JEREMY A OKWUOSA

** ***** ***

KENNEBUNK, MAINE **043

Phone: 207-***-****

Cell: 401-***-****

E-Mail: zwmj98@r.postjobfree.com

Summary

An experienced multi-industry Food Safety and Quality Assurance Management professional with proven track record in designing and communicating effective food safety and quality management programs to meet and exceed company, customer and regulatory standards. Excellence in RTE processing; preventing, addressing, and eradicating microbial and other hazardous concerns; building and implementing GFSI-BRC/SQF Quality Management Systems; driving process and operational improvements; improving projects and initiatives; and interfacing with company and customer executives to strengthen market share.

PRINCIPAL FOOD INDUSTRY AND 3rd PARTY AUDIT EXPERIENCE Meat Processing (including Hors D'oeuvre) Fruit and Beverage Processing (including Sweetened Dried Cranberries and Concentrate) Private Label, Retail, Club, and Foodservice Global 3rd Party Audits (BRC, SQF, Marks & Spencer and other E.U. customer audits). Seafood and Cocktail Sauce Processing Bakery (Gourmet rolls, Artisan table breads, Baguettes etc.) Pasta and Pesto Sauce Production Fresh, Frozen, IQF, Raw, and Thermal Process Environments. Domestic 3rd Party Audits (NSF Cook & Thurber, AIB, Silliker, ASI, Sysco and other domestic customer audits).

Skills

FDA, USDA, USDC, GFSI-BRC Regulations

Food Microbiology / Pathogen Reduction

Retail / Wholesale / Club Accounts / Industrial

Positive Product Release

Product Safety & Consistency

Project Management / New Product Rollout

FDA, USDA, USDC, GFSI BRC Regulations

High Risk (High Care) Manufacturing

New Company / QA Department Startup

Heat Penetration Studies

Shelf Life Studies / Modified Atmosphere Packaging (MAP)

GMP, SSOP, Pest Control, HACCP (Product Safety & Quality)

Quality Management Systems / 3rd Party Audits

Fresh / Frozen / IQF Raw and Thermal Processing

Total Quality Management / Root Cause Analysis

Team Management / Plant Supervision / Food Plant Security

Representative Sampling Techniques

Employee Involvement / Growing People /Quality of Work Life

MSC Certification / TSA-CCSP For Facility

Batching & Formulation, Meat, Poultry, Seafood, Pasta, Sauce

Accomplishments

Successfully initiated, implemented, and maintained HACCP, Quality Management/Control systems, Sanitation, Food Plant Security, and other food safety programs that meet all regulatory, customer, and third party auditing interests.

Established/sustained accounts with the large club, foodservice organizations (SYSCO, Costco, Darden Restaurants, OSI, US Foodservice, EU outfits) and other National Account Customers.

Succeeded in USDA's grant of inspection to manufacture meat products in a seafood processing facility.

Maintained high scoring ratings (excellent/Superior) during third party audits for twelve consecutive years.

Reduced production downtimes /rework which resulted in notable cost savings.

Established and executed micro-biological programs ranging from environmental, incoming raw materials, employee swab program and finished products, and assigned corrective and preventative actions as necessary.

Maintained an almost sterile environment free of pathogen and other harmful micro organisms.

Minimized customer/consumer complaints by up to 45%.

Succeeded in zero product recall, leading to a successful product release program that allowed only finished products that conformed to the highest product standards (safety, quality and legality) be released for sale.

Consulted for Portland Shellfish Company after undergoing an FDA consent decree, to implement structured Food Safety standards through training of both the management and line employees, including implementation of a food safety committee program, elimination of cross-contaminants and implementation of broader culture change.

Consistently identified areas in need of corrective actions, delegated accordingly, and acted to ensure all team members accepted accountability/responsibility for providing needed results within an agreed upon time-frame (Plant Improvement Program).

Resulted in minimal facility and structural deficiencies, which is required in modern food processing environments.

Increased Employee morale and reduced turnover.

Successfully improved the shelf life of fresh products up to 37% by studying, identifying and eradicating undesirable factors, and applying Minimum Acceptable Criteria (MAC) for raw materials, and Good Operational Practices (GOP).

Installed, operated and modified control systems for Johnsonville Foods New England Division. Applied Statistical Process Control to Net Weight with the use of automatic check-weighing systems and floor-scales.

Improved production efficiency by 33% (on exact weight products).

Reduced and minimized excessive product giveaways while maintaining declared net weights.

Established a Food Safety Committee that comprised of multi-department employees to conduct internal audits and incident investigations, and also address any potential and confirmed food safety issues.

Established a process for identifying credible incidents and recommendations for CAPA made to CEO and MRT.

Improved the identification of credible incidents resulting in zero recalls.

Experience

September 2011 to July 2012

MultiGrains Bakery Inc Lawrence, Massachusetts

FOOD SAFETY & QUALITY ASSURANCE DIRECTOR

FDA, Soon to be SQF Facility).

Mid-sized Artisan Bread Company - Lawrence, Massachusetts Reason for Leaving: Company experienced economic downturn causing position to be trimmed.

