ZACHARY ANDREWS

• Directed strategic initiatives to enhance product offerings and customer engagement.
• Oversaw budget management, aligning financial resources with organizational goals.
• Collaborated with cross-functional teams to streamline operations and improve efficiency.
• Mentored department leaders, fostering professional growth and enhancing team performance.
• Developed marketing strategies, increasing brand visibility and market penetration.
• Analyzed industry trends, adapting business strategies for competitive advantage.
• Cultivated relationships with suppliers and partners, ensuring optimal resource allocation.
• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
• Responsible for all food safety, quality and sanitation process for 5 corporate manufacturing plants.
• Facility liaison to USDA FSIS.
• Responsible for developing KPIs and implementing department
  strategies to achieve compliance to these goals.
• Led the development and implementation of food safety protocols, resulting in measurable improvements in compliance and product quality.
• Responsible for facility sanitation practices to ensure proper reduction in pathogen hazards while maintaining clean work environments and adherence to USDA requirements.
• Ensured meticulous adherence to quality control measures, leading to consistent product excellence and customer satisfaction.
• Worked closely with cross-functional teams to enhance food safety initiatives, fostering a culture of continuous improvement and accountability.
• Developed a Corporate Quality Management System to harmonize
  multiple facilities, including the implementation of corporate SOPs, polices, programs, and KPIs.
• Responsible for 6 managerial reports, including facility, sanitation, supply chain and regulatory positions, as well as 45 techs across 5 locations.
• Responsible for maintaining fiscal responsibility through departmental budgeting and management of OT
• Assists with supplier audits, as needed.
• Evaluated and overhauled facility HACCP plans to ensure adequate compliance with regulatory requirements.
• Implemented and designed internal auditing program.
• Led SQF certification audits for 4 facilities, ensuring compliance and achieving certification with zero major non-conformances.
• Designed and implemented an internal auditing program, significantly enhancing the effectiveness of food safety and quality control
  measures.
• Primarily responsible for the design of all process validations, using 3rd party laboratories to scientifically validate all processes.
• Responsible for generating corporate programs involving contractual
  agreements including sanitation services, microbiological analysis labs and chemical providers geared towards overall cost savings.
• Focused on continuous improvement strategies geared towards
  increased food safety practices and quality programs
• Implemented Corporate Quality Management System (Smart Food Safe) to pull all FSQA functions into one program.
• Organizational revenue of $300M annually.

• Responsible for Food Safety and Quality programs across two Blount Manufacturing facilities.
• Successfully managed a team of 120 people including 6 direct
  managerial reports and 12 supervisors across 3 shifts.
• Maintained SQF certification as facility SQF Practitioner for 2
  manufacturing plants.
• Responsible for creating and administering Food Safety program adherence during significant facility construction projects.
• Successfully implemented robust internal auditing programs for increased food safety practices, doubling effectiveness.
• Fiscally responsible in the managing of department budget, including labor and other fiscal responsibilities.
• Successfully built and implemented process engineering and quality-focused sub- departments for the increased commitment to efficiency and product quality standards.
• Helped to commission and validate new manufacturing equipment from concept to launch, including implementation of CIP systems
• Responsible for raw material lab testing protocols and processes, inspecting over 250 million pounds of ingredients annually.
• Responsible for all internal microbiological testing programs and procedures.
• Organizational revenue of $700M annually.

• Responsible for leading the FSQ Supply Chain team which implements food safety risk assessments over the corporate supply of raw ingredients for 4 manufacturing locations.
• Oversaw a supply chain team of 6 specialists and 4 auditors.
• Successfully managed over 250 suppliers and 500 raw material approval statuses.
• Responsible for the proper onboarding and oversight of all warehouses ensuring compliance to Blount's contracted warehouse expectations.
• Maintained compliance to FSVP standards, as well as conducting Food Fraud risk assessment and ensuring organizational compliance.
• Successfully built and developed Blount's Supplier Auditing program, including the training structure for new auditors.
• Performed all corporate auditing of key suppliers to adherence of Blount's Supplier Expectations Manual.
• Built Blount's supplier risk-assessment program for identification of "at-risk"suppliers.
• Managed all supplier non-conformances and monitored supplier CAPA in an effort to drive continuous improvement.
• Coordinated supply chain operations across planning, logistics and warehouse operations.
• Increased productivity across supply chain organization with proactive examinations of expenses.
• Maintained compliance for programs and tailored operations to deliver comprehensive supply chain support.

