Davorka Pullen

Davorka Pullen is an agricultural and food processing engineer with over 35 years of agricultural and food safety/quality assurance experience in both Europe and Canada.  Ms. Pullen has successfully managed the Global Food Safety Initiative (GFSI) recognized certification schemes: British Retail Consortium Global Safety Issue 9 (BRCGS), Safe Quality Food (SQF), Food Safety System Certification (FSSC 22000), Global Good Agriculture Practices (GlobalG.A.P.) and Canada Good Agricultural Practices (Canada GAP.).  Ms. Pullen has also established procedures and audit controls to meet specific country regulatory compliance and requirements: Canadian Food Inspection Agency (CFIA), Food Safety Enhancement Program (FSEP), Safe Food for Canadians Regulations (SFCR), Food Safety Modernization Act (FSMA), Health Canada (HC) & Cannabis Act, Controlled Drugs and Substances Act, Narcotic Control Regulations, Pest Control Product Act, United States Food and Drug Administration (FDA) and World Health Organization (WHO).

Ms. Pullen has managed food safety and quality assurance management systems across industries based on these certification schemes.  As an FSQA specialist and manager, Ms. Pullen has collaborated with various regulatory boards at all levels of government - federal, provincial, and municipal – including Canadian Food Inspection Agency inspectors, Alberta Health inspectors, Health Canada inspectors, Canada Agriculture, and other QA stakeholders.  Ms. Pullen was instrumental in setting up formal FSQA systems, standards, food safety culture, practices, procedures, programs, and food safety quality agreements to meet the demands of both internal and external QA stakeholders, and provided technical documents and established FSQA management system processes.  The FSQA programs and practices also supported risk assessments and internal audits, supplier & vendor approvals, handling of customer quality issues and complaints, as well as product safety and quality training to internal staff.  Ms. Pullen has also been granted Health Canada Security Clearance since November 10, 2017.

food safety & Quality manager

Olivier’s Candies ltd, Calgary Ab

 January 2023 – September 2025 

Global Food Safety Initiative (GFSI): Manage British Retail Consortium Global Safety Issue 9 (BRCGS) and provided QA leadership to all levels of the organization.  This included revisions to Total Quality and Food Safety Quality Management Manual, Hazard Analysis Critical Control Points Program (HACCP), Preventative Control Program (PCP), traceability and mock recall, food fraud vulnerability, food defense program, environmental program, allergen program, chemical program, sanitation and pest control program, and document control.  Also, conducted monthly senior management meetings for food safety and quality; performed risk assessments and root cause analysis, and worked with departments to establish corrective actions and implement preventative measures into control plans.  Furthermore, conducted internal Good Manufacturing Practices (GMP) audits and Preoperational inspections (Pre-Ops). 

Training: Conduct employee training to ensure employee compliance with all aspects of the BRCGS Global Standard for Food Safety Issue 9 and quality control standards for Olivier products, as well as conform to Olivier’s Candies marketing campaign of “Making Life Sweet Every Day”.

Quality Inspection: Supervise inspection of product quality prior to release in order to ensure compliance to food safety, quality, and customer requirements for Canadian and US market.  Conduct sensory and shelf-life testing to ensure product specification compliance.

Environmental Monitoring: Collect environmental, product and packaging samples for laboratory testing and review third-party laboratory reports to ensure food safety and environmental compliance. 

Supplier & Vendor Approval: Manage and approve a wide portfolio of ingredients, packaging suppliers and service suppliers to ensure the provisioning of safe, consistent, high quality, compliant food products, packaging materials and services.  Evaluate supplier food safety and quality assurance programs (including HACCP, GFSI benchmark schemes and third-party audits) and provide guidance where necessary. Also, conduct annual supplier performance reviews and risk assessments. 

Liaison for External Services: Liaise with auditors, consultants, suppliers, contractors, and service providers where applicable.

