PIUS GASSER
~ Diploma in Business Administration
~ Professional Development in Leadership with Personal Coach
~ Seven years plus in food manufacturing - Plant Management, Logistics, Material Handling
~ Five years plus in purchasing, research and negotiation - Sourcing, Pricing, Facilitating
~ Eight years plus in food service - Food and Beverage Management, Food and Beverage Control, Training
EUGENE MOHAREB
~ B.Sc. & M.Sc in Food and Process Engineering
~ Over 5 years experience developing prerequisite and HACCP programs
~ FSEP, HACCP, BRC
~ Worked with manufacturers of RTE meat products, baked goods, fresh cut produce and warehousing facilities
~ Energy Management
~ Sustainable product development & manufacturing practices
SHILPA MISTRY
~Industry Specialty: Meat, Seafood, Dairy, Bakery, Produce, Snack Foods, Flavours.
~Standard Specialty: GMP, HACCP, QMP, FSEP, ISO 22000, BRC, SQF
~Over 12 years of progressive experience in the Food Industry
~Bachelor of Science Degree in Microbiology
~Referred Consultant by the Ontario Ministry of Agriculture, Food and Rural Affairs
~HACCP Advantage Auditor for Canadian General Standard Board
~HACCP system implementation, development and maintenance of the program.
~Food Safety Trainer: GMP, HACCP, QMP and Security procedures.
~Laboratory Management
~Product Development
~Nutritional Labeling
~Certified FPA Auditor
MARGO REISS
~ Fifteen years plus experience in the Food Industry
~ Food and Beverage Management
~ Employee Training
~ HACCP Implementation & Development
~ Quality Control
~ Sanitation Programs & Supervision
~ Efficiency & Productivity, Process improvement, Lean Manufacturing & Total Cycle Time, Variable Production Schedules.
~ Document Control
~ Cost Controls & Food Cost Variance Allowance
~Compliance Audit Preparation
GEORGINA ATKINSON
~Business Communications Certificate
~National Food Safety, HACCP & Food Plant Sanitation Training
~Development and Administration of Plant HACCP Plan
~Quality Assurance Management
~15 Years plus experience in Food Industry
~Compliance Audit preparatio
JACQUELINE WACHHOLZ
~Bachelor of Science Degree (B.Sc. Honors) -Area of emphasis Food Science
~Eighteen years plus experience in the Food Industry
~Quality Assurance, Research & Product Development
~Development & Maintenance of GMP, HACCP & ISO systems
~Label, Nutrition claims, Advertising claims, development & review
~Completed BRC auditor training and issued unique BRC auditor number
~Prepare for BRC audits
IRAJ MEHRNIA
~Fifteen years plus experience in R & D, Food Safety & Quality Systems
~Master of Science degree in Food Science & Technology
~Working knowledge of HACCP system from design to implementation and maintenance of the program
~Working knowledge of ISO9001:2000 system from design to implementation and maintenance of the program
~Working knowledge of Audit systems
WOLF VON BRISINSKI
~Master Pastry Chef (Qualified to train & teach apprentices)
~Extensive experience in the Baking & Pastry Industry in Canada, Germany & South Africa
~Quality Assurance, HACCP & Sanitation Management
~Member of BAC (Baking Association of Canada) & CPCG (Canadian Pastry Chef's Guild Inc.)
PAUL MCPHEE
~Certified NFPA Food Safe Auditor
~Twenty years plus experience in Quality Management
~Over 800 factory audit experience
~Cross Country responsibility for Food Manufacturing facilities
~Conducted over 50 seminars on Food Safety and Cleanliness.
JACINTHE LEFEBVRE
~Assistance with all steps of an audit; from implementation to certification.
~Provides scientific and technical advice. Upgrading- Integration quality management system, and training.
~Master of Science degree in Food Science & Technology
~Ten years experience plus in Food Industry as R & D Manager: dairy and functional food
~Fifteen years plus in Management Services in Food Safety and other reserved appellations .
ISO 22 000; HACCP; BRC, AIB; PASA; PAC secure; GMP, Codex alimentarius, C-TPAT
~Adapted formation: Total Quality management; CCP validation; BRC, ISO 22 000, PASA,
GMP, Food hygiene, Food microbiology, etc.
~Auditor SQM - reserved appellations
~Upgrading, Recovery, Quality management system Integration including: Food safety,
Food Quality, Bio security, Identity preserved material and legality & regulatory compliances
~Preparation of technical documents, guides, directives
~Scientific advice and expertise in food security, nutritional labeling, shelf life product, risk assessment
OSCAR CAMACHO
~BS in Biology
~MS in Food Science and Engineering
~Over 19 years of experience in the food industry
~Experience in small, medium and large operations
~Development, Implementation, and Management of HACCP & ISO 9000 systems
~Senior Quality experience for one of the largest food manufacturers in the world
~Auditing SQF Systems Course Certificate
~Certified SQF Consultant
~HACCP Certification
~HACCP Food Service Certification
~ISO 9000 Certification
~ISO Internal Audits Certification
~Global Management Certification
~Food Safety & HACCP training
~LEAN Manufacturing
~Technical Translations English-Spanish-English
~Voice recording in Spanish for courses on line
JANET KING
~ Administrative Assistant
MARIA DIAZ
~QA Technician
AMANDA MITCHELL
~Diploma in Social Services
~Over ten years in the Baking Industry
~C-TPAT/Security Specialist
~Implementation and Management of GMP & HACCP Programs
~Marketing and Advertising
~Inside/Outside Sales
~Nutritional and Product Labeling.
J. RON BERGAMASCO
~MBA, University of Chicago – concentrations in Quality Management, Statistics, and Business Strategy
~SQF and BRC certified
~HACCP certified
~American Society for Quality (ASQ) certified Quality Engineer
~Twenty years plus experience in Quality Assurance in multi-site, diversified food manufacturing environments |
