Collect and analyze production samples to evaluate quality. • Thermometer calibration each day.• Monitors daily to Critical Control Points (CCP) and Good Manufacturing Practices (GMPs) and report issues to management.• Review HACCP daily production paperwork including pre-shipment reviews.• Continually inspect the production area to verify that everything is operating properly.• Collect and analyze samples for lab testing such as (Salmonella, Listeria, Aerobic plate count, E Coli & Coliform, Yeast & Mold, Staph, water activity and sulfite) • Collected oil sample for testing. • Media / Solution Preparation (Bacto-pepton, Demi-Fraser, Lactosa,Tetrathionate,Rappapor-Vassiliadis (R.V).• Sterilize Media and tools as needed. • Pre-operational inspection, release and review for production each day.• Pest control program monitoring and updating. • Updating, Practicing and training on GMP.• Verifying item codes and lots codes, weight checks on products to ensure quality standards were met.• Fryer operator adjust temperatures as procedure requires.•Analyze quality control test results and provide feedback and interpretation to production management or staff.•Stopping production if serious product defects are present.•Participate in the development of product specifications.• Product specifications updates and letters of guaranty.•Create and implement inspection and testing criteria or procedures.•Identify problems of areas for improvement and recommend solutions.•Confer with marketing and sales departments to define client requirements and expectations.•Verify that raw materials purchased parts or components, in-process samples, and finished products meet established testing and inspection standers.•Direct the tracking defects, test results, or other regularly reported quality control data. • Responding to Noncompliance reports (USDA). • Experience with USDA, FDA AND BRC • Experience with Audits (USDA, FDA, Silliker and BRC

• Metal Detector Inspection Log• Formula and Container Inspection every 30 minutes as procedure requires.• Check Egg rolls every 30 minutes from Spiral Exit as procedure requires onto work sheet CCP2.• Operate packaging machines to meet daily quality and production requirements.• Setting up machines.• Supervised team as needed.• Managed allergens and cross contamination risk.• Worked in production lines as needed.

Taking orders, cleaned tables and bathroom.

Worked in the kitchen, cooking, cleaned and stock.