1. BARBARA VIERS
6275 South Lunar Ave, Boise, ID 83709 • (815) 207-0570 • barbviers@att.net
QUALITY ASSURANCEDIRECTOR withsuccessful historyof managingrisk,quality,regulatory requirements, and
store-level issues. Exceptional resultsobtainedin foodsafetyatthe retail anddistribution level by maintainingin-
depthpartnershipswithavariety of managementteams focusedonfoodsafetyprocesses.Evaluate performance
of store personnel,vendors andfoodsafetymetricsandguarantee bestproductsatcost-effective prices. Comply
withFoodand Drug Administration (FDA) codes,aswell as State andLocal regulations.RegisteredSanitarian (RS),
Certified Food Safety Professional (CPFS), Seafood HACCP Manager, and Certified Food Instructor, Proctor and
Manager with excellent presentation, analytical and communication abilities.
CAREER HIGHLIGHTS
 Wrote and Implemented the Food Safety Modernization Act (FSMA) guidelines with a team of
professionals within the company.
 Wrote the currentsetof standardsalongwithnegotiatingcurrentpestandsanitationchemical programs
in the Distribution and Manufacturing Centers to standardized programs, conducted risk based
assessments to determine the level of compliance within the required guidelines.
 Evaluatedandimplementedchangesto the IllinoisDepartment of Public Health Food Service sanitation
code by actively participating in a workgroup board of professionals.
 Observedand evaluatedthirdpartyaudits, identified areas in need of improvement and implemented
changes published company-wide.
 Managed relationship withregulatorybodiesat Illinois Departmentof Public Health (IDPH) and National
Environmental Health Association (NEHA) to discuss food safety management.
PROFESSIONAL EXPERIENCE
ALBERTSONS COMPANIESGROCERY STORES,Fortune 500Company,secondlargestgroceryretailerinthe United States.
2000-Present
Director of Food Safety/Regional Consumer Protection Manager
Lead foodsafetyinitiativesfor2300 plusgrocery store food service operations, 34 distribution centers and 24
manufacturingcenters.Serve asprimaryregulatory relations contact for all local, state and federal food code
regulations.Advisestore anddivisionmanagementteamsonregulatorycompliance pertaining to cleanliness,
food safety, pest control, weights & measures and pricing accuracy. Manage accounts at contracted billing
ratesassociatedwithuse andmaintenance of contractedvendor’s cleaningchemicals,pestcontrol service and
third-partyfoodsafetyaudits. Coordinate recall activity, clearly communicating priority procedure with store
managers.

2. BARBARA VIERS
6275 South Lunar Ave, Boise, ID 83709 • (815) 207-0570 • barbviers@att.net
ALBERTSONS COMPANIESGROCERY STORES,Fortune 500Company,secondlargestgroceryretailerinthe UnitedStates.
2000-Present
Director of Food Safety/Regional Consumer Protection Manager
 Collaborate withAlbertsonsCompanies RiskandSafetyTeamtoensure employeesafetypractices are
inplace and guarantee easyaccessibilityandregularreview of safety data sheet (SDS) information at
store level.
 Reviewed standard operating procedures (SOPs) for the cleaning program implemented in the
distribution centers.
 Liaison for fourteen Retail Division Management Teams along with over fifty Distribution and
Manufacturing Facility Teams, Divisional support personnel, and government regulators.
 Conduct training sessions with Albertsons Companies Department Managers, including review of
Good ManufacturingProcedures(GMP), Standard Operating Procedures (SOP), and Master Cleaning
Schedule for cleaning large food equipment with contracted vendor’s cleaning chemicals.
 Publishandpromote foodsafety initiatives with cross-functional management teams to accomplish
key Quality Assurance (QA) objectives.
 Maintain educational credits for Registered Sanitarian (RS) and Certified Food Service Professional
(CPFS) at state and national level.
 Prioritize issues and lead resolution activities to drive sustainable change.
 Developedaretail food safety auditing program based upon the FDA food code criteria in which the
program has been adopted by Safeway Inc.
 Developeda Hazard Analysis Critical Control Point (HACCP) plan for a nationwide sandwich catering
plan for the Amtrak train station event.
Prairie State College, Matteson, IL, Kankakee Community College, Kankakee, IL 2000-2015
Department PublicHealth FoodService Instructor
 Trainedover3000 retail,restaurantemployeesinthe State of IllinoisFoodService Certificationprogram.
 Developedatrainingmanual usedtoeducate employees.
SC Johnson Wax Professional, Racine, WI 1998-2000
Quality Assurance Specialist
Preparedandconducted inspectionsof avarietyof establishmentstoevaluateviolations of state and federal
code.
 Providedinstore trainingwithstore management,employeesandcorporate accountmanagers.
 Recognizedfordevelopingastrategyinequipment whichresultedinacostsaving:$10,0000 annually.

3. BARBARA VIERS
6275 South Lunar Ave, Boise, ID 83709 • (815) 207-0570 • barbviers@att.net
Kankakee County Health Department, Bradley, IL 1989-1998
SupervisingSanitarian
Supervised,assistedand conducted inspections of establishments to evaluate violations of state and federal
code. Conveyed technical information in layman's terms in both written and verbal form to establishment
owners and employees to adhere to State statutes, rules, and policies. Evaluated SOPs(standard operating
procedures) writtenbymanagers to assess their ability to meet or exceed code compliance. Conducted food
borne illnessoutbreakinvestigations;reviewedfoodhandling,sanitationandemployee hygiene requirements
to guarantee public safety.
 ImplementedActive Managerial Controltoadvise foodserviceestablishment owners and employees
on proper food handling and cleaning methods.
 Organizedandassistedinfacilitatingtrainingcoursesinfoodhandlingandsanitarypracticestoensure
consistency and compliance with State Statutes, rules and policies.
 Assistedwiththe design,planning,developmentandadministrationof the total environmental health
program.
 Developedthe StandardsandProcedurestocomplywithFederal andState guidelines.
 Writtenthe operational foodpolicies forKankakee County.
 Providedtrainingandtechnical assistance includingfieldsupervisiontoenvironmental health
personnel.
 DevelopedaFoodSafetyFocusposterandmonthlynewslettertocommunicate issueswithstore
personnel, merchandisers,buyersanduppermanagement.
EDUCATION, CREDENTIALS, & AWARDS
Masters of Public Administration, Governors State University, University Park, IL
Bachelor of Science in Food and Nutrition, Eastern Illinois University, Charleston, IL
Associates Degree in Business and Liberal Arts, Kankakee Community College, Kankakee, IL
 Registered Sanitarian (RS) through Board of Professional Regulations.
 Customers Service Employee of the Year 2009 through Albertsons Companies (Safeway Inc.)
 Deans Service Leadership Award Scholarship through Governors State University.
 Certified Food Safety Instructor and Manager through Illinois Department of Public Health, Servsafe,
National Registry of Food Safety Professionals.