Cole (Legally Nicole) Burns

Oklahoma City, OK

ad5asl@r.postjobfree.com

+1-660-***-****

Experienced Consumer Safety Inspector with a background in meat inspection, quality assurance, and food production. Skilled in enforcing federal meat and poultry inspection procedures, ensuring compliance with regulatory requirements, and conducting ante - mortem and post-mortem inspections. Proficient in oral and written communication, investigations, and utilizing various systems. Recognized for achievements and active involvement in professional affiliations. Willing to relocate: Anywhere

Authorized to work in the US for any employer

Work Experience

Data Entry Technician

Good Day Farm - Columbia, MO

February 2024 to April 2024

I go through and look at metrc to ensure everything is corrected, along with depleting batches, making binders for new packaging etc

Consumer Safety Inspector

GS-08-01; USDA Food Safety Inspection Service (FSIS) - Macon, MO September 2020 to December 2023

Supervisor: Robert Clarkson, DVM 785-***-****, ad5asl@r.postjobfree.com, may be contacted. OVERVIEW: Enforce federal meat and poultry inspection procedures including humane handling, ante- mortem inspection, post-mortem inspection, processing operations, and distribution of meat and poultry products as a district-wide coverage Consumer Safety Inspector (CSI). Experience with slaughter, raw intact, raw non-intact, heat treated fully cooked shelf stable and not shelf stable, heat treated not fully cooked, and thermal processing Hazard Analysis and Critical Control Point (HACCP) plans. Ensure establishments meet the regulatory requirements involving SSOP, SPS, HACCP and pathogen reduction and communicate routinely with establishment management, both written and verbally, regarding HACCP, E. coli and Listeria product testing, specified risk materials

(SRM) guidelines, labeling, and FSIS notices and directives. Conduct ante- mortem and post-mortem inspection duties for a wide range of livestock (cattle, swine, sheep, goat), including high speed pork and beef, and non-ambulatory cattle identification. Experience with an extensive variety of pathology, as well as traditional, New Poultry Inspection System (NPIS), and religious exempt poultry slaughter. Experience collecting and analyzing samples for the Kidney Inhibition Swab (KIS) tests for antibiotic detection. Utilize training of export certification, ensuring that establishments meet the necessary requirements outlined for exporting meat products to other countries and ensure that documentation requirements are met.

ORAL AND WRITTEN COMMUNICATIONS: Communicate with my supervisor, establishment management, and other inspection team members to investigate regulatory violations and concerns. Apply GAD methodology to assess situations and review data. Document detailed MOIs and non-compliance reports. Utilize PHIS, WebTA, Concur, and

LIMS systems.

INVESTIGATIONS: Ensure regulatory compliance in livestock and poultry establishments by keeping adulterated, misbranded, or unwholesome product from entering the food supply. Collect product samples for E. coli, Salmonella, Listeria, and residue testing. ACCOMPLISHMENTS: -While performing a Humane Handling verification task, I observed a stun failure on a market hog in which the establishment took immediate corrective actions and rendered the animal unconscious with a second attempt. I notified my immediate supervisor and issued a non-compliance record for a non-egregious failure. Result: the establishment retrained all employees in proper stunning techniques. - While receiving on- the-job training, I assisted a CSI and took a regular control action in response to an egregious humane handling stun failure. I correlated with my immediate supervisor, and establishment management to ensure appropriate corrective actions were implemented in response to the suspension. Result: the establishment received a suspensio n and came under a verification plan. -Selected to serve on the EEOAC committee as the Special Emphasis Programs (SEP) Outreach Coordinator. Gather data and articles from EEOAC committee members to create and edit the monthly Focus District Newsletter.

Production Supervisor Simmons

OSHA - Milan, MO

March 2022 to December 2022

Leads a team of front-line employees. Effectively communicates with and motivates employees in order to drive productivity and achieve company goals. Supervises employees to maintain discipline, teamwork, and safety so that daily production requirements are met. Responsible for scheduling, tracking attendance, and reviewing and approving time off for their direct reports. Responsible for work effort and appraisal of personnel. Supervises and coordinates the activities of workers engaged in processing and/or the development of a product or a service. Maintains inventory records. Requisitions ingredients and/or supplies as necessary to meet delivery schedules. Evaluates materials and products to maintain organizational standards. Confers with other supervisors to coordinate activities between departments. Manages and utilizes various production reports. Reviews daily production against customer requirements. Interprets, understands, and manages reports within responsible area such as throughput, yield, etc. Meets production requirements while maintaining appropriate line speeds and efficiency ensuring quality products. Accomplishes all paperwork in accordance with established time frames or record keeping requirements. Emphases a safe work environment. Promotes a safe work environment as well as meets safety requirements complying with all policies or regulations set forth by Simmons, OSHA, and various government agencies concerning safety, environment, handling of food products, packaging, ingredients and any related items. Creates a continuous improvement culture. Fosters a continuous improvement culture for direct reports. Ensures operations are being performed appropriately in order to improve processes and to continually find ways to drive out waste. Applies LEAN concepts and procedures to the day-to-day production operations. Accomplishes quality performance which meets or exceeds all line, department, facility, company, and USDA/FDA guidelines or grading process for a total quality program and customer relations. Communicates at all levels in order to meet production expectations. Collaborates with the functional areas of operations such as Human Resources, Safety, Maintenance, Quality Assurance, Finance, Shipping and others. Communicates at all levels to maximize processing of the highest quality product at the lowest cost possible. Manages employees. Directs and supervises employeesʼ work activities and monitors work performance. Collaborates with Human Resources to screen, interview and hire candidates. Administers disciplinary actions and recommends performance improvement actions in collaboration with the HR Manager. Monitors work performance and recommends compensation decisions based on guidelines. Follows Simmons values to develop and maintain a favorable working relationship with all employees. Promotes a cooperative and harmonious environment in order to facilitate positive employee morale, productivity, and continued improvement. Participates as a member of the Team. Participates in the ongoing development, communication and implementation of team concepts, programs and policies; coordinates work to ensure best practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforce actions needed, to achieve synergy possible within the larger organization. Food Inspector

