As a poultry food inspector: Inspect 35 birds a minute in a slaughter processing plant. My mission is to maintain food safety through means of inspection to insure consumers are receiving a safe wholesome product.
Main duties are to observe poultry products, detecting the various forms of abnormal pathology, contamination, improper presentation, and retaining carcasses for veterinary disposition.
Other duties: Keeping myself aware of my surrounding and communicating with plant personnel on issues such as condensation, employees not following GMP's, machinery being maintained in a sanitary condition, and making sure plant personnel operate within compliance of USDA rules and regulations.
Having the opportunity to shadow off line inspectors: I have observed and have knowledge of ante-mortem, GCP, Slaughter HACCP, microbiological sampling, reviewing of records, SSOP and SPS task as well as general labeling. Through my own learning and in plant supervisory trainings I have become familiar with the SSOP, SPS, and HACCP tasks as well as shadowing CSI's while performing their PHIS tasks. I have had the opportunity to observe the NPIS inspection system at a turkey plant and have knowledge of how the NPIS process works.
I continually strive to obtain a greater knowledge of my position through reading, reviewing and studying complex materials associated with the inspection acts, anatomy of animals associated with slaughter, directives, notices, and training materials.
I am quick to offer my assistance in training new inspection team members and have been selected numerous times to train new employees.
An example demonstrating my skills in HACCP: While performing on line inspection duties I observed a plant employee who was not following reprocessing procedures for contaminated carcasses. The procedure stated that product would be placed in orange tubs after reprocessing actions were complete. The product would then be presented for re-inspection. I observed as the employee dumped the product into a portable tank which is used to take the product to the end of the line and place back into production. The employee did not perform the re-inspection of the product. I notified the off-line inspector who then observed the product being placed back on the production line. The offline inspector immediately performed a Zero Tolerance check and observed two out of the ten randomly selected carcasses to be contaminated with visible fecal material. An NR was issued due to these findings.
Examples demonstrating my skills in SSOP: While performing on-line inspection duties I observed water dripping from shackle kick outs on the evisceration line. I notified plant management and the off-line inspector. It was determined that a turn wheel near had been adjusted and overhead product going into the chiller was dripping onto the kick outs below the turn wheel. The turn wheel is not a product contact surface so liquid dripping from the turn wheel onto product contact surfaces is an insanitary condition that could lead to adulteration of product. The liquid was wiped off the turn wheel. A slide was placed above the turn wheel to prevent liquid from dripping onto the turn wheel.
I observed birds on the salvage line appear to be dragging in a drip pan that is not maintained by a chlorinated flow of water. I notified the rlief CSI assigned to our plant that week. He investigated the issue and confirmed birds were dragging in the drip pan. The CSI discussed the issue with the SCSI and the plant management. The plant shortened the salvage line shackles to prevent cross contamination of product.
Worked with USDA Inspector on eviscerating line to remove and/or trim defective product. Eviscerated product by hand when missed by automated machinery before inspections. Assit the department supervisors; able to perform all jobs in the evis department such as back-up venter, drawer, final trimmer, lung gunner, washout, salvage areas and floor duties.
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