Owner & CEO (Auditor, Trainer, Counsultant)

• Nov 2014 - Present

Currently the Owner of Lumar Food Safety Services Ltd. A Food Safety professional, specializing in auditing (1st, 2nd and 3rd party), an approved trainer, technical support, and consulting in the food supply chain.Specializing in accredited and unaccredited programs i.e. BRCGS Food, BRC Storage and Distribution, BRCGS Agents and Brokers, BRCGS HACCP, SQF, FSSC, GFCP, GMP, and HACCP Alliance Has over 18 years of experience in various Quality Assurance/Technical roles in the food industry delivering technical leadership and market development expertise. I have worked within a variety of food manufacturing facilities, as well as retail, which include industries such as bakery, confectionery and dairy. Expertise in Quality Assurance, Quality Control, food safety, and hygiene. Having worked with globally recognized organizations including Maple Leaf Foods, Canada Bread, Cadbury Chocolate, SAI Global, and SGS. Knowledge educationally, industrially and within the certification businesses.

Professor - part time

• Jun 2018 - Present

Part time instructor. Part time instructor.

Technical Manager, Food Programs

• Apr 2014 - Nov 2014

Lead Food Safety Auditor and Food Trainer

• Sep 2013 - Apr 2014

Technical Manager Agri Food (Americas)

• Jan 2011 - Sep 2013

Develop strategies, policies and procedure where appropriate with the objective of:Identifying risks to accreditationAssessing performance by factRecommending solution to process ownersMonitoring implementation and effectivenessRepresent at National & International forums which are important to the program’s current & future success egStandards CommitteesAccreditation Advisory PanelsIntergovernmental Agreements on Mutual Recognition of conformity assessmentIndustry AssociationsRegulatory reform groups & compliance committeesEnsure that sales, operations & other relevant people are kept informed of significant technical developments.Prepare & Maintain program documentationAct as formal liaison for communication regarding external programs and second party audits.Develop and maintain system for dissemination of technical information (in particular legal and policy information) Conduct internal training as requiredProvide technical input into the design and development of programs, including new services,Provide technical advice on the interpretation of standards used by Provide current, relevant legal reference data bases as required for process owners Instigate and monitor the implementation of corrective actions where maintenance of Accreditation is threatenedAuditor Registration Bodies on all aspects of accreditation, personnel registration and other relevant activities.Assist certification authority as required in submission review/approvalAssist Sales Manager in preparing QuotationsParticipate in Sales visits as technical supportProvide technical advice regarding the employment of auditing staffReview and approve Competency Codes allocated to auditing staff.Validate auditors, technical experts and report signatories as requiredCertification Manager SQF AmericasGlobal scheme owner GMASAFESQF Registered ConsultantATP BRC Food and Storage and Distribution

Quality Assurance Specialist- Ingredients

• Sep 2006 - Dec 2010

 To lead and maintain Corporate Ingredient Program by being main liaison between company and suppliers with respect to Quality Assurance and Food Safety. Revamped entire ingredient program within company by providing a sense of urgency to program by ensuring stakeholders are held accountable Revised program to include critical to quality that meet customer and consumer/customer needs Implemented e- filing system for approvals and supporting documentation Developed, implemented and maintained process for inter- plant transfers for approved ingredients reduced number on non-compliance’s with kosher program and increased food safety control at the manufacturing plants Kosher and Organic program: main contact for ingredients to ensure compliance with kosher/organic program and regulations for facilities that are kosher/organic approved.  Conducting internal company and supplier audits for current and potential vendors.  Developing, issuing, and updating ingredient specifications Providing support for all facilites for ingredient/supplier issues -33 facilites, by being a source of mediation and problem solver. Answering consumer and customer concerns

Quality Assurance and Food Safety Supervisor

• Dec 2004 - Sep 2005

• Manage the duties of the QA staff to address day to day quality, food safety and process challenges. While providing leadership to achieve maximum results for the QA department as well as maintaining strong communication and leadership with co-workers and management alike Ensure that internal/external audits are preformed up to the standards with follow up and corrective actions in place- includes, AIB, and customer audits Ensure that the quality manual is up to the corporate quality policies Interact with production, maintenance, sanitation departments and line personnel when quality/food safety issues arise Develop/maintain prerequisite programs and HACCP plan HACCP, metal detection and brittle plastic policies, allergens, traceability, GMP, internal audits, corrective actions and prevention for consumer/customer complaints, hold release Implemented cross auditing program Implemented program with suppliers for interpreting lot number reading Conducted an allergen risk assessment tool for the facility  Implemented internal QA log complaint form for foreign material and Quality

HACCP Co-Ordinator

• Apr 2004 - May 2005

• Continue with current HACCP responsibilities as prior• Manage, plan, coordinate, and direct food safety program designed to ensure continuous production of products consistent with established standards• Perform Supplier audits as per Frozen Division Audit Protocol Program• Analyze statistical data and product specifications to determine present standards and establish proposed quality and reliablity expectancy of finished product• Formulate and maintanin food safety objectives and coordinates objectives with production procedures in cooperation with other managers to maximize product relaibility and minimize costs.• Develops and implements methods and procedures for monitoring work activites, such as preparation of records or expenditures, progress reports, etc. in order to inform management of current status or work activites.• Plans, promotes, and organizes training activites related to product quality and Food Safety (HACCP/GMP)• Trouble shoot 3 other facilites in North America Frozen division in order to meet company and customer protocol

HACCP Co-Ordinator (Concord, Ontario) and QA Manager

• Dec 2003 - Apr 2004

• Continue with current HACCP responsibilities as prior• Manage, plan, coordinate, and direct quality control program designed to ensure continuous production of products consistent with established standards• Analyze statistical data and product specifications to determine present standards and establish proposed quality and reliablity expectancy of finished product• Formulate and maintain quality control objectives and coordinates objectives with production procedures in cooperation with other managers to maximize product relaibility and minimize costs.• Direct, through intermediate personnel, workers engaged in inspection and testing activites to ensure continuous control over materials, facilities, and products. • Develops and implements methods and procedures for monitoring work activites, such as preparation of records or expenditures, progress reports, etc. in order to inform management of current status or work activites.• Plans, promotes, and organizes training activites related to product quality and Food Safety (HACCP/GMP)• Investigates and adjust customer complaints regarding qulaity and food safety

HACCP Co-Ordinator

• Oct 2002 - Dec 2003

• Perform gap analysis of prerequisite programs in conjunction with selected consultants from GFTC• Coach, mentor and support HACCP team members to progressively develop programs• Develop action plan for manufacturing plant to ensure timely completion of stages of program• Co-ordinate and plan training for HACCP team and hourly employee training• Be an independent leader to influence various levels of manufacturing plant department mangement• Maintain, and/or develop and execute project initiatives• Assist in the establishment and co-ordination of on-going HACCP and GMP training seminars for operations• Maintain records, update and revise program as required, identifying CCP’s• Implementing Prerequisites in production facilities , assisting with development of Work Instructions and SOP’s• Assisting with in house and supplier audits, providing follow up actions on audits and pre-audits

Quality Control Lab Technician

• Jun 2001 - Sep 2002

• Quality control line checks of bread, bagel,croissants,fruitebites, turnovers and platina production to ensure all steps of the production process follow the company guidelines• Interaction with line personnel in quality control issues• Recording of data and statistics• In-house testing and evaluation of incoming raw materials• Prepare samples for microbiological and chemical analysis• Evaluation and scoring of finished product in order to ensure compliancve to company specifications• Tracking of food safety and ingredient data