Responsible for revising, updating, and implementing the Quality Management Systems, Product specifications, Quality Assurance methodologies, gap analysis, corrective / preventative action for continuous improvement.

Maintained and communicated food handling practices and plant standards, and coordinated solutions to findings of the internal and external audits.

Instituted the Food Safety Committee Team weekly meetings; established management review program; alerted and provided counsel to ownership on quality objectives and technical and Food Safety situations; performed root cause analysis to assess product failures, consumer and customer complaints.

Responsible for handling FDA situations and preparing for SQF Certification in December 2012.

November 2010 to March 2011

Portland Shellfish Company Portland, Maine

FOOD SAFETY & QUALITY ASSURANCE CONSULTANT

Gourmet Kitchen (FDA, USDA/FSIS, Facility) - Premier Hors d'oeuvre manufacturing company - Neptune, New Jersey.

Performed audit of facility to comply with 3rd Party standards; identified areas in need of corrective actions; counseled and worked with senior management to implement corrective and preventative measures leading to eventual superior rating audit score.

Reviewed and updated entire HACCP program/Plans for the various FDA and USDA/FSIS products enabling the facility to meet requirements of the Enforcement, Investigation, and Analysis Officer (EIAO) comprehensive food safety assessment methodology.

Served as resource to senior management, Quality manager, and other personnel; enabled them to grow and garner experience in their respective positions.

FDA Facility) - Seafood processors specialized in a Raw & Ready-to-eat cooked shellfish products - Portland and South Portland, Maine.

Hired to Audit, correct, and implement changes in order to comply with the FDA 483 observations pending anticipated.

January 2009 to January 2010

Mar-Lees Seafood LLC New Bedford, Massachusetts

FOOD SAFETY & QUALITY ASSURANCE DIRECTOR

???Successfully initiated, implemented, and maintained HACCP, Quality Management/Control systems, Sanitation, Food Plant Security, and other food safety programs that met all regulatory, customer, and third party auditing interests; resulted in maintaining accounts with the large foodservice organizations (SYSCO, Costco, Darden Restaurants, OSI, US Foodservice, EU outfits) and other National Account Customers.

???Utilized technical services expertise and food-plant experience to develop two outside facilities and successfully designed a high-risk RTE processing facility for the company; implemented HACCP, pre-requisite and training programs and ultimately gained the FDA and State's license to process cooked crab meat products; trained personnel on high risk production practices and controls. Expertise was shared with company's co-packing facility in NJ which, along with successful implementation of training program and procedures, prepared them for a successful Sysco audit which led to growth for both outfits.

???Partnered with senior management to develop strategies to successfully eliminate the services of co-packers by having seafood products packed in house; successfully transformed Plant's food safety & quality management systems into best of class; applied for and gained certification for the USDA/FSIS grant of inspection, which allowed for the production of meat products in a seafood processing facility attributing to about 40% of company's business. Reduced production downtimes /rework which resulted in notable cost savings.

???Directed and implemented the entire Certified TSA-Cargo Screening program; enabled swift shipment of product from facility to passenger air planes without additional screening session at the airports.

???Superior ratings in Silliker 3rd Party audits.

September 2007 to April 2009

Cozy Harbor Seafood Inc Portland, Maine

FOOD SAFETY & QUALITY ASSURANCE DIRECTOR

FDA, USDC, BRC Facility) - processor and distributor of premium-quality fresh fish, live lobster, lobster tails, shrimp, RTE lobster meat, and RTE Seafood Salads - Portland, Maine.

Reason for Leaving: Recruited to Mar-Lees Seafood to undertake a challenging role to revamp their quality program.

Successfully established and executed robust GMP, SSOP, HACCP, and micro-biological sampling programs (environmental, employee-hand and gloves, and finished products); assigned corrective and preventative measures as necessary; maintained an almost-sterile environment and met demands of top standard High Care (High-Risk) facility.

Implemented and managed all Food Safety and Quality Assurance functions, satisfied FDA regulatory agencies, Marks and Spencer requirements, and GFSI-BRC requirements; passed 2 Grade "A" BRC audits back to back.

Conducted extensive research of thermal processing and product cooling equipment using scientific heat penetrating data loggers to study and validate cooking activities as it.

September 2005 to September 2006

Mark's International Seafood Brokers New Bedford, MA

FOOD SAFETY & QUALITY ASSURANCE DIRECTOR

FDA, Facility) - Specialized in the processing of fresh and frozen seafood products and the distribution of Live Lobsters - New Bedford, Massachusetts.

Reason for Leaving: Company experienced economic downturn causing shutdown of operations.

Hired based on expertise in developing and administering the company's quality programs in support of production processes; met FDA requirements; scored high marks on NSF Cook & Thurber 3rd Party Audits.

Led plant audits to ensure implementation of GMP, SSOP, Pest Control best food safety & quality practices; gained HACCP certification and scored high marks on AIB 3rd Party Audit.

Supported the review and validation of the HACCP program and environmental monitoring programs.

