Dr.

Stan Wallen, PhD Food Technologist

119 Schweyer Avenue - Mifflintown, PA 17059
717-447-0608, EMAIL swffdb1c@westpost.net
Profile
People oriented, effective culture changer, continuous improvement guru, statist
ics application nut, laboratory manager, successful at cost savings/profit enhan
cement, fresh poultry intervention expert, solid knowledge and lots of experienc
e with FSIS regulations/NR reduction, great at documentation and creating qualit
y and food safety systems, experienced at writing, implementing and managing HAC
CP, BRC trained and experienced with BRC implementation, go to man for communica
tions with major customers, worker safety oriented, highly creative, with 20 yrs
of poultry, meat, and meat seasoning & ingredient industry experience. Demonst
rated ability to work effectively with all levels of employees. Superior commun
ication, interpersonal, and organizational skills. Proven ability to work in a
fast-paced environment while handling multiple tasks. Excellent computer skills
.
Quality System Knowledge Areas
aHACCP for Raw Poultry & Red Meat + RTE Products
aQA Policies & Procedures
aBRC Trained re Global Fd Stds
aFood Defense
aSPC Applications - Stats Minor
aMonthly GMP & Food Safety Training Lessons + Validation
aOrganic Program Implementation and Management
aAnimal Welfare Programs
aSalmonella Interventions
aListeria & E. coli O157:H7 Control
aFSIS Regulations/Labeling
aProduct Development & Ingredient Usage/Formulations
aSupplier Approval Programs, Sourcing & Purchasing
aCost Saving/Reducing Giveaway
aWorker Safety
aSanitation SOPs, SPS & GMPs
aAuditing: 3rd Party Interface & Internal
aLaboratory Management & Rapid Methods
Professional Experience
Empire Kosher Poultry, Inc. - Largest Kosher Poultry Slaughter Plant in the Worl
d 500 employee operation kills chickens, turkeys and has an RTE plant.
Dir QA & Fd Tech 12-03 to 12-05, Dir Tech Serv 3-2008 to 12-10 & Consultant 12-1
0 to Present
1 HACCP, SSOP, SPS, Continuous Improvement Program Leader
2 Managed QA/HACCP Department of 15 including Supervisor,
QA/HACCP Techs and Lab Tech.
3 Organic Program Implementation & Management
4 Animal Welfare Program Implementation & Documentation
5 BRC Implementation Leader
6 $4 Million profit enhancements/year in 2010...Via
elimination of wet tares ($2.4M/yr.), implementation and
monitoring of pack-ahead program eliminating 30
processing days/year (~$1.2M) plus capture of IQF ice
glaze in net wets ($100K/yr.) as well as eliminating box
tare waste, mixing ingredients in house, pest control
contract cost reduction and reducing ground turkey and
chicken spoilage due to excess CO2.
7 Daily Worker Safety Reviews
8 Created and then passed along Food Defense Program to New
Safety Manager
9 USDA NR incidence decreased from 112/yr. in 2008 to 58/yr.
in 2009 to 39/yr. in 2010
10 NSF Cook & Thurber audit scores improved each of the last 3
years with the highest score ever of 96.58 for 2010.
11 Organic & Animal Welfare auditor interface
12 Created & Managed QA Weekly Audit system requiring each
Tech to do 18 point weekly audit including worker safety.
13 Lead Continuous Improvement effort through daily meetings
with the HACCP Team
14 All policies, programs and procedures (>100 including
HACCP, SSOPs and SPS programs) were reviewed and updated
with Management sign off annually.
Al Morrell Dev.a"Oasis Waters International, Tikrit, IRAQ: QA/RO Manager 10-200
7 to 3-2008
The largest contract bottler (6 plants) of water in the Iraqi war theatre. Mana
ged laboratory techs/analysis of water as received, in-process and in purified f
orm for HPCs, TC/EC, pH, conductivity, turbidity, ozone, THM, chlorine. Wrote p
rocedures, created PPT self training materials for all methods, oversaw water tr
eatment including receiving, chlorination, filtering, RO, activated carbon filte
ring, UV treatment, ozonation and bottling; trained staff re sanitation, work &
safety including HACCP and water processing and bottling.