• Responsible for maintaining compliance with Pharmaceutical Monographs for raw materials and finished Excipient products
• Experience with cGMP
• In charge of Quality systems for 5 subsidiary companies
• Implemented and maintained Quality Management System
• Responsible for auditing of 17 manufacturing facilities, select suppliers, and warehouses
• Oversaw and implemented FSVP program
• Responsible for batch record handling, support, writing and implementation
• Responsible for new product development, from raw material sourcing, to initial manufacturing implementation
• Provided premier-level customer support
• Assisted with manufacturing facility audits of SQF, BRC, FSSC2200, Halal, Organic and Kosher certifications
• Responsible for approving new manufacturing facilities and warehouses
• Assisted with the acquisition of a new company, primarily responsible for the approval of the Quality systems and department management
• Responsible for all Quality analysis on batch production and approval
• Responsible for the handling of customer complaints, CAPA and evaluation
• Responsible for all internal change control, documentation reviews, etc
• Act as Co-Chemical Hygiene Manager, implementing the SOPs for safe handling of hazardous materials
• Oversaw and coordinated all raw material approval processes, including risk analysis, documentation gathering, review and approval on an annual basis
• Responsible for generation of all certificates of analysis
• Worked with production department on all On-Hold materials, material review boards (MRBs), expired products, etc.

• Introduced and implemented a robust food safety plan to increase food safety procedures
• Underwent General Manager training
• Managed staff of 50 employees
• As AGM, duties included staff management, scheduling, purchases, and inventory
• Other responsibilities included general front of house management
• This includes staff training, establishing employee morale, discipline, regulating company policies, store finance responsibilities, payroll, and customer interaction
• Also required to oversee and ensure quality kitchen duties including prep safety, product quality, and ingredient preparation
• Responsible for site inspection and maintaining both municipal and company standards.
• Worked with Regional Director to build, implement and increase regional food safety practices.

• Help oversee the Food Safety/ Quality Assurance Department for the Cumberland, RI and Smithfield, RI facilities, which produce Ready-To-Eat products such as entrées, wraps, salads and sushi
• Involved with food supplier certification and inspection
• Maintained all on-hold procedures
• Manages direct reports consisting of15 Quality Control Technicians ensuring all job duties are efficiently carried out
• Hired and trained QC technicians as well as Quality Assurance technicians
• Reduced labor costs by implementing rotational scheduling to eliminate overtime
• Reduced microbial swabbing by implementing composite swabs for USDA and customer programs
• Wrote and implemented the Level 3 SQF System into the Cumberland, Rhode Island Facility, making the facility the first Level 3 Company within HMR Foods
• Help maintain HACCP Plans and Quality Systems for USDA, FDA (Vegetable Based) and FDA (Seafood) products
• Helped create and Implement SOP’s SSOP’s, GMP’s, and other Pre-Requisite programs
• Work closely with cross-functional teams (Purchasing, Sales, R&D, Production, etc.) working on various projects such as receiving specification databases, Customer Complaint Protocols, Visual Quality Boards, etc
• Created and maintained Listeria Monitoring Programs for USDA products
• Created and maintained the Quality Management Systems
• Created and monitored Microbial testing programs (ATP, APC, Yeast & Mold, Catalase)
• Created and maintained customer required programs (Metal Detection, Label Verification, and Listeria Monitoring)
• Proficient in MAP technology (RTE Salads, Wraps, Entrees)
• Performed Internal Audits and Third-Party Audits on vendors
• Created and conducted employee trainings (GMP, Food Safety, Allergen, MSDS, Food Defense)
• Created and maintained customer complaint program (Root Cause Analysis, Weekly summary/ trend analysis reports)
• Interacted with regulatory agencies on daily basis and was a contact (USDA, FDA, and Health Department).

• As QC trainer, my responsibilities include training of all new employees about quality issues directly involved in the production of our soup and food products.
• Duties include ensuring safe manufacturing practices, in depth product knowledge, and a strongly developed ability to use all senses to determine overall quality of product.
• Also required to perform quality and safety audits daily in a food production environment.
• Actively suggested operational improvements to enhance quality, improve production times and reduce costs.
• Developed production tracking and quality control systems, analyzing production, quality control, maintenance and other operational reports, to detect production problems.
• Involved with raw material quality control, and ingredient preparation.