David A. Baker Email & Phone Number

Atlanta, Ga, Us

Dr. Baker, P.C. reopens following 33 months 'standing-up' the Quality, Food Safety and Regulatory Compliance functions of Sara Lee Frozen Bakery, a new company formed by a Kohlberg & Co. acquisition. I look forward maintaining relationships with many SLFB colleagues through LinkedIn and personal contacts.Dr. Baker, P.C., provides scientific and management expertise in food safety, quality and regulatory compliance across food production, manufacturing and distribution sectors. We specialize in problem solving, project design and facilitation, and as an outsourced management team member, scientific advisor, non-executive/adjunct board member and expert witness.

Oakbrook Terrace, Illinois, Us

Ann Arbor, Mi, Us

NSF International’s mission as an independent, accredited organization is to serve manufacturers, regulators and consumers, by helping protect the world’s food, water, consumer products and environment through the development of public health standards, certification audits & testing, education & training, and to achieve risk reduction thought consulting and technical services. As Technical Director, David provides leadership and expertise to NSF’s Global Consulting and Technical Services (CTS) Groups and our external strategic partners.Major accomplishments• Support NSF colleagues and work directly with prospective customers to understand their explicit needs, develop “shared expectations” for proposed solutions and deliver NSF expertise when appropriate.• Developed programs for: the NSF Food Fraud Center of Excellence; World Coffee Research Standard for Coffee Seed & Seedling Varietal Authenticity; NSF Managed Services for Supply Chain Compliance; FSMS Foreign Supplier Verification Program; Services in Environmental Monitoring, Foreign Material Control and Sanitation; and Crocodilian Animal Welfare, Environmental Sustainability and Social Welfare Certification.• Support and expand global NSF CTS capabilities and delivered services to meet local customer needs in China, Singapore, Thailand, N. Korea, Saipan, Bangladesh, Egypt, Tunisia, South Africa, England, France, Germany, Belgium, Spain, Brazil, Columbia, Honduras, Costa Rica, Nicaragua, Mexico, Canada and USA.• Satisfy consulting needs for: food product and process risk assessments; GFSI and 5S program development, implementation & evaluation; crisis management & recall; validation of preventative controls; regulatory compliance and intervention; microbial environmental risk assessment; evaluate sanitary design of equipment; integrated pest management; gluten free restaurant management system, etc.

Services Include: SQF, BRC, FSSC 22000 – Implementation, Monthly Management, Internal Audits and Paperless Solutions; Strategic Planning & Facilitating Plan Implementation;Supplier Quality Management – e-COA, Compliance & Traceability, Specifications, Quality Scorecards, Non-Conformance Management;Developing a Learning Culture with Plant Floor Transfer Training© & Associate Competency Matrix; Custom Training HACCP Plan Reassessment; Plant Sanitation & Allergen Validations:Microbiology - Product, Process & Environmental, Sampling Plans, Research, Outsourced Data Trending, Validations and Challenge Studies;Process Control & Improvement – Increase Productivity Using SPC, KPIs, 5S, FMEA, Lean, and Group Problem Solving Skills;Regulatory Affairs Support - 21 CFR - Title 9 & 21, Crisis Support;Legal Subject Matter Expert, Discovery Research & WitnessLeadership – Senior Support for FS & QA Groups & Executive Boards

Global Fresh Foods provides controlled atmosphere packaging technology enabling shelf-life extension allowing refrigerated shipment of fresh foods to supply chains worldwide. Our SAF-D® technology system uses patented oxygen management techniques to create and maintain an all-natural controlled atmosphere environment that extends the shelf life of perishable proteins. This breakthrough technology allows suppliers of fresh protein products to ship by ocean rather than more expensive air freight and still deliver a fresh, high quality product to customers.

Us

Founded new Corporate Department to align Quality, Food Safety and Regulatory Compliance functions of nine, divisions. Strong leadership & clear objectives earned executive support, enabling culture change and adoption of Quality Management Systems by the 12 processing plants and corporate departments. Major accomplishments: Established Senior Group QA Managers providing supervision for food service, retail and further processed markets. Addition of key client contacts, greatly enhanced customer satisfaction and alignment between customer specifications and process capability. Implemented SQC and accountability for resolution of customer complaints. Implemented a document management system, providing open access to a new and comprehensive corporate Quality Management System (QMS), enabling plant floor access to SOP’s, production specifications & manufacturing instructions. The QMS system linked SOP’s and specifications with process data enabling the plants to effectively manage customer requests, 3rd party audits and USDA inquiries, with on-line documentation. Sponsor of statistical process control to improve process capability, reduce quality testing, harmonize specifications, solve problems and communicate quantitative product data with customers. Used 6-Sigma principles to establish uniform KPI’s across GK plants that ensured correct quality parameters were measure, increased product produced to specification and lowered cost of quality. Secured the future of the $2.5 million laboratory function by revising and optimizing its mandate and reporting capabilities. Purchasing Department implemented vendor qualification and quality management program. Created a Corporate Emergency Response Team & implemented a comprehensive Product Recall SOP, and achieved 100% product traceability.

