Carl Eidsath Email & Phone Number

Direct food safety and technical support activities associated with the California Walnut Board and Commision.

Direct all quality activities to manage the quality levels of extruded, dry, ready to eat (RTE) breakfast cereals, industrial ingredients including soy, whey, oat and other grain-based ingredients. Responsible for QA, sanitation, and pest control activities in a 24-hour, 7 days a week operation of multiple twin screw extruders, Hayssen form-fill-seal, and industrial bulk pack (totes and super sacks) equipment. Project manager for ISO 9001:2000 implementation project. Developed a Quality Management System (QMS) to support ISO 9000 requirements and assisted in the development of departmental manuals for Purchasing, Sales, Manufacturing, Research and Development, and Quality Assurance. Successfully completed registration process, May 2002.Project manager for SQF (Safe Quality Food) 2000 certification initiative 2008. Successfully registered to Level 3.Led safety team and acted as interim Safety Coordinator for a period of 18 months.

Directed all quality operations during startup activities including lab design and construction, hiring and training quality control staff to manage the quality levels at a new seafood processing facility. Created processing and quality specifications for marinated and flavored portions of cod, halibut, and salmon finished products. Responsible for annual department budget of over $600,000.Developed and implemented plant HACCP program including all prerequisite programs. FDA audited and approved HACCP plan January 2000.Using SAP R3, an ERP system, created a Quality Management (QM) module containing all QC specifications, testing plans, and data storage for all raw materials and finished goods.Responsible for the plant’s compliance to quality standards, purchasing, manufacturing, and shipping practices for The Federated Group, Costco, Rich SeaPak, and Burger King.

Directed daily activities to manage the quality levels of dry, blended spice and seasoning manufacturing including raw material and finished product analysis. Responsible for annual department budget of over $500,000.Hired and trained new QA technician staff during transition of production activities from Hayward to Salinas in 1995. Justified and designed a new QC testing laboratory to support both Industrial and Retail Product testing. Coordinated transfer of equipment to new QC lab in Salinas.Created a database application on Lotus Approach for the generation of worksheets containing product specifications and Certificates of Analysis (COA’s) for over 1,500 finished goods. Also created and presented reports containing test data in tabular and graphic forms. Familiar with Windows 98, Word, WordPro, Excel, Lotus 1-2-3, Lotus Notes and a variety of other software programs.Responsible for the development and implementation of the HACCP program for the Hayward facility with an annual volume of 22 million pounds. During operations transfer to the new Salinas facility, revised previous HACCP procedures to maintain food safety programs in the new facility with an annual volume of 65 million pounds. Responsible for the implementation all QA and Sanitation Department activities during the relocation of production from Hayward to Salinas in 1995. Supervised all Sanitation activities in both plants for a period of 18 months.

Created a formal Quality Control Program for the freeze dry operation of vegetables, meat, and dairy products. Designed product control and retention libraries for all finished goods. Established incoming raw material inspection procedures resulting in fewer out-of-spec product receipts.Performed product development tasks for new broccoli floret and bead items that included vendor identification, drying parameters, specifications, and shipping requirements. Revised drying parameters of existing finished products to improve product throughput and quality levels.Developed testing procedures to maintain conformance to USDA military standards in the manufacture of Meals Ready to Eat (MRE’s) and compressed canned vegetable products. Using SPC tools, improved yields of compressed items and optimized drying and packaging operations.

Responsible for all QA shift activities for a leading manufacturer of frozen, concentrated soups, dinner entrees and frozen baked goods for both Retail and Industrial markets.Established best sanitation practices to maintain conformance to USDA FSIS Inspector expectations.