Arvel Perez
Glendale,Arizona
Summary
A Quality Assurance or Plant Management position, in food manufacturing/food safety. Proactive Manager with 20+ years of Food manufacturing/Food Safety managerial experience. Dedicated to leading by example and ensuring quality products through detail-oriented inspections.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Head of Manufacturing
Angie’s Food Concepts
01.2022 - Current
- Development of comprehensive Food Safety Plans for start-up business
- Direct responsibility and oversight of Quality Assurance Department
- Reviewed processing schedules and production orders concerning inventory requirements, staffing requirements, work procedures and duty assignments, considering budgetary limitations and time constraints.
- Applied lean principles to improve workflow and quality and reduce waste.
- Anticipated and addressed production problems, material shortages, equipment malfunctions, and unavoidable delays.
- Increased production efficiency by implementing lean manufacturing principles and streamlining processes.
- Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
- Achieved aggressive production and quality requirements for products required by stores.
- Oversee all maintenance related work to equipment and facility
- Direct oversight of daily production operations
- Developed streamlined procedures for production to maximize efficiency
- Implemented and oversee all food safety company-wide
- Developed and implemented all food safety plans for processing plant in Richmond, Maine
- Created and implemented GFSI program (SQF) for Richmond, Maine processing plant and was certified within 1 year
- Developed vendor approval program for all manufacturing locations
- Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
- Partnered with vendors and suppliers to effectively manage and budget.
- Set product standards, examining procedures to successfully control turnover and waste, enhance output, and boost overall quality .samples of raw products and processing tests, to monitor quality of finished products.
- Led improvement initiatives to advance operational efficiencies and increase revenue.
- Coordinated procedures for facility and equipment maintenance, modification or replacement.
- Made sure that products were produced on time and are of good quality.
Head of Quality Assurance
Salad and Go
01.2019 - 11.2021
- Development of comprehensive Food Safety Plans that encompassed 6 processing methods
- Direct responsibility and oversight of Quality Assurance Department and Sanitation Department
- Worked with engineering in developing best practices, equipment purchasing and plant remodel
- Implementation of Alchemy Virtual training systems and development of plant wide SOPs for training implementation
- Negotiated with vendors to maximize savings and improved service
- Assisted with national expansion programs into other markets
- Oversaw the development and implementation of workplace safety program
- Development of Raw and finished goods product specification program
- Developed and implemented vendor supplier program for national roll out.
- Directed quality assurance teams, shortened validation turnaround times and reduced customer complaints.
- Authored documentation for internal use by QA personnel, setting guidelines for review activities and reporting requirements.
- Drafted internal QA policies on factors such as design controls, product realization activities, validation techniques and more.
- Implemented training programs to enhance the skillset of the Quality Assurance team members.
- Established robust communication channels between QA, development, and management teams for timely issue resolution.
- Oversaw regulatory compliance initiatives, maintaining up-to-date knowledge on relevant industry guidelines and requirements.
- Conducted periodic performance reviews for team members, providing constructive feedback for professional growth.
- Led a team of QA professionals, fostering a culture of continuous improvement and excellence.
- Established and tracked quality department goals and objectives.
- Scheduled and chaired quality review meetings to review effectiveness of performance mitigating risk, improving throughput and achieving customer satisfaction.
General Manager
Gourmet Boutique West
05.2015 - 01.2019
- Oversee all aspects of the plant too such as planning cost control, efficiency, and quality in all departments (Production, Quality Assurance, Maintenance, Logistics and Human Resources)
- Ensure that all company policies/ standards and regulatory (local, state, and federal) regulations were followed
- Develop and implement cost saving procedures and efficiency action plans to improve cost reduction measures
- Developed and monitored KPI’s to track efficiencies and address areas of concern
- Assisted corporate financials department to develop yearly cost operating plan and long-term strategic goals
- Help guide facility to increase of 20% in sales while reducing labor cost by 15%.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Managed budget implementations, employee evaluations, and contract details.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
Quality Assurance Manager
Gourmet Boutique West
06.2011 - 05.2015
- Oversee, maintain and revised HACCP Plans (USDA RTE, USDA Raw Chicken Trim, FDA Non-Meat RTE, Seafood), Food Safety Program and Sanitation Programs
- Monitor all raw and finished products being shipped and received
- Ensure calibration and validation of all equipment
- Monitor chemical usage and inventory
- Reducing usage by 1/3
- Conduct Mock Recall and revised Traceability program to improve accuracy and efficiency
- Ensure all finished product meets required specifications during processing
- Conduct all internal audits
- Handled all regulatory inspections and issues, implemented and sustained Alchemy based training program, developed training for plant and specific department specific training
- Developed and implemented all quality related SOP’s
- Responsible for maintaining all SQF based programs and ensuring that plant maintained SQF 3 superior certification
- Lead implementer of lean based philosophies in the plant
- Developed and implemented safety committee and safety program that reduced accidents by one half.
- Conducted regular audits to ensure adherence to established protocols, maintaining consistency across the organization.
- Trained team members on quality assurance principles, fostering a culture of accountability and high performance.
- Facilitated communication between departments regarding quality concerns, fostering collaboration towards shared goals.
- Investigated customer complaints and performed corrective actions to resolve quality issues.
- Mentored junior staff members in best practices for quality management, contributing to overall team growth and development.
- Established robust quality documentation systems that ensured traceability throughout the entire production lifecycle.
- Implemented corrective action plans based on audit findings, resulting in measurable improvements over time.
- Tracked quality issues with external customers, suppliers, and internal plant operations.
- Scheduled and chaired quality review meetings to review effectiveness of performance mitigating risk, improving throughput and achieving customer satisfaction.
