Food Service Professional seeking to utilize in-depth experience in a challenging Mid-Level Management assignment as a Food Safety Manager/Quality Assurance Manager or HACCP Manager

  Long-term practical experience in food sanitation/inspection/safety, food defense and food auditing; in-depth training in all aspects of food service management; NEHA Certified Professional-Food Safety (CP-FS), FDA Certified Food Security Awareness, USDA/NOAA HACCP Training, American Institute of Baking (AIB) Certified Quality Control Sanitarian, and ServSafe Food Protection Manager Certification, among others (complete list attached); also hold Associate of Arts Degree, awarded With Honors

  Military as well as civilian-sector food industry experience, both international and domestic; highly skilled in overseeing work performance of multi-sized groups; subject matter expertise in industry regulatory parameters for multiple commodity groups, with exceptional skills in enforcement and compliance; assessor/auditor trained and certified

  Skilled in food production/assembly contracts including solicitation, review, awarding, compliance and renewal; demonstrated capabilities in instructing/training personnel in all areas of food programs and delivery

  Multiple military awards and commendations

Chemstar Corporation, Lithia Springs, GA/San Antonio, TX 2012 Present

Program Manager HEB Warehouse & Transportation Facilities (2015-Present)

       Expertly provide Food Safety and Sanitation Services for 36 Texas warehouses/transportation facilities; responsibilities include designing/implementing/maintaining/training services during contract with retail grocer. Develop audit/report assessing sanitation, compliance with organizational SOPs, operability of dispensing equipment and ability of associates to properly use company products.

       Conduct field training as needed, identify any sanitation issues and record on electronic audit equipment, author actionable summary reports, review reports with management and ensure continual positive relationships with client associates.

Food Safety Specialist (FSS) (2012-2015)

       In this initial assignment with organization held comprehensive responsibilities for providing safety/sanitation services to multiple retail grocery stores within territory; performed standardized audits covering retail food safety and compliance with organizational SOPs, and ensured that Chemstar equipment was functioning properly and that personnel were knowledgeable in use of safety/sanitation chemicals.

       Following assessment recorded information utilizing company electronic audit, designed action plan to improve compliance and conducted hands-on field training when necessary including use of video library; developed actionable summary reports and reviewed with manager, developed/maintained excellent working relationships with client personnel and serviced company equipment, re-calibrating as necessary.

Headquarters, U.S. Army Veterinary Command, Fort Sam Houston, TX 2008 2012

Command Food Defense Officer/Command Food & Water Risk Assessment Officer/Prime Vendor Destination Auditor Program Manager (2010-2012)

       Food Defense Officer: Was tasked to manage/coordinate/standardize food defense program for DOD on worldwide level; developed policies/training/databases for related DOD activities, collaborated with headquarters teams to assess food defense programs, supported installation-level food defense programs and special event food programs and provided relevant training; also served in liaison role between federal/state/county/city agencies.

       Food & Water Assessment Officer: Managed food/water risk assessment program for DOD; developed policies, training and database for food/water-risk related assessments, including sanitation audits, across hotels/restaurants/caters in the Caribbean, Central America and South America; served in liaison role between regulatory agencies, military, embassies and industry partners.

       Vendor Auditor Program Manager: Managed vendor audit program worldwide; audited red meats/poultry/seafood/processed fruits and vegetables, conducted annual Train the Trainer course for auditors and developed program policies, inspection instructions, SOPs and databases.

Chief, Operational/Combat Ration Section/Program (2008-2010)

       Served as technical expert for various operational/combat rations and performed quality system audits and process controls; oversaw work performance of 24 Food Inspectors at three ration assembly facilities and a Defense Logistics Agency ration assembly depot.

       Responsible for managing Unitized Group Ration A (UGR-A) quality system/product audit programs; employed Management Internal Control Processes (MICPs) to evaluate effectiveness of food inspection programs.

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       Coordinated international support for ration inspections stateside, overseas, at sea and in combat areas, updated ration inspection guidance/standards/policies, and implemented government contract food safety/defense/quality policies for ration contracts exceeding $500,000,000 annually.