Superior rating in NSF Cook &Thurber audit.

September 1999 to January 2005

Mar-Lees Seafood LLC New Bedford, MA

FOOD SAFETY & QUALITY ASSURANCE DIRECTOR

FDA, USDA/FSIS, USDC, TSACCSPP Facility): Specialized in fresh & frozen seafood products, certified U.S.

Grade A scallops and USDA high quality handmade appetizers and hors d'oeuvre - New Bedford, Massachusetts.

Reason for Leaving: In 2010 Company was acquired by foreign holding company that consolidated position.

2005, recruited to Mark's International Seafood Brokers to work in a start-up business.

Successfully initiated, implemented, and maintained HACCP, Quality Management/Control systems, Sanitation, Food Plant Security, and other food safety programs that met all regulatory, customer, and third party auditing interests; resulted in maintaining accounts with the large foodservice organizations (SYSCO, Costco, Darden Restaurants, OSI, US Foodservice, EU outfits) and other National Account Customers.

Utilized technical services expertise and food-plant experience to develop two outside facilities and successfully designed a high-risk RTE processing facility for the company; implemented HACCP,

March 1998 to May 1999

Carla's Pasta Inc Manchester, Connecticut

QUALITY ASSURANCE/CONTROL MANAGER

FDA, USDA/FSIS Facility) - Makers of filled Raw and Cooked Frozen Ravioli, Sacchetini, Manicotti, Lasagna Sheets and prepared Pesto Sauce - Manchester, Connecticut Reason for Leaving: Company re-structured and consolidated position.

Led plant audits to ensure implementation of GMP, SSOP, best food safety & quality practices; gained HACCP certification and scored high marks on AIB 3rd Party Audit.

Supported the review and validation of the HACCP program and environmental monitoring programs.

Implemented hands on approach in eliminating the sources of key pathogenic microorganisms and provided technical guidance and training to Sanitation and production personnel to raise awareness in various aspects of food safety & quality.

Established and executed micro-biological programs for issues and items including environmental, incoming raw materials, employee swab and finished products; assigned corrective and preventative actions as necessary.

Succeeded in maintaining a successful product release program.

January 1992 to January 1998

Kayem Foods / Genoa Sausage Co Woburn, Massachusetts

QUALITY ASSURANCE MANAGER

USDA/FSIS Facility) - Genoa Sausage a manufacturer of Fresh Italian and Breakfast Sausage; acquired by Kayem Foods a manufacturer of hot dogs, deli meats, and all natural chicken sausage - Chelsea and Woburn, Massachusetts.

Reason for Leaving: Genoa Sausage acquired by Kayem.

Recruited to develop QA / Microbiological program for Carla's Pasta.

Developed and administered the entire company's quality programs in support of production processes; meeting USDA requirements; handled all USDA matters, scoring high marks on ASI, Silliker, Sysco, USDA, USDC, and multiple NSF Cook & Thurber 3rd Party Audits.

Established in-house micro-biological and analytical testing laboratory to aid in development of MAP program, supplier evaluation, validate sanitary conditions of equipment and employee gloved-hands throughout the entire production period; determined and studied the micro activity of raw meat and rework material; established and tracked the baseline of finished products reference samples and investigated credible.

January 1988 to January 1992

Johnsonville Sausage New Haven, Connecticut

TECHNICAL SERVICES

Johnsonville Foods (USDA/FSIS, TQM Facility): Producers of various varieties of Sausage including Fresh Bratwurst, Italian Sausage, fresh breakfast sausage, and smoked -cooked links - New Haven, Connecticut and Sheboygan Wisconsin.

Reason for Leaving: Recruited to opportunity at Genoa Sausage/Kayem Foods after outgrowing position.

Successfully learned hands-on production techniques, sanitation pre-operational and operational sanitation protocols in the first 6 months of employment under a corporate mentor and USDA Inspector mentor; learned the Johnsonville Way philosophy; studied the entire manufacturing process steps to identify and monitor critical control points as they affect product Quality and Food Safety; trained newly hired production personnel on GMP, SSOP and Batching and formulation; collected reference samples for quality evaluation with sales department personnel and for shelf life studies.

Promoted to managing the Quality Assurance Department; attended workshops and seminars on root cause analysis.

Education and Training

1988 Southern University Baton Rouge, LA

B.S Animal Science Pre-Veterinary Medicine

PROFESSIONAL DEVELOPMENT

???HACCP-Certification in 1998 (and on-going refresher HACCP workshops).

???Proficiency in implementing GFSI requirements (BRC and SQF).

???Successfully completed and passed two ???Grade A??? BRC audits (back to back).

???Successfully completed and passed the Marks and Spencer Food Safety and Hygiene audit.

???Successfully completed several domestic 3rd party audits including NSF Cook & Thurber, AIB, Silliker, ASI, Sysco, E.U. Customer audits.

???Marks & Spencer 3 Day Food Safety and Hygiene Course for Food Suppliers.

???USDA, FDA, USDC, TSACCSP

???Successfully initiated and implemented the TSA- Certified Cargo Screening Facility Program

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