Stampede Meat, Inc., Technical Service Manager: 5-2006 to 10-2007:
One of the largest steak cutting operations in the USA with >$100M in sales. Im
proving quality & food safety systems and plant efficiency, giveaway reduction (
portion control steak processor) increasing by product utilization and value, re
gulatory affairs (label negotiator), HACCP Pre-shipment Review, review and writi
ng of procedures such as Ingredient Handling, Returns Procedure, Tempering Froze
n Meat & Customer Complaint Handling, Pandemic Preparedness Plan, Researching E.
coli O157:H7 Control Strategies, Intervention Monitoring, Metal Detection Corre
ctive Actions, Beef Export, Daily Plant Auditing for sanitation, multi-lingual p
lant signage, worker safety, improvements in data management and plant managemen
t, specifi
cation system updating, handling shipping/transportation and distributor issues,
etc.
Interim Employment: 9-2002 to 5-2006 Wallen & Associates Consulting (2 mos.),
Plant/QA Manager for Natural Harmony Foods (6 mos.)(Cooked Beef & Soy Burgers &
Crumbles) & Food Safety Manager Cooper Farms (7 mos.)(Oven roasted turkey breast
processing.)
Director of Technical Services a" Crider, Inc. 9-2000 to 9-2002:
Largest fowl slaughterer & canned chicken operation in the USA with >$100M/yr. i
n sales. Overall responsibility for HACCP-Food Safety, SSOPs and Quality System
. Some creative contributions included: Identification, acquisition and impleme
ntation of the use of a DSC instrument for monitoring the fat, protein, and wate
r content of baby food grade MSC. Eliminated a $1M searing unit thereby elimina
ting maintenance & energy costs on the canned meat processing line. Implemented
SPC program for the meat injection processes that saved another $100K/yr.
Corporate QA Manager a" Zacky Farms 3-1997 to 9-2000:
Second largest poultry processor in California with over $400M in annual sales.
Responsible for QA in chicken and turkey slaughter plants plus a large RTE Plan
t. Led and directed creation, implementation and monitoring of HACCP programs i
n 5 USDA Plants: Including young chicken, roaster and turkey slaughter plants a
s well as a turkey further processing/MSP plant and a cooked RTE plant. Wrote/d
irected the writing of all SSOP/GMP programs, QA programs, procedures, policies
and monitoring forms for all plants. Oversaw shelf life testing of products pro
duced in all facilities. Coordinated USDA model inspection (HIMP) program for y
oung chicken.
General Manager a" First Spice Mixing Co. 1994 to 1997:
Second oldest spice blending company in the USA after McCormick specializing in
blends for commercial meat and poultry processors. Managed all operating elemen
ts of the business with P/L accountability. Purchased spices & ingredients and
directed & assisted with R&D efforts for >300 meat and poultry processors. Deve
loped many high-end sausage products, ingredient blends to increase shelf life,
marinades and dry rubs as well as other novel food products.
Prior Work Experience: National Turkey Federation a" Director of Technical & Re
gulatory Affairs, Corporate QA Manger for Foster Farms (Corp Offices), Plant QC
Supervisor for Farmland RTE Plant, Commercial Lab Microbiology Manager, Academia
(Asst Prof & Extension Fd Scientist), US Army Food Inspection & Sr. Food Techno
logist.
Education and Computer Skills
Highly proficient with Microsoft Word, Excel & Power Point
University of Nebraska B.S. a" Agricultural Honors with emphasis in food technol
ogy - GPA 3.25
Iowa State University Ph.D. a" Food Technology with emphases in microbiology & s
tatistics - GPA 3.86
Memberships
AMSA, PSA, IFT, ASQ & IAFP.