Qa Manager

Jervy Dela Cruz, MBA

Email. *****.********@*******.** Phone. 1-306-***-**** Address. Lacombe, AB T4L 0G1 Skills and Competencies

• 12 years of experience in the Food

Manufacturing Industry

• In-depth knowledge of and experience

in HACCP and its principles

• Extensive knowledge of SQF, BRC

Standards, and SFCR requirements

• Knowledge of Six Sigma

methodology tools

• Experienced in cross-functional

team management

• Results-oriented

• Experienced in working in a

Unionized environment

• Experienced in SAP-ERP (QA &

Production)

• Risk Assessment related to

Thermal Processing ( Cooking and

Chilling) and Thermal Deviation of

cooked products and Foreign

Materials

Education and Training

• Master's in Business

Administrations

Queens University Kingston

Ontario

• Bachelor of Science in Food

Technology

University of The Philippines,

Certifications

• BRC Internal Auditor Course

• Six Sigma White Belt Training

• HACCP Certified Professional

Key Experience:

Food Safety, Quality, and Regulatory Manager

Canadian Premium Meats Lacombe AB 01/2022 - present

• Provide QA site leadership and guidance to the FSQA team and other functional groups on quality and food safety-related opportunities and issues, resulting in 90% closure of CFIA-related CAR from the previous year.

• Oversee the development, implementation, management, and continuous improvement of the quality control processes and food safety programs in Quality Assurance programs such as HACCP, GMP, and SQF, enabling closure of 100% of audit finding concerning the previous yearly audit.

• Managed, scheduled, and trained QA staff members and Sanitation crew to meet the plant objectives, which resulted in an increase of 20% in Sanitation effectiveness and a lowering of staff-related overtime to 10%. Senior Operations Supervisor

Maple Leaf Foods Saskatoon, SK 03/2021 to 01/22

• Responsible for overseeing all Shift Production Supervisors, ensuring that all aspects of the operation for their assigned area(s) are met, focusing on compliance to Health and Safety, Food Safety, and Manufacturing, resulting in a o 30% reduction of HSSE outstanding corrective actions o 10% reduction in FSRI (Food Safety Related Incidents) & QRI

(Quality Incident Reports)

o Six months increasing trend on OEE (2021)

• Make decisions concerning inventory requirements, staffing requirements, work procedures, or duty assignments, considering budgetary limitations and time constraints and achieving 95 to 100% weekly production volume targets.

• Developed and implemented production tracking or quality control systems, analyzing production, quality control, maintenance, or other operational reports to detect production problems, apply solutions, and identify continuous improvement opportunities.

• Coordinated with Senior Leader and other stakeholders on creating a strategy, such as Leadership Standard work to achieve targets on the business segment based on forecasted budget, volume forecast, and planned production thru disciplined communications and standardized reporting. Food Safety and Quality Assurance Supervisor

Maple Leaf Foods Saskatoon, SK 07/2019 to 03 /2021

• Served as interim Food Safety and Quality Assurance Manager, acting as the mantle for the Quality Assurance department during unplanned and planned QA leadership absence.

• Provides visible and committed food safety leadership to the entire plant and assisted in Achieving:

o An overall 25% reduction of Foreign Material YoY-related incidences in the plant created $250,000 in dollar savings.

o Spear led QA's Sustainability approach in reducing the use of paper as monitoring records and switching to the SAP-QA module. o Contributed a 25% reduction in FSRI and QRI

• Maintains current knowledge of trends in HACCP and third-party standards and ensures adequate resources are available to support plant needs

• Oversees and provides effective implementation and continuous improvement of all food safety and quality standards.

• Conducts and supervises internal audits, mock recalls, and

• Ensures that the facility follows regulatory and quality requirements (CFIA, BRC, SFCR, FSEP Customer specifications, etc.)

• Provides support to Operations on food safety/quality issue investigations and assists in the event of a food safety issue or product recall

• Conducted food safety risk assessment for all food safety deviations, i.e., thermal processing deviations, foreign material deviations, and chilling deviations.

