Lilia Varzari

• Provided technical assistance to production team when issues arose.
• Developed documentation, diagrams and specifications to meet project requirements and regulatory standards.
• Established project schedules and monitored tasks to meet milestones during each phase.
• Visited client sites to troubleshoot issues and provide one-on-one training.
• Created process simulations to test operational outcomes without causing service disruptions.
• Met weekly with team members to discuss project implementations and alleviate any issues.
• Drove cost savings through improved productivity, material utilization improvements and by optimizing labor. I improved and saved around 35% of the budget that was going to FDA.
• Documented feasibility and implementation of third-party projects for review and future reference.
• Conducted root cause analysis to identify, prioritize and eliminate process losses.
• Coached newly hired employees and interns while observing progress and delegating tasks.
• Managed third-party contractors, inspecting completed work and ongoing efforts to confirm quality and adherence to prescribed guidelines.
• Collaborated with technologists to address operating issues and support rapid recovery.
• Analyzed critical line data to make recommendations for improvement.

Activities and responsibilities:

• HACCP team leader, development of HACCP plans within the company in the process of implementation and certification in the international ISF Food vers7 system
• The requirements and provisions of the ISO 22000:2005 standard "Food safety management systems. Requirements for any organization in the food chain"
• Internal audit
• Knowledge of European legislation, customs union
• Certification of products in the FDA system
• Product certification
• Market study, scientific and legislative information applicable to new product. Carries out work for the development and approval of documentation for the new product.
• Operating principle, rules and methods for the operation of laboratory equipment.
• Requirements for normative documents for finished products, raw materials, materials, storage conditions.
• Development of technology instructions and recipes - - juices, nectar and purees for children with and without sugar additives - peaches, plums, pumpkin-apples, carrot-apples-pumpkin, apple-blackberry juice etc. - a full range of drinks - peach-mango, cherry-strawberry-raspberry, cherry-gooseberry, lemon- mint, etc. - fruit jams and berries with 40% and 70% fruit content - juices, fruit nectar, vegetables, fruit-vegetable - vegetable juices without sugar additives carrot-peach-apple, carrot-quince-apple etc.
• Recipes for marinated vegetables for the RUSSIISCHER MARKT customer under the MC Dovgani, Tradition Vcusa brand
• Recipes for water juice, MC Econia
• Validation of shelf life for juices/nectar in tetra-pack, fruit/vegetable puree in aseptic bags
• Development and approval of consumption standards, as well as monitoring compliance with these standards
• Development of product text information in accordance with European, customs union and Moldovan legislation, calculation of product bar codes
• Development of sterilization regimes for products based on the technical characteristics of the equipment
• Participation in the Implementation Seminar of the Food Safety System based on HACCP principles
• Cooperation with Doehler and Gat Foods companies
• Soki Ukraine seminar.