Nathalie LEBORNE, Project manager

 

 

Qualifications

Integrated management systems, quality and food safety, health & safety at work (ISO 9001, FSSC 22000, ISO 45001)
Master’s in Microbiology applied to hygiene in Food, Pharmaceutical and Cosmetic Industry, University of Strasbourg

 

Professional background

fleur SINCE 2018: Project manager, AOC, Châtenoy-le-Royal, 71

SHE and Food Safety Project Leader: training, diagnosis, support, internal audit, commercial development.
2008-2018: APPLICATION AND TRAINING EXPERTISE INGINEER, LCBfoodsafety, Boz (01)
Consulting and training services in the agri-food industry.
Good hygiene practices, implementation and validation of cleaning & disinfection plans.
Microbiology air quality, determination of sources of microbial contamination.
Hygiene training, cleaning disinfection, HACCP, regulation, chemical safety.

fleur 1996 2008: QUALITY MANAGER, Glaces Visseyrias, Verdun sur le Doubs (71)
Implementation of HACCP.
Awareness-training of staff concerning the quality process.
Animation of working groups with the operators (drafting of work instructions, self-checking plans, monitoring).
Performing internal audits.
Management and extension of the quality system.
Implementation of the internal cleaning plan and management of the cleaning team; management of the referencing of hygiene products; field application.
Establishment of the internal laboratory for microbiological analyzes.
Implementation of the single document occupational risk assessment.

fleur 1990 -1995: MISSIONS IN FOOD INDUSTRY AND FOOD CONTROL LABORATORIES
Quality manager, salad production & packaging, Sodicru Breuschwickersheim (67).
Laboratory technician: quality controls in cheese industry (Fromagers en Bourgogne, Verdun sur le Doubs 71), in cooked dishes (William Saurin, Saint Marcel 71), and in food analysis laboratory (Cervac-Est, Nancy 54).