implemented and maintained plant sanitation programs and ensure compliance with company standards as stated in the QA Manual and company directives.

Establish Hygienic design team to review and up-grade equipment to meet sanitary design principles.

Collaborates with management to coordinate activities of individual departments including production to identify, solve and prevent problems affecting sanitation.

Created Sanitation KPI’s to meet sanitation department goals. RICH PRODUCTS CORPORATION, Missouri City, TX

Sanitation Manager (2014 – 2018)

As a Plant Steering Team Member, responsible for the Food Safety and Sanitation of a 250,000 square foot manufacturing facility.

Managing daily cleaning task and training of two sanitation team leads and 41 sanitation associates on third shift operation.

Provided expertise and leadership in Sanitation programs. Initiate and create with SSOP’s and associated forms to ensure facility compliance.

Monitor and evaluate plant sanitation practices, process and methods.

Participate in the timely resolution of sanitation practices, including follow on corrective and preventative actions.

Develop and recommend continual sanitary design and cleaning procedure improvements on equipment to minimize food safety risk.

Understand and perform GAP analysis of sanitation programs - Maintain documentation

Review internal and external audits performed at facilities focusing on sanitation and its improvement.

Initiate sanitation training upon associate hiring and provide refresher training annually.

Trained all sanitation associates on proper use of personal protection equipment.

Recognize and selected people of talent to improve overall sanitary operations.

Implement successful pre-operation inspection program to improve Sanitation Program.

Maintain 95% and above first pass pre-operation inspection. RICH PRODUCTS CORPORATION, Burlington, NJ

Food Safety/Sanitation Manager/Quality Assurance (2007 – 2014) As a Plant Steering Team Member, responsible for the Food Safety and Sanitation of a 105,000 square foot manufacturing facility.

Manage and coordinate the efforts of 36 associates on a three-shift operation. Significantly raised plant sanitation levels through the implementation of effective pest control measures, cleaning practices, and associate training.

Developed ATP testing program to validate and improve sanitation standard operational procedures.

Successfully achieved the above objectives while simultaneously reducing crew size and overall departmental expenditure by 20%.

Developed easy to follow and effective cleaning procedures collaboratively with departmental associates.

Have visited several other Rich’s facilities on assignment as a subject matter expert for food safety/sanitation in order to train associates and troubleshoot problems.

Page 2 CHARLES PRESTINARI

INTERBAKE FOODS INC., Elizabeth, NJ 1981 – 2007

Sanitation Manager (2003 – 2007)

Responsible for the sanitation and cleaning of a 2,000,000 square foot manufacturing facility.

Manage and coordinate the efforts of 65 employees through two supervisors on a two-shift operation.

Oversee the cleaning of the entire facility including 12 production lines producing 165 million pounds of product annually.

Led food safety team of 24 people from Quality Assurance, Receiving, Production and Maintenance.

Improved audit rating to superior on American Institute of Baking food safety audit.

Reduced downtime and costs associated with allergen clean-up failures by 65%.

Performed off site vendor audits to ensure that our suppliers were meeting FDA and AIB standards.

Reduced procurement costs of all cleaning chemicals and associated equipment by 17%.

Managed $650,000 in annual contracts with all waste removal and pest control vendors.

Conducted annual performance reviews with supervisory personnel.

Created and maintained master sanitation schedules that increased cleaning effectiveness and met industry standards.

Selected to establish receiving, inventory control and sanitation procedures in a new Interbake facility.

Trained staff in the performance of all receiving procedures. Receiving Manager (2002 – 2003)

Managed 15 employees and one salaried employee on a three-shift operation; Promoted to Sanitation Manager due to excellent job record and follow-up skills.

Line Manager (2001 – 2002)

Experience on all three shifts in setting goals to reduce waste, downtime and improve quality; formulated and executed plans to achieve those goals; led a team of 35 people.

Installed and started new production line that operated on a 24-hour basis that met demands of a key customer (Kraft Foods).

Led team of 24 employees that successfully reduced out of spec product by 35%.

Controlled costs through manpower planning, labor cost control, and material waste tracking.

Utilized Integrated Process Management system to ensure product standards were achieved.

Minimized downtime by scheduling preventative maintenance on high-speed packaging equipment Inventory Control Specialist (1992 – 2001)

Performed a variety of duties to control inventory via daily cycle counts.

Improved inventory accuracy level from 47% to 95% within 12 months.

Audited inventory control records and procedures that improved material handling.

Developed new systems and procedures to rectify inventory control issues.

Utilized MRP II to plan purchasing and check inventory on AS400 system.

Supervised receiving employees.

Worked closely with Master Scheduler and Purchasing Department while placing orders for packaging materials.

Assisted with the achievement of ISO 9000 certification. EDUCATION AND ONGOING TRAINING

Lean Six Sigma Green Belt (Purdue University) Hygienic Design Training (Food Sanitation Institute) Preventive Controls for Human Food Certification (FSPCA) BRC Certification Sanitation Essentials Training (Food Sanitation Institute) HACCP Certification AIB Certification in Food Processing Sanitation/Hygiene AIB Integrated Pest Management Graduate, Roselle Park High School, Roselle Park, NJ Internal Auditor Course (CFS) Workshops:

Managing the New Way (IPM training) ● OSHA (10-Hour training class)

Continuous Improvement (Basic training) ● Advance CIP Training (AFCO)

Inventory Control Techniques for Manufacturing Companies (AMA) ● HACCP Principles (Rutgers)

Improving Team Interaction (Deasey Associates) ● Integrated Process Management (IPM)

Analytic Trouble Shooting (Kepner Tregoe) ● Leadership Development Seminars:

Better Inventory Through Written Policy ● AIB Food Security Conference

RK Food Safety & Pest Management Symposium ● AIB Food Plant Pest Management

Siliker Microbiological Concerns in Food Plants ● AIB Integrated Pest Management for Food Plants Computer Knowledge:

MS Windows and Office Suite ● AS400 Network

Kleanz software ● SAP

Inspection Pro software

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