Rob Mommsen Email Address

Vice President Technical Services

Sabra Dipping Company is the leading manufacturer of authentic Mediterranean style refrigerated dips and spreads. Our award winning company distributes its tasty, fresh and indulgent spreads and dips nationwide. Sabra's products include hummus, eggplant dips, babaganoush spreads, and Mediterranean salsa, which are available in individual and family packs. The Queens, NY based Company was founded in 1986 as Sabra - Blue & White Foods and was then purchased by Yehuda Pearl. Pearl orchestrated a re-branding campaign which increased consumer interest in Mediterranean cuisine thanks to its well known healthy and tasty reputation.

A hands on leader in the food, beverage, energy, and mineral industries, with 30 years of experience in quality assurance, food safety, regulatory compliance, technical services, product development, process improvement, turnaround, and start-up. Technically educated, analytics driven, and performance focused with a proven ability to effect change in challenging situations, and to build and lead competent quality assurance, food safety, and technical marketing teams. Demonstrable record of providing solutions to complex formulation and manufacturing problems, improving First-Time-Through-Quality rates, and driving audit scores to 99%+ compliance. Broad knowledge of the equipment, processes, and ingredients used to manufacture Ready-to-Eat (RTE) emulsified, comminuted, and whole muscle meat products, and RTE chocolate, dairy, fruit and vegetable based syrups, condiments, emulsions, and bakery fillings. CAREER HIGHLIGHTS Organized and led the teams that earned a Level 3 Safe Quality Food (SQF) certification (99.8% compliant) for one of the largest, most diversified, RTE meat processing facilities in North America, and a Level 2 SQF certification (99.3% compliant) for a leading manufacturer of syrups, sauces, and fruit pastes. Transformed two quality assurance/food safety/sanitation departments by identifying and matching employee skills and strengths with job requirements, implementing extensive technical training and personal development programs, and setting clear, measurable expectations and objectives, and holding employees to them. Developed and validated the HACCP, pre-requisite, and allergen control programs for the largest sausage co-extrusion facility in the world, and the GMP, SSOP, and pathogen lethality programs that ultimately gained USDA approval for continuous 72 hour production runs, resulting in a 29% increase in production capability to 120 million pounds of product per year. Specialties: • BIOCHEMISTRY & MICROBIOLOGY • HACCP & PREREQUISITE PROGRAMS • SANITATION & SSOPS • ALLERGEN & ENVIRONMENTAL PROGRAMS • CRISIS MANAGEMENT & PRODUCT TRACE • LABEL & REGULATORY COMPLIANCE • SQF CERTIFICATION & AUDITING • STATISTICAL PROCESS CONTROL • RISK & ROOT CAUSE ANALYSIS • LEAN MANUFACTURING & SIX SIGMA • FINANCIAL ANALYSIS & PLANNING • ASEPTIC PACKAGING & BOTTLING • RTE MEAT AND FRUIT PRODUCTS