Sarah Scott
Phoenix,AZ
Summary
Experienced Quality Director with 15+ years in global food manufacturing, specializing in supplier program leadership and ESG progress. Demonstrated ability to improve compliance and product quality while managing risks effectively. Strong background in regulatory strategy and cross-functional team leadership. Certified in business sustainability leadership from the University of Oxford, with a focus on integrating ESG factors into business practices. Accomplished Director of Quality & Food Safety with proven expertise in Quality Management Systems, Regulatory Compliance, and Sustainability. Successfully led product launches and enhanced vendor management, driving operational excellence across multiple categories.
Overview
16
16
years of professional experience
Work History
Director of Quality & Food Safety
Plum Organics
04.2024 - Current
- Directed QFS strategy for internal teams and co-manufacturers in pouch, snack, and bakery categories.
- Oversaw R&D and new product development to ensure QFS compliance.
- Implemented enhanced vendor approval and complaint-reduction initiatives.
- Managed Organic Program to maintain NOP compliance standards.
- Led product launches from concept through scale-up, ensuring timely delivery.
- Developed processes for new suppliers and co-manufacturers to support portfolio expansion.
- Collaborated with Legal on updates regarding baby food regulations.
- Managed department budget while fostering team engagement and performance.
Principal Scientist
Amy's Kitchen
12.2019 - 12.2023
- Served as senior authority for ingredient quality, food safety, and nutrition standards.
- Directed ESG, GHG, and B Corp initiatives throughout supply chain processes.
- Managed high-risk commodities while mentoring five specialists in best practices.
- Conducted sensory evaluations with Culinary teams to assess product attributes.
- Acted as lead auditor for vendor and co-man sites; supported SQF accreditation efforts.
- Oversaw Regulatory Affairs for high-value claims to ensure compliance.
- Managed vendor lifecycle from onboarding to performance reviews for optimal results.
- Led research projects on plant-based food formulations and nutritional enhancements.
Project Manager
Amy's Kitchen
01.2017 - 12.2019
- Led Supplier Quality, Raw Material, and Sustainability projects delivering cost and efficiency gains.
- Analyzed supplier KPIs to drive improvement.
- Project lead for B Corp Certification and GHG emissions gap analysis.
- Supported NPD and Culinary teams.
Enterprise Supplier Quality Manager
Amy's Kitchen
01.2015 - 12.2017
- Established Supplier Quality department, managing hiring and training processes.
- Verified compliance for over 350 vendors and 800 commodities.
- Achieved SQF Level 8 certification through strategic initiatives.
- Collaborated with Regulatory and Legal teams on complex compliance issues.
- Drove ethical sourcing and sustainability initiatives to improve supplier relationships.
- Conducted audits of suppliers to evaluate quality control processes.
- Developed strong supplier relationships to facilitate effective communication.
Senior Food Technologist / Food Technologist
Amy's Kitchen
04.2012 - 12.2015
- Developed raw material specifications and led field/plant audits.
- Conducted sensory evaluations to assess taste, texture, and overall quality of products.
- Solved complex ingredient issues with technical depth.
- Specialized in fruit & vegetable commodities and post-harvest physiology.
- Partnered with Culinary on technical product development.
- Supported sustainability programs.
Quality Assurance Supervisor
Heinz North America
12.2010 - 12.2011
- Led team of 10 in frozen foods facility, ensuring operational excellence.
- Managed KPIs and lab operations, maintaining compliance with HACCP, GMP, GLP, and SSOP standards.
- Directed Environmental Monitoring Program to uphold quality control measures.
- Facilitated GFSI/SQF certification readiness through comprehensive training and documentation.
Quality Assurance Coordinator
Heinz North America
01.2010 - 12.2010
- Improved internal quality/EHS audit score from 75% to 98%.
- Supported QA for soups, sauces, and dressings.
Education
Professional Certificate - Leading Sustainable Corporations
Oxford Saïd Business School
Oxford, UK01.2021
M.S. - Food Science, Technology & Nutrition
University of Leeds
Leeds, UK01.2010
B.S. - Food Science, Technology & Nutrition
San Diego State University
San Diego, CA, USA01.2008
Skills
- Quality Management Systems (QMS)
- GFSI
- HACCP
- FSMA
- FSVP
- PCQI
- Vendor Management
- Organic and Regenerative Agriculture
- Regulatory Compliance
- CAPA
- Root Cause Analysis
- ESG
- Sustainability
- B Corp
- Product Commercialization
- R&D
- Project management
- CI / Six sigma methodologies
- Audit Management
Timeline
Director of Quality & Food Safety
Plum Organics
04.2024 - Current
Principal Scientist
Amy's Kitchen
12.2019 - 12.2023
Project Manager
Amy's Kitchen
01.2017 - 12.2019
Enterprise Supplier Quality Manager
Amy's Kitchen
01.2015 - 12.2017
Senior Food Technologist / Food Technologist
Amy's Kitchen
04.2012 - 12.2015
Quality Assurance Supervisor
Heinz North America
12.2010 - 12.2011
Quality Assurance Coordinator
Heinz North America
01.2010 - 12.2010
Professional Certificate - Leading Sustainable Corporations
Oxford Saïd Business School
M.S. - Food Science, Technology & Nutrition
University of Leeds
B.S. - Food Science, Technology & Nutrition
San Diego State University