Jennifer Wright

Summary

• Responsible for managing food safety and quality programs and the technical aspects of complex product categories, including new product commercialization, product quality optimization, and alternate source development projects to ensure that products meet specifications and food safety standards, including all federal, state, and local government regulations, as well as appropriate industry regulated standards. Also responsible for providing expertise to suppliers, distribution centers, restaurant operations, and category team partners to support product development, market testing, and full system commercialization of new and core products.

Duties

• Provides advanced technical subject matter knowledge in the development and commercialization of new products and core product improvements.
• Conducts food safety risk assessments; evaluates third party audits and/or conducts on-site facility assessments.
• Evaluates prototype feasibility with Culinary; reviews supplier manufacturing processes to guarantee that products can be safely and consistently manufactured to specification and matched by alternate sources, writes product specifications; collaborates with cross-functional teams, including Culinary, Marketing, Operations, and Supply Chain, to scale up approved prototypes for market test and system distribution.
• Travels to supplier facilities as needed to observe manufacturing and verify process control and product is correct; assures finished product standards as defined by Culinary are achieved and consistent throughout all lines, shifts, and processing plants; monitors food safety and quality and confirms that commercialized products comply with specifications, including microbiological standards.
• Consults with supplier and/or industry experts to implement process changes that would impact food safety and quality as necessary during commercialization of new products.
• Requests leadership approval to market test and launch product system-wide.
• Evaluates and approves initial production runs and monitors hold and release of products for market test and system commercialization, transitions test product evaluations to ongoing sampling program upon system approval.
• Collaborates with Culinary, Operations, and suppliers to troubleshoot product performance issues during market test and system roll out.
• Serves as the technical lead for alternate supplier and product optimization projects. Ensures the acceptability of the alternate supplier's facility and food safety systems by third party audit review and on-site audits during the commercialization of the alternate supplier's product.
• Implements microbiological testing requirements and confirmation of critical control points for safe and consistent food product manufacturing.
• Provides advanced technical knowledge to category team; proactively assesses supplier capabilities, generates cost savings ideas, and recognizes new technologies.
• Evaluates and determines the acceptability of alternate suppliers and cost/value optimized products through internal product showings.
• Develops specifications for optimized products and conducts field tests as needed.
• Travels to supplier facilities as needed to observe manufacturing; manages product monitoring during field test and, upon completion of audits and testing, recommends approval or disapproval to management of alternate suppliers or optimized products.
• Oversees commercialization of optimized product and product matches through system launch.
• Monitors supplier compliance to Jack in the Box food safety and quality standards for all test and commercialized products via reviews of third-party audits and plant documents and by conducting virtual or in-person facility assessments to ensure a safe and consistent supply of ingredients. Applies various food safety and quality systems to assure a consistent supply of high-quality products.
• Identifies potential or existing food safety and/or manufacturing issues; confirms supplier compliance to product specifications; including microbiological standards; identifies suppliers who do not meet Jack in the Box specifications and standards; conducts ongoing assessment of supplier performance, and partners with suppliers to implement appropriate corrective, preventive and proactive actions.
• Manages strategic business relationships with supplier-partners in collaboration with Purchasing counterpart.
• Provides feedback to suppliers about product performance and works hand-in-hand with suppliers to remediate areas of nonconformance.
• Keeps abreast of new regulatory requirements and technologies affecting Jack in the Box products.
• Reviews information received by the Quality Hotline regarding irregular restaurant and/or distribution incidents that affect food safety and quality; investigates and responds to reported core and new product safety and quality issues, including alleged food safety incidences such as foreign objects.
• Determines severity of the issue and addresses or consults with department management/supplier on corrective action required, including data retrieval from suppliers, recommending placing potential noncompliant product on hold at the supplier or distribution centers, and/or retrieving non-conforming product from restaurants and/or initiating product removal procedures.
• Partners with supplier to investigate root causes of food safety/quality issues and implement timely and effective corrective and/or preventive actions, as appropriate.
• Participates in test kitchen and laboratory events, such as consumer testing, sensory testing, and product evaluation studies. Retrieves products from freezer, refrigerator, and other storage areas and moves to testing location; cooks products as required.
• Acts in a lead capacity to provide functional expertise and administrative guidance and direction to lower-level Food Safety & Technical Services Managers and staff.

Summary:

Head of all company food safety and quality assurance programs for a large organic hydroponics operation. Operating 3 hydroponic greenhouses growing 100% organic romaine and butter lettuce, and a state of the art processing facility.

Duties

• Oversaw a comprehensive food safety and quality program for growing, harvesting, packing and transportation of fresh produce.
• Directly managed and lead a team of 12 employees
• Created and implemented company HACCP and Preventive Control program.
• Evaluated/created/audited all programs, procedures, and policies as needed for full certification according to GFSI, LGMA, and USDA National Organic Program.
• Managed supplier approval and monitoring activities.
• Managed microbiological, EMP, and test and hold program for all locations.
• Reviewed laboratory results and made recommendations based on risk assessments.
• Created company traceability and recall program.
• Evaluated raw materials for maturity or stability for processing, and finished products for safety, quality and nutritional value.
• Implemented and oversaw a comprehensive sanitation validation program for harvest equipment of fresh produce following regulatory and customer requirements.
• Reviewed and approved all food safety documentation.
• Created all employee trainings regarding food safety.
• Conducted food safety investigations and root cause analysis and recommended and implemented corrective actions.
• Inspected food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
• Evaluated food processing and storage operations and developed quality assurance programs for such operations.
• Studied methods to improve aspects of food, such as chemical composition, flavor, color, texture, nutritional value and convenience.
• Consistently stayed up to date on new regulations and current events regarding food science by reviewing scientific literature.
• Tested new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
• Developed food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications
• Developed new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
• Conferred with process engineers, plant operators, packaging, and marketing specialists to resolve problems in product development.
• Studied the structure and composition of food or the changes foods undergo in storage and processing.
• Adapted to shifting priorities and aligned food safety activities to meet organizational goals.
• Mandated compliance to regulatory, customer and corporate standards and led and participated in food safety audits
• Cultivated and maintained customer-focused mindset that acknowledged importance and value of food safety for customers

Summary

• Developed, implemented, and enforced food safety standards, policies, and programs for 108 restaurants and commissary kitchens, including HACCP, PCQI, SQF, regulatory audits, food safety training programs, standard operating procedures, product and facility inspections, and standardized work instructions.

Duties

• Developed and continuously evolved the company HAACP plan.
• Ensured the integrity of the SQF System.
• Developed food safety programs and provided training for food safety requirements.
• Developed and maintained SOP's related to food safety.
• Conducted facility food safety audits as well as managed third party audits.
• Monitored and verified programs to ensure all food products met food safety standards.
• Worked closely with Director of Culinary and R&D and Director of Operations to enhance product quality and safety.
• Proactively investigated, notified, and assisted in resolving quality and consistency defects or issues.
• Reported food safety or quality issues to appropriate personnel to initiate action.
• Provided daily controls in place with documentation, follow up and trend analysis.
• Investigated potential and confirmed foodborne illness outbreaks, including being the liaison with any local agencies involved.
• Acted as primary point of contact for foodborne illness complaints.