BEN H.

SHIFFER
5737 Via Escalante
Riverside, California 92509
(951) 685-2564
bse81928@westpost.net
SUMMARY
A Quality Management professional with excellent experience in Quality Assurance
/Quality Administration and Laboratory Management. A Participative style of man
agement with strengths in problem solving, analysis, and attention to detail. E
xcellent communication and team-building abilities to motivate and energize, res
ulting in improved Food Safety, increased profits and excellence in product qual
ity.
BACKGROUND SUMMARY
Qualified by years of experience in the food industry, with emphasis on Product
Safety, HACCP, GMPas, SPC, Sanitation, Third Party Audits, using QC/QA managemen
t techniques, implementing training programs and supporting Quality Systems to e
nsure a wholesome product to the customer.
a Quality Control Management a HACCP & GMP program development
a Plant & Vendors Food Safety Audits a Vendor certification team
a Third Party Food Safety Audits a Laboratory hygiene program
AIB, Silliker, BRC & others
ACCOMPLISHMENTS
Quality Control/Quality Assurance Management
a Managed vendor certification process for all raw material suppliers to ensure
compliance with purchasing specifications, GMP's and corporate packaging directi
ves, improving material performance, communication and vendor partnership.
a Improved quality performance through employee training on reported quality fai
lures while conducting monthly reviews of customer feedback, leading to reductio
n in quality complaints.
a Developed and directed a product recall system which integrated QC, production
and inventory control elements by identifying critical information, resulting i
n 100% product accountability within two hours of recall decision.
a Trained all plant employees on GMP standards, HACCP program, Statically Proces
s Control (SPC), Sanitation practices, product recall guidelines, Plant Security
and Product Security (using publications and PowerPoint presentations), ensurin
g plant personnel's knowledge of Food Safety methodology.
a I have developed GMP policies for food contact materials, in the injection mol
ding for cutlery products and plastic straws departments to ensure employee unde
rstanding and product safety.
Customer Service/Technical Sales Support
a Taught flavor seminars at customer site, increasing awareness of product quali
ty and introducing a new tool for raw material inspection.
a Customer visits for assistance, concerns, production/manufacturing issues, pro
duct Quality deviation & develop customer solutions and establishing a partnersh
ip.
a Assisted customers in AOCS testing practices, forming a working relationship w
ith the customer.
Systems development & Packaging Design
a Designed and implemented an inspection compliance system for warehouse distrib
ution and production areas, using master sanitation logs, self-auditing procedur
es and the HACCP philosophy to reach corporate goals for documentation.
a Created a chemical hygiene system to enforce and expand safety compliance amon
g laboratory personnel, leading to zero lost time accidents over ten years.
a Managed, as team leader, both development and implementation of the plant HACC
P program, Quality Systems resulting in product tracking and documentation accur
acy.

Special Projects/Assignments
a Met all management goals (MAP) and budget objectives.
a Obtained a BSBA degree while performing full-time responsibilities as Departme
nt Manager.
PROFESSIONAL EXPERIENCE
Cargill Foods (Fullerton & Vernon facilities)
West Coast Quality Control Manager 1999 to Sept. 2009
a Managed and directed the Quality Control personnel, Sanitation teams composed
of a Quality Supervisor, Quality Control Coordinators, and Analytical Chemists f
or two facilities.
a Ensured compliance with USDA, Federal, State & local regulations, and followin
g the Corp policy.
a Responsible for HACCP program, computerized SPC testing and vendor certificati
on.
a Primary lead for all third party audits, including AIB, Silliker, Process Mana
gement, YUM (Taco Bell, KFC, A&W, & Long John Silveras) and BRC Food Safety stan
dards.
a Drive the coordination between DSO & CMS facilities and oversee the innovation
of the HACCP, Food Safety, USDA relationship, all third party audits, QC & QA f
or both locations, by developing leadership within the team.
a Responsible for all training (HACCP, GMPas, Sanitation, Product Security, & Co
rp Policies).
a Enacted mock product recalls and audited outside facilities (suppliers and war
ehousing) for effective HACCP plan, Food Safety, and Sanitation conditions.

RYKOFF-SEXTON, Los Angeles, CA 1993 to 1999

Quality Control Supervisor
a Provided quality support to the non-food/food contact manufacturing environmen
ts where we manufactured injection molding cutlery and plastic straws by develop
ing and training for the GMP policy and Food Safety procedures.
a Supervised all phases of production, incoming materials/inspection evaluation
and monitoring the finished packaged product.
a Actively assisted the R&D group with new product processing parameters and pro
cessing changes.
KRAFT FOOD INGREDIENTS, Buena Park, CA 1979 to 1993
Quality Manager (1988 - 1993)
a Managed the Quality Control team composed of a Quality Supervisor and Analytic
al Chemists.
a Ensured compliance with third party audits, Federal, State and local regulatio
ns.
a Prepared budgets, implemented QA/QC goals, weight control standards, and serve
d as member of TQM Steering committee.
a Enacted product recall systems, HACCP program, computerized SPC testing, AOCS/
Smalley evaluations, waste reduction, recycling opportunities, vendor certificat
ion and audited outside facilities (suppliers and warehousing).
EDUCATION/TRAINING
B.S., Business Administration, University of Phoenix, Southern California.
* Management training, Cargill Management
* Quality Assurance, American Institute of Baking
* Better Processing Controls, Chapman University
* HACCP Training, Cert., Chapman University
PROFESSIONAL AFFILIATIONS
* American Oil Chemist Society * Institute of Food Technologists