Quality Assurance Manager

Raymond R. Burke Jr. Page * of *

847-***-**** cell Email: ********@*******.***

Profile: Highly effective and innovative Technical Manager with extensive experience at the corporate and operational level. Expertise in troubleshooting, problem analysis and crisis resolution. In-depth management experience in quality and food safety systems, quality assurance, operations, facilitation, research and development, sensory and training. Certified Black Belt Lean Six Sigma. Excellent communication and interpersonal skills.

Strengths: Management – Managed corporate quality assurance, division quality assurance, and technical support, budgets and capital appropriation, projects & systems, operations and product development. Strong team building and collaboration skills. I strive to build synergisms in organizations. Assisted affiliates in matters of regulatory, quality, production, optimization, standardization, facilitation and training. Twenty-five years in management.

Continuous Improvement and Process Improvement- As a Certified Black Belt-Lean Six Sigma I can apply lean and six-sigma techniques to any organization to reduce costs and improve its efficiencies. I am also very familiar with many of the ISO protocols (9001, 14000, 16000, 22000).

Quality – Strong experience both at the plant and corporate level.

• Managed quality control departments.

• Established quality assurance programs.

• Designed quality systems, established policies and procedures.

Quality Assurance-Wrote Quality Operating Guidelines, sanitation manuals, operation manuals. Established quality specification programs for meat and dairy products, fillings, baked goods and flavors. Refined Product Safety and Process controls. Cause of defects and the method for resolution. Implemented quality programs for continuous monitoring of product quality once it left the plant. Familiar with the audit requirements of Federal, State and local authorities; regulatory and third party audits including: GFSI, GMA/FPA Food Safe, AIB, pharmaceutical customers, food manufacturing customers and HACCP audits. Oversaw twenty-three operations.

Operations – Managed manufacturing and production of multiple co-packers. Established budgets for multi-million dollar project investment proposals. Wrote operation manuals. Oversaw daily operations and all aspects from bench to production. Through effective procedural design and cost improvements save operations in excess of $500,000 yearly. Implemented production increases of 30% while increasing the quality standards, yields and customer satisfaction. Operations of baked goods, fillings, snack foods, bottling operations, aseptic manufacturing, flavor manufacturing, dairy and frozen entrees- including meat, poultry and seafood main dishes.

• Budgets • Plant design and production flow • Procurement

• Co-packer management • Process improvements, cost reduction • Training

• General operations. • Production at co-packers • Trouble-shooting

Production – Set standards and quantities for total production of six plants based on marketing’s national forecasts. Establish processing parameters and sequencing steps for all current production. Establish operating parameters for all new formulations, converting R&D procedures to plant operations. Managed all technical aspects of daily operations.

Technical – Strong experience in frozen foods, baked goods, dairy and cheese manufacturing, fillings, aseptic, snack foods, pasta, extrusion technology, meats, hydrocolloids, fat mimetics, dry systems, flavors and color development. Excellent experience in equipment design and operational layout. Expert in the use and synergistic effects of Hydrocolloids (starches, pectin, gums, alginates, and carrageenan-gel formations.)

• Aseptic (can, box, pouch, multi-pak & tub) • Dairy, ice cream and novelties • Frozen Foods

• Audit readiness (GFSI, FPA, AIB, HACCP, ISO) • Dips and spreads • Hydrocolloids

• Baked goods • Dry systems • Meats

• Cheese (soft and aged) • Extrusion technology • Pasta

• Chips and crackers • Fat mimetic • Sauces, syrups

• Chocolates • Fillings • Snack Foods

• Color development • Flavors • Spray Dryers

Research and Development – Twenty plus year’s experience from bench–top to production. Established systematic parameters in research, optimization, scale-up and full production. Very strong background in design of experimentation, consumer testing, sensory profiling and training.

Food Safety- Established policies, procedures and documentation to pass FPA-Food Safe, BRC, AIB, ASI-HACCP audits and pharmaceutical audits. Trained as a lead auditor for ISO 9000. Qualified to take organizations through SQF 1000 and 2000 certification, levels one through three.

Safety-Trained all new employees on safety programs and requirements. Advisor to company safety committee.

Raymond R. Burke Jr. Page 2 of 3

Experience: QUALITY SYSTEMS DEVELOPERS Mar 2009 to Present

A consultant to the Food Manufacturing and Food Service industry with the knowledge and ability for organizational development of Quality and Operational Management Systems. Handling government issues, recall issues, management training, technical research, audit readiness, food safety and Quality Systems. Other areas include training, formula development, process optimization, regulatory issues, and lean six sigma projects.

