Renata Santos De Souza

• Maintain document control and overall Quality Management System.
• Conduct GMP internal audits and support in external audits.
• Investigate Non-conformances and customer complaints.
• Create specs, review artworks and update labels.
• Prepare NCR; verify processes and records.
• Perform pre-operation daily checks including monitoring cleanliness.
• Conduct sensory evaluation and product shelf life testing.
• Regular in-house calibration of equipment.
• Participate in training, HACCP meetings, toolbox talks.
• Conduct lab sampling tests (Microbiological, EOSL, NIP, allergen).
• Conduct allergen swabbing (gluten, milk).

Key Achievements:

• Maintained SQF certification for 3 consecutive years with no product recalls.
• Developed a new department focused on new product development (NPD), including competitor analysis forms, sensory evaluations for recipe versions, and structured shelf life testing protocols.
• Led the launch of 3 new seasonal products annually and successfully introduced the company’s first dairy-based dips.
• Designed and delivered training programs for staff, including updated inductions and refresher sessions to improve GMP compliance.
• Mentored and supervised the onboarding of a new Quality Officer, ensuring effective knowledge transfer and team performance.

• Suggestions for improvements based on internal audits.
• Support to nutritionists on-site with labeling and food safety.
• Ensure food safety management system remains updated.

• Implementation of product tracking and CCPs (temperature, date coding).
• Supervision of production to avoid errors in food stages.
• Development of new products, including specs, labels, and costs.
• Manage service provider quotations (chemicals, pest control, etc.).
• Create reports and corrective actions for non-conformities.
• Train employees on Best Practices.
• Maintain and request equipment and structure improvements.
• Update GMP and SOPs per regulation 2619/11.

Key Achievements

• Promoted from Quality Assurance Officer to Quality Assurance Manager in recognition of technical knowledge, and consistent delivery of quality and compliance goals.

• Developed and implemented internal audit systems across all departments, resulting in improved hygiene practices and stronger compliance with municipal and state food safety legislation and food authority requirements.

• Led the full quality setup of a new pizzeria, including new product cost, creation of HACCP plans, development of product specifications, and nutritional information panels (NIPs) for labelling in line with regulatory requirements.

• Trained and supervised new quality assurance staff, reinforcing food safety protocols and driving continuous improvement in food safety.

• Daily reports related to production (bakery, handling of deli and meat, prepared food section).
• Provide guidance on good practices based on municipal and state food safety legislation and food authority requirements.
• Participate in quality improvement meetings.
• Create and maintained spreadsheets to monitor Prerequisite programs (cleaning, temperature, supplier verification etc.).
• Participate in food safety training sessions.