Director Food Safety & Quality Assurance

HELENA SOEDJAK

*** ******* *****. ******, ** ****1

Cellphone: 518-***-****

E-mail: ******.*******@*****.***

SUMMARY

PhD food safety & quality professional with 20 years of food and infant food experience. Strong technical skills across food safety & quality systems including risk assessment, crisis management, Quality Management System (ISO 9001:2000, BRC, SQF 2000), HACCP, auditing, vendor approval/tracking management, microbiology, food labeling, aseptic and retort, allergen, sanitation, choking safety for infants/children, chemical contaminants, FDA/USDA/PMO regulatory requirements, and biosecurity. Other experience includes chemical contaminants, food biochemistry, enzymology, protein chemistry, applied chemistry, and color technology.

PROFESSIONAL EXPERIENCE

LEPRINO FOODS INC. Largest Mozzarella Cheese Manufacturer in the World

Food Safety & Analytical Services Director 2010 – 2011

• Manage a team of 20 laboratory personnel with a budget of $2 Million/year to support all aspects of Microbiology & Chemistry tests for all Leprino’s ingredients & products. Provide guidance and technical support for new equipment procurement, method development, validation studies and interpretation of data. Responsible in managing lab budget and hiring of lab personnel.

• Develop, implement, and maintain policies & standards to assure that raw materials, processes, and finished products consistently meet food safety & quality standards. Make sound recommendations regarding product disposition and future preventative measures.

• Create and standardize Food Safety requirements & documentation and execution of plant processes. This includes HACCP, pathogen monitoring for environment/product, vendor program, gap analysis, and corrective/preventative action.

• Assess significant Food Safety situations. Alert & provide counsel to Sr. Management on technical & food safety matters, new regulation development and unusual customer/supplier programs.

• Support customer and supplier initiatives in conjunction with Quality, R&D, Operations, Sales and other functions as appropriate.

BEECH-NUT NUTRITION CO. Second Largest Baby Food Manufacturer in the US

Quality Assurance & Food Safety Director 2007-2010

• Managed 15 personnel to support all safety & quality functions for corporate & plants.

• Guided Microbiology & Chemistry lab personnel in development/validation/implementation of test methods to ensure ingredients and products meet food safety & quality standards for infant/toddler foods and comply with regulatory requirements.

• Transformed Beech-Nut’s food safety & quality management systems into best of class by establishing certification in ISO 9001:2000 and GFSI/BRC.

• Provided scientific & technical recommendations to Sr. Management (CEO, Executives & Public Relations) in food safety matters.

• Served as Management Representative (liaison between employees and Executives) to meet quarterly with the CEO & Executives to provide updates on recent developments in food safety regulations, risk assessments, consumer complaint analyses and manufacturing issues.

• Interacted with regulatory bodies (FDA, USDA, CFIA, State & Local), customers, and business partners (co-packers & suppliers) on food safety & quality issues.

• Instituted food safety & quality programs, such as risk & crisis management, recall, traceability, record retention, ingredient & product specifications, product hold/release, HACCP, environmental monitoring, corrective actions, continuous improvement, approval & monitoring pro grams for external partners, document control, allergen, organic certification, Kosher, sensory & biosecurity.

• Performed gap analysis of existing food safety & quality programs. Developed strategies in concert with Sr. Management to ensure adoption of best practices across manufacturing and supply chain.

• Responsible in auditing, qualifying and monitoring performance of external partners (co-packers, warehouses, suppliers, service contractors).

• Interfaced with Marketing, Purchasing, R&D, Operations, Engineering, Consumer Hotline, Legal & Logistics to ensure effective food safety & quality implementation across all functions.

• Provided training to administrative & production personnel to raise awareness in various aspects of food safety & quality.

GERBER PRODUCTS CO. Largest Baby Food Manufacturer in the World

Product Safety & Regulatory Sciences – Principal Scientist 2002-2006

• Created & implemented global infant product safety policies that comply with regulations.

• Established network with external experts (universities, government, food associations, suppliers, co-packers, & lab services) in microbiology, allergen, thermal process, choking, and chemical contaminants to improve food safety programs for infant/toddler foods.

• Provided scientific & technical recommendations to Sr. Management in global infant product safety & quality (risk assessments, recalls, consumer complaints, product inquiries).

• Interfaced with Marketing, Purchasing, R&D, Operations, Engineering, Consumer Hotline, Legal & Logistics to ensure effective food safety & quality implementation across all functions.

• Led team for aseptic validation and FDA filing.

• Evaluated microbiological identification & testing methods for internal implementation.

• Managed/coordinated research projects with RAM Consulting in infants/children choking safety.

• Collaborated with external consultant for GRAS filing.

• Developed/reviewed/validated HACCP and environmental monitoring programs. Provided training

• Conducted plant audits and ensure implementation of best food safety & quality practices.

KRAFT FOODS INC. Largest Food Manufacturer in the US 1991 - 2002

Microbiology & Foods Safety – Associate Technology Principal 1995 – 2002

• Provided guidance & recommendations for food safety and crisis management for multiple product categories: Beverages, Desserts (dairy & non-dairy), Cereals & Coffee.

• Led microbiological testing programs for aseptic filler validation and FDA filing for dairy snacks.

• Collaborated with universities, food associations, joint ventures, co-packers, and suppliers to solve food safety concerns or improve food safety programs.

• Collaborated with Operations, Engineering, QA, R&D, Purchasing, and Marketing to ensure effective food safety implementation across all business functions.

• Conducted research in preservation technology & rapid microbiological methods. Filed a patent for a novel preservation method.

