Food Safety Manager
Resume:
FRED E. YOUNG
Concord, NC 28027
************@*****.***
OBJECTIVE:
I would like to obtain a management position in the field of Food Safety/Quality Assurance, with the possibilities for advancement. In addition to that, a position that would allow me to develop food safety standards and, further educate the food industry/consumers on the importance of proper food handling.
EXPERIENCE:
Quality Food Safety Manager – July 2020 – Present (Bimbo Bakeries-Valdese, NC)
Complex Quality Food Safety Manager – Sept 2017 – July 2020 (Bimbo Bakeries – Gastonia NC, Valdese, NC)
Quality Food Safety Manager – June 2016 – Sept 2017 (Bimbo Bakeries- Gastonia, NC)
Responsibilities:
Lead Food Safety, Food Defense Initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1.
Assure that Food Safety is an absolute priority by setting the example as a member of senior management.
Assure that Product Quality is an absolute priority utilizing IPM, Plant Teams and outside resources to accomplish this.
Chairs all regular GMP inspections. Required to accompany AIB, State and Federal Regulatory inspectors, and any third party inspectors. Conducts plant wide inspections.
Provide training to all associates on Allergen, HACCP and GMP programs and policies.
Food Safety: Conducts formal facility risk assessments and prioritizes work based upon assigned risks.
Conduct Food Safety/Sanitation/Quality Systems Audits and cultural assessments.
Provide timely, concise, accurate reports of the audit findings.
Review the facility corrective action for inspection deficiencies.
Monitor the status of corrective action at the audited facilities.
Facilitates compliance with all food safety programs for the facilities: HACCP, GMP’s Allergen control, lot traceability, associate food safety training, etc.
Help to identify trends in adequate regulatory compliance within the organization.
Identifies areas where facilities need assistance in maintaining regulatory compliance.
Support company initiatives to reduce Consumer Complaints, Foreign Material, Mold.
Support compliance with customer requirements; GFSI Certified Audits (SQF), AIB Inspections, National Organic Program, Non-GMO and Kosher Certifications.
Actively participate in Lean/6 Sigma activity as member of the Manufacturing Transformation Team.
Assists in the reduction of foreign material incidences as a member of the Bimbo Bakeries’ National FM Prevention Team.
Senior Quality Assurance Manager - October 2015 - May 2016 - (CTI Foods)
Key accomplishments:
Successfully passed customer GFSI audit with only 3 minor findings.
Successfully implemented Root Cause Analysis methodology to reduce the foreign material.
Successfully implemented Foreign Body Prevention Verification procedure.
Responsibilities:
Develop and update Quality Assurance Program/Procedures for beef, pork and poultry processing facility producing meat logs (Canadian bacon, ham), diced (fajita meat) formed (patties, sausage links) for food service and restaurant customers.
Develop and update Hazard Analysis Critical Control Points (HACCP) plans for poultry facility.
Responsible for assuring product quality meet specifications.
Supervise the Quality Assurance Staff.
Monitor HACCP Program to assure adherence to standards. Train associates and management in HACCP Program policies and good manufacturing practices (GMP’s).
Review, recommend and approve raw material specifications for food and non-food materials used in the production process. Develop and implement policies and procedures for receiving and storage of materials. Monitor vendor certifications.
Monitor Integrated Pest Management Program.
Assist in developing and monitoring standards for each product. Research methods to improve product quality, preservation, and cost. Review food specifications and processes to ensure integrity of product.
Interface with United States Department of Agriculture (USDA) Inspector In Charge (IIC) and other 3rd Party food safety auditors. Reply to USDA’s Noncompliance Reports in a timely manner to the IIC and review with the Director of Operations a corrective plan of action.
Responsible for assuring facility meets British Retail Consortium (BRC) food safety and quality standards. Enforce all regulatory codes, standards and policies such as but not limited to USDA, BRC, HACCP, Child Nutrition and Process Verified Program.
