I have been in the food industry from operations to quality since 1972. I have been in dairy, ice cream, fluid milk, cheese cake, meat, cooked(RTE) and raw(slaughter), seafood, confectionary, juices and canning(low acid), dry powder milk and sweeten condensed, soda, and bottled water. i have run my own canning plant, progressed from hourly to operations manager in a ice cream plant.
I was a consultant to companies going through recalls and get them in good stead with regulatory agencies. I have HACCP in Seafood, dairy, low acid canning and juices. I I'm a certified sanitarian. I have written numerous SOP's for companies. I'm a SQF practitioner, Manager of quality/ organizational excellence(ASQ) and CPO, (certified plant operator)
I have food science background and a Masters in business operation/strategic planning. My biggest downfall is being in companies that don't treat a company like a business, business ethics have no meaning and don't grow the company.