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Frank Krivasich

    Grade - Active

  • IFSQN Associate
  • 1 posts
  • 0 thanks

  • United States
    United States
  • Gender:Male
  • Location:Pacific Northwest USA
  • Interests:IFS PACsecure, SQF 7.2, AIB, GFSI, FSMA, GMP, Packaging, Modified Environment Packaging, Critical Hygiene Manufacturing, Food Safety Culture.

Posted 11 January 2017 - 11:03 PM

Hello, I am new to the IFSQN organization.  I've been searching for additional resources for latest data on GMPs and compliance issues in areas outside of my industry.  I am a quality and food safety manager for a packaging company.  We manufacture shipping sacks (BBOM, PBOM, SOM) for various dairy powders, flour, corn, soy, potatoes, rice, feed and seed.  I spend most of my time fulfilling requests for technical data sheets, safety data sheets, COAs, material spec sheets, and various compliance docs.  I get to handle all the questionnaires and audits.  I took classes in business management and industrial supervision at Fullerton College.  I am currently enrolled in food safety courses through the distance learning program at North Carolina State University.  I have worked for years in the manufacturing environment as a production manager, plant manager, project manager, scheduler/planner, quality manager, safety officer, purchasing clerk, customer service manager, technical sales support and corporate trainer.  I look forward to meeting fellow members on line and at various trade shows related to what we do.  I am always willing to share my knowledge and experience.  I am also always eager to learn new ways of improvement.


Quality & Food Safety Professional


    IFSQN...it's My Life

  • IFSQN Admin
  • 12,809 posts
  • 1363 thanks

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 15 January 2017 - 07:43 PM

Hi Frank, thanks for taking the time to introduce yourself.


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