Senior Associate – food safety & quality

Infarm, Calgary Ab

 2021 – 2022

GlobalGAP: Responsible for development and implementation of food safety and quality standard operating procedures, records and quality documents to meet the GlobalGAP requirements standard for vertical farms.  This was a key responsibility since Infarm was deemed a “start-up” hub in Calgary - under the parent company in Berlin, Germany – where processes and systems required time and effort to mature.

Hub Audits: Inspected hub good manufacturing practices to ensure compliance to food safety and quality requirements. 

Quality Audits: Inspected product quality for both the hub and store to ensure compliance to food safety, quality and customer requirements. 

Training: Conducted staff training to ensure staff compliance with all aspects of the Global Food Safety Initiative (GFSI) in order to meet GlobalGAP requirements and quality control standards for the production of consistent premium quality goods (lettuce, leafy greens, microgreens, aromatic herbs), as well as conform to the corporate marketing campaign of “fresh taste for people and planet”.

Environmental Monitoring:  Collected samples and review third-party laboratory reports.  Communicate findings to Infarm Food Safety & Quality team to improve quality of seeds and plants, and sanitation methods and practices. 

quality assurance manager,

recall and regulatory affairs, QAP

agro-greens natural products ltd, macklin sask

 2017 – 2021

Quality Standards & Practices: Established quality standards and practices for the Agro-Greens start-up facility by ensuring effective and robust quality assurance system, which adhered to compliance with internal standard requirements, government regulations and international standards.  Responsibilities included the development and approval of standard operating procedures (SOP) and process flows in Agro’s ERP system, including work documents; implementation of Good Production Practices (GPP), Implementation of Preventative Control Plan (PCP), and food safety policies pertaining to physical premises (internal/ external), equipment, storage, destruction, sanitation, production, personnel, packaging and labelling; and ensured all technical documents in use were approved, up-to-date, controlled, and secured.  As part of Agro’s continuous improvement philosophy, updated quality agreements, standards & practices for efficiency and effectiveness. 

Audit & Controls: Conducted internal audits, provided inputs to external audits (both announced and unannounced) performed by third-party and customer auditors.  Also established performance standards and procedures pertaining to audit controls in order to meet Health Canada’s requirements under the Cannabis Act, Controlled Drugs and Substances Act, and Narcotic Control Regulations.

Packaging & Labelling: Reviewed and approved packaging materials; created Label Inspection Standards for dried cannabis and cannabis extracts; verified label for consumer accuracy (by including standardized cannabis symbol, health warning messages (such as rotation), brand name, potency, and other required information such as packaging date.

Supplier & Vendor Approval: Evaluated and approved incoming raw and packaging materials; solicit third-party contractors (analytical laboratory, integrated pest management);  and qualify Drug Establishment License (DEL) holders for irradiation.

Document Management: Documented lifecycle of system-generated product lots (and associated laboratory reports).  Also, ensured all relevant documents met quality standards and regulatory requirements, and attached to lots for product sale release. 

Customer Complaint Management: Conducted mock recalls, addressed customer complaints and product returns; managed sample collection and retentions mandated by Health Canada, and documented and reported adverse reactions; and developed corrective actions and preventative actions (CAPA) to ensure appropriate responses to deviations, non-conformance, audit observations, and customer complaints. Also, took proactive measures to identify trends and recommended updates to quality standards and procedures based on customer satisfaction. 

Training: Conducted staff training to ensure staff regulatory compliance with all aspects of the Cannabis Act in order to meet Health Canada requirements and quality control standards for the production of consistent premium quality medical cannabis products. 

Product Release: As the sole QAP employee, authorized release according to Health Canada Security Clearance under the Cannabis Act. Ensured that Agro’s produced products met Agro’s Finished Product Release Specification (FPRS) and requirements pertaining to product release of the Cannabis Regulations.

