Veronica P. Fussell
Food Safety Manager, Ready to Eat Protein
Green Bay, WI · (920) 555 0184 · name@example.com · linkedin.com/in/veronicapfussell
Key Qualifications
EXPERIENCE
Twelve years in meat, poultry and dairy processing food safety
INDUSTRIES
Ready to eat meat snacks, cured sausage, cheese processing
SPECIALTIES
Listeria control, lethality validation, environmental monitoring, sanitation verification
SYSTEMS
SAP, SafetyChain, Cornerstone, Power BI
CREDENTIALS
Preventive Controls Qualified Individual, Safe Quality Food Practitioner
EDUCATION
Bachelor of Science in food science, University of Wisconsin Madison
Executive Summary
Food safety manager for a ready to eat meat snack plant running three shifts under continuous United States Department of Agriculture Food Safety and Inspection Service inspection. Twelve years in protein processing, most of it in listeria control and lethality validation. Rebuilt the environmental monitoring program after a positive finding and has held product contact surfaces clean since.
Signature Achievements
- Raised the plant Safe Quality Food audit score from eighty six to ninety seven across two certification cycles.
- Cut listeria species findings on non product contact surfaces sixty one percent in eighteen months.
- Validated a new thermal process for a whole muscle snack stick and cleared it with the United States Department of Agriculture Food Safety and Inspection Service without a noncompliance record.
- Held four consecutive production years with no recall and no regulatory hold on finished product.
- Shortened the wet clean on the cook line from nine hours to six by resequencing the sanitation steps.
- Trained one hundred forty hourly employees on allergen changeover and closed out repeat labeling findings from internal audit.
Professional Experience
Food Safety Manager
Bay Settlement Provisions, Green Bay, WI 2020 to present
Food safety and sanitation leadership for a ready to eat meat snack plant of four hundred employees on three shifts.
- Own the food safety plan, the hazard analysis and the preventive controls for eleven product families and sign every reanalysis.
- Direct a sanitation crew of nineteen and verify preoperative inspection results before each production start.
- Host United States Department of Agriculture Food Safety and Inspection Service inspectors daily and answer noncompliance records inside the response window.
- Run the Safe Quality Food certification cycle covering document control, internal audits and corrective action closure.
- Chair the weekly environmental monitoring review and decide when a corrective sanitation event becomes a product hold.
Food Safety Supervisor
Kewaunee Cheese Works, Luxemburg, WI 2016 to 2020
Quality and food safety supervision at a cheese processing and packaging site of one hundred sixty people.
- Managed environmental monitoring across three packaging rooms and the brine area.
- Wrote sanitation standard operating procedures for a new sliced cheese line and validated the cleaning chemistry with the supplier.
- Investigated foreign material complaints and traced two of them to a worn conveyor belt.
- Prepared the site for its first British Retail Consortium Global Standards audit and passed at the top grade.
Quality Assurance Technician
Manitowoc Custom Curing, Manitowoc, WI 2013 to 2016
Line checks and laboratory testing at a contract curing and smoking operation.
- Pulled and plated environmental swabs and logged results for the daily quality review.
- Verified critical control point records on the smokehouse and flagged deviations to the shift supervisor.
- Calibrated thermometers and metal detection equipment on a documented schedule.
Licensure and Certification
Preventive Controls Qualified Individual, Food Safety Preventive Controls Alliance
Safe Quality Food Practitioner
Hazard Analysis and Critical Control Points certification, International Hazard Analysis and Critical Control Points Alliance
Member, International Association for Food Protection
Education
Bachelor of Science in food science, University of Wisconsin Madison, 2013
Core Skills
Environmental monitoring · Listeria control · Process validation · Sanitation verification · Audit readiness · Root cause investigation · Regulatory response · Allergen control · Document control · Crew training