07/2011 to Current USDA Consumer Safety Inspector/09 USDA/FSIS – City, STATE,
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.