Throughout my 40-year career in the food industry, I have successfully developed and implemented robust technical strategies that align with overall business objectives. My ability to identify emerging technologies and industry trends has allowed me to drive innovation and maintain a competitive edge whilst leading from the front to effectively manage my team and instil my passion for food safety and develop a culture of pride in quality putting to use my extensive knowledge of best practices I have picked up during my time both managing and auditing. My project management training has shown me how to work collaboratively with all the site departments and senior management in the development, continuous improvement and implementation of corporate Quality Management Systems. My extensive food range covers: meat (live husbandry, slaughter, butchery, further processing sausage and bacon) cooked meats, biltong, bakery products, eggs, cooked eggs, high risk sandwich fillings, fresh salads and finally sugar alongside other root crops and combinable crops. High Care, High Risk, Low Care and Low Risk working environments. I can offer technical expertise and training with BRC compliance, Red Tractor, Red Lion, organic, retail customers, alongside internal auditing, supplier auditing, staff training. High Risk, High Care, quality manual and systems procedures, GMP, customer audits and visits, EHO, micro and laboratory, leadership and much more.