Skilled Consumer Safety Inspector with experience in the Poultry, Red Meat, Pork, Egg Products. Familiar with HACCP, SSOP's, SOP's, GMP's ,& Regulations. I have worked in all type of slaughter establishments as USDA and prior to that I worked all aspects of a Poultry plant from slaughter to Ready to Eat products. All together I have more than 20 years of expericence.
Strong verbal communication
USDA Consumer Safety Inspector/09, 08/2011
to Current USDA/FSIS – TFC Poiltry, Ashby,
Minnesota 56309 I am currently at TFC Poultry in Ashby, Minnesota. I accepted the promotion in August 01, 2011 as a USDA Consumer Safety Inspector/08. After 1 year I was promoted to a Consumer Safety Inspector/09. I have gained a large amount of knowledge since my promotions about the HACCP system, Sanitation Standard Operational Procedures, Sanitation Performance Standards, Rules of Practice. I have performed the Hav Procedure in the PHIS system one of the first establishments to do one of these procedures. Some of my duties are to verify sanitation of the establishment in Pre-Operational Inspections, and also verify sanitation through out the whole establishment while in production. This is a very small plant so things are a little different than larger establishments. I am also the Inspector-In-Charge at the establishment, I also have my supervisor close by for situations occur that I need guidance with or any questions, concerns. I have to verify the establishment has a Food Safety System that complies with the Regulatory Requirements, and they follow their system. In the establishments Hazard Analysis Critical Control Point (HACCP) plan they have Critical Control Points (CCP's) they need to follow and I verify by direct observation or reviewing the records that they do so. I review the Pathogen Reduction Procedures the establishment has in place and I also perform Salmonella testing. Other consumer protection procedures I observe are Food Security Verifications, and watch for any incidents of misbranding or adulteration of the food products. I observed the live hanging area to observe the poultry coming into the establishment, ensuring Humane handling of poultry while being transported to the kill lines. I observe all steps in the slaughter process to ensure the establishment follows regulatory requirements. If I observe a noncompliance I will notify proper channels and document the noncompliance and if needed take regulatory actions to protect involved processes or product. I observe all steps to ensure the establishment operates in a sanitary manner so not to adulterate product. Some of these are Building and Structural conditions, pest controls, substances used in pest control, maintenance of proper lighting and ventilation, plumbing and sewer systems, conditions of restrooms and dressing areas. I determine if regulatory requirements are met with monitoring, verification, corrective actions, recordkeeping and reassessment. I focus on the verification of the HACCP Plan when monitoring the critical limits to be met, recordkeeping, and verification, observation of the employees performing their procedures. When or if direct contamination occurs i will implement or observe the establishment implement the corrective actions needed or if further disposition is needed to illiminate adulteration of product, sometimes being condemnation of the product as per incident. My job is very important as the product being produced is for commerce and people need safe wholesome products.
to 07/2011 USDA/FSIS – Jennie-O-Turkey Store, Melrose,
Minnesota While at this duty station I was trained for the CSI Online/Offline position. I had 2 weeks of FSRE training required for this position. I was primarily a online inspector performing the online inspection of the Turkeys. I made decisions on whether to condemn turkeys or hang them back for a Veternarian would make a Pathological decision. I would hang back suspect turkeys for TOC inspection by the Supervisor. I would retain the birds for salvage if needed or condemn them if contaminated. I was also performing the CSI Offline position which monitors the establishments sanitation performance procedures, sanitation standard operating procedures and their HACCP plan. I would perform Zero Tolerance procedures, pre-chill, post-chill and packaging procedures, also pre-operative procedures. Also while at thie establishment I was trained for 2 weeks for the PHIS system. This came in handy when I recieved my promotion. I documented any noncompliances that I observed either On-line or Off-line position. If ever I observed insanitary conditions I either notified the Off-line inspector or observed the corrective actions myself. At this establishment I was involved with collection of the spleens and livers for a Pathological test which later was used in a instructional video.
High School Diploma: General courses,
1978 Belgrade High School - Belgrade,
FSIS-Federal Meat Inspection Act & Poultry Products,
Online Aglearn - computer FSIS-FSRE Refresher Sanitation & HACCP for Raw Products 2011 Food Safety and Handling 2011 Lockout/Tagout Procedures 2011 Recgnizing Workplace Safety 2011 First-Aid CPR 2011 First-Aid Medical Emergencies 2011 First-Aid Basic 2011 Cold Stress 2011 Fire and Explosions 2011 Mold Awareness 2011 FSIS FSRE-HACCP refresher 2011 FSIS-Cattle-Post Mortem 2011 Humane Handling 2011 Asbestos Training 2011 Bloodborne Pathogens 2011 FSIS-7008 Net weights 2011 FSIS-7009 General labeling 2011 Panademic Flu Awareness Prevention 2011 Tuberculusis 2011