Tiago Trindade Leite

Provide direction to site management in response to any identified regulatory and other obligatory nonconformance to assure a timely and adequate response.

Coach and mentor site management and supervisors to understand and implement zero-incident management strategies consistent with site/project needs and in accordance with Milaha HSSEQ Management Systems. Also, lead:

- HACCP and Food Safety strategy within the site operational environment
- Assurance process within the site operational environment to drive sustained improvement
- Implementation of direct changes within the site to achieve a position HACCP and food safety process culture
- Site management maintain compliance against regulatory, contractual, Milaha HSSEQ framework and accept industry practice requirements
- Provide expert technical guidance to line management functions
- Mock activities (crises management, traceability, etc)
- Conducting internal audits and inspections
- Management review

I worked on numerous projects leading to the improvement of product lines, including fruit cereal bars, nut bars, ready-to-eat (RTE) snacks, baking ingredients, cereals and oil.

My role focuses on quality improvement of both the systems and processes at Tasti, focusing on the gluten-free line. Apart from the regular line and product inspections (QC), it was a key part of this job working alongside the new product development team. Also:

- Delivering regularly training to operators or team members
- Leading investigations (root cause analysis)
- Establishing corrective actions and corrections
- Conducting internal audits and inspections
- Performing validation (cleaning of gluten-free facility)
- Tracing products
- Assist the quality department during external audits
- Coordinating food safety assurance with suppliers

To assist with writing/updating policies and procedures along with quality SOPs for the company to comply with all food safety and quality standards focusing in the Safety Quality Food (SQF) and McDonald`s requirements.

To provide hands-on support to the manager with audits and certifications and ensure everything from a Quality Assurance (QA) and food safety perspective is effective and efficient.

Assist the site to upgrade the quality standards by coaching, guiding, and educating. Other tasks include, but are not limited to:

- To conduct internal audits of systems and process
- Develop, lead, and implement projects for continuous improvement
- Ensure customer standards (including SQF) are understood and met
- Create formal documentation and SOPs
- Review HACCP Plans and procedures
- Provide training and guidance to the quality control technicians

Assist the Standards & Compliance Manager to coordinate best practice food safety, quality standards, and management systems across the Fonterra businesses to ensure they comply with Fonterra's Food Safety, Quality System, and FSSC22000. Key areas of focus include:
•Facilitate the continuous improvement of the food safety and quality management system and alignment of all sites to the Fonterra Quality System
•Development and maintenance of HACCP plans and pre-requisite programs to FSSC 22000 standard
•Conduct system audit and deliver training
•Planning and facilitating complex project timelines and teams
•Being the technical expert to provide assistance with troubleshooting and acting as the "go-to" person for Standards
•Participate and facilitate projects for the development of new products (NPD)
•Maintaining partnerships with internal and external stakeholders as the key to success in driving change

Achievements:
I have developed a procedural document for risk assessment.

In this job, I was performing account management and business development assisting food businesses in the development, management, and validation of the quality system to meet government, industry, and customer requirements (where relevant). Key areas of focus include:
•Managing a small team of food safety, and quality specialists (three staff), issue quotes and manage a budget
•Providing technical advice and assistance to food industries, the public, and authorities on any matter associated with risk management, food safety
•Developing, and managing HACCP, Food Safety Programme and Food Control Plan pursuant to the New Zealand Food Act, relevant standards, and guidelines
•Delivering food safety training to food businesses
•Providing audits services (conducting internal audits and support on external audits) for food companies

Achievements:
Obtaining the recognition and authorisation by the local council to provide a food safety course as a service for this company.

I led and coordinated the implementation of a project for the optimization of the SOPs for New Biosecurity New Zealand.

The project was successfully completed which facilitates the continued accreditation of ISO 17025 and compliance with the relevant Acts, standards, and procedures.

providing technical advice and support for the development, maintenance and review of implementation standards, programmes and tools for production and processing of wine and wine related products. The main tasks of this job were:

•Assisting in the drafting and review of implementation standards, programmes and tools for production and processing of food and food related products technical, and the internal systems, procedures and project briefs
•Researching and preparing technical reports and briefings
•Monitoring recognised agencies (auditors and laboratory) and wine industries

Achievements:
I developed technical procedures to this department of MPI.

I managed a laboratory team (2-9 staff) and conducted the analysis (chemistry, biochemistry, and physics) of fruit/wine. Also:

•Managed and coordinated quality control laboratory equipment including the purchase, calibration, maintenance, validation, and servicing of all QA equipment
•Managed requests from clients and production managers, preparing approval of quality reports and data entry of results
•Conducted testing and managed abnormal results
•Preparing trials for new products
•Participating in the sensory panel of development of new products
•Performed a preventive/corrective action when required
•Manipulating and discarding chemicals

Achievements:
I developed and managed a project (inter-laboratorial analysis).

Initially, I worked in the production department as a cellar hand. The main tasks were:
- Crushing and pressing, additions, mixing, transfers, and racking
- Wine fermentation management
- Cleaning and sanitation operations
- Warehouse operations (operations with a forklift) and barrel work

Also, I also worked in the laboratory as the laboratory manager. This is the department where I spent most of the time. The main activities included:

- QA/QC of the laboratory
- Conducted laboratory trials, including product development
- Calibration of equipment
- Preparation of chemical reagents
- Data entry (lab results)

I worked as a winemaker assistant with the production of wine and the control of the quality of the production.
The role required me to utilize the wine management system AS400, Excel, and a proprietary tank temperature monitoring system. Additionally, writing work orders for the cellar and monitoring cellar operations

As a laboratory assistant, my main tasks included laboratory analysis with associated preparation work. Support the laboratory manager in all tasks including:

- QA/QC of the laboratory
- Conduct laboratory trials
- Calibration of equipment
- Preparation of chemical reagents
- Data entry (laboratory results)

My tasks as a pharmacist:
- Ensuring that different treatments were compatible
- Dispensing prescription medicines to the public
- Advising patients of any adverse side-effects of medicines or potential interactions with other medicines/treatments
- Monitoring blood pressure and cholesterol levels
- Managing, supervising, and training pharmacy support staff
- Budgeting and financial management

This was an internship where I worked as a technician (QC) researching and analysing micro-organisms for the Brazilian government food microbiological laboratory.

The primarily tasks were conducting lab analysis in food samples sent by manufacturing companies preventing food-borne diseases, food poisoning, spoilage, and preservation, as well as participating in food legislation establishment and enforcement. Tasks include:

- Preparing and analyzing samples for qualitative and quantitative analysis by following methods outlined in SOPs
- Analysing microbiological testing of samples using culture-based methods
- Ensuring compliance with GLP requirements, ISO/IEC 17025, and safety guidelines at all times
- Ensure that testing is completed before client deadlines