about Bodendorfer-Johnson LLC

Mission statement
We’re dedicated to assisting our clients in fulfilling the food safety and food quality commitments they’ve made to themselves and to their customers.

We define “Food Integrity” as the soundness of a food product for its intended use. Implicit in this definition is compliance with all regulatory requirements (including those addressing microbial pathogens and unlabeled allergens) and with customer specifications. If you’re looking for assistance in developing and implementing food safety and food quality programs or improving the programs and procedures you already have, you’ve come to the right place!

We assist our clients in developing and implementing programs and procedures necessary to ensure that their food products meet regulatory and customer expectations. We understand the importance of food safety programs and policies because we’ve spent years in Quality Assurance, Technical Service and Operational roles in food processing plants. We know that developing workable programs requires more than just dry scientific facts and knowledge of the regulations -- it requires the kind of experience that can only come from working in food plants. We go the extra mile to assist our clients with customized training programs, audits and reference materials. As American Society for Quality Certified Quality Auditors, we firmly believe that audits should be used to drive improvements in food safety and food quality.

The consulting firm of Bodendorfer-Johnson, LLC, was founded in September of 2004. The two principals, Christine (Chris) Bodendorfer and Jennifer Johnson, have more than 45 years of combined experience in the food industry.

Chris Bodendorfer

Upon graduation from the University of Wisconsin-Madison with a B.S. in Bacteriology, Chris began her career in the meat industry as a quality control supervisor. During her tenure in the meat industry, she worked in operations as well as in quality assurance, gaining unique insight into how quality and food safety can bolster a company’s bottom line.

While in industry, Chris rose to the rank of vice president of corporate technical services, supporting as many as seven manufacturing facilities located across the country. The corporate group developed HACCP, SSOPs, GMPs, Allergen Control, and Listeria control programs then assisted the plants in customizing the programs and implementing them in their facilities. Corporate technical services personnel provided training and ongoing support in addition to conducting mock recalls and supplier and co-packer audits.

Chris is an American Society Quality Certified Quality Auditor, a member of American Meat Science Association, American Society for Quality, and Food Allergy Research and Resource Program.

Jennifer Johnson

Jennifer has an extensive educational background in food science, receiving a B.S. in Animal Science and a M.S. in Meat Science from Iowa State University before obtaining Ph.D. degrees in Food Safety and in Meat Science from the University of Wisconsin-Madison. She did post-doctoral research in meat microbiology at the University of Utrecht, The Netherlands, and then spent nearly five years as a microbiologist with the Food Safety and Inspection Service, U.S. Department of Agriculture. Jennifer worked with various segments of the food industry and taught HACCP to state regulatory officials while employed by an independent food testing and consulting firm. She has also held quality assurance and technical services positions at three different meat and poultry processing companies. In addition to directing food safety and food quality efforts at these companies, she provided training on HACCP, Listeria control, allergen control, and auditing to food manufacturing personnel and assisted in the resolution of regulatory issues.

Jennifer is an American Society Quality Certified Quality Auditor and a member of the American Society for Quality, a member and former Director of the American Meat Science Association, a member of the International Association for Food Protection, an Approved Lead Instructor with the International HACCP Alliance, and a board member of the Food Allergy Research and Resource Program.