Regional Quality Manager
LSG/Sky Chefs
07.2010 - 03.2011
- Responsible for implementation and sustainability of Quality Systems that met and/or exceeded customer standards and regulatory conformity in 13 facilities throughout the North America Region
- Developed a standard Quality System and auditing procedure based around BRC and customer standards to ensure the highest level of quality and food safety
- Developed and/or revised HACCP plans for all retail facilities
- Responsible for all aspects of Quality for new retail business, including all food safety regulatory compliance requirements, i.e.; certification, site standards, product specs (microbiological and analytical) etc
- Responsible for bringing all facilities to GFSI (Global Food Safety Initiative) standards within in a 3 year time frame
- Assisted facility General Managers in hiring local Quality Managers
- Performed semi annual assessment of Quality Managers in the region
- Assisted in or performed supplier audits for national accounts
- Assisted Procurement department in finding qualified national suppliers that met the company’s high standard of quality, while ensuring the company a cost savings
- Ensured all customer issues regarding quality were handled by each facility in a timely and professional manner
- Participated in corporate Lean/Kaizen events to help streamline operations.
Retail Quality Manager
LSG/Sky Chefs
11.2008 - 07.2010
- Developed, revised and sustained HACCP plan as needed to maintain operations in regulatory compliance
- Ensured execution and revision of all aspects of Food Quality Program
- Reviewed and revised all records pertaining to HACCP, Food Quality and manufacturing operations
- Trained employees in every area of the operation, including purchasing, receiving, manufacturing, sanitation and shipping
- Oversaw day to day operations, including labor control, procurement of resources, manufacturing, and scheduling
- Experienced in the creation of labels using Weber Software and Zebra printers
- Experienced in the implementation and sustainability in lean manufacturing
- Assisted on in-flight kitchen in restructuring and revising sanitation program
- Performed and maintained all quality checks in in-flight kitchen
- Maintained Global Quality Systems program for in flight kitchen.
Quality Assurance Manager
Bella Foods
11.2004 - 11.2008
- Develop, execute, and revise the Food Security Program
- Ensure revision and execution of HACCP Plan, Food Safety Program and Sanitation Programs
- Monitor all raw and finished products being shipped and received
- Train all employees in GMP’s, CCP’s, SOP’s, SSOP’s and Food Security
- Ensure calibration and validation of all equipment
- Oversee all laboratory procedures and reports
- Monitor chemical usage
- Conduct Trace/Recall reports
- Maintained and improved superior rating with AIB
- Conduct all 3rd party audits and regulatory inspections, scored 95% or higher with Primus and Cook & Thurber
- Investigate and follow up on all customer complaints
- Ensure all finished products meet required specifications during processing
- Conduct all internal audits
- Implemented shipping and receiving policies and procedures and designed production procedures to assist in an efficient execution of order processing and ensured that the highest quality product was achieved
- Conducted supplier audits, including pack-house audits and field audits.
Quality Assurance Coordinator
Todd’s Foods, a division of Heinz
02.2002 - 11.2004
- Supervise entire Quality Assurance staff (20 + employees)
- Ensure execution of HACCP Plan and Food Safety Program
- Ensure all finished products met customer and food safety specifications
- Process all R&D formulas to ensure proper production and food safety requirements
- Investigate and follow up on all customer complaints
- Execute all trace/ recall exercises
- Ensure proper rework or disposal of all nonconforming products
- Perform shelf-life testing on targeted product
- Document and guarantee all USDA monitored products
- Oversee all laboratory reports
- Maintained and improved AIB superior rating.
General Manager
Osco Drugs
07.1998 - 02.2002
- Placed in an “A” volume store 1 year after promotion to General Manager, reduced shrink from 14% to 3% in less than 6 months
- Responsible for all store operations including proper merchandising, inventory control, obtaining targeted sales goals, maintaining targeted labor payroll
- Ensured supervisors and staff were properly trained
- Negotiate with vendors for proper merchandising and promotions to maximize sales
- Assured all accounts receivable/ payable were processed in timely manner.
Education
Some College (No Degree) -
CSM/MCC
Skills
- Intermediate computer skills in Microsoft Word, Excel, Power Point, and Outlook as well as other proprietary performance tracking and purchasing programs in diverse industries
- Operations Management
- Safety Protocols
- Production procedures
- Customer Satisfaction
- Health and safety compliance
- Production Planning
- Internal Auditing
- Quality Control Management
- Critical Thinking
- Decision-Making
Certification
- BRC Certification
- BRC Internal Auditor Certification
- SQF Certificate of Attainment
- PCQI Certification
- HACCP Certification
- Seafood HACCP Certification
- Serve Safe Food Manager Certification
- AIB International Food Processing Sanitation/Hygiene Certification
Timeline
Head of Manufacturing
Angie’s Food Concepts
01.2022 - Current
Head of Quality Assurance
Salad and Go
01.2019 - 11.2021
General Manager
Gourmet Boutique West
05.2015 - 01.2019
Quality Assurance Manager
Gourmet Boutique West
06.2011 - 05.2015
Regional Quality Manager
LSG/Sky Chefs
07.2010 - 03.2011
Retail Quality Manager
LSG/Sky Chefs
11.2008 - 07.2010
Quality Assurance Manager
Bella Foods
11.2004 - 11.2008
Quality Assurance Coordinator
Todd’s Foods, a division of Heinz
02.2002 - 11.2004
General Manager
Osco Drugs
07.1998 - 02.2002
Some College (No Degree) -
CSM/MCC
- BRC Certification
- BRC Internal Auditor Certification
- SQF Certificate of Attainment
- PCQI Certification
- HACCP Certification
- Seafood HACCP Certification
- Serve Safe Food Manager Certification
- AIB International Food Processing Sanitation/Hygiene Certification