CHUNG (CJW) WU **** Marquette Avenue

Naperville, IL 60565

630-***-**** (H)

630-***-**** (M)

acfm3y@r.postjobfree.com

FOOD SCIENTIST/QUALITY ASSURANCE/SYSTEMS MANAGER / SUPERVISOR

QUALITY, SAFETY, AND COMPLIANCE MANAGER /FOOD SAFETY MANAGER/QUALITY

PRODUCT MANAGER

Summary of Experience : Result driven professional with solid experience

and proven record of achievements in Research and Development, Food

Quality /Safety Management, Process Development, manufacturing .

Demonstrate ability to provide outstanding leadership /teamwork, people

skills, strong initiative, work effectively in a cross functional team,

critical thing skills, and initiative. A self starter who actively accepts

and fulfills accountabilities regarding multi- tasks while having strong

working knowledge related to ingredients, product formulation development,

and multi-product processing with an emphasis in meat products.

Objective: To seek for a position of Quality Manger or higher as a

director to lead the quality control /assurance function in accordance with

Company policy and government regulation ( FDA or USDA ) to promote the

manufacture of high quality and safe products.

PROFESSIONAL EXPERIENCE

GONNELLA FROZEN PRODUCTS, Schaumburg, IL

2012 - Feb, 2014

. Led a team to pass the AIB and BRC Re-certification two times

successfully.

. Engaged in dealing with customer complaints investigations toward a

variety of complaints (Quality/ Food Safety).

. Good report writing capability with superior verbal and written

communication skills.

. Responsible for running the QC department with Daily Operating and

Weekly Operating to 10 QC staff .

. Provide effective leadership, and manages all QC functions /activities

of the Quality Assurance Department.

. Leads, manages an develops an effective QC staff ( one AQM, five

bakers, and five QC technicians )by communicating expectations, provide

resources, building technical capabilities and measuring results

against those expectations.

. Assures the development, implementation, and verification effectiveness

of quality execution affecting all aspects of operations. In compliance

to the GFS Quality Management System.

. Familiar with the FDA Regulations governing food and Pharmaceutical

products.

. Strong HACCP and cGMP's Skills and training

. Strong organizational skills with project management experience.

CUSTOM CULINARY INC, Oswego, IL

Food Safety Manager/Quality System (Laboratory) Manager/Sanitation Manager

2009 - August, 2011

. Managed the optimization of soup/sauce products, modification of

processes, and packages for the kettle operation, soup including

modifying color, aroma, texture, and consistency to meet the customer

specifications in the Oswego and Ohio plants.

. Hands-on involvement in the product development from concept, bench

top, pilot plant run, and commercialization.

. Demonstrated experience in assisting with the R and D team hands-on

development of new product, quality improvement, cost reduction,

ingredient substitution (Replaced allergens with non-allergen

ingredients), cost reduction, and applied technology related projects.

. Provided the technical expertise to suppliers by clearly addressing

the technical requirements needed to design new products.

OPTIMUM NUTRITION INC., Aurora, IL

2008 - 2009

Leading manufacturer of nutritional supplements, bars, protein powders,

ready-to-drink sports beverages with annual sales of $300 million.

Quality Control Manager

Responsible for the management of the quality, Safety, R and D, and

sanitation departments, both systems and personnel. I was also responsible

for coordination of written audits and third party audits (vendors,

customers) on-site and off- site.

. Determined disposition of raw material and finished goods and for

status updates of all goods.

. Investigated consumer and customer complaints. Gave corrective action

( problem s0olving skills)

. Establish protocol for the testing of both raw materials and finished

goods. Examples includes but not limited to purity, potency,

identity, strength, component specifications and microbiology.

. Conducted research to development new processes /products; Developed

and identified a way to produce the products that served as cost

saving.

. Assisted the R and D group to run a variety of tests on the packaging

material after the pilot batch was completed.

EPICUREAN ART FOODS, LLC, Chicago, IL

2007 - 2008

Manufacturer of Gourmet Hors d'oeuvres, primarily Mandarin and Mexican

appertizer, organic salads with sales of $80 million.

Director of Quality Control and Food Safety

Responsible for conducting Quality Control audits to maintain product

integrity and standards. Developed plant quality procedures, Research and

development and assured that they are properly carried out.

. Performed the product development from bench top, pilot batch, to

commercialization (Organic Sandwiches).

. Constantly demonstrated techniques to provide technical support to

other functional group within R and D.

. Acted as integral part of customer complaint process by identifying

causes / resolution.

. Developed and documented food safety and quality systems /programs.

. Collected analyzed data and issued reports to the director or R and D.

. Provided regular updates and progress reports on projects to COO,

President, and Senior Management team.

. Participated in setting up stringent in-housing testing for pilot

batch runs

. Investigated and resolved consumer complaints.

FLYING FOOD GROUP, INC., Chicago, IL

2006 - 2007

Leading manufacturer of Chinese, American, and Mexican hors d'oeuvres with

annual sales of $150 million.

Quality Control Manager - Starbucks Business Unit

. Audited operations and vendor facilities to ensure compliance with

standards and procedures.

. Established and conducted vendor certification for Starbucks Business

Unit.

. Demonstrated a strong knowledge and expertise in new product

development, specifications, formula, and product development process.

. Worked on the extended shelf-life projects to provide a quality

product.