HENRY H. OTTENS MANUFACTURING CO., INC. (Ottens Flavors-Privately owned) Apr 2007 to Mar 2009

Director of Quality (Flavors)

Corporate Quality established the direction of all Quality Programs for both domestic and international. Built alliances with manufacturing supporting research, sales and marketing. Refined the protocols, policies, and methodology to support the growth of the organization. Established the requirements to be audit ready for BRC, GMA-Food Safe, ASI-HACCP, AIB, USDA, regulatory, pharmaceutical and other customer audits. Handled all audits. Established yearly budgets. Developed programs and job descriptions for the department. Rebuilt the department while establishing a training program and succession plan for the department and its staff. Trained all new employees on OSHA requirements, general safety, Right-to-Know, GMPs, HACCP, Food Security and Kosher. (Supplier to the large and small food manufactures as well as pharmaceutical companies. Trained all new employees on safety, food safety, quality programs and audit readiness. Advisor to the safety committee. Conducted in-house GMP, Food Safety and OSHA safety audits.

OCEAN SPRAY CRANBERRY CORPORATION Sept 2006 to Apr2007

Senior Manager Quality Assurance (cranberry juices, sauces and Craisins)

Corporate Quality Assurance establishing direction for both domestic and international. Building alliances with manufacturing, sales and marketing. Refining the protocol, procedures and validation methodology to ensure the policies and procedures support the corporate mission to its growers, customers and consumers with safe consistent product. Improving the documentation and training systems to be more user friendly. Eight direct manufacturing facilities, four receiving facilities, twelve co-packers and external warehouses. Worked to establish better recognition for the efforts of my staff of ten professionals. Prepared budgets, helped refine department MBOs and Individual development programs for the staff’s advancement potential.

• Part of the capital assessment and capital appropriation committees. • High speed bottling. • Aseptic bottling

• Infusion fruits. • Initiated GAP (Good agricultural Practices) • Coordinated a Headspace Lethality Study

SYMRISE (formerly Haarmann & Reimer; formerly Florasynth) Jul 1995 to Dec 2005

Director Quality Assurance /Senior Manager Process Optimization- Process Optimization & Reengineering Emphasis (low water activity fillings, soups bases)

• Wrote all production formulations and procedures, quality programs, specifications, ingredient specifications, sanitation program, laboratory procedures. Oversee HACCP and GMP program, MSDS and OSHA compliance, and training of employees.

• Oversaw Quality Assurance, Quality Control and process optimization.

• Technical liaison between operations and R&D assuring that all formulations, procedures, specifications and labeling issues are correct. Maximize all filling formulations and implementation in the plant.

• Acted as the interim plant manager managing all aspects of the operation.

• Improved plant AIB inspection to a Superior rating.

• Conducted technical research to resolve process issues.

• Resolved all customer manufacturing and technical issues.

• Trained employees on safety and food safety programs.

• Trained co-packers in the manufacturing of the product.

• Managed supplier approvals, audits and customer complaints.

• Conducted audits on co-packers, suppliers and external storage warehouses. Oversee co-packer operation compliance. Increased batch sizes by 65%, reducing required production batches by 33%.

BONGRAIN NA–DIVISION OF SOPARIND/BONGRAIN SA, June 1988-May 1995

Group Director Quality Assurance (United States)

(cheeses and dairy products, meats, aseptic, canning, chocolate, gastronomy, shrink wrap equipment)

Implemented Quality programs and quality tools. Established programs to improve quality, sanitation and operations. Implemented TQM, ISO 9001, Crisis Management, HACCP and other programs. Assisted presidents, plant managers, directors and quality assurance departments in establishing specifications, procedures, and consistent quality products. Oversaw quality programs including dairy operations, dairy importing, meat plants, confectionary and restaurants of both fast-food and upper level sit-down types. Coordinated external organizations in evaluating product quality.

• Aseptic operations included, low acid canning, Combibloc, Tetra Pak, multi-pak puddings, yogurts.

• Aseptic sauces, cheese spreads, dairy spreads, dips.

BORDEN, INC. Feb 1986-May 1988

Projects and Systems Manager- Meadow Gold Dairies, Inc. (formerly part of Beatrice)

Standardized operation and production procedures for thirty plants in twenty-one months. Member of the Division Quality Council.

• Developed system standardizing formulas, procedures, nutritional information and inventory to one system.

• Standardized the quality assurance, raw material specifications and recall procedures.

• Reduced the cost of manual printing 92% from $600 to under $50 per copy.

