Chilton Consulting Group

 

·          Founded successful consulting company in 1997 to provide valued added services in the areas of food safety, food quality, and workplace safety

 

·          Presents over 15 accredited Basic and Advanced HACCP Workshops throughout the country each year.

 

·          Guest speaker on food safety and quality topics for numerous trade associations.

 

·          Contributing editor for Meat & Poultry Magazine over food safet and quality topics having published over 40 articles over the past 10 years.

 

·          Certified Trainer for Ag and Food Vulnerability Training Workshops coordinated through the University of Tennessee with a Department of Homeland Security grant.             

 

·          Certified FPA SAFE Auditor

 

·          Developed customized auditing program for client companies and Hormel co-packers.

 

●          Assisted hundreds of clients with HACCP Plan development, implementation, and reassessments, USDA compliance, audit preparations, and training needs.

 

Education

 

University of Tampa, Tampa, FL        September 1994 - December 1995

Graduate Program - Master of Business Administration

With Minor in Leadership and Change

 

Tampa College, Tampa, FL     Graduated June 1989

Bachelor of  Science Degree - Management and Marketing

 

Dalton Junior College, Dalton, GA    Graduated June 1984

Associate of Science Degree - Marketing and Management

 

 

Work Experience

 

Chilton Consulting Group  Dalton, GA,     May 1997 - Present

 

Founded consulting firm specializing in safety and quality processes, and operations management. Presently working with companies on implementing Hazard Analysis and Critical Control Point (HACCP) systems, specific safety training and publishing articles in trade magazines. Assist companies with productivity improvements, cost reductions, and regulatory compliance. Teach accredited Basic and Advanced HACCP Workshops throughout the country conducting 15-25 workshops per year.

 

 Lykes Meat Group   Plant City, FL             June 1988 - May 1997

 

9/96 - 5/97       (company acquired by Smithfield Foods, Inc. in 9/96)

Served as Plant Manager of the facilities in Thomasville, Ga. including Sunnyland, Inc. and LMJ Distribution Center, Inc. Total P&L responsibilities for meeting objectives in areas of safety, quality, yield, and productivity. These non-union facilities employ over 450 hourly employees. Direct reports include five Superintendents, Plant Engineer, and Industrial Engineer. Indirect reports include the Quality Control Manager and Human Resources Manager. Product categories include full lines of bacon, boneless and bone in hams, food service wieners, sliced luncheon meats, and roast beef.

 

11/95 - 9/96

Served as Plant Manager of the Plant City facility. Total P&L responsibility in this unionized facility employing 275 hourly employees. Product categories include full lines of retail wieners, smoked sausage, and sliced luncheon meats. Direct reports were similar to those listed above with two less Superintendents.

 

1/95 - 11/95

Served as Director of Safe Workplace and Workers’ Compensation Case Management for Lykes Bros. Inc. corporate office in Tampa, Fl. Continuing responsibilities as Process Owner of Safe Workplace Process along with implementation of reengineered Case Management Process. Direct reports included three Workers’ Compensation Case Managers and an Information Specialist.

 

9/93 - 1/95

 

Served as Safe Workplace Administrator for Lykes Bros. Inc. corporate office in Tampa. Responsible for rolling out reengineered Safe Workplace Process to 18 business units with a total of 4500 employees. Position required strong presentation and training skills along with excellent communication skills. Served as Process Owner responsible for full implementation and the identification of continuous process improvements.   

  

9/92 - 9/93

 

Served as Superintendent of Smoked Meats Division. In charge of operations including 1 Superintendent, 10 Supervisors, and 240 employees processing value added products. Position required leadership, planning, budgeting, and human relation abilities.

 

3/90 - 9/92

 

Served as Superintendent of Sausage Division - 1st Shift. Responsibilities were similar to those listed above with 7 Supervisors and 110 employees.

 

6/88 - 3/90

 

Served as Superintendent of Sausage Division - 2nd shift. Responsibilities were similar to those listed above with 5 Supervisors and 125 employees.

 

 

North Star Foods      St. Charles, MN.         9/86 - 6/88

 

Served as Quality Control Manager. Responsibilities included writing and administering USDA Total Quality Control Programs for two facilities; liaison with USDA officials and government agencies; writing product specifications and company policy regarding quality concerns; general management of Quality Control department and employees. Also completed extensive work in the research and development of new products.

 

 

FDL Foods     Dubuque, IA.  12/85 - 9/86

 

Served as Production Supervisor of Blend and Stuffing departments. Responsibilities included direction and supervision of hourly employees and management of the departments.

 

 

Gordon County Farm Company, Division of Sara Lee

Calhoun, Ga.   2/82 - 12/85

 

Served in a variety of positions as Production Supervisor of Blend and Stuffing departments along with Formulations. Started as hourly employee in new plant start up situation, Responsibilities included, in differing time periods, direction and supervision of hourly employees, production scheduling, formulations, and raw material scheduling.

 

Food Safety Training

 

Certified Instructor for University of Tennessee, Agriculture and Food Vulnerability Assessment Training Course

Certified to teach workshops in 2007; Several workshops completed in 2007

 

NFPA SAFE Program Certified Auditor

Credentials received in 2005. Completed numerous NFPA-SAFE audits for client companies.

 

ServSafe Train The Trainer Program

 

Sponsored by the University of Georgia; Certified as an accredited instructor for ServSafe Training

March 2000 - Athens, Ga.

 

University of Georgia

 

Serve as Presenter and Group Facilitator for all HACCP workshops conducted at the University of Georgia, including the Advanced HACCP Course.  Conducted 10 workshops over past 3 years.

 

HACCP Alliance Train The Trainer Course

 

Sponsored by the HACCP Alliance and Food Processors Institute; Certified as a Lead Instructor for HACCP Courses

February 18-20, 1998 - Chicago, Il.

 

HACCP Meat and Poultry Products Course

 

Served as Facilitator for working group

January 1998 - Memphis, Tn.

Sponsored by American Meat Institute Foundation

 

Advanced HACCP Implementation Course

 

Sponsored by American Meat Institute Foundation

November 1997 - Chicago, Il.

 

HACCP Meat and Poultry Products Training Course

 

Sponsored by American Meat Institute Foundation

May 1997 - Ames, Ia.

 

Prior Training Experience

 

As Director of Safe Workplace and Workers’ Compensation Case Management, I was responsible for the initial cascading step of 8 different training programs to 18 separate business units. This experience allowed me to learn the skills necessary for effective preparations and presentations.