I have extensive experience as a current Consumer Safety Inspector with USDA-FSIS for 28 years. I am a high performer with excellent supervisory feedback. I have worked in highly complex assignments. I identified, reported and handled violations in numerous major and minor categories of noncompliance with regard to food safety. I am proficient in writing detailed reports with supporting regulatory citations. I have a wide range of unique work experiences with USDA-FSIS and a high level of experience in communications.
I have worked in a wide range of simple and complex food manufacturing facilities. I have experience in poultry, red meat (including horse), swine, lamb and goat slaughter in small mom and pop operations and large slaughter facilities. I have collected lab samples and identified numerous diseases in live and slaughtered animals. I have experience in operations including meat products containing restricted ingredients and allergens. I have experience in HACCP Plans, SSOP Plans, GMP's and prerequisite programs and I have experience in identifying regulatory violations in any of those plans or programs. I have worked in large, complex processing plants and small plants under a wide range of categories. I have used regulatory control methods such as closing the plant (rat infestation-two different plant closures), restricting or rejecting use of machinery or product (numerous occasions) and followed rejected product from rejection to disposal (plant did not process using HACCP interventions-3 times) with little or no supervision. I currently work in dual jurisdiction plants (FDA-FSIS).
I transferred into this position when the plant in Sherman, TX closed. I currently work mainly in dual jurisdiction facilities. I have also worked in other assignments as needed for staffing shortages. I routinely perform pre-operational and operational sanitation procedures, export procedures and monitor HACCP/SSOP and other related procedures. I work in plants that produce corn dogs and FDA stuffed pepper products using seafood and other ingredients, frozen dinners which also include FDA non-meat products, high volume raw meat production and other facilities and ID warehouses on an as needed basis.
In addition to my duties, during this time frame I participated in still photos for FSIS use in job recruitment, videos and still shots for FSIS job training in net weights, lock-out/tag-out, regulatory requirements and team building. My photo is currently used in FSIS job recruitment brochures and on the FSIS web site on the home page and under FSIS jobs.
I was the on the safety committee for approximately 5 years reporting OSHA violations and assisting in safety presentations to inspectors and supervision in my area.
Promoted into a highly complex assignment in Sherman, TX. This position required a higher degree of mathematical skills in determination of addition of restricted ingredients such as BHA/BHT, constantly changing product formulations, high volume and varied products such as bacon, franks, and lunch meats. I worked with a higher level of management using total quality control, HACCP and other complex operating procedures.
In addition to my assigned duties, during this time frame I was a volunteer at the FSIS Dallas District Office performing duties as a resource management assistant. I was responsible for assigning work to relief inspectors and assisted in orientation of new hires.
I was promoted into this position where I worked in a mom and pop plant that slaughtered for retail and custom orders. The plant slaughtered cows, pigs, lambs, goats and feral swine. The plant also produced products such as sausage, meat sauce, chili, and smoked meats for retail. I was responsible for approving labels and calculated ingredients prior to sending labels to FLS in Washington. I calculated meat/fat ratio, restricted ingredients, submitted lab samples and performed other duties as assigned.
I was promoted into this position where my primary duties were calculating added water, slaughter line speed, AQL and net weights in a poultry slaughter facility. In this position I was required to write non-compliance reports and hold weekly meetings with management.
In addition to my assigned duties, I developed a color coded lock-out/tag-out schematic for the inspection team.
In this entry level position I was responsible for identifying diseases and conditions in poultry as an inspector. I kept daily reports of all poultry condemned.
In addition to my daily duties, I volunteered to work off-line in order to gain experience in processing duties. I also began a life long habit of taking USDA course work. I have taken hundreds of job related courses over the years.
30 hours of food technology related course work completed in 1998
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