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OBJECTIVETo obtain a challenging position in the industry utilizing my acquired knowledge and experience while gaining an opportunity for professional growth and advancement.CERTIFICATIONS/LICENSES/AWARDSSQF CertificateFSPCA CertificateHACCP CertificateAPEX Technical School /Top Tech AwardNoritsu CertificateVutek CertificateEDUCATIONApril, 2023 HACCP RefresherConduct hazard analysis Plans.Identify critical control points.Establish critical limits for each critical control point.Establish critical control point monitoring requirements.Establish corrective actions.Establish corrective actions for Sanitation.Establish procedures for the HACCP system.April, 2017 Food Safety Preventive Controls AllianceDocument and implement all the required process and food safety fundamentals.Conduct and prepared hazard analysis plans.Make corrections and improvements to the SQF system.Establish CCP monitoring requirementsRun your system, collect records, perform internal audits.Sanitation Preventive Controls.Food Allergen Preventive Controls.Recall Plan.FDA Regulations on GMP, HA, and Risk-based Preventive Control for Human Food.Supply-chain Preventive Controls.November, 2014 SQF InstituteDesign, document and implement the required processes and food safety fundamentals.Run your system, collect records, and perform internal audits, management review and HACCP team meetings.Make corrections and improvements to your system.Select a certification body.Schedule and complete your audits.Supply-chain Preventive Controls.November, 2014 360 Training, Austin, TXConduct a hazard analysis Plans.Identify critical control points.Establish critical limits for each critical control point.Establish critical control point monitoring requirements.Establish corrective actions.Establish procedures for the HACCP system.Establish record keeping procedures.June. 2012 360 Training, Austin, TXConduct a hazard analysis Plans.Identify critical control points.Establish critical limits for each critical control point.Establish critical control point monitoring requirements.Establish corrective actions.Establish procedures for ensuring the HACCP system.Establish record keeping procedures.WORK HISTORY2019-2023SQF Practitioner Gourmet NutSuccessfully pass Audits with scores of 94% to 96%. Costco Audits with 100%.Document Control and Records.QC team Manager.Sanitation Manager.Kosher, Gluten Free, and Organic knowledge.Specification and Product Development.Attaining Food Safety.SQF System Verification.Product Identification, Trace, Withdrawal and Recall.Site Security.Responsible for plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.Responsible for all critical control point (CCP).Responsible for all SSOPs, MSS.Responsible of the HACCP regulation requires, maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting.Monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time.Ensures that fulfillment center sanitation programs are effectively implemented, validated and maintained to ensure that all products are manufactured in a sanitary environment.Ensures that Sanitation SOPs are in place for all sanitation and cross-contact (including allergen) management. Maintain accurate and precise records.Coordinates training and development for all programs, sanitation, allergens, FIFO, warehouse, equipment maintenance.Roasting room expertise, in control of all roasting equipment from temperatures, quality of oils, control of raw materials, storage of raw allergens and final product.Control on Nitrogen Gas equipment and used.Responsible for FDA, USDA, Costco and SQF Audits.2018  2019Audit Manager Nassau CandySuccessfully pass two Audits with scores of 94% in New York and, one in Florida with a score of 98%.Document Control and Records.QC Team manager.Sanitation Manager.Kosher, Gluten Free, and Organic knowledge.Specification and Product Development.Attaining Food Safety.SQF System Verification.Product Identification, Trace, Withdrawal and Recall.Site Security.Responsible for plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.Responsible for all critical control point (CCP).Responsible for all SSOPs, MSS.Responsible of the HACCP regulation requires, maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting.Monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time.Ensures that fulfillment center sanitation programs are effectively implemented, validated and maintained to ensure that all products are manufactured in a sanitary environment.Ensures that Sanitation SOPs are in place for all sanitation and cross-contact (including allergen) management. Maintain accurate and precise records.Coordinates training and development for all programs, sanitation, allergens, FIFO, warehouse, etc.Responsible for FDA, USDA, Costco and SQF audits2017-2018SQF Practitioner Brooklyn Brands LLCSuccessfully pass an Audit with scores of 94%.Document Control and Records.QC Team Manager.Sanitation Manager.Kosher, Organic, and Gluten Free knowledge.Specification and Product Development.Attaining Food Safety.SQF System Verification.Product Identification, Trace, Withdrawal and Recall.Site Security.Responsible for plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.Responsible for all critical control point (CCP).Responsible for all SSOPs, MSS.Responsible of the HACCP regulation requires, maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting.Monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time.Ensures that fulfillment center sanitation programs are effectively implemented, validated and maintained to ensure that all products are manufactured in a sanitary environment.Ensures that Sanitation SOPs are in place for all sanitation and cross-contact (including allergen) management. Maintain accurate and precise records.Coordinates training and development for all programs, sanitation, allergens, FIFO, warehouse, etc.Responsible for FDA, USDA, Costco and SQF Audits.2013-2016HACCP/SQF Bagels by Bell/Bell Bialys, Brooklyn NYSuccessfully pass two Audits with scores of 96% and 94%.Document Control and Records.Organic, Gluten Free, and Kosher knowledge.Specification and Product Development.QC Manager.Sanitation Manager.Attaining Food Safety.Coordinates training and development for all programs, sanitation, allergens, FIFO, warehouse, etc.SQF System Verification.Product Identification, Trace, Withdrawal and Recall.Site Security.Responsible for plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.Responsible for all critical control point (CCP).Responsible for all SSOPs.Ensures that fulfillment center sanitation programs are effectively implemented, validated and maintained to ensure that all products are manufactured in a sanitary environment.Ensures that Sanitation SOPs are in place for all sanitation and cross-contact (including allergen) management. Maintain accurate and precise records.Responsible of the HACCP regulation requires, documents, including its hazard analysis and written SQF/HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementationinvolves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time.Responsible for SQF Audits.SKILLSKnowledge of:SQF level 2 and 3, SQF system 9, HACCP, GFSI, FSPCA, record keeping and all controls.Computer SkillsMicrosoft Word, PowerPoint, Excel, Photoshop, Illustrator, Reason, Cubase, Acid and all operating systems.LanguagesEnglish and Spanish.