-------------Consultant-------------   Food Safety, Sanitation, Audit Expert

  • Advised one or more organizations
  • Received one or more certifications
  • Networked with other professionals
  • Earned one or more college degrees
  • Endorsed by co-workers or clients
  • Spoken in front of an audience about an area of expertise

Summary

tim moffatt
Collaborative problem solver who uses quality principles, process improvement, strategic focus and training strengths to improve food safety and product compliance.  Expert in identifying root causes and translating complex processes into clear, understandable and actionable steps
• Quality Manager with extensive knowledge of food safety programs in all areas of supply chain management.
• Expert in first and second party food safety audits, as well as conducted quality reviews for in-process and finished products.
• Training of front-line employees and managers to meet overall goal of continuous improvement.
• Point of contact for any regulatory issues arising both in Canada and the U.S.
• Certified through the American Society for Quality (ASQ) as a Certified Quality Auditor (ASQ), Certified HACCP Auditor (CHA) and Certified Quality Improvement Associate (CQIA).
• Six Sigma Green Belt certified.
• Experienced with multiple projects requiring tight timelines and measurable results.
• Reduced food costs by developing action plans utilizing quality systems in both manufacturing and foodservice environments.
• Extensive cross-border travel for business.
• L1 work visa.


Accomplishments

 •  Utilized incoming data streams to develop a dashboard for predictive failures.
 
 • Reduced frequency of most common food safety non-compliance issue within restaurants by 30%. Reduced the amount of Health Department food safety critical violations by 40%. 

 • Analyzed audit and inspection data in order to determine root-cause. Worked with stakeholders to develop long-term corrective actions.

 • Accomplished cost savings of $10K - $100K in consultation with strategic suppliers, leveraging efficiencies in supplier quality programs and gaining significant reductions in non-compliant products.

 • Utilized predictive modelling and strategic visits to achieve continuous improvement in restaurant compliance for 5 consecutive years.

• Consulted with key suppliers, improving efficiencies and reducing waste.

• Mitigated auditor errors 75%, working with 3rd-party auditors on standardizing processes.

 •  Reduced snow crab product complaints by 80% by working on-site in Alaska and Canada from 2-5 weeks, developing and maintaining quality programs. This resulted in pre-approved product purchases of between 1,500,000 lbs and 4,000,000 lbs annually.

• Developed internal audit template for corporate distribution centers, incorporating best practices from 3rd-party audit templates. Global distribution centers adopted template, increasing compliance to food safety requirements by a minimum of 20%.

Timeline

  1. -
    Ready for a new challenge!, ______________________________
  2. -
    Total Quality Manager, Darden

    Quality leader for 140 corporate restaurants within Canada and Northern New England. Leader in supply chain and quality management for Canadian operations. Utilized company programs, regulatory requirements and quality principles to reduce critical failures. Consulted with key suppliers to improve efficiencies and reduce waste. Subject matter expert in seafood sourcing and inspection. Leverage on-site visits and meetings to train front-line employees and managers to meet the overall goal of continuous improvement

  3. -
    Remote Student - Business Management, Hanson College (Dalhousie University)
    • Introductory Finance
    • Introductory Accounting
    • Marketing Management
    • Economics of Business
    • Introduction to Business Administration
    • Strategic Management
  4. -
    Quality Assurance Laboratory Technician, High Liner Foods

    Obtain and analyze food samples for microbiological and chemical analysis. Provide guidance and training as necessary.

  5. -
    QC Manager, High Liner Foods

    Responsible for overall quality and specification compliance in a plant producing 100,000 kg of finished products per day. Oversaw a team of 25 Quality Inspectors and Technicians

  6. -
    Oceanography, Dalhousie University
  7. -
    B.Sc., Biology, Saint Mary's University

Experience Highlights

  • Food Safety Consultant
    Ready for a new challenge!
  • Total Quality Manager
    Darden
  • QC Manager
    High Liner Foods
  • Quality Assurance Laboratory Technician
    High Liner Foods

Education Highlights

  • Remote Student - Business Management Certificate
    (Hanson College) Dalhousie University
  • Oceanography - M.Sc. classes
    Dalhousie University
  • B.Sc., Biology
    Saint Mary's University

Certifications

  • Certified Quality Auditor (CQA)
    American Society for Quality (ASQ)
  • Certified HACCP Auditor (CHA)
    AMERICAN SOCIETY FOR QUALITY (ASQ)
  • Certified Quality Improvement Associate (CQIA)
    AMERICAN SOCIETY FOR QUALITY (ASQ)
  • Six Sigma Green Belt
    Darden
  • Business Management Certificate
    Hanson College (Dalhousie University)

Subject MAtter Expert

  • Regulatory
    CFIA regulations regarding importation and production for multiple food categories
  • Audit Standards
    GFTC, NSF, Ecosure, AIB, GFSI, ISO-9001 audit standards
  • Food Safety
    HACCP implementation and execution. Food safety audit execution throughout entire Supply Chain
  • Quality Improvement
    Product quality review and improvement consultation for multiple food categories
  • Analytical Investigation
    GAP and root-cause analysis.  Statistical Process Control (SPC)

Skills

  • Quality Assurance
    20+
  • Quality System
    19
  • HACCP
    16
  • Food Safety
    16
  • Food
    15
  • Quality Management
    13
  • Food Service
    10
  • Restaurants
    9
  • Food Quality
    6
  • Food Industry
    5
  • Food & Beverage
    5
  • Continuous Improvement
    4
  • Sanitation
    4
  • Six Sigma
    3

Courses

Continuing Education

HACCP I: Prerequisite Programss
HACCP II: Developing Your HACCP Plans
HACCP IV: Verification, Validation and Reassessment
HACCP V: Effective Auditing of Your HACCP System
Auditing Your Suppliers
Business Management Diploma
Six Sigma Greenbelt
ServSafe: Train the Trainer
Statistical Process Control for the Food Industry
Microbiology V: Listeria Control
Analyzing Data in the GainSeeker (Hertzler) Suite
Effective Business Communication
Advanced Excel

Reference Material

Location

Trenton, Ontario, Canada

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