BRC MANAGER/CONSULTANT – food safety & quality

BASSANO GROWERS/Bassano packer, Calgary Ab

2016 – 2017

Global Food Safety Initiative (GFSI): Consulted and managed two GFSI schemes: BRC and CanadaGAP.  This included validation and revisions to Hazard Analysis Critical Control Points Programs (HACCP) program.  As a consultant, advised on various areas of the business based on BRC and CanadaGAP standards.  Also acted in a managerial role responsible for several programs, including sanitation program, allergen program, recall program, food defense program, food fraud vulnerability assessment, and risk assessment.  Furthermore, conducted internal Good Manufacturing Practices (GMP) audits.

Quality Inspection: Supervised inspection of product quality prior to release in order to ensure compliance to food safety, quality, and customer requirements. 

Microbiological Testing: Supervised on-site laboratory analysis of finished product, equipment, air, listeria drain, and finished product for shelf life.

Training: Conducted staff training to ensure staff is trained in regulatory compliance with all aspects of the GFSI in order to meet BRC and CanadaGAP requirements and quality control standards for the production of consistent premium quality ready-to-eat (RTE) products. 

Customer Complaints Management and Mock Recall: Facilitated the investigations of customer complaints and response to the customer in a timely manner. Also, trained production employees to prevent future complaints. Facilitated mock recalls on a semi-annual basis as per BRC policy.

Employee Management: Managed and supervised quality assurance and laboratory personnel.

Liaison for External Services: Liaise with suppliers, contractors, and service providers where applicable.

quality assurance manager, SQF and HACCP PRACTICIONER

SONS BAKERY, Calgary Ab

2008 – 2016

Certifications and External Audits: Provided QA leadership to all levels of the organization at Sons Bakery in order to attain Hazard Analysis Critical Control (HACCP) accreditation and American Institute of Baking (AIB) Recognition of High Achievement status – superior rating at unannounced and announced audits, Safe Quality Food (SQF) certification, and high scores by McDonald’s food safety and quality inspection audits. 

Internal Audits: Conducted Brampton sister facility SQF audits, as well as supplier HACCP risk assessments and gap analyses.  The purpose was to mitigate and resolve risks and deviations throughout the manufacturing process and product lifecycle.

Quality Assurance: Monitored the collection of all quality related data from the production floor to ensure that the checks were performed as required.  This data was used to improve the product and manufacturing process.  Also supervised sensory evaluations, shelf-life reviews, compliance report reviews, and the coordination of samples for current and potential customers.  Participated in customer product cuttings, Interplant scoring, and counter-product assessments for McDonalds.

New Product Development: Engaged as a team member in the development of new products to meet McDonald’s, Canada Bread’s and Baldinger’s Bakeries demand in various markets (international, national, provincial and local).

Sensory Evaluation Testing: Performed sensory evaluation of all products prior to product release to market.

Training: Conducted staff training to ensure staff is trained in regulatory compliance with all aspects of the GFSI in order to meet SQF requirements and quality control standards for the production of consistent premium quality of products.

Customer Complaints Management and Mock Recall: Resolved complaints and prevented future issues by identifying opportunities for process improvements. Facilitated mock recalls on a quarterly-annual basis according to McDonalds’ corporate mandate.

5S Lean Management and Sustainability: Implemented 5S Lean Management and Sustainability framework throughout the manufacturing process and product lifecycle.

Employee Management: Managed and supervised quality assurance technicians.

Liaison for External Services: Liaise with suppliers, contractors, and service providers where applicable.

quality assurance COORDINATOR

WESTONS BAKERIES LTD AND READY BAKE FOODS INC, Calgary Ab

2007 – 2008

Quality Inspections: Conducted finished product quality testing and trending (by scoring product and analyzing data in QiR database); monitored the collection of all quality related data from production floor to ensure quality inspections were completed as per QA standards; performed sensory evaluations of products prior to product release to market.

Customer/External Audits: Responsible for QA at all levels of the organization and positioned Westons to achieve the American Institute of Baking (AIB) Recognition of High Achievement – specifically, superior rating at unannounced and announced audits and high scores for customers (Arby’s US and 7 Eleven) food safety and quality inspection audits. 

