Evaluate and updated pre-operational inspections. Facility Audits. Glass register which included windows, gauges and control. Perform quality checks of finished products and packaging through inspection. Conduct ATP/Allergen Swab test on after equipment clean during shift. Daily PEM Swabbing. Scale and Thermometer Calibration. Evaluate Product (Taste Panel). Conduct Daily GMP’s

Evaluated and updated pre-operational inspections. Product hold status. Reviewed QA, HACCP and SSOP records. Monthly Glass register which included windows, gaugesand control boxes with glass or plastic on equipment and also forklift lights and gauges etc. Daily PEM swabbing. Monitor, verify, and validate the daily work so that is compliant with regulatory requirements in allstages. Collect daily microbiological lab samples and fill out sample submittal forms. Perform quality checks of finished products and packaging through inspection. Conduct Critical Control Point Checks, Conduct daily weight checks on in-process and packagedproducts. Conduct ATP/Allergen Swab test on after equipment clean during shift. Scale and Thermometer Calibration. Inspect BOL and Inbound Product and Conduct AQL checks. Evaluate Product (Taste Panel). Conduct Daily GMP’s

Complying with all USDA and company policies including data collection, various quality tests (metal detector, etc). Create all product in tight adherence to company specifications. Proactively adjusted to any deviations if occurred quickly to eliminate Hard Hold. Ensured all product information is correct on packaging (stamps, time code changes, labels, etc. Properly managed the Whistle and Adage transactions; check at end of shift to ensure transactions were correct. Filled out production paperwork accurately and completely. Organized laborers to achieve the production targets set forth by management. Fed the work center with all necessary materials required to run (raw material, ingredients, supplies, information, etc). Ensured that all employees were properly trained to work at the work center and were taught how to do their job in a safe (food and human) manner in accordance with the SPECs. Maintained the workspace organized. Treated equipment with respect and reporting any equipment damaged. Worked closely with maintenance to root cause problems and created practices to avoid damaging equipment. Handed-off all equipment in an organized manner to second shift.