• Developed/reviewed/validated HACCP and environmental monitoring programs. Participated in training program for corporate and plant employees.

• Conducted plant audits and ensure implementation of best food safety & quality practices.

• Provided technical guidance to microbiologists in many different plants in the US.

KRAFT FOODS INC. Largest Food Manufacturer in the US 1991 - 2002

Physical Sciences & Food Biochemistry – Senior Scientist 1993 – 1995

Biological & Chemical Sciences – Scientist 1991 – 1993

• Created superior emulsifier through biocatalysis in organic solvents. The results published in scientific journal and the compound tested in low fat foods.

• Applied enzymology to improve food/beverage quality, increase yield in apple juice extraction and prepare high fiber cereal with good flavor/mouthfeel/rheology.

• Conducted research in color technology (stabilization, enhancement, protein binding, anti staining, migration, decolorization, etc.) leading to commercialization, multiple patents & publications.

• Conducted research in flavor enhancement, low fat bakery products, and high fiber products leading to commercialization and one patent.

• Developed detection and analytical/quantification methods for proteins, phospholipids and gums leading to commercialization and multiple publications.

• Developed method to isolate riboflavin from whey.

• Conducted research in removal of bitter and sour compounds in cocoa nibs. Commercialization of the technology resulted in cost saving.

EDUCATION

PhD Biochemistry 1991 University of California, Santa Barbara

MS Chemistry 1987 California State University, Northridge

MS Bioprocess Technology 1985 Delft Technology University, Delft, The Netherlands

MS Food Science & Technology 1983 Fridericiana Technology University, Karlsruhe, Germany

BS Chemical Engineering 1979 Fridericiana Technology University, Karlsruhe, Germany

PATENTS

• Soedjak, H.S. And Wiseman, G.A. US 2005/0196497 A1

• Loh, J., Ku, S., Lugay, J.C., McArdle, R.N., and Soedjak, H.S. (1998) US 5,804,243

• Soedjak, H.S. And Spradlin, J.E. (1995) US 5,417,990

• Soedjak, H.S. And Spradlin, J.E. (1995) EP 0674844A1

• Soedjak, H.S. And Spradlin, J.E. (1995) CA 2,144,010

HONORS

2003 Dedication and Commitment to Excellence Award, Gerber Products

2000 Above and Beyond the Call of Duty Award, Kraft Foods

1999 Dream Nurture Act Award, Kraft Foods

1998 Above and Beyond the Call of Duty Award, Kraft Foods

1997 Above and Beyond the Call of Duty Award, Kraft Foods

1996 Above and Beyond the Call of Duty Award, Kraft Foods

1991 Baker Award for Outstanding PhD Candidate in Biological Chemistry, UC Santa Barbara

1988-1991 Sea Grant Traineeship Scholarship Award for A PhD program

1990 Grants-in-Aid of Research Award, Sigma-Xi, The Scientific Research Society

1988 President's Associates Outstanding Master Candidate Award, CSU Northridge

1987 First Winner of the Sigma Xi Graduate Student Research Competition Sigma-Xi

CERTIFICATIONS

Dale Carnegie Course – Effective Communications & Human Relations (2009)

BRC Global Standard for Food Safety - Internal Auditing (2008)

Safe Quality Food 2000 – Implementing and Auditing SQF Systems (2008)

ISO 9001:2000 – Internal Auditor Training (2007)

Food Labeling Training for FDA- and FSIS-Regulated Packaged Foods (2007)

PROFESSIONAL AFFILIATIONS

• Board of Advisor (2002 – 2006): Center for Food Safety, University of Georgia

• Board of Director (2004 – 2006): The Food Allergy Research and Resource Program (FARRP), University of Nebraska

• Board of Director (2002 – 2004): Food Research Institute (FRI), University of Wisconsin

• Technical Committee on Food Microbiology (2002 – 2006): International Life Science Institute (ILSI) North America

• Technical Advisory Committee on multiple divisions (2002 – 2006): National Center for Food Safety Technology (NCFST) at Illinois Institute of Technology

• Technical Committee on multiple divisions (Food Microbiology, Allergen, and Thermal Process; 2002 – present): Grocery Manufacturers Association (GMA)

LANGUAGES

English, German, Dutch, Indonesian, Malay, Spanish (not fluent)

AVOCATIONS & INTERESTS

• Ethnic Cooking – Published a cookbook with over 100 recipes: “Taste of Indonesia” (2002), SLG Books, Berkeley/Hong Kong.

• Wine making

SELECTED PUBLICATIONS

1. Biochimica et Biophysica Acta (1997) 1335, 73-90.

2. Biochemistry 34 (1995), 126**-*****.

3. Analytical Chemistry 66 (1994), 4514-4518.

4. Analytical Biochemistry 222 (1994). 465-471.

5. Biocatalysis 11 (1994), 241-248.

6. Analytical Biochemistry 220 (1994), 142-148.

7. Journal of Industrial Microbiology 8 (1991), 37-44.

8. Biochimica et Biophysica Acta 1079 (1991), 1-7.

9. Bioprocess Engineering 5 (1990), 203-216.

10. Biochemistry 29 (1990), 7974-7981.

11. Journal of Biological Chemistry 265 (1990), 156**-*****.

12. Inorganic Chemistry 29 (1990), 5015-5017.

13. Journal of Phycology 26. (1990), 589-592.

14. Oxygen Radicals in Biology and Medicine (Simic, M.G., Taylor, K.A., Ward, J.E. And von Sonntag, C., Eds.) (1987). pp 203-210, Plenum, New York.

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