Quality Assurance Manager

Mark K. Andersen, Ph.D.

DOB * January **** ***************@*****.*** 208-***-****

Education:

**** - **, ****** *******/****** Production, California State Polytechnic University, Pomona, CA

1989 – MS, Animal Science/Meats and Muscle Biology, University of Georgia, Athens, GA

1992 – Ph.D., Animal Science/Food Science, University of Wyoming, Laramie, WY

Experience:

4/2012 – Present Consultant under contract with CTI Foods. Responsible for special projects, reporting to Vice President of Technical Services. Major responsibility is to assist in start up of new production lines in Saginaw, TX.

6/2010 – 3/2012: Director of Technical Services, CTI Foods, Wilder, ID. Responsible for Quality Assurance and Food Safety for facility with three IQF ground beef lines, one fresh ground beef line, five ready to eat oven lines, two kettle cooking lines and one pressure cooking line. Updated HACCP Plan and SOPs to prepare facility for BRC Audit. Facility passed with 3 minor non-conformities. Coordinated efforts for FSA, received 3 NRs as result of FSA. Installed computerized data collection and evaluation to demonstrate statistical process control of production lines. Installed supplier rating system, based upon raw material performance for microbiological and physical characteristics.

1/2007-6/2010: Director of Quality Assurance, John Soules Foods, Tyler, TX. Responsible for Quality Assurance and Food Safety for facility with two ready to eat oven lines, two kettle cookers, two IQF whole muscle raw lines and two raw marinated packaging lines. Developed on-line SOP program, wrote SOPs in compliance with BRC requirements. Re-wrote HACCP plan. Designed product online specification program, and developed new specification format. Developed computerized data capture program to perform statistical process control for physical data on production floor, microbiological and sensory data. Implemented sensory analysis on all products. Initiated Supplier Approval program, and raw material specifications for all ingredients. Worked closely with R&D on development of new products, and potential co-packers. Served as recall coordinator for John Soules Foods.

3/1995-12/2006 Senior Product Manager, Quality Assurance, Jack in the Box, Inc, San Diego, CA. Responsible for all Beef items, including raw ground, fully cooked and raw materials. Developed Supplier Certification Program, which included ratings for microbiological and physical parameters of product received at grinding establishments. Oversaw staff responsible for Pork, Chicken, Eggs, Fish, Bakery and Desserts. Began work at Jack in the Box in R&D Department.

1/1993-1/1995 Post-doctorial Fellow, Medical Biology Institute, La Jolla, CA. Worked with cancer research group investigating effects of Cytotoxic T Lymphocytes on cancer cells. Responsible for research to determine protein mediated transport of fatty acids across cell membranes.

Affiliations:

• National Meat Institute: Board of Directors (Government Relations Committee, Food Safety Committee, Processed Meats Committee, Education Committee)

• International Association for Food Protection

• Beef Industry Food Safety Council (BIFSCO)

References: - available upon request

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