About this Candidate
DAVRON CV: Candidate 1886251
FOOD PROCESSING SUPERVISOR | QUALITY ASSURANCE | HACCP & SQF SPECIALIST
Core Expertise
- HACCP and SQF program implementation and day-to-day compliance oversight.
- Supervising high-volume production lines to meet yield, quality, and safety specifications.
- Conducting FSQA audits, temperature checks, visual inspections, and sanitation verification.
- Leading bilingual teams through training, coaching, and performance evaluations.
- Root-cause analysis and preventive maintenance coordination to reduce downtime.
- Managing inventory and warehouse operations, shipping, receiving, and WMS workflows.
Project Background
- Oversaw ham and processed-meat production line, enforcing yields and USDA-equivalent standards.
- Managed full-store operations including pharmacy and fuel, supervising scheduling and cash handling.
- Performed FSQA duties across slaughter, dark meat, and white meat rooms with hourly checks.
- Led feedmill maintenance team for preventive maintenance and equipment repairs.
- Directed bakery department production, inventory control, and seasonal staffing and training.
Key Skills
- HACCP | SQF (Safe Quality Food) | FSQA | GMP
- SAP ERP | Kronos | Warehouse Management System | Microsoft Office
- Forklift, electric pallet jack, scissor lift certified and experienced
- Quality audits | Root cause analysis | Preventive maintenance | 5S | Kaizen
- Bilingual: Spanish-English | Team leadership and training
- Inventory control | Shipping & receiving | Production scheduling
Awards & Recognition
- HACCP Certification
- Safe Quality Food (SQF) Certification
- ServSafe, Food Handler, CPR and Forklift certifications
Why Interview this Candidate?
Brings supervisory leadership in high-volume food processing with proven HACCP and SQF expertise. Demonstrated attention to detail by detecting a broken grinder blade during audit, preventing the loss of approximately 40,000 pounds of product. Experienced in FSQA inspections, preventive maintenance coordination, and bilingual team development—well positioned to improve yield, reduce risk, and strengthen food safety programs.
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