Crista L. Francis

advan4@r.postjobfree.com C: 941-***-****

SUMMARY: Food Safety Professional with 10+ years supervisory experience supporting large scale manufacturing operations. Achieved best-in-class results by developing employees and implementing continuous improvement strategies through teamwork and education. Diversified skills include risk assessment, internal auditing, food safety plan development, benchmarked food safety quality management systems, and regulatory compliance. PROFESSIONAL WORK EXPERIENCE:

Southeast Bottling & Beverage November 2015 – Current Vice President of Quality & Regulatory

• Developed and maintained business relationships with appropriate regulatory agencies, certification bodies and auditing firms, serving in the role of liaison as related to all food safety matters responsible for all 3rd part auditing and CAPA.

• Functioned as a subject matter expert for all food safety, regulatory compliance, and quality assurance related trends, regulations, and legislation, while maintaining a high level of technical expertise on related subjects, to ensure full compliance with all regulatory requirements.

• Increased company profitability by 60%.

• Managed investigations for customer complaint resolution and trending, and reporting of quality issues, market withdrawals and recalls, and implementation of internal audit control processes within the food safety management system.

• Provided company-wide strategic leadership and guidance of the food safety programs to enhance quality processes and enforce food safety policies allowing the company to gain additional certifications and contract fortune 500 customers. Director of Quality, Food Safety and Sanitation

• Created an internal audit program allowing for continuous improvement and an 80% decrease in 3rd party audit findings.

• Developed effective Standard Operating Procedures and Good Manufacturing Practices.

• Developed, Implemented and Maintained Food Safety Management System as an SQF Practitioner.

• Established a written Food Safety and Quality Plan to meet FSMA and GFSI requirements.

• Implemented a document control and change control system for effective record keeping.

• Increased customer retention by > 50%.

• Reduced lab expenses 20% by instituting a calibration and sampling schedule. The Acheson Group (TAG) March 2015 – November 2015 Global Food Safety Manager

• Conducted food safety program reviews for > 30 clients for compliance to regulatory requirements: GFSI standards (BRC, SQF, FSSC 22000) and industry best practices (HACCP, cGMP, FSMA).

• Developed Food Safety documentation for contract clients including but not limited to HACCP plans, Supplier Questionnaires, Food Safety Programs, and Gap Assessments.

• Functioned as a Recall Crisis Coordinator for multiple national brand companies by actively participating in recall preparation and actual food safety recall events.

• Performed document and operational assessments of programs including supply chain, document control, recall effectiveness, sanitation, allergens, and process controls. Demonstrated program effectiveness through simulation events such as audits and mock recalls at > 20 facilities.

• Provided consultation to clients for assorted topics in food safety as a recognized Subject Matter Expert (SME) in multiple food sector categories under HARPC and FSMA.

• Reduced facility 3rd party audit observations > 50% by providing a comprehensive written report which identified gaps, risks, non-conformances, and recommended corrective actions for operational improvements. Florida Caribbean Distillers October 2011 – March 2015 Food Safety & Quality Manager and OSHA Coordinator

• Conducted: CAPA, Gap Assessments, Hazard Analysis, Recall & Traceability, Risk Assessment, Root Cause Investigations to provide > 20% improvement to plant efficiencies by monitoring operating practices and implementing control processes through the development of Standard Operating Procedures (SOP).

• Decreased product non-conformance by > 40% through implementing and monitoring procedures.

• Evaluated all facility documentation for raw materials, finished product, packaging, process controls and prerequisite programs to meet regulatory record keeping requirements.

• Implemented all aspects of food safety quality management systems in accordance with customer specifications, industry standards and regulatory requirements (USDA, FDA, TTB & FSMA).

• Managed and developed 9 -15 Quality Assurance Technicians across four facilities and three laboratories to support the production process through education and training to improve techniques and efficiency.

• Provided quality oversight to ensure product formulas and specifications met customer quality specifications and product met local, state and federal regulatory requirements. Compliant Regulatory Supervisor & OSHA Officer

• Conducted all new hire and monthly training for OSHA – Workplace safety.

• Decreased OSHA observations by education and training which resulted in a > 20% reduction in insurance and liability.

• Designated Project Manager for: Liability Insurance, Workers Compensation Insurance.

• Documented all OSHA related activities including audits, incidents, investigations, and reportable logs.

• Functioned as the: OSHA Officer, Business Continuity Commander, Lead Incident Investigator, and Internal Safety Auditor

• Served as the liaison for Safety Services: Fire, chemical, hearing conservation, personal protective equipment, first aid & emergency response equipment, building safety, human safety, and 3rd party audits. Compliant Regulatory Supervisor

• Conducted all new hire and monthly training for Food Safety

• Designated Project Manager for: Approved Supplier Program, Document Control Database, and Training software development and implementation

• Developed and implemented a Food Safety Management System (GFSI) increasing product volume >30%.

• Functioned as the: Food Safety Team Leader (GFSI), HACCP Coordinator, Food Safety Manager, Lead Internal Auditor, Product Recall Commander and Training Coordinator

• Participated as the meeting Chair for: Executive Management Meetings, HACCP Team Meetings, Internal Audit Team Meetings, and 3rd party meetings (USDA/FDA/FSSC 22000)

• Served as Liaison for food safety vendor services such as Pest Control, Calibration and Sanitation Publix Supermarkets: Corporate Quality March 2006 – October 2011 Dairy Manufacturing: Quality Control Technician

• Analyzed raw materials and finished product for compliance to internal and external specifications.

• Conducted sensory studies on all raw materials and finished products to ensure the specifications remained in compliance.

• Increased internal audit compliance > 10% by conducting verification activities of all process parameters.

• Maintained SQF, GMP, SOP, CCP and HACCP procedures throughout the facility by continuous monitoring of products, environment, employees, and records.

• Monitored food safety programs including sanitation, maintenance, calibration, product testing and production.

• Rejected non-conforming raw material with 100% accuracy preventing significant monetary loss. Deli Manufacturing: Quality Control Inspector

• Communicated safety, food safety and SOP procedures throughout the facility by utilizing a train-the-trainer technique.

• Decreased product waste > 5 % by implementing composite testing protocol.

• Ensured prerequisite programs were effective by verifying data records.

• Maintained GMP, SOP, SSOP, and HACCP policies under USDA and FDA regulations through continuous monitoring of employees, environment, and product.

• Prevented product non-conformance > 10% by tracking material information such as lot codes and expiry dates.

• Verified product quality specifications complied by monitoring and conducting routine product collection, testing and data trending.

EDUCATION:

University of South Florida

Bachelor of Science: Interdisciplinary of Natural Science (Biology, Chemistry, Geology) Manatee Community College

Associates of Arts: Microbiology

INDUSTRY CERTIFICATIONS:

1. Preventative Controls Qualified Individual (PCQI) 2. Certified HACCP Manager

3. Certified Food Safety Manager (FSP)

4. Safe Quality Food Institute (SQF Practitioner)

5. Professional Certificate in General Industry (CPG) 6. Better Process Control School (BPCS)

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