Blackfriars, London, Gb

Specializing in food safety culture change & management systems, provided high level consulting to identify and resolve organizational and technical business risks. Consulting designed to unite company support behind risk assessment, management and communication strategies, enabling crisis avoidance, defence of due diligence and protecting brand value. Clients included the food manufacturers, restaurant chains, brewing & beverage, food service, QSR, in-Flight Catering, Lodging and Retail sectors. Major accomplishments• International Chain of Five Star Hotels: Development, training and implementation of food safety management system. Facilitated change of food safety culture across all levels of the business through corporate sponsorship of KPI's for management accountability and associate responsibility. Leading-edge use of hand-held computers to manage quality improvement. • International Chain of In-Store Cafeterias: Creation of a Corporate Food Safety Identity by establishing internal food safety expectations. Designed extensive supporting guide on why and how to minimise risks through proper restaurant management. • Unilever: Solved factory microbial contamination problems; validated thermal and cooling processes; conducted vendor qualification and supply chain audits.• Major US Restaurant Chain: Analysed the status of food safety training, understanding, application and crisis preparedness. Report convinced senior management and operations to restructure their food safety management system, resulting in major consulting contract for consulting firm. • Coke Cola, Antwerp, Belgium: Structured allignment of work place culture at bottling plant. Implemented Lean Manufacturing principals to create cross-functional responsibilities. Removing functional silos improved cleaning and maintenance resulting in, less spillage, breakage or product rejects, & optimised line speed, reduced downtime and extended run time, and reduced slip-and-fall accidents.

Chicago, Illinois, Us

Ensured that appropriate food safety systems were communicated, implemented and effective in 53 countries (Europe, Russia & Middle East). Directed the activities of 43 McDonald’s Country Quality Assurance Managers (CQAM), affecting the operations of all restaurants and more than 500 suppliers. Responsible for hazard analysis, risk management, risk communication and crisis management strategies. Staff leadership through setting program goals, building consensus, authoritative, teaching, country visits and joint problem solving. Created new food safety management & training systems by coordinating cross-functional teams. External leadership through active participation in regulatory, industry and academic forums. Analysed current legal and scientific issues that could affect supply and food service businesses. Champion of new corporate policies that fortified the Brand Name and spread best-practices system-wide. Major accomplishments: Use of statistical quality control techniques to manage microbiological testing and supplier evaluation; Develop GMP, HACCP, traceability and animal welfare standards with suppliers; Microbiology of cut salads & vegetable washing technologies; Approved suppliers’ HACCP validations, developed product specifications. Developed a food safety verification program enabling uniform implementation of GMP’s, HACCP, training, raw material traceability and stock recovery programs for supplier, adherence to local and export regulations and ability to defend Due Diligence. Implemented new guidelines for correct use of metal detectors and other implementation tools. Initiated a HACCP team that produced the model for the verifiable HACCP plans now in place in European restaurants. Implemented Audit systems to ensure food safety goals and benefits are achieved. Established HACCP culture ensuring emphasis and continuity for training, follow-up, management accountability and process improvement.

Vevey, Ch

• Set-up and led a new laboratory for modelling the survival and growth of pathogenic organisms in modified atmosphere packaged, refrigerated foods. Trained technical personnel to study the growth of pathogenic and spoilage bacteria in food products during extended shelf-life storage. Gained GLP status for laboratory practice and procedures.• Validated the safety of strategic new products and technologies using challenge tests to determine the destruction and inhibition of pathogenic bacteria, with emphasis on Clostridium botulinum and Listeria. • Researched new technologies to design safety into foods. Led the microbiological assessment of novel processes, i.e. high pressure, and the uses of multiple processes and barriers for microbial stability. • Produced risk assessments based on Critical Control Points, models of product spoilage patterns at different storage temperatures, labelling, and the adequacy of the "cold-chain" through the retail market.• Identified and solved practical microbial problems at production associated with raw materials, equipment design/malfunction/hygiene, packaging, and shelf-life affected by process variation and time/temperature fluctuations during distribution and storage. • Solved reoccurring, but intermittent, high value spoilage issue of a product at retail point-of-sale using microbial modelling. Demonstrated that slight thermal shocks at end of commercial process could help lead to spore germination and their ultimate ability to initiate growth even under perfect distribution and retail storage conditions.

• Developed Hazard Analysis & HACCP Plans that secured the first USDA/FDA provisional permits to market “Sous-Vide”, minimally processed refrigerated foods in hermetically sealed packages.• Optimized formulations, pasteurization, limits of thermal abuse, creating three product categories based on shelf-life and marketing strategy. • Supported the “Just-In-Time” marketing concept by establishing a HACCP system that eliminated post-processing microbiological testing, allowing direct shipment of finished product. Managed Quality Assurance Laboratory.

Phd, Microbial Ecology Of Foods

Mph Environmental Health, Public Health Law, Epidemiology, Water, Waste, Food, Occupational Health & Safety

Ms, Aquaculture

Ba, Aquatic Biology