Headquarters, Central Pacific District Veterinary Command, Fort Shafter, HI 2004 2008

Chief, Food Safety and Defense

       Oversaw work performance of 75 individuals providing food safety/defense, hygiene and QA support to food inspectors across seven Oahu sites; also supported military/civilian/DOD facilities on three neighboring islands, American Samoa and the Kwajalein Atoll, providing guidance covering sanitation, product handling, contractual issues, pest management, food recalls, and any concerns on traceability or QA/food safety issues.

       Was technical intermediary with Navy/Marine Corps/Air Force/Army and Federal/State/local officials on all food-related matters; performed staff visits, trained personnel on food inspection procedures, and oversaw sanitation audit/inspection for over 150 commercial/military food establishments. Identified sanitary deficiencies, completed compliance ratings, reviewed audits to ensure accuracy/thoroughness and managed audit database.

       Also managed Pacific Regional Food Analysis Laboratory used by entire Pacific Rim to identify all microbiological/chemical/physical anomalies or areas of concern.

719^th Medical Detachment, Task Force MED, Operation Enduring Freedom, Afghanistan 2006 2007

Chief, Food Safety, Quality Assurance and Security

       For the DOD was Executive Agent for veterinary food inspection throughout Afghanistan, with comprehensive responsibilities for ensuring food and water safety/security/QA/wholesomeness for 3,000 personnel at Salerno and over 10,000 individuals serving at FOBs.

       Expertly trained two food inspectors/one animal technician, performed sanitation audits and interacted with QA personnel at four commercial and multiple government food facilities; also conducted operational compliance assessment at 20+ FOBs in Afghanistan.

       Identified/provided technical input regarding microbiological/chemical/physical deterioration of food products and worked closely with DOD, federal, foreign and local agencies/officials regarding food safety and QA issues.

Headquarters, U.S. Army Veterinary Command, Fort Sam Houston, TX 2002 2004

NCOIC, Depot Support/Group Rations Section/Program

       Responsibilities included managing QA program at eight ration assembly plants in CONUS; oversaw UGR receipt inspection program stateside and at overseas installations, served as technical expert on rations, directed food inspections worldwide and guided command on use of information management systems for QA programs and technical review of inspection/contract documents.

       Interfaced with DOD and federal/state/local officials regarding food safety and QA issues, developed program policies, inspection instructions, SOPs and databases and performed duties/assumed responsibilities of higher ranking personnel.

Southern Europe Veterinary Detachment, Naples, Italy 2001 2002

NCOIC, Naples Veterinary Branch

       Provided support for Navy 6^th Fleet Operations concerning veterinary logistics, food inspection and animal mission activities; conducted sanitation audits/inspections on 26 commercial/military food establishments, provided technical guidance for four personnel and oversaw food inspections at 15+ military food establishments, port operations and prime vendor deliveries; also oversaw health/welfare/morale/training of eight military/civilian personnel and developed policies/inspection instructions/SOPs for Branch.

Prior to 2001 served as NCOIC Fort Worth Veterinary Branch, NCOIC Egypt Veterinary Services Section, NCOIC Guantanamo Bay Veterinary Detachment and Procurement Quality Assurance Sergeant

Associate of Arts, With Honors, Harold Washington College, 1997

University of Maryland University College, Naples, Italy, 2001

DANTES Tests, 2000-2001, CLEP Tests, 1996-2001

Columbia College, Columbia, MO, 1998-2000

Middle Tennessee State University, Murfreesboro, TN, 1993-1994

Sonoma State University, Rohnert Park, CA, 1989-1991

See Addendum below for Food Industry-Related Coursework and Certifications

Warrant Officer Candidate School, Fort Rucker, AL, 2004

Army Medical Department Non-Commissioned Officer Advanced Course, Fort Sam Houston, TX. 2003

Hazardous Analysis of Critical Control Points (HACCP) Training Course, Fort Hood, TX, 1999

