Quality Assurance Supervisor/Technician

DAVRON CV: Candidate 1882323

QUALITY ASSURANCE TECHNICIAN | FOOD SAFETY & SANITATION | HACCP COMPLIANCE

Core Expertise

• Food safety monitoring including temperature control, online inspection, and contamination prevention.
• Execution of pre-operational sanitation and production area readiness to meet hygiene standards.
• Conducting audits and corrective actions to maintain HACCP and USDA-aligned compliance.
• Animal welfare and humane handling oversight within poultry and egg production processes.
• Customer-facing quality support and training coordination for production and retail teams.

Project Background

• Monitored production temperatures and initiated hold procedures when deviations threatened product safety.
• Performed routine pre-ops and sanitation checks, escalating issues to ensure re-cleaning before startup.
• Completed online inspections and product evaluations, stopping lines when HACCP criteria were unmet.
• Led audits and fecal monitoring programs to minimize contamination risk across processing lines.
• Supported retail operations with device activations, claims assistance, and customer-facing event setup.

Key Skills

• HACCP | Good Manufacturing Practices (GMP) | Sanitation SOPs | Sanitation Performance Standards
• Pre-operational sanitation | Online inspection | Temperature monitoring
• Auditing and corrective action implementation
• Humane handling procedures | Poultry and egg processing standards
• Bilingual: English and Spanish
• High-pressure production floor experience | Strong organizational resilience

Awards & Recognition

• Trained in HACCP, Good Manufacturing Practices, and Sanitation Standard Operating Procedures
• Trained in Sanitation Performance Standards and Humane Handling Procedures

Why Interview this Candidate?

Seasoned quality assurance technician with over eight years in food processing, skilled in HACCP, sanitation, temperature control, and regulatory compliance. Bilingual communicator comfortable on production floors and in customer-facing roles, with demonstrated ability to halt production and manage corrective actions to prevent contamination. Ready to re-enter food manufacturing to provide reliable, safety-first leadership and contribute to continuous improvement.