• Reviewed responses to quality and food safety complaints and handled assessment of controllable plant complaints

• Assessed and communicated effectiveness of corrective actions and preventive actions of deviations and complaints

• Supervised the HACCP Department on its various functions such as HACCP validation of Critical Control Points (CCP), thermal process (cooking, pasteurizing, drying, and chilling), Prerequisite Program Annual Reassessment, and HACCP Plan Reassessment

HACCP Coordinator

Maple Leaf Foods Saskatoon, SK 08/2018 to 07/2019

• Provided direction and leadership to the Operations team to ensure compliance with food safety procedures and legislative requirements

• Oversaw and led the implementation of an effective HACCP program and maintained relevant documentation for all departments to utilize

• Monitored production activities to ensure compliance with HACCP plans

• Prepared and reviewed documents for CFIA-related tasks, i.e., Compliance Verification System (CVS) Task, IMS Complaints

• Conducted HACCP System Reassessment, Prerequisite Program Reassessment, HACCP Plan Reassessment, and Critical Control Point Validations

Other Relevant Experience

Quality Assurance Food Safety Technician

Maple Leaf Foods Saskatoon, SK 01/2016 to 08/2018

• Oversaw HACCP paperwork verifications and document management

• Analyzed QA programs and documents such as HACCP (Hazard Analysis Critical Control Point) plans, CCPs (Critical Control Points), prerequisite programs, SOPs (Standard Operating Procedures) and corresponding records

• Performed QA task sheet checks such as CCP checks, GMP (Good Manufacturing Practices) monitoring, pre- operational inspection, and prerequisite checks to ensure all procedures are fully implemented and to confirm compliance with required specifications

• Ensured conformity of finished products throughout the manufacturing process and inspected incoming materials

• Provided timely feedback to the HACCP Coordinator and FSQA Supervisor on quality issues and recommended corrective actions and preventative measures

• Assisted the HACCP Coordinator in orienting all employees on quality, regulatory and food safety principles and policies and in ensuring they remained current in their knowledge

• Trained all plant personnel on quality requirements (i.e., production, quality, shipping, maintenance, etc.)

• Completed routine inspections of components and products to fulfill quality assurance requirements

• Conducted in-process meat analysis (FOSS) to monitor fat components of product

• Monitored product quality of raw materials by conducting organoleptic tests and sensory evaluation of meat materials

Food Safety Officer for Supply Chain

Yellow Cab Pizza Corporation Philippines 06/2011 to 04/2015

• Conducted comprehensive corporate food safety audit of corporate suppliers

• Reported to Supply Chain Manager the supplier's quality performance through the evaluation of supplier audit results, supplier-related complaints, and incidence of out-of-specification delivery

• Supervised QA restaurant auditors in scheduling and conducting restaurant audits across the country (Philippines)

• Supervised good warehousing practices of two central corporate warehouses that served as distribution hubs for various food commodities (cold and dry goods)

• Responded and investigated food safety complaints from restaurant customers, i.e., illness investigation, foreign material issues, and quality compliance

• Collaborated with corporate Product Development in creating Restaurant Food Safety Guidance document for preparing and handling new and existing products

• Created corporate SOP and guidance document for raw material warehousing QC Specialist

New Food Coatings (Newlyweds Food) the Philippines Philippines 10/2009 to 06/2011

• Ensured that requirements detailed in the HACCP plans were followed, critical control points were monitored, and records were maintained

• Conducted chemistry analysis of raw material and flour and spice premixes, i.e., salt analysis, sodium bicarbonate analysis, moisture analysis, and bulk density test

• Prepared certificate of analysis for flour and spice premixes

• Evaluated on-site customer complaints and provided an appropriate response to customer complaints Quality Assurance Analyst

Nestle Philippines Philippines 11/2008 to 04/2009

• Conducted microbiological analysis of Salmonella using conventional plating method and BAX system

• Conducted chemical analysis (quantitative) of vitamin B1 (Thiamine) and B2 (Riboflavin) using HPLC,

• Conducted fatty acid analysis and profiling of dairy products using gas chromatography

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