Machine Operator Forklift

Rodas Giragn

**** * ** **

sioux Falls, South Dakota 57110 United States

Mobile: 605-***-****

Email: **************@*****.***

Education:

JIMMA UNIVERSITY AMBO COLLEGE Ambo, OR Ethiopia

Bachelor's degree

GPA: 3.4

Major: Animal production Minor: Animal health

Work history

Smithfield June 29/2016 – May 30/2021

Machine operator

Forklift operator

I started with JBS on 1 June 2021 until now

I worked as a Quality Assurance Technician, which requires me to verify the production floor to ensure that JBS is following the prescribed food safety programs, which include sanitation, HAACP, GMPs, and product specifications as well as customer specifications. I will check equipment and tools if, contaminated by abscess, Fecal Materials or Mechanical repair should have rinsed and sanitized at 180 degrees Fahrenheit before reuse. I will also check the pre-operational standard operating procedure which means a sanitation deficiency may include condensation, Leaks, and grease because those are a form of contamination that can cause adulteration to the product

and also verify the plant equipment in production areas for cleanliness because the leftover product in the form of build-up, Specks, pieces, or chunks has the potential to create a biofilm that can lead to the growth of microorganisms

I will also monitor production employees who come in contact with the product, contact surfaces, and packaging material who must follow hygienic practices during production to prevent contamination of the product.

I am doing frequently, visual inspections for Edible containers (barrels, carts, buckets,) are should be washed frequently during production as they become soiled by a build-up of meat residues. I also check the operation of metal detectors once every hrs by running the test wands through the machines one at a time to ensure equipment operation. I also check and verify the quality standards of daily operations by doing audits conducted on packaging materials, Production date, Product code, and labels are printed correctly I take samples as part of my job which is NGTP2 Natural Improved pork brine solution type for microbe testing before the product is injected and during the operation, I will check the brine temperature does not exceed 35 degrees Fahrenheit and also check the labels periodically, make that labels are correct and being placed on the box correctly according to specifications then I also take a sample audit of weight check for each product and injection rate is weighed after injection every half hrs and I do records that are maintained for each audit I maintained the average pick up percentage rate not to exceed the label claim

I also use temp records to determine if products are being handled and stored properly to ensure that reach the shelf life of the product

I am also looking for operational sanitation Deficiencies Which may include, condensation ceiling, beams, or rails Roof or water leaks Hydraulic leaks, and also plugged drain if I observe I will immediately address the situation to the employee's supervisor. I also monitor before the beginning of the shift and also every period of the shift the activities (watching doors ) of plant employees before entering the production area to ensure they are following proper sanitation procedures, including the correct use of personal protective equipment Gloves, plastic sleeves, aprons - on top of the encapsulated suit and also employees hock must be get dipping to sanitizer tank

I make on-the-spot corrections as necessary to ensure each employee does the right thing and maintains a safe environment. Some corrections would include properly sanitizing their knives, changing dirty gloves and associated equipment, make sure they are washing their hands regularly. To prevent and control foreign materials, may include Candy, Jewelry, Gum, necklaces PS, or tobacco are not allowed in the production area those are very restricted. If I observe any of this type of activity, I will immediately address the situation with the employee's supervisor. To prevent cross-contamination carcass is rail out that have the potential during the evisceration process and before rework

carcasses that have been railed out for rework should not touch together prevent cross-contamination. I do everyday documentation and necessary paperwork and QA notes that shows daily operational situation and also I do record operational deficiency and failure during the daily operation.

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