November 14 2019 OMB Meeting Materials
AOAC OMB MEETING MATERIALS
63
Principal subjects / occupational skills covered Name and type of organisation providing education and training Level in national or international classification
Quality Systems in accordance with UNI EN ISO 9001:2008
CSQA Certificazioni srl, Thiene (VI), Italy
ISCED 4B
Dates
22/08/2016 – 24/08/2016
Title of qualification awarded
Preventive Controls Qualified Individual (PCQI) - FSPCA Preventive Controls for Human Food, SGS North America
Principal subjects / occupational skills covered Name and type of organisation providing education and training Level in national or international classification
Food Safety Plans, Fodo Safety Modernization Act (U.S.A.)
SGS North America, U.S.A.
ISCED 4B
English, French
Other
language(s)
Self-assessment
Understanding
Speaking
Writing
Listening
Reading
Spoken interaction
Spoken production
European level (*)
English
C2
C2
C2
C2
C2
French
B2
B2
B2
B2
C1
(*) Common European Framework of Reference for Languages
Very good ability to live in multicultural environments with different people working in my sector or other fields. This competence has been gained through my work experience abroad (U.K., Czech Republic, etc.) on behalf of my Employers.
Social skills and competences
Very good ability to organise and lead teams of 5-15 people. Main goals concern research and development and in-depth studies about new laboratory procedures, Pilot plants and Sampling plans. Good sense of organisation (gained in production areas). I have managed the “SynCheese Suite 2009” software group at the University of Messina, Italy. My other programs are SAPS 1.0 and 1.1; DESC 1.0.1 and 1.0.2; Compact Cheese Spreadsheets 1.0 and 1.1; TASC 1.0.1 and 1.0.2. Additionally, I have been involved in the Seafoof Spoilage and Safety predictor, versions 2.1 and 3.1, Denmark (Dr. Paw Dalgaard, DTQ Aqua, Lingby), as translator. I have managed the organisation of several activities, including Thesis and related lecture, near the 2nd level Master in Food Hygiene and Food Legislation (I.A.L.A.), University of Messina, (Italy). In-depth knowledge of analytical procedures about: 1) Food Chemistry, particularly cheeses; 2) Food Microbiology, particularly cheeses;; 3) Packaging (paints, coatings, polymers, metals for can packaging, plastic films for food applications, ...); 4) Other analyses related to Organic Substances (extraction from natural matters) 5) Quality systems 6) Food hygiene and public safety 7) Validation procedures for new tests in comparison to accepted methods
Organisational skills and competences
Technical skills and competences
Page 6 / 38 - Curriculum vitae of Salvatore PARISI
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12/11/2019
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