Primary Leadership Development Course, Fort Campbell, KY, 1994

Food Industry Related Training and Certification

Certified Professional Food Safety (CP-FS), 2014, Certification NEHA

Food Protection Course for Professionals, Fort Sam Houston, TX, 2010, Certificate ThoughtQuest LLC

Food Defense Coordinator Course, Fort Sam Houston, TX, 2010, Certification SME

Operational Combat Rations SME Course, Fort Sam Houston, TX, 2008/2000, Certification SME

USDA/NOAA HACCP Training Workshop for Seafood, Seattle, Washington, 2006, Certification

Passed Exam (100% score)/Fulfilled the training requirements of USDC/NOAA HACCP QMP Program

Certified Quality Control Sanitarian (Voluntary Program), 2006, Certification American Institute of Baking (AIB)

ServSafe Food Protection Manager Certification, 2005 National Restaurant Association Educational Foundation

Veterinary Corps Food Safety Warrant Officer Basic Course, Fort Sam Houston, TX, 2004

Pasteurized Milk Ordnance (PMO) Course, Fort Sam Houston, TX, 2002, Certificate

ISO 9001:2000 Registered Auditor/Lead Auditor Training, Fort Sam Houston, TX, 2002, Certification - STAT-A-MATRIX Institute & University of Houston

Principles of Food Processing Sanitation & Hygiene, 2002/1997, Certificate AIB

FDA Food Code, Train the Trainer Course, Fort Sam Houston, TX, 2000

Fresh Fruits & Vegetables (FF&V) Certification Course, Fort Sam Houston, TX, 2000, Certification SME

Sanitation Short Course, College Station, PA, 1999, Certification Penn State University

Food Science & Technology, 1999, Certificate AIB

Red Meats Instruction Course, Fort Hood, TX, 1999, Certification SME

Army Medical Department Non-Commissioned Officer Basic Course, Fort Sam Houston, TX, 1998

Principles of Warehouse Sanitation, 1997, Certificate AIB

Quality Audit of Subsistence Course, Fort Sam Houston, TX, 1995, Certification

National Egg Quality School, Lexington, KY, 1994, Certificate - Southern United Egg Producers & USDA

Veterinary Food Inspection Basic Course, Fort Sam Houston, TX, 1992

Date

Hiring Agent Name

Title

Company Name

Address

City, State Zip Code

Dear :

I am currently seeking a challenging mid-level managerial assignment as a Food Safety Manager, Quality Assurance Manager or Hazard Analysis Critical Control Point (HACCP) Manager (here, Budd, you would want to tailor your letter to align with the job for which you are applying) and am submitting my resume for your review.

As demonstrated in the accompanying resume, my professional qualifications include 20 years of military experience in overseeing and assuring food sanitation, inspections, safety, quality, food defense and food auditing; additionally I have six years of service in Food Safety and Quality Assurance as well as program oversight within the private sector.

I have gained multiple industry-related certifications including NEHA Certified Professional-Food Safety (CP-FS), FDA-Certified Food Security Awareness, USDA/NOAA HACCP Training, American Institute of Baking (AIB) Certified Quality Control Sanitarian, and ServSafe Food Protection Manager Certification, among others. A complete list of my training courses and Certifications is included on the attached Memorandum. Additionally I hold an Associate of Arts Degree, which was awarded With Honors, along with coursework at multiple other colleges and universities along with advanced military personal development training.

I am consider a SME within the industry and I have developed exceptional capabilities in leading and training personnel toward achieving the highest levels of competency in food safety, preparation and delivery, as well as in scrupulously meeting/exceeding all regulatory parameters while adhering to prevailing policies and procedures.

Throughout my career I have exhibited a commitment to quality and consistent compliance with critical governing directives, standards, policies and procedures. I am confident in my ability to deliver immediate and long-term results, and you will find me to be a performance-driven leader and collaborative team player focused on achieving and surpassing goals.

I am eager to discuss how my qualifications match your needs, and look forward to interviewing with you at your earliest convenience. In advance, I thank you for your time and consideration.

Sincerely,

Yyyyyy x. yyyyyy

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