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Brianna King

Brianna King

Food Safety Supervisor

NYC Department of Education

New York, NY

Overseer of food safety systems and supervisor of internal food safety team for SchoolFood providing meals for NYC school cafeterias. Interested in making sure all food served to students is safe and good quality. Problem solving for issues arising due to size of organization and budget constraints. Specialties: Standard O...

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NYC Department of Education

Food Safety Supervisor

Function as Food Safety subject matter expert to Regional Operations team of approximately 400 fielding violation inquiries, internal process concerns, and data tracking to increase communication and reduce Department of Health violations by 11% and failures by 43%
Direct a team of 10 internal food safety inspectors reviewing procedures at approximately 1,500 schools increasing site visits by 50% in 2 years
Develop, review, and update Standard Operating Procedures, processes, and training materials to account for organizational, policy, health code, USDA and NY State regulations and changes Continuously evaluate and implement systems to capture and track inspection data for approximately 2,500 NYC Department of Health inspections yielding approximately 7,000 violations each school year moving from managing paper reports to electronic report data
Design Department of Health violations tracking system and maintain ongoing communication and maintenance such as testing, enhancements, training materials, and citywide roll-out Analyze data and prepare monthly metrics reports to determine top food safety violations, citywide and regional trends, and target areas for training
Liaise between NYC Department of Education and NYC Department of Health and Mental Hygiene finding solutions sufficing regulatory requirements while keeping internal interests and limitations in mind
Guide experiments including time and temperature studies, satellite meal delivery testing, and cooking/storage solutions for new products Compose, update, and implement Food Safety plan based on HACCP principles to meet USDA and NY State regulatory requirements

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