Silvia Ramirez

Key Responsibilities:

• Responsible for implementing and continuously improving Food Safety and Quality programs at Caldic Canada’s Mississauga location, while also supporting other North American sites.
• Maintain vendor qualification documentation and manage vendor approvals.
• Coordinate and support audits (customer, third-party, CFIA, FDA).
• Manage and update SOPs, quality manuals, audit checklists, and documentation indexes.
• Oversee and analyze customer complaints, identify root causes, and implement corrective actions.
• Prepare key QA reports including HACCP updates, complaint summaries, and annual quality reviews.
• Act as HACCP team member and back-up to the Quality Manager.

• Oversee the vendor and manufacturer approval process.
• Update and manage all technical documentation.
• Schedule and coordinate internal audits.
• Develop and maintain Standard Operating Procedures (SOPs) and conduct employee training to ensure compliance and understanding.
• Responsible for the creation and issuance of Certificates of Analysis (COAs).
• Serve as backup support for the Technical Services Director.

• Conducted and document inspections of inbound meat shipments (beef, pork, poultry), including random sampling to assess product quality.
• Supervised production staff to evaluate processes and implement improvements to ensure high-quality output.
• Performed thorough product inspections and packaging in strict accordance with manufacturing specifications.

• Test to positively release raw materials, in process, and finished product (microbiology, pH, % alcohol, bitterness, etc)
• Develop, update and validate analytical testing SOP’s.
• Determine disposition of ON HOLD materials.
• Member of company tasting group.

• Oversee daily operations and overall performance and budget of the Microbiology Laboratory.
• Develop, implement, and continuously enhance procedures for microbiological testing of incoming raw materials and finished products (fruit preparations for yogurt).
• Prepare and present quarterly microbiological data summaries for corporate head office and management review meetings.

• Lead and improve food safety programs to meet regulatory and BRCGS standards.
• Monitor internal processes to maintain quality and food safety performance.
• Maintain accurate and current documentation.
• Conduct inspections, internal audits, and lead annual mock recalls.
• Manage corrective actions through root cause analysis.
• Train staff in food safety and quality procedures.
• Coordinate audits and serve as the primary contact for regulatory bodies.
• Oversee Vendor Approval Program and the Hold and Release program.
• Handle customer complaints and support cross-functional teams.
• Act as a Health & Safety representative and participate in JHSC activities