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Food Manufacturing Quality Assurance Professional

A food manufacturing quality assurance professional with more than 20 years of progressively increasing responsibilities in hands-on management of quality assurance systems, and development and implementation of continuous improvement programs for world-class manufacturers of consumer and wholesale food products. Oversaw quality assurance of more than $4.5 billion in consumer food production.

Expertise includes outstanding skills in food safety, product protection, food allergens, Hazard Analysis Critical Control Points (HACCP), Good Manufacturing Practices (GMP), regulatory compliance and continuous improvement programs.


Blommer Chocolate Company, Union City, California                                                    2008-2012

Operations Manager (2010-2012)

Oversaw and managed operations for a 115,000 square-foot manufacturing facility, including quality assurance, production, sanitation, safety and a 120,000 square-foot shipping/receiving facility for the largest processor of cacao beans in North America with revenues of $140 million annually. Production includes more than 400 chocolate and coating products. Directed five managers as well as 120 production workers. Managed a budget of $31 million.

  • Reduced customer complaints by 22.5% through improvements in employee training and equipment.

  • Cut manufacturing down-time by 36.6% by changing processing procedures and increasing employee supervision.

  • Increased productivity by 41.2% by using time studies and removing production bottlenecks, including the retraining and cross-training of production workers.

  • Implemented new sanitation technology, including dry-steam cleaning and central vacuuming systems, resulting in superior audits by customers and regulators.

  • Retrained seven supervisors in skills associated with conflict management, accountability, communications, performance management, coaching, leadership and supervisory law.

  • Upgraded equipment used for transporting materials, resulting in less rework.

Continuous Improvement Manager (2008-2010)

Evaluated the manufacturing facility systems, policies and procedures and created methods for optimizing personnel, assets and manufacturing practices.

  • Formed six self-directed work teams to evaluate on a daily basis their quality, delivery, cost and safety that resulted in a significant improvement of performance against all key metrics.

  • Improved intra-plant and inter-plant communications in Union City, California; Chicago, Illinois; East Greenville, Pennsylvania and Toronto, Canada facilities.

  • Introduced the use of formal agendas and action registers for company meetings, which significantly improved communications, follow-up and ownership of improvement measures.

Kellogg Company, Battle Creek, Michigan                                                                  2002-2008

Food Safety & Environmental Manager, San Jose, California (2005-2008)

Managed food safety, environmental regulatory compliance, sanitation and quality assurance for a 200,000 square-foot facility, producing and distributing frozen waffles on a 24/7 basis. This division is part of a subsidiary of a global manufacturer of market ready-to-eat cereal and convenience food products with revenues of $13 billion.

  • Wrote the Plant Quality Policy manual adapting the company’s quality policies and procedures to local plant processes and equipment.

  • Developed visual standards for quality inspections that were used across all product lines.

  • Created and implemented an improved environmental swabbing program to monitor and control environmental risks. Procedures included photographs and instructional techniques.

  • Assured proper functionality and effectiveness of Clean-in-Place (CIP) and Clean-out-of-Place (COP) systems, which reduced cleaning times by 33.2%.

  • Worked closely with line operators and their supervisors, ensuring strict adherence to Standard Operating Procedures (SOP), Sanitation Procedures (SSOP) and Good Manufacturing Practices (GMP).

  • Wrote and implemented the facility’s HACCP plan.

  • Developed and implemented corrective product quality and process improvements.

  • Conducted food safety training on allergens, HACCP, GMP, microbiological protection and food security.

Food Safety Manager, Cary, North Carolina (2002-2005)

Enforced food safety, sanitation and quality assurance standards for a 700,000 square-foot facility producing cracker and cookie sandwich snacks, cheese crackers and rotary molded cookies on a 24/7 basis. Managed six salaried food safety and sanitation employees.

  • Worked closely with the Operations Department in developing and administering a successful Continuous Improvement Program across seven production lines with 300 employees.

  • Developed departmental budgetary requirements and programs for adherence to product specifications, including statistical process control (SPC), process audits and improvements, HACCP and employee training. 

  • Wrote and implemented quality assurance and food safety policies and procedures.

Campbell Soup Company, Camden, New Jersey                                                         2001-2002

Continuous Improvement Consultant (contract position)

Provided consulting services for developing productivity and process improvement programs. Focused on systems administration, documentation, operational efficiency, production improvements and waste reduction.

Nabisco, Inc., Northfield, Illinois                                                                              1989-2001

Senior Manager of Quality Assurance, East Hanover, New Jersey (1999-2001)

Directed a field staff of three, managing quality systems evaluation and integration at eleven confectionary facilities.  Oversaw quality systems program functionality, operation and proper training of the Quality and Operations Management personnel at each facility.

  • Developed and issued quality policies and procedures for food safety, HACCP, sanitation and regulatory compliance. 

  • Reviewed and approved quality systems and process changes, labeling, quality improvement programs, laboratory safety practices, GMP, documentation control, traceability, plant sanitation and pest control.

Manager of Continuous Improvement (CI) (1998-1999)

Managed the CI and Operations Performance Improvement program implementation at ten Nabisco Foods facilities across the U.S. 

  • Assisted each plant in identifying and prioritizing new productivity improvement projects with potential savings of $7.2 million.
Manufacturing Manager, Planter’s Division, Suffolk, Virginia (1996-1998)

Performed a range of management functions, including budget development, adherence to standards, meeting daily production requirement levels, union labor relations, employee training, and shipping and receiving for a nut processing and packaging facility that produced in excess of 106 million pounds of nuts annually. Supervised three department managers and four supervisors with 150-200 unionized workforce members.

Quality & Environmental Manager, Naperville, Illinois & Oakland, California (1989-1996)

Performed quality assurance functions for ready-to-eat breakfast cereal manufacturing facilities, producing shredded wheat, flaked cereals, extruded cereal products and snack crackers. Conducted analyses of all consumer product quality issues, formulated corrective action plans and preventative measures. Worked with R&D on development and commercialization of new products.


As Western Area Quality Assurance Manager, directed quality and sanitation at two facilities for Sunshine Biscuits, Inc. Previous regulatory experience included Registered Sanitarian with the City of Berkeley, Department. of Public Health, Berkeley, California and as an Inspector and Program Compliance Coordinator with the State of New Jersey Department of Food & Drug, Trenton, New Jersey.


University of California, Berkeley, Berkeley, California

Master of Public Health (MPH), Environmental Health Science

Trenton State College, Trenton, New Jersey

Bachelor of Science, Health Education
Honors: Eta Sigma Gamma, National Professional Heath Education Honorary


Safe Quality Food (SQF)                                                                                                     
Registered Sanitarian, California
Previously Certified HACCP


American Society for Quality
Institute of Food Technologists

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Copyrighted © Peter K. Studner 1997-2006
Los Angeles - Burbank - Westlake Village - Irvine
Mailing Address: P.O. Box 241957, West Los Angeles, California 90024-9757
(310) 470-6688 - FAX (3