• Aseptic packaging of yogurts and drinks.

Raymond R. Burke Jr. Page3 of 3

Technical Manager-Engineering Department, Borden International Division May 1984-Dec 1985

Staff trouble-shooter for international Division President and Area Vice Presidents for methods of cost reduction, increased production and new product development and production.

• Increased quality of cookie line 200% over regular line.

• Improved the Weber Bakeries (in Germany) quality and processes.

• Improved chip line production 100%, implemented sanitation and quality control of plant.

• Introduced new product lines for manufacturing on existing snack food lines.

• Extruded snack line improvements.

• Transferred technical information and helped improve potato chip and corn chip manufacturing.

• Worked on essential oil research refractionation and recovery.

• Consulted international division management on market development and domestic production methods.

• Coordinated new product development and assisted with the various division’s Research and Development.

• Annual research budget over $100,000 for international.

• Aseptic beverages. Systems included: Tetra Paks, Combibloc and Stork.

• Assisted in bottling operations in Europe.

• Analyzed the Thermo-plastic blow mold operations in Europe for the division President.

WESTMOUNT ENTERPRISES, DIVISION OF JOSEPH E. SEAGRAMS & SONS Feb 1983-May 1984

(Venture capital- Seagram mixers, Pecos Valley Spice Co., “Feast for One”, Fre wines.)

Operations Manager- Technical Manager – Venture Capital Acquisition Company reporting to the president.

• Managed all aspects of operations and production of 11-item line of frozen entrees. Acted as plant manager overseeing all food operations.

• Increased production 200% from batch to test market quantities in four months, while at the same time increasing quality standards.

• Developed cost reduction program resulting in potential one million-dollar annual saving. Set standards and quantities for total production of three plants based on marketing’s national forecast.

• Worked with USDA, FDA for meat and dairy products, writing quality manuals.

• Technically evaluated acquisitions and joint ventures for the President.

• Managed the quality for spice blends and salsa sauces.

GENERAL FOODS CORPORATION Mar 1978-Feb 1983

Senior Food Technologist

Main Meal Division Extrusion Technology – Technical liaison to Central Engineering.

Developed key test methods and techniques used as research and quality control tools. Supervised product odifications and the product development. Extruded production of Stove Top Stuffing.

Central Research/Development Department, Home Baker Program (Frozen Dough Technology)

Managed bakery pilot plant operations 36,000 rolls and/or 3000 loaves per hour. Development of a range of new bakery products with the group’s new technology that was planned for 170 million dollars first year sales.

Deduced Calorie Breads-Developed three varieties of breads that were 66% reduced calories, high fiber that had the same sensory scores for flavor and textural quality when compares to regular breads. (200-million dollar business)

Weight Control Program – Bakery Technology Developed a line of new low calorie baked products.

– Anytime Desserts developed a line of reduced calorie frozen desserts from bench-top through full production. (200-million dollar business). Developed gum system with freeze thaw stability.

MODERN MAID FOOD PRODUCTS, INC. May 1976- Feb 1978

Food Technologist-Coating Applications (batters & breadings)

Technical representative to production and customers for batters, breading, coatings and applications.

Coating Emulsions gel structures for extruded products.

CREATIVE FOOD SERVICES, INC. Sept 1974-May 1976

Technical Supervisor- Research and Development Department (consultant development)

Developed new products for client companies. Syrups, pancake syrups, sauces, salad dressings, canned goods, confectionery bars, weight control programs, meat replacements. Developed meat and meatless products. Developed emulsion systems to replace full calorie products.

Education: M.P.M. – Masters in Project Management- Keller Graduate School of Management

B.S. – Major-Food Science; Minor – Business Management - Cornell University

A.A.S. Food Science –- Farmingdale University, S.U.N.Y.

Black Belt Lean Six Sigma-The Six Sigma Way

Additional • Allergens- Food Safety • ISO 16000 Waste Management

Training: • Black Belt trained (going for Master Black Belt) • ISO 22000 Food Safety

• Executive Management Skills –Looking Glass • Lean Six-Sigma Black Belt Certificate

• Fundamentals of Supervision • OSHA Regulations

• HACCP-1985; FDA/USDA Certification 2008 • Productivity Improvement for Professionals

• HAZCOM / HAZMAT • SQF Training

• Internal Consulting • Thinking on Your Feet

• ISO 9000 Lead Assessor Certification • Variety Breads & Rolls & Cake Technology –AIB

• ISO 14000 Environmental Management • Working in Organizational Action

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