Geno Tura

***** ******* ****** *** ** Apple Valley, MN 55124

g78hkh@r.postjobfree.com

612-***-****

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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