Monitor product labeling to assure all product labels comply with USDA Labeling Guidelines.
Train, observe and coach associates and management in food safety procedures.
Assist with product control procedures. Investigate customer complaints pertaining to a physical, chemical or bacteriological hazard. Maintain product recall program.
Senior Quality Assurance Manager – January 2007 – October 2015 - (Perdue Farms)
Key accomplishments:
Facility food safety score (Micro-Reduction-Sensitive Incidence) ranking:
oRanked first in the company in 2014.
oRanked in the top 5 in the company since 2010.
oRanked in the top 2 in the company the last two years.
Successfully reduced the foreign material customer complaints 85% since 2007.
Ranked second in the company in 2014 for least foreign material complaints, with a consistent top 5 ranking since 2011.
Successfully reduced USDA Non-Compliance Reports (NRs) 78% since 2007. Best in the division.
Environmental monitoring program (Listeria) has ranked best in company since 2008 with a 99% compliance rating.
Consumer complaints per million pounds reduced 25% since 2010.
Facility has maintained an “A” BRC Certification rating.
Developed company’s Animal Protein Free (APF) and No Antibiotic Ever (NAE) programs.
Responsibilities:
Develop and update Quality Assurance Program/Procedures for poultry processing facility producing roasted products (whole muscle fillets, formed fillets, strips, wings) and breaded products (formed patties, tenders, fillets and wings) for food service and retail customers.
Develop and update Hazard Analysis Critical Control Points (HACCP) plans for poultry facility.
Responsible for assuring product quality meet specifications.
Supervise the Quality Assurance Staff.
Supervised the operation of the Microbiological Laboratory. Established microbiological thresholds for potentially hazardous microorganisms. Conducted plate count studies of food samples. Developed protocol for outside-certified lab testing.
Monitor HACCP Program to assure adherence to standards. Train associates and management in HACCP Program policies and good manufacturing practices (GMP’s).
Review, recommend and approve raw material specifications for food and non-food materials used in the production process. Develop and implement policies and procedures for receiving and storage of materials. Monitor vendor certifications.
Responsible for the preparation and presentation of various corporate level food safety and quality reports.
Monitor Integrated Pest Management Program.
Assist in developing and monitoring standards for each product. Research methods to improve product quality, preservation, and cost. Review food specification and processes to ensure integrity of product.
Interface with United States Department of Agriculture (USDA) Inspector In Charge (IIC) and other 3rd Party food safety auditors. Reply to USDA’s Noncompliance Reports in a timely manner to the IIC and review with the Director of Operations a corrective plan of action.
Responsible for assuring facility meets British Retail Consortium (BRC) food safety and quality standards. Enforce all regulatory codes, standards and policies such as but not limited to USDA, BRC, HACCP, Child Nutrition and Process Verified Program.
Assure product labels are in compliance with USDA/FDA Labeling Guidelines.
Train, observe and coach associates and management in food safety procedures.
Assist with product control procedures. Investigate customer complaints pertaining to a physical, chemical or bacteriological hazard. Maintain product recall program.
Quality Assurance Manager Food – (Sodexho) 1998 – 2006. Tennessee Cook-Chill Center
Quality Control Lab Supervisor – (Marriott), 1996 – 1998. Tennessee Cook-Chill Center
CERTIFICATIONS
USDA HACCP Certification
ServSafeTM Certified Trainer
Certified Professional - Food Safety
BRC Internal Auditor Certification
SQF Practitioner
PCQI Certification
HACCP Certification
ISO 9001:2008 Auditor Certification
Root Cause Analysis
Lean/6 Sigma
EDUCATION:
University of Minnesota – Graduate Food Science
Alabama A&M University - (Bachelors) - Food Science
WORK PUBLISHED:
Secondary Metabolites for Strawberry Cell Suspension Cultures. 1992 American Institute of Chemical Engineers. (Abstract)
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