Emily Parker

• Lead Quality Assurance and Quality Control activities across two manufacturing facilities, providing oversight of product and material quality, food safety, quality systems, and compliance with cGMP and FDA requirements.
• Manage and develop multi-site Quality teams, establishing priorities, responsibilities, performance expectations, and continuous improvement initiatives.
• Serve as a key Quality leadership partner and primary backup to the VP of Quality & Regulatory, supporting quality decisions, compliance issues, non-conformances, audit activities, and organizational initiatives.
• Oversee the company's Safe Quality Food (SQF) System as an SQF Practitioner, including program development, implementation, maintenance, and continuous improvement.
• Lead HACCP and Food Safety team activities and support external regulatory, certification, and customer audits, including response and corrective action activities associated with audit findings.
• Provide oversight and guidance for non-conformances and process deviations, including investigation, root cause evaluation, corrective actions, and product quality considerations.
• Partner cross-functionally with Operations, Product Development, Sales, and other departments to support new product launches, manufacturing changes, and compliance with regulatory and customer requirements.
• Develop and deliver cGMP training for new employees and annual refresher training while providing ongoing quality and compliance guidance to manufacturing personnel.
• Drive improvements to quality procedures, documentation, and operational controls to strengthen compliance and support efficient manufacturing operations.

• Led Quality Assurance and food safety programs for manufacturing operations, including management and continuous improvement of the company's SQF system.
• Served as SQF Practitioner, maintaining programs and systems required for compliance with SQF Code requirements and applicable food safety standards.
• Directed and developed Quality Assurance staff, establishing expectations, providing technical guidance, and supporting professional development.
• Developed and implemented quality and food safety programs including allergen management, supplier and ingredient management, cleaning and sanitation, and other preventive control programs.
• Maintained third-party certification programs for Organic, Kosher, and Fair-Trade products.
• Led Quality and Food Safety activities associated with the relocation of production and equipment to a new manufacturing facility, supporting continuity of quality systems and food safety controls throughout the transition.
• Served as Quality liaison to customers and co-manufacturers, addressing specifications, non-conforming products, complaints, and other quality-related issues.
• Communicated quality performance, project status, risks, and improvement activities to the Senior Management Team.

• Developed and maintained a comprehensive supplier risk assessment and approval process supporting supplier qualification and ongoing quality oversight.
• Conducted on-site supplier quality and food safety audits in accordance with SQF and company requirements and performed process evaluations at supplier manufacturing locations.
• Partnered with Research & Development during new product development to evaluate quality requirements and support successful commercialization.
• Implemented Commissioning, Qualification and Verification (CQV) processes at co-processing locations to support qualification of new products and manufacturing processes.
• Reviewed and approved product and process specifications to ensure alignment with quality and compliance requirements.

• Performed laboratory testing and quality verification activities to support finished product quality and compliance.
• Led site consumer complaint activities, including analysis and trending of complaint data and assignment of actions to support continuous improvement.
• Promoted safe laboratory practices and participated in site community action and employee involvement initiatives.

• Supported pharmacists in the preparation and compounding of customized medications while following established laboratory and safety procedures.
• Provided customer service and maintained safe, accurate laboratory practices.

Relevant coursework included Food Microbiology, Food Technology, Food Safety and Public Policy, HACCP Theory and Application, and Public Communications.