Consumer Safety Inspector
USDA/FSIS
Vienna, GA
2017.06 - Current
- Enhanced food safety by conducting thorough inspections of facilities and identifying potential hazards.
- Reduced the risk of foodborne illnesses through meticulous monitoring and enforcement of sanitary practices.
- Verify the establishment Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP) plans meet regulatory requirement and are being executed to prevent unsanitary conditions and adulteration of product.
- Verify the establishment HACCP plan, are reassessed at least annually and / or to reflect changes in production processes, and new equipment ; initiate additional verification procedures as necessary.
- Perform the following sampling and document them in PHIS: Whole bird rinse, Parts, exploratory parts and Residue Samples; I also verify LIMS for sampling results.
- Perform the following assigned tasks on a monthly, daily, or weekly basis and document completion/findings in PHIS; Pre-shipment review, Big 8 allergen, Raw Intact/ Non-Raw Intact HACCP, Review of Establishment Data, and Ready-to-cook. Slaughter HACCP, NPIS Zero Tolerance, Net Weights, Product Standards, X% Solutions, Poultry Good Commercial Practices. Operational SSOP Review and Observation, Operational SSOP Record Review, General labeling and SPS.
- Reviewed and verified establishment records to confirm accurate documentation of pest control measures, equipment maintenance, and temperature logs.
- Communicate with my supervisor and plant management about situations within the plant, as well as mentoring plant employees to make sure they perform scheduled tasks/checks at the frequencies according to their plans.
- Fostered positive relationships between regulatory agencies and inspected establishments through clear communication and effective problem-solving strategies.
- Collaborated with facility managers to implement corrective actions for identified safety violations.