Internal Audits and GMP’s Inspections: Conducted internal audits, Good Manufacturing Practices (GMP’s ) inspections, facility inspections, and sanitation & allergen inspections.

Supplier Reviews and Approval: Reviewed incoming materials based on Certificates of Analysis (COA) to ensure product specification compliance (ingredient contents, nutritional labels, and packaging materials).

Microbiological Testing: Analyzed results of microbiological testing, reviewed Third Party Laboratory reports, and shared findings with sanitation team to meet sanitation standards and improve sanitation practices.

Formula Control and Process Testing: Ensured formula consistency on seasonal basis between all formula databases.  Specifically, performed revisions on formula database and summer/winter calcium propionate levels with formulation changes.

Equipment Calibrations: Ensured precise calibration on scales, thermometers, BCU meter, heat stress monitors, and MOLE thermal profiling devices.

New Product Development: Part of team to develop new products to meet customer demand (based on regional demand and target market preferences). 

Customer Complaints Management: Resolved complaints and prevented future issues by identifying opportunities for process improvements. 

quality assurance MANAGER

byblos bakery, Calgary Ab

2003 – 2007

Certification and Customer Inspections: Responsible for QA at all levels of the organization and positioned Byblos to achieve NFPA Canada Safeway certification.

HACCP Development and Implementation: Responsible for establishing GMP’s and HACCP programs.

Supplier Reviews and Approval: Reviewed incoming materials based on Certificates of Analysis (COA) to ensure product specification compliance (ingredient contents, nutritional labels, and packaging materials).

Quality Inspections: Conducted finished product quality testing.

New Product Development: Part of team to develop new products to meet customer demand.

Customer Complaints Management: Resolved complaints and prevented future issues by identifying opportunities for process improvements. 

Training: Conducted staff (50+ people) training to ensure regulatory compliance with all aspects of the HACCP and quality control standards for the production of consistent premium quality of products.

Plant Management: Assisted plant manager by making technical and process suggestions.

Ducts

research and development lead

CENTENNIAL foods, Calgary Ab

1999 – 2002

New Product Development: Worked with private label meat manufacturer and packer; lead various projects in research and development of products for A&W, Dairy Queen, Loblaw’s, Keg, Perkins, Astra, Kroger, etc, ensuring that new products met Canadian Food Inspection Agency (CFIA) regulations and customer requirements; supported all areas of the development process – including new idea concepts, hand-made samples in R&D kitchen, initial and approved production runs, and other product lifecycle management areas.

 

Supplier Reviews and Approval: Reviewed ingredients & nutritional labelling and packaging materials for Canadian and US market to ensure product specification compliance.

Quality Inspections: Conducted finished product quality testing; prepared samples for sales representative and presentations; developed working relationships with all sales representatives. 

agriculture engeener-quality assurance

research & development institue and university of sarajevo

SARAJEVO AND MOSTAR, bosnia & hercegovina

1988 – 1992

Research: 

• Conducted research on heavy metals composition (Fe, Cu, Zn, Mn, Pb, Ni and Cd) of crops and foods grown in different regions of Bosnia & Hercegovina.
• Performed laboratory experiments utilizing various laboratory equipment, conducted data analysis, and interpreted results and compared against World Health Organization (WHO) standards. 
• Developed analytical methods to support growth of healthier crops and foods ensuring safe levels that meet regulatory requirements and World Health Organization (WHO) standard. 
• Examined scientific literature for new methods to optimize the growth process and minimize toxins and other impurities.  Research and technical reports were completed and submitted as part of Ms. Pullen’s thesis for a Masters degree in Food Science at the University of Sarajevo.

Education

Bachelor of Engeneering (B.SC. ENG), Faculty of agricultural enginEering and science, with MAJOR IN quality assurance in food proceesing industry - University of sarajevo

1983 -1987 (Assessed and recognized by IQAS, Edmonton [File No: 980438])

Master of Food Science (M.Sc. eng), Faculty of agricultural enginEering and science - University of sarajevo

1990 - 1992 

Training & Conferences