FSIS USDA Food Inspector played key role in confirming compliance within USDA conduct, food safety and environmental health policies and procedures. Persistence and attention to detail led to 100% reduction in quality deficiencies. Impressive communications skills enabled effective partnerships with line workers, coworkers and supervisors.
I was a non full time employee without a regular scheduled tour of duty. I was available to work on a sporadic and unpredictable times and filled in for regular full time employees and on an as needed basis, I provided the first line of defense by ensuring that regulated poultry establishments produced safe wholesome products by executing appropiate inspections methods in a poultry processing plant. I maintained on line inspection vigilance to insure all slaughter process remain sanitary,contact product and all product is healthy for human consumption. I inspect 34 birds a minute in a slaughter processing plant. My mission is to maintain food safety through means of inspection to insure consumers at 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. I perform post mortem inspection of poultry carcasses looking for and recongnizing pathological defects such as ascites, tumors,air sacculitis, cadaver, synovitis,luekosis, septicemia,eoxemiaxcessive mutilation,overscald,bruises, and inflammitory process. Directing the removal of any condition of the carcass that would affect the wholesomeness and safety of the consumers health. I examined and analyzed abnormalities through inspection that render product unfit for human consumption. Analyzed and segregated adulterated product for further inspection by the veterinarian.
As a GS-5 USDA Food inspector i was available to perform postmortem inspection duties. I was a non full time employee without a regular scheduled tour of duty. I was available to work on a sporadic and unpredictable times and filled in for regular full time employees and on an as needed basis, i provided the first line of defense by ensuring that regulated poultry establishments produced safe wholesome products by executing appropiate inspections methods in a red meat slaughter and processing plant. I maintained on line inspection vigilance to insure all slaughter process remain sanitary,contact product and all product is healthy for human consumption. I am red meat trained and my job required me to inspect the hog head making sure there is no excessive hair, eyelids,milk or fecal matter. Using a hook in left hand and a knife in right hand I made 3 cuts each on the right and left lymph node checking and making sure there were no abscesses or TB. If contamination of any kind is found I was to stamp the head out with blue ink which signified then the end person was to condemn it.
Pan inspection involved using your hands to turn the viscera checking the intestines, heart, and lungs.Looking for any abnormalities such as a pericarditis ,streptococcus and trichinosis. Using the ink to condemn out any found contaminations.Using my hands to spread through the large and small intestines looking for parasitic nematodes, intestinal worms and roundworms.Observing the carcass while looking for any toe nails, grease,oil, cancer,and excessive hair. If such findings are found i'd instruct the trimmer to remove of it.
* Observe the head and cut surfaces
* Incise and observe the mandibular lymph nodes
* Observe the head coming and leaving you
* Cysts or yellow,green, white or red lesions in the muscles
* Pathology or abnormal conditions in lymph nodes
* Contamination(hair,ear cancal,lips,ingesta,bruises)
* Observe the eviscerated carcass,viscera and parietal surface of the spleen
* Observe the dorsal surfaces of the lungs and the mediastinal lymph nodes
* palpate the bronchial lymph nodes then turn the lungs over and observe the ventral surfaces of the lung of the liver
* Observe the heart and dorsal surface of the liver and turn the liver over and observe
* Inflammation, swelling and masses that indicate disease
* Telangiectasis where the liver has purple-red to bluish black lesions
* Observe the back of the carcass by looking in a mirror or when a mirror is not present turn the carcass to observe the back
* Observe the front parts of the inside of the carcass (palpate) then grasps,turn and observe both side of the kidneys
* Cysts,yellow,white or red lesions in muscles
* Contamination(fecal material, urine, bile, milk,and foreign matter)
When IPP is found in the carcass and its showing signs of abnormalities or diseases while performing post mortem inspection you are to: retain the head,viscera and carcass for veterinary disposition if the disease or condition is generalized and affects the majority of the carcass or when i have questions regarding the conditions or the appropriate disposition pf carcass or parts attach the 'retain tags'. When you find contamination of ingesta,milk and fecal on carcass I will make sure my trimmer removes in a sanitary manner.
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. Assist the department supervisiors: able to perform all jobs in the the evis department such as open and cut, drawer,trimmer,final trimmer,washout,reprocessing and floor duties.My job was to receive instructions verbally from a USDA inspector when instructed i remove carcasses from a streamlined evisceration line and place them onto the reprocessing line to be cleaned out, cut up or salvaged properly in order to be processed for distribution. if the carcasses are not fit for human consumption then I condemned the carcasses. I helped watch for any visual external flaw, tumors, inflammatory process, scabs and extreme bruising. I remove the carcass from the line and make certain they are handled properly and in compliance with expectations of the USDA I'm assisting.
Civil Rights and Diversity Training
FSIS Directive 6100.1,2
Understanind and Preventing Workplace Harassment
Information Security Awareness
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