Food Safety Senior resume example

· Monitor, enforce, and document Sanitation Standard Operating Procedures (SSOP's)

· Perform HACCP checks as specified in our HACCP plans and document all HACCP checks and corrective actions

· Comply with all FDA and USDA regulations and requests of the USDA/FSIS inspectors

· Conduct and monitor random line weight checks on meals and meal components, documenting the results

· Monitor and document conformance to BOM's (Bill of Materials), specifications, visual quality standards, and regulatory throughout the facility

· Take appropriate corrective actions when a deviation or quality problem occurs; placed on hold, with a hold to the product identifying the product in question by code number and description, the date, the quantity involved, the reason for placing the product on hold, and the recommended disposition

· Collect samples of meals for microbiological analysis and product cuttings

· Maintain pre-operational and operational swabbing sites and log

· Maintain environmental monitoring program (EMP) map of plant

· Create one-point lessons (OLP's) for training purposes

· Check production line weights on a continuous basis

· Work with production supervisors and managers on a daily basis

· Conduct trouble shooting on machinery and documented downtime on production lines

· Interpersonal skills adequate to dealing effectively with the conflict situations and employees (including supervisors) with competing priorities

· Clean and inspect food and non-food contact surfaces of all food manufacturing lines

· Knowledge of chemicals and sanitizers used to clean food manufacturing lines

· Trained new employees on each production line including slicing large parts of a calf's leg into different cuts of meat to a target weight and size

· Monitored and documented employee's weights and accuracy on each production line

· Conducted pre-operational inspections of packaging area, production area and stew department

· Continuous weight and quality checks of meat cuts

· Checked production line weights (using SPC procedures) on a continuous basis

· Initiated and monitored corrective actions when required

· Collection of samples for organoleptic and microbiological analysis

· Prepared restricted chemicals needed for production

· Conducted and documented metal detector checks on an hourly basis

· Monitored food hygiene and ensure that all GMP's (Good Manufacturing Practices) are followed

· Performed HACCP monitoring checks (monitoring of Critical Control Points)

· Conducted basic food safety/GMP training sessions for new employees

· Performed raw material inspection of incoming product

• Worked on production line making a particular style of baked goods for gourmet bake shop
• Trained other employees on how to make the particular style of baked goods at a fast and accurate pace
• Assisted baker with baked items such as cakes, cannoli, Danish cookies for retail store and personal customers
• Worked as line operator as needed using all machinery necessary for baked goods
• Worked in retail store as needed for holidays