USDA Food Safety Inspection Service (FSIS), - Milan, MO December 2019 to September 2020

Food inspector in a high-speed pork establishment. Performed federal meat inspection procedures including humane handling, ante-mortem inspection, and post-mortem inspection. Ensured sanitary measures were met. Volunteered to go on detail and cover inspection in a high-speed beef establishment. ACCOMPLISHMENTS:

While performing ante-mortem inspection, I identified a sick market hog and instructed an establishment employee to segregate the animal into the US Suspect pen for further examination by the veterinarian and notified the IIC. The IIC found that the establishment employee did not put the hog in the suspect pen as instructed but ran it through the slaughter process with the rest of the pen. Result: The veterinarian took a regulatory control action after determining the establishment ran the hog before it received ante- mortem inspection. The establishment isolated 30 hog carcasses from that time frame of slaughter and the associated offal and sent it to inedible. The establishment restructured the system for removing suspect animals during ante-mortem instruction. -While performing ante-mortem inspection, I noticed a broken, sharp metal bar on a pen door and reported my findings to the veterinarian. Result: the veterinarian took a regulatory control action and rejected the pen. All the hogs were moved into another pen and the pen remained rejected until it was repaired. 50 Hours/Week, Team Leader

USDA Kraft Heinz - Kirksville, MO

March 2018 to November 2019

Supervisor: Jarrod Blessing 660-***-****, may be contacted. DUTIES: Lead team of Operations Technicians to ensure daily meat production goals are met. Train Operations Technicians on product formulation, quality checks, and safety requirements. Create one- point lessons (OPL) to ensure all employees understand each performance task. Perform quality checks including product temperatures, spice and ingredient list accuracy, sanitary operations, and monitoring production areas for deviations from the standard. Verify all HACCP requirements are met at Critical Control

Points in the Stationary Thermal Cookhouses, Brine Chillers, Air Chillers, and the Armor Inox tank cook process. Monitor all areas for SPS and SSOP compliance in the Raw Departments Systems. Monitor and document the plant’s Interdicitive Sanitation procedures which are conducted every 12 hours to ensure sanitary conditions are maintained throughout the approved extended run hours for the Less Than Daily Sanitation Program. Coordinate with Research and Development and Quality Control to reach daily production goals in System B while maintaining safe quality products. Act as the front-line lead between Supervisors, Upper Management, and daily Operations Technicians. Operate the formulation system for auto batch formulations. As an Operations Technician I formulated multiple products as a Mix operator/ Service operator. Verified spice formulations for meat products, prepared batch formulation paperwork, and ensured that meat was utilized within the set time frame for producing wholesome products. Performed sanitation, documented pre-operational sanitation SSOP inspection. Performed micro- swabs for micro testing of product contact surfaces to maintain sanitary conditions on extended runs.

Education

High school diploma

August 2005 to May 2009

Skills

• Excellent communication and interpersonal skills Strong problem-solving and critical thinking abilities Proficient in Microsoft Office Suite

Ability to work independently and as part of a team Strong attention to detail and organizational skills Oral and Written Communication,

Interpersonal Relations

• Windows

• Communication skills

• Security

• Customer service

• Security

• Inventory management

• Microsoft Office

• Organizational skills

• Time management

• Financial auditing

• Continuous improvement

• Interviewing

• Research

• Manufacturing

• Leadership

• Supervising experience

• Research & development

• Quality control

• Quality assurance

• Merchandising

• Human resources

• HACCP

• Food handling

• Retail sales

• Upselling

• Cash register

• Cooking

• Hotel experience

• Sales

• Google Docs

• Microsoft Excel

• Compliance management

• Microsoft Outlook

• Microsoft Word

• Cash handling

• Software troubleshooting

• Live chat

• Laboratory experience

• Serving

• CRM software

Certifications and Licenses

HACCP Certification

October 2020 to Present

Safe Quality Food Certification

December 2019 to Present

Driver's License

Contact this candidate