Quality Assurance Customer Service
Resume:
Geno Tura
***** ******* ****** *** ** Apple Valley, MN 55124
****.****@*****.***
SUMMARY OF QUALIFICATIONS
• Six years of Food Safety and Quality Assurance experience within the food processing industry with demonstrated understanding of key practices and the ability to support key systems and industry standards.
• Experience with food sanitation and GMPs as well as food safety, quality principles, programs and practices, including HACCP, SQF, BRC, IFS and ISO 22000.
• Experience with local, federal and international food regulations.
• Auditing, evaluating, reviewing and documenting daily food management systems
• Organizational and management skills to adapt appropriately to competing demands, shifting priorities as well as achieving deadlines and commitments.
• Excellent communication skills with the ability to work with cross functional teams
and key internal and external partners effectively.
• Problem solving skills with the ability to gather and analyze the most critical information needed to understand problems and provide solutions.
• Self-starter with excellent customer services skills and the ability to perform well under pressure.
CORE SKILLS
Roles: Food Safety and Quality Assurance Specialist
Testing Methods: Microbiology Testing, Pathogen Testing, Allergies Testing, Environmental Monitoring and Pest Control.
Tools & Technologies: MS Office (Outlook, Word, Excel, PowerPoint), SAP software, SPC software, Quality Management Software (infinity), Certificates of analysis (COA) management software
Industries: Food Manufacturing
Certification: HACCP Certification, SQF Practitioner
EXPERIENCE
ConAgra Foods Inc, Lakeville MN, Quality Assurance Specialist – April 2006 to Present
Description: Ensure quality and safety of manufactured products and production environment.
• Responsible for food quality and safety, HACCP, SQF, GMP's, employee training on hygiene, cross contamination, basic microbiology, allergies, sampling, and preparing the plant for customer and agency audits.
• Conduct daily Safety meetings for QA department.
• Manage food safety and quality management systems.
• Assist in SQF training and implementation
• Review documents in order to comply with regulations and the release of the products at the end of the shift.
• Comply with GMP, SQF, HACCP, ISO, and other quality and safety requirements.
• Manage, track, and report on deviations, investigations, corrective actions, and other actions required when requirements are not met.
• Reduce risk by food handlers and supervisors through consistent training on food handling techniques and food protection principles (GMP’s- Food Safety training).
• Implement HACCP, GMP and SSOP procedures.
• Collect and prepare data for monthly and quarterly management reviews.
• Collect and analyze complaint for product, data and safety issues.
• Perform Biochemistry, Vitamin C and Microbiology analysis.
• Ensure safety, environmental and health concerns are addressed.
Saint Mary’s University Winona MN, Laboratory Assistant – September 2002 to May 2005
Description: Student assistant for Biology and chemistry labs.
• Assisted students with lab experiments.
• Made sure students followed standard safety procedures.
• Set-up labs for chemistry and biology classes.
• Maintained equipments and labs.
• Assisted the professor with setting-up future experiments.
HMS Host, Customer Service Representative – January 1998 to August 2001
Description: Managed and performed a variety of duties within a fast food /snack bar establishment.
• Supervised and trained team members.
• Prepared reports used for analyzing daily operations.
• Handled monetary transactions.
• Assisted in locating, reconciling, and verifying the accuracy of transactions and operated equipment with peripheral electronic data processing.
• Transfer of supplies and equipment between storage and work areas.
• Received inventory and maintained a solid knowledge of product and services available.
• Ensured proper food handling procedures were followed including wrapping, labeling, dating, stocking, storing, rotating and checking temperature of specific products.
• Cleaned and sanitized work stations and equipment daily.
EDUCATION
Bachelor of Science in Biology, Saint Mary’s University of Minnesota,
Master of Science in International Business, Saint Mary’s University of Minnesota,
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