Eric Testroet Email and Phone Number

The goal of Focused Food Safety Consultants, LLC is to provide our customers with superior food safety expertise to exceed their expectations. We at Focused Food Safety Consultants, LLC have made the commitment to develop and sustain food safety practices and develop defined methods to assist with our customers regulatory and industry requirements thus continually improving food safety and quality management systems. We provide the following to our valued customers:Gap Analysis/Pre-AssessmentsSQF/BRC/FSSC 22000 GFSI Program DevelopmentAuditing Services Interim ManagementNon-Conformance/Corrective Action ReviewProduct Realization/IdeationGood Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs) DevelopmentComprehensive Employee TrainingFood Safety Protection and Sustainability StrategiesFSMA/Federal and Regulatory Policy DevelopmentWith over 75 years of combined food industry expertise and experience, Focused Food Safety Consultants, LLC offers clients services and continued resources to meet any challenge.Our consultants are SQFI – SQF High Risk Certified Auditors for the following food sectors:Eric Testroet:7 – Slaughterhouse, Boning and Butchery Operations8 - Processing of Manufactured Meats and Poultry9 – Seafood Processing10 – Dairy Food Processing11 – Honey Processing12 – Egg Processing13 – Bakery and Snack Processing14 – Fruit and Vegetable Processing16 – Ice, Drink and Beverage Processing17 – Confectionery18 - Preserved Foods Manufacture19 – Food Ingredient manufacture20 – Recipe Meals Manufacture22 – Processing of Cereal Grains and Nuts26 – Food Wholesaling and Distribution27 – Manufacture of Food Sector Packaging MaterialsOthers:(10,12,13,16, 17, 22, 26, 27) - Shared15 – Canning, Pasteurizing (except dairy), UHT and Aseptic Processing35 – Broker or AgentPlease visit www.focusedfoodsafety.com for a full description of how we may be of service to your organization.

Food Sector Categories:00 – Quality Code,07 – Slaughterhouse, Boning and Butchery Operations,08 – Processing of Manufactured Meats and Poultry09 – Seafood Processing,10 – Dairy Food Processing,11 – Apiculture and Honey Processing,12 – Egg Processing,13 – Bakery and Snack Food Processing,14 – Fruit, Vegetable and Nut Processing, and Fruit Juices,16- Ice, Drink and Beverage Processing,17 – Confectionery Manufacturing,18 – Preserved Foods Manufacture,19 – Food Ingredient Manufacture20 – Recipe Meals Manufacture,22 – Processing of Cereal Grains,25 – Repackaging of products not manufactured on site,26 – Food Storage and Distribution27 - Food Packaging

Responsibility for specification standardization, enhancing team capabilities, support of growing regions, assisted in defining metrics, supplier alignment, laboratory assessment and development of category leadership.

Founded foodservice pickle processing operation servicing Chicagoland restaurants, QSRs and retail establishments. Full compliment of products included: Pickle spears, chips, cross-cuts, giardiniera and relish.

Directed daily activities and initiatives of the Quality Assurance, Product Development, Safety and Sanitation Departments. Responsible for the daily quality of vertically integrated processing facility from bean to bar. Enhanced the internal food safety culture to promote and maintain certified GFSI standard status and adherence to FSMA guidelines and regulatory enforcement. • Performed audits of co-packer and supplier facilities to verify consistency in manufacturing of product and adherence to internal Quality & Food Safety Expectations Program.• Directed Quality Systems implementation and sustainability at 4 Co-manufacturers, 2 Co-packers, and 19 external Warehouses and Distribution Centers.• Achieved “Excellent” ratings on initial and continuing on-site SQF Level II Certification audits.• Established and sustained a Safety Culture that accomplished “1.7 Million Man Hours” without a Lost Time Accident. Assisted to establish a record of 976 Days without a LTA.• Worked to strengthen OSHA Programs including: LO/TO, JHAs, SDS, PPE and DuPont STOP Programs.• Conducted hiring of new department personnel to enhance the Quality Department presence and facility programs.• Authored and provided training protocols to all plant employees regarding SQF, HACCP, FSMA, Allergen Management, and Recall Programs.• Directed the creation and maintenance of product nutritional labeling, and development of newly created products from concept to commercialization.• Assisted to sustain Sanitation and Personnel Safety efforts across all Value Streams and shifts.• Reduced department budget by $500K through stringent vendor analysis and diligent continuous improvement efforts.• Analyzed and trended KPIs to evaluate performance matrices promoting enhanced process efficiencies.• Maintained multi-department budgets, P&L statements, and adherence to corporate budgetary goals and objectives.

