Marta Budna Email and Phone Number

• Ensuring proper communication in the Team, defining priorities, making key decisions during production - 5 production lines - Team of 80 people, including UT Supporting Departments, Maintenance Department, Laboratory and Warehouse. 4 direct reports,• Ensuring proper EHS/ QFS requirements in the Team,• Supervision production processes, achieving production KPI and reduction of losses,• Providing skills in solving problems and focus on finding RC, defining and determining corrective actions to provide production plan (MPSA,OEE, UN DT)• Supervision and assure proper timing for scheduled CIL, CL, 5S, AM sessions/audits, MSS,• Establishing individual PDP/ IDP goals for direct reporting persons in accordance to the CBN and the Organization's Masterplan, providing 1:1 to verify set goals, as well as employee development• Building a high organizational culture in the Team by focusing on human behavior in terms of safety, quality, operational excellence and employee commitment.

• Ensuring proper communication in the Team, defining priorities, making key decisions during production - 5 production lines - Team of 90 people, including UT Supporting Departments, Maintenance Department, Laboratory and Warehouse.• Ensuring proper EHS/ QFS requirements in the Team,• Supervision production processes, achieving production KPI and reduction of losses,• Providing skills in solving problems and focus on finding RC, defining and determining corrective actions to provide production plan (MPSA,OEE, UN DT)• Supervision and assure proper timing for scheduled CIL, CL, 5S, AM sessions/audits, MSS,• Establishing individual PDP/ IDP goals for direct reporting persons in accordance to the CBN and the Organization's Masterplan, providing 1:1 to verify set goals, as well as employee development• Building a high organizational culture in the Team by focusing on human behavior in terms of safety, quality, operational excellence and employee commitment.Ensuring proper communication in the Team, defining priorities, making key decisions during production - 5 production lines - Team of 90 people, including UT Supporting Departments, Maintenance Department, Laboratory and Warehouse.• Ensuring proper EHS/ QFS requirements in the Team,• Supervision production processes, achieving production KPI and reduction of losses,• Providing skills in solving problems and focus on finding RC, defining and determining corrective actions to provide production plan (MPSA,OEE, UN DT)• Supervision and assure proper timing for scheduled CIL, CL, 5S, AM sessions/audits, MSS,• Establishing individual PDP/ IDP goals for direct reporting persons in accordance to the CBN and the Organization's Masterplan, providing 1:1 to verify set goals, as well as employee development• Building a high organizational culture in the Team by focusing on human behavior in terms of safety, quality, operational excellence and employee commitment.

• Collaboration with Project Team during realization of the new production line;• Involved in hygienic design review of the new production line, participation in technical validations for new equipment’s,• Implementation Food Safety Standards for new food line

• Collaboration with Project Team during realization of the new production line;• Involved in hygienic design review of the new production line, participation in technical validations for new equipment’s,• Collaboration with Project Team during realization of the packing factory delivering cans for Pringles,• Implementation Good Manufacturing Practices/Corporate Food Safety policies and programs & customize them for effective working,• Implementation, maintenance and continuous improvement of Food Safety system to meet all regulatory, plant and corporate requirements (HACCP plan, Pre-Perquisite Programs, OPRPs, Environmental monitoring program, Pest Control, Allergen management, cleaning and sanitation),• HACCP Leader,• Analysis of complaint, leading: english and polish trainings/ campaigns, internal and suppliers audits, • Implementation and ensure sustainable food safety through maintenance of certificated Global Food Safety Initiative standard (FSSC 22000) and corporate policies and procedures,• Investigation and root cause analysis to include problem solving activities with other departments,• Creation factory image through development instructional videos/books/leaflets and representation department during international visitation• Collaboration in Quality and Food Safety Centre of Excellence, Environmental, Health and Safety Centre of Excellence to drive Food Safety and Environmental, Health and Safety Culture,

• Collaboration with Project Team during realization of the factory;• Involved in hygienic design review of the factory, participation in sanitation and allergen validations for new products,• Implementation Good Manufacturing Practices/Corporate Food Safety policies and programs like Sanitation, GMP/GHP, Documentation, Allergen Management, Pest Control, audits Management,• Implementation, maintenance and continuous improvement of Food Safety system to meet all regulatory, plant and corporate requirements (Pre-Perquisite Programs, OPRPs, Environmental monitoring program, Pest Control, Allergen management, cleaning and sanitation),• Leading: english and polish trainings/campaigns, cleaning, allergen and finish product validation, internal and suppliers audits, • Implementation certificated Global Food Safety Initiative standard (FSSC 22000) and corporate policies and procedures,• Investigation and root cause analysis to include problem solving activities with other departments,

• Improving Quality Standards according to GMP/GHP), • Coordination of deviations, changes, corrective and prevention actions, trainings, complaints, suppliers qualification and process validation activities, • Creation Annual Product Reports (APRs) and quality questionnaires, • Conducting internal and external audits,

• Conducting analysis like high performance liquid chromatography (HPLC) and thin layer chromatography (TLC),

• Preparing broth, microbial culture, microscopic analysis; • food testing: marking indicator organisms, marking organisms responsible for food spoilage and poisoning,