. Acted as a resource for food technology/safety information to others

within the facility

CHICAGO MEAT AUTHORITY, INC. Chicago, IL

2000 - 2006

Leading manufacturer and marketer of a further fabrication of fresh meat

processor with annual sales of $60 million.

Quality Control Manager

Reported to Vice President of Operations, supervised staff of 12 including

one QC Supervisor.

. Revised Standard Sanitation Operation Procedure (SSOPs) to comply with

regulatory requirements 9CFR416.

. Developed and implemented HACCP plan to ensure production of wholesome

and unadulterated product.

. Hands-on development of marinated pork cubes to supply for national

restaurant chains.

. Hands-on development of marinated inside /outside skirts for the

national restaurant chains

. Established procedures for testing trimmings for fat analysis to meet

customer needs.

. Involved in reassessment of HACCP plans for E.coli. O 157:H7.

. Created and revised product specifications, formulas, COA's to meet

the requirements of customer's needs.

DFG FOODS, LLC, Chicago, IL- Current Tyson Foods. Inc

1999 -2000

Leading ISO-certified manufacturer of a variety of premium appetizers with

annual sales of $1.5 billion.

Quality Assurance Manager

Reported to Vice President of Food Safety at the Chicago plant, managed 7

people

. Developed new product/ Chinese Bao (dairy product processing) from

bench top to commercialization.

. Developed new formulas and recipes for a variety of frozen Chinese egg

rolls.

. Developed new products /processes (dairy product processing) from

concept, bench-top, pilot batch run, and commercialization.

CARANDO, INC., Springfield, MA

1996 - 1999

Division of Farmland Foods, Inc., leading manufacturer of Italian specialty

meats with sales of $90 million.

Food Safety Manager/Process Manager

. Directed cooking validation studies, demonstrating process destroyed

pathogens and microorganisms

. Developed expertise in scheduling of plant operations and in cost

reduction.

. Performed pilot plant tests analytically and microbiologically to

create new document, COA's, and specification for new products.

. Developed and commercialized for new formula sausage links (Japanese

Sausages) for the special customer.

HANS KISSLE COMPANY, Wilmington, MA

1996

Producer and marketer of salads and prepared foods with annual sales of $30

million, employs 100 people.

Quality Assurance Supervisor

. Established procedures for outlining daily production yields.

. Developed and implemented programs addressing HACCP priorities.

. Proven records of evaluating the applicability of new ingredient and

process technologies to new product (Chicken Salad).

NASOYA FOODS, INC., Ayer, MA

1994 - 1995

Manufacturer of salad dressings, mayonnaise, veggie, pasta, and soy product

with sales of $8 million.

Quality Assurance Supervisor

. Developed chemical parameters (pH, viscosity, moisture analysis) to

standardize product specifications.

. Formulated programs and procedures to improve product quality.

. Conceived and developed safety and sanitation programs.

. Developed new products and new processes from bench top to

commercialization.

. Supervised and coordinated sanitation crew and established procedures

that improved sanitation standards.

. Utilized team principles to assist Customer Service Manager in

resolving customer service complaints.

. Developed expertise with physical and chemical tests: SPC, Product

Sensory Evaluation).

NORTH DAKOTA STATE UNIVERSITY, Fargo, ND

1990 - 1994

State-owned Land Grant Research University, granting degrees from eight

colleges, and serving 9,700 students.

Food Scientist:

. Trained and supervised graduate students and technicians in use of

laboratory equipment as well as provided technical support to them

. Developed expertise with instrumental analyses: HPLC, GC, Atomic

Absorption Analyzer, Instruments, Electrophonesis, Refractive Index,

pH meter, UV and IR Spectrometer.

. Utilized variety of barley flours to formulate and develop low-fat and

high fiber muffins.

. Developed processes and products using navy beans packed in tomato

sauce.

. Developed new products Tofu from bench top, pilot batch to

commercialization for Nasoya Foods, Inc.

. Conducted research and presented findings at Annual Institute of Food

Technologist conferences 1990-1995.

EDUCATION AND TRAINING

Master of Science (Food Science - thermal food processing, Microbiology),

North Dakota State University

Bachelor of Science (Food Science), Chinese Culture University, Taipei,

Taiwan

Member, Institute of Food Technologists 1987 - Present

Elected and recognized as a professional individual - American Registry of

Professional, 2002

Certified - Advanced HACCP-North America Meat Association, 2001

Certified-Food Service-Sanitation Manager--Illinois Department of Public

Health, Chicago, IL. 2000

Certified-Effective Safety Committees--Illinois Safety Council, Chicago,

IL. 2000

Certified-Advanced HACCP Workshop--American Institute of Baking (AIB),

Manhattan, KS. 2000

Certified-Sanitation and GMP Compliance-Institute of Food Technologists,

Burlingame, CA. 1999.

Certified -FDA Regulations workshop, Lombard, Illinois, 2010.

Certified - NSF International Certificate of completion in cGMPs for

dietary supplements, Ann Arbor, MI, 2008.

Certified - Effective Management by trainer from Harper College at SCH,

Illinois. 2012 - 2014

Certified - SQF Practitioner in 2007 and BRC GFSI in 2010.

Re-certified - BRC Practitioner by GFS in 2012

Computer Proficiency: Excellent computer skills. Word, Excel Power Point,

Windows XP, SAP, Adage, Great Plains inventory system, MAS 500, WINspc Data

View, PPM.

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