Oversaw daily Quality Assurance functions at a multiple shift operating facility. Responsible for hiring and developing support staff and improving department presence. Charged with the improvement of product quality and food safety.• Audited suppliers/vendors for compliance to company requirements and product specifications.• Prepare Quality Assurance staff and plant personnel for coordination of third-party, customer and regulatory inspection and audit protocol.• Certified SQF Practitioner that lead company to SQF Code Edition 7 Level II compliance.• Participated in new product development and operational effectiveness strategies.• Improved existing HACCP, Allergen Management, Recall, and Food Safety programs to include newly created products and processes.• Directed daily agendas of both the Sanitation and Safety Departments.• Proud member of Executive Management team that received 2010 Supplier of the Year awards from Brinker/Chili’s; Arby’s; and BJ’s Wholesale Club respectively.

Directed implementation and compliance of Sara Lee Food Safety requirements for suppliers and co-manufacturers. Established and maintained Quality and Food Safety approval process for consistency across all business segments. • Audited all facets of food operations segments including USDA (RTE meat and poultry lunchmeat, smoked/semi-dry sausage bacon and egg processing), FDA (internal and external bakeries, flour suppliers/mills, dry blend facilities, cheese manufacturing and converting, dairy processing, fruit, nut, vegetables, and raw material suppliers) and all applicable GMP, HACCP, Allergen Management, Recall, and Food Security Programs.• Developed issue resolution and corrective action timelines with co-manufacturers and suppliers.• Analyzed SQF and BRC GFSI systems approach as applicable to Sara Lee business segments.• Provided analytical and technical knowledge to improve plant processing and on-line quality data.• Worked with internal Sara Lee operating facilities (42 North American bakeries and 13 meat and poultry plants) to establish industry standards and best practices.• Responsible for 19 cheese manufacturers and convertors supplying business segments

Directed, planned and coordinated the company Quality Assurance Program and personnel to ensure consistency and adherence to Federal regulations. Championed product quality awareness needed to enhance production methods and quality attribute improvement strategies. Directed Quality Assurance initiatives and program development at three separate company owned operating facilities.• Authored and presented Food Safety programs to maintain ongoing training of all company employees.• Implemented internal plant inspection procedures and auditing designed to train employees to recognize third-party and customer audit requirements.• Aided Production Department with new product roll-outs.• Performed annual plant audits of all suppliers to confirm adherence to company Approved Vendor Program requirements.• Improved processing efficiencies minimizing down-time and improving product quality attributes.

Directed daily guidance to support personnel in three separate company owned operating facilities. Coordinated corporate and plant based initiatives to promote growth and development of the Quality Assurance Department.• Developed stringent Quality standards at all company owned operating facilities to modernize and enhance daily processing efficiencies.• Created facility Continuous Improvement Team to develop multi-disciplinary approach to problem solving and plant improvement.• Introduced process control training to minimize product rejects and consumer complaints.• Received training regarding the application of TPM (Total Productive Maintenance).• Applied 5S and Lean Manufacturing philosophies to plant operations.

Managed day-to-day tactical, strategic, and commercial aspects of factory Quality Assurance Operations. • Developed, recommended, and verified compliance of QA objectives in support of both factory and division goals. Identified and reduced factory controllable consumer complaints by 15 %. • Improved First-Time-Quality results. Identified and analyzed corrective actions to resolve non-quality issues. • Initiated the CQI (Continuous Quality Improvement) Program. Restructured the in-house laboratory, increasing testing efficiency and plant communication. • Successfully completed NQS Levels 2A and 2B training protocol certification. Initiated change to plant quality programs, adding accountability and increased process awareness.• Worked on product development and improvement for popular candy brands such as Butterfinger, Baby Ruth and Nips.

Managed daily Quality Control, Technical Services, R & D and Sanitation Departments. Worked directly with USDA and FDA regulatory personnel ensuring compliance to Federal regulations.• Directed efficiency and effectiveness of daily sanitation operations.• Developed Meat & Poultry and Seafood HACCP Programs.

Worked directly with Research and Development and Production Department to forward newly created products from concept to commercialization.• Instituted stringent product specifications, improving product quality, and manufacturing efficiencies.• Accelerated successful launches of newly created products.• Applied the use of SPC to Quality and Production procedures.

Managed all facets of operations including frozen pizza, kosher specialty items, and pickle processing divisions. • Obtained 30% less downtime and $1 Million in cost savings by initiating process flow improvements.• Reduced plant operating costs by 15% by installing automated equipment and improving freezing and packaging capabilities.

Title: Packaging Supervisor• Responsible for the packaging of further processed portion control meat items. • Directed the production efficiency and effectiveness of 6 salaried and 70 union workers. • Maintained the integrity and consistency of USDA regulated packaged meat items. • Reduced labor costs by 15% by providing enhanced training and redesigned product process flow. Performed yield reports and product studies generating useful variance report criteria. • Conducted fat, moisture, and protein analysis of all raw ground products. • Conducted both pre-operative and mid-shift cleanup operations. • Accountable for all facets of processing from livestock pens to freezer storage. • Inspected portion control meat items for proper boning, cutting and grading. • Promoted to Production department due to notable achievements and progressive management of the Quality Control department.