John Y. Chien

***** ********* *** *****: 661-***-****

Bakersfield, CA 93306 yxmhxp@r.postjobfree.com

PROFESSIONAL EXPERIENCE

Bolthouse Farms, LLC; Bakersfield, CA 2008-Present

Director of Food Safety & Technical Services

• Execution & Implementation of Multi-Plants Process Controls; SSOP ;GMP & PM; SQF(HACCP & QACCP) Improvement for Safe Quality Foods & Beverages; thus Developing & Writing–up Microbiology Methods & Procedures plus Manufacturing Policies & Multi-Plants Cross Functional Consistency of QA/QC Laboratory Manuals including upgrading Ingredients Standards plus Finished Goods Specifications.

• Food Plant Sanitation Hygienic Designs & 6S-Total Quality Management (TQM).

• Development , Execution; & Implementation of New Lab Instrumentation for Rapid Pathogens Enumeration as well as Sterility Testing using Approved AOAC Official Methods. Design & Built Microbiology Labs. Review & Amortize QA/QC Budgets.

• Continuous Improvement & Recommendation of 3-A Sanitary Standards of Processing Equipment & Machinery (Grinders; Decanters; Tubular Heat Exchangers; Homogenizers; Tetra Pak & Krones Aseptic Packaging; Scholle Bags & Scholle Fillers). Equipment Vendors & Ingredients’ Suppliers Qualification + Management Reviews.

• World Class HACCP/SQF(QACCP) + SPC/ Six-Sigma Lean Management Training for

Company VP of Operations, Plant Managers, Departmental Managers & Supervisors.

• Cost Savings (Increasing Product Yield & Reduction of Product Waste by two-third) from Laboratory findings to full Production Efficiency. Saved Company 900K in Last Quarter.

• Customers Audits; Third Party including Internal & External Food Compliance Audits & Regulatory Affairs Expert plus Consumer Complains Lesion; thus Setting-up Conference Audit Meetings; Reviewed; Responded; and made further recommended Corrective Actions with Departmental Managers & Plant Managers. Improving & Upgrading Company Business Objectives & QA/QC Yearly Goals. Improved/Upgraded Plant CIP & COP Skids.

• Working Knowledge of British Retail Consortium (BRC) programs & audits preparation.

• Developed policies and systematical procedures for Issue 5 GFSI(Global Food Safety

Initiative) including ISO9000/ISO 22000/QMS to insure CAPA (Corrective Action

Preventive Action) Plans. Implemented Total Process Reliability (TPR) programs.

• Fruit Flavor Concentrates & Acai Berry Color plus Fruit Sauces Process Improvement for Smoothies and Beverages using UHT Process, Yogurt Base and Parmesan Cheese Salad Dressing using HPP Transducer and Processes.

John Chien Consulting; Central Coast & Central Valley, CA 2006-2008

Food Science & Technology Consultant

Consulting Projects for Companies in the Fresh Produce, Food , Beverages & Flavor Industry related to Shelf-life Extension; Packaging, Product Development, Process Improvement, Quality System & Safe Quality Foods (HACCP/QCCCP) Management; Hazard Analysis Critical Control Point (HACCP) Guidelines & Food Safety Programs plus ISO-Certification, Lean Management-Six Sigma Implementation and preparation plus responses of British Retail Consortium(BRC) Audits. Control and Manage the Safety of Food

System, Verify and Validate that the system is effective, Improve Conformance to

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John Y. Chien

Regulatory Standards; Demonstrate due diligence by Food Processors; Provide

confidence to consumers on Product Quality and Food Safety delivery. Thus,

Improved/Upgraded Plant COP with Color-Coded System/CIP 3-5-7 Steps

and Circuits plus Skids & Master Sanitation Programs and SSOP Upgrades

including enhancing Environmental Monitoring of Pathogen Elimination.

Dairy & Fruits & Flavors Development and Process Improvement for the utilization of UHT Processes; Fruit & Vegetable Natural & Artificial Coloring & Extraction and

Concentrates.

McCormick & Company; Salinas, CA 1995-2006

Regulatory Affairs & Microbiology/Food Safety Manager

• Responsible for providing Microbiology and Laboratory Service to assure a safe Finished Product.

• Recruited, Trained, Managed and Coached QA Technicians & Inspectors; Chemists; Microbiologists.

• Developed and Improving Lab Methodologies to test for Food borne Pathogens.

• Upgraded QA/QC Lab functions. Wrote Manuals and Operational Procedures.

• Interfaced with Suppliers of in-coming Raw Materials and Packaging to Trouble-Shooting, Developing Specifications and Assessing Certificate of Analyses(C o A) plus Vendors’ Qualifications.

• Created training Materials and trained Staff in various Quality Topics (Total Quality Management; GMP; HACCP, SSOP; Food Plant Sanitation, and Food Safety).

• Prepared QA Departmental Annual Budget and Lab Equipment Amortization.

• Implementing Allergen Controls & Allergen Testing plus Organic & Kosher Certifications.

• Reviewed and responded to Customers’ Technical Relations & Complaints plus Participation

of Third Party & Regulatory Audits thus responded and made Corrective Actions.

• Performing Mock Recalls & Traceability Programs.

• Reduced Product Quality Loss by 10 million dollars in 5 years using Process Improvement of

Steam, Ethyl Oxide(ETO), plus Irradiation Sterilization for Multi-Plants Manufacturing.

• Managing Globalization of Spices, Herbs & Seasoning, Flavors & Colors (Imports & Exports)

plus Vendors’ Management /Quantification as Internal & External Multi-Plants Audit Compliances.

• Facilitate AIB Audits and performing/preparation of mock BRC/ BRC plus YUM Family Audits.

