Cecilia Bruce Email & Phone Number

For 2 1/2 years I ran a crew of 7 workers as sanitation crew manager. I was responsible for the entire preparatory area of 6 separate stations including the spice room, the starch room and mixing station, the blanching room, the homogenizer and kettle deck, the Extructor, extruder with ribbon blender, and the vegetable cutting, inspection prep room. I also operated and programmed the EcoLabs chemical dispenser as well as the daily replenishing of chemicals for the entire plant to be sanitized. Inspecting and releasing machines for a production run or a USDA inspector was a extremely important part of my responsibility which I took very seriously. Within my crew I didn't have the luxury of extra time to train or coddle employees, we had a job to do, I knew where my people were most effective and scheduled them in accordingly. Sometimes hard decisions had to be made but I learned very early on to separate personal from professional feelings. In my years with Campbell Soup I learned every facet of the plant. All paperwork, every area, every piece of machinery and the tests and paperwork that was essential to the factories success. As well as what is expected and reunited when inspections by government officials are a common occurrence.