• Dairy Process Improvement of Non-Fat-Milk Solids and Enzyme Modified Cheese and Dairy

Starter Culture for Industrial Flavor Blends. Oleo-resins Flavoring & Coloring, Spice-caps; and

Vanilla Extracts plus Fruit Sauces & Tomato Ketchup/Paste Development.

• Interfacing with FDA and CA State Department for Regulatory Standards & Compliances.

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California Natural Products, Lathrop, CA 1993-1995

Technical Manager

• Implemented Quality Assurance Program. Established QA functions and Developed Lab Manuals.

• Performed Physical, Chemical, Microbiological, and Sensory Evaluation of Incoming, In-process, to Finished Goods Evaluation.

• Product & Process Control Development for Tetra Pak Aseptic Packaging.

• Developed Technical Data Sheets and Product Specification & Standards.

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John Y. Chien

Nulaid Foods, Inc., Ripon, CA 1988-1993

Laboratory & Technical Director

• Supervised QA/QC Technicians plus R & D Technologists.

• Issued Certificate of Analyses (C o A) & Certificate of Conformance (COC) to Prospective Customers. Interfacing Daily USDA Regulatory Affairs & HACCP Guidelines.

• Improved existing Products and Developed New Products.

• Supported and Implemented programs to Streamline Process, Increased Quality, Reduced Waste, and Improved Productivity.

• Submitted Nutritional Facts & Statements to USDA for Final Petitions & Approvals.

• Prepared and Managed Multi-Plants Departmental QA/QC Budget.

• Hands-on Pilot Plant Scale-up Spray-Dry Operations for Whole Eggs, Egg Yolks and Egg Albumen.

• Qualified and approved Vendors to meet special criteria for Multi-Plants Cross-functional Technical Management(non-GMO; Organic; Kosher Certification; etc)

• Interfacing with USDA for Regulatory Standards and Compliances.

G L Mezzetta, Inc., Sonoma, CA 1985-1988

Quality Engineer/Manager

• Wrote QA/QC & Plant Policies plus Laboratory Manuals for Acidified Cold-Pak Foods.

• Conducted Packaging Integrity and Shelf Life Studies.

• Execution and Implementation of Process Engineering Controls & Time/Temp Strip-Chart

Recordings plus PM Schedules.

Sunshine Biscuits, Inc., Oakland, CA 1982-1985

Quality Assurance Auditor/Superviser

• Responsible for meeting net weight through the use of Statistical Process Control.

• Inspected & evaluated Finished Product for Physical, Chemical and Sensory Attributes.

• Dairy Process Development of Cheesecake and other Natural Cheese Flavors & Cheese Fillings.

• Performed Sanitation, & AIB Audits.

American Home Foods, Inc., La Porte, IN 1979-1982

Food Scientist

• Led several Product Improvement and New Product Development initiatives from Pilot Plant

to full Scale Production & Commercialization/Thermal Retort Processing.

• Have introduced & Upgraded Food Service & Steam Table Equipment.

• Conducting Sensory Panels & Consumer Acceptance Attributes.

• Dairy Process Development of Pizza Topping Cheese Formulation and Enzyme Modified Cheese for

Convenience Canned Pasta and Tomato Paste/Sauces Retort Processing/ Launching.

• Interfacing with USDA for Regulatory Compliances.

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John Y. Chien

EDUCATIONAL BACKGROUND

Master of Science in Human Nutrition & Toxicology, University of Bridgeport, Bridgeport, CT

Bachelor of Science in Food Science/Technology & Food Engineering, Purdue University,

West Lafayette, IN.

PRODUCT & PROCESS KNOWLEDGE

• Natural Flavors & Fruit Sauces System and Artificial Fragrances

• Convenience Canned Goods & Retort/Thermal Processing

• Nutritional Supplements & Vitamin and Minerals Coating System, Bio-nutrients

• Low Acidified Fruits and Vegetables plus Fresh Cut Value–Added Vegetables

• Eggs, Poultry & Meat Products, Egg Nepa Color Pigmentation, Amino Acids & Proteins.

• Animal and Livestock Feeds, Pet Foods, Tree Nuts and Nut Meats, Enzymes

• Pasteurized Liquid & Frozen Egg Products, Dairy Cheese & Starter Cultures, Fluidized Milk,

• UHT Rice & Soy Beverages and Rice Products, Snack Foods and Bakery Products, Yogurt

• Color, Flavor Extracts, Spices, Seasoning, Dehydrated Vegetables, and IQF Vegetables

• Hot and Cold Fill Smoothies and Beverages(Refrigerated & Room Temp. Stable as ESL)

• Fruits & Vegetables Flavors Concentrates, Paste & Sauces; Fruits & Vegetables Coloring

• Aseptic Tetra-Pack Packaging and Scholle-Bags plus Flexible Packaging & Boiling Pouches

PROFESSIONAL DEVELOPMENT, TRAINING & CERTIFICATION

Better Process Control School Certification – University of California, Davis

Analytical Chemistry Certification -- HACH Company, Ames, Iowa.

Food Plant Sanitation & Hygiene Certification - Silliker Laboratory

County Health Food Safety Certification (NSF: Serve-Safe) for Food Managers

Food Plant Warehouse Sanitation Certification at AIB

Food Processing Sanitation & Hygiene Certification at AIB

USDA Microbiology Examination Enrollment Proficiency

Food HACCP Certification as an Extension of Food Safety Guidelines

Food Defenses & Food Security Certification by IFT & FDA

Quarterly AOAC Enrollment Proficiency for Microbiology Examination

Safe-Quality-Foods (HACCP/QCCCP) & BRC-GFSI /Food Marketing Institute Practitioner & Certification

Food Labeling & Regulations Short-Course Certification at Chapman University, Orange, CA

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