Aaron Johnston

Over seeing day to day operations of, carcass inventory and grading of carcasses prior to fabrication. (This year will implemented a program to provide Holstein cattle to an export customer China, which required new export program start up.) Over seen fabrication of carcasses and trim department. And over seen distribution center for e receiving and shipping of boxed product.

Over seen processing department and was instrumental in reducing turn over from 20% to under 12% with 700 hourly team members; trainers; 14 supervisors and one General Foreman. Safety was another accomplishment due to great communication and great involvement from hourly work force they were able to greatly improve injury and illnesses.

Spent one year learning the harvest operation in a beef facility and how to manage situations and how to communicate with USDA inspectors if and when there were issues or questions regarding HACCP; SOP; SSOP and GMP concerns. Also became more educated with rendering department of facility.

Led management team of 14 managers and 700 hourly team members and trainers to meet company standards for, Safety; out put efficiencies; Turn over; Quality of product to protect company's brand name and product yields. Along with controlling cost's and building strong working relationships with team.

• St Shift.
• 1200 head per day approx.
• 160 head per hour with 368 hourly employees and 8 supervisors.
• Successful in starting rebuilding fazes of a new training program of new hires and taking hourly work force from 320 to 368 to be able to increase productivity.
• Maintain balance between yield attainment and product quality.
• Helped kick off t start of new quality audit program for product called Six Sigma.
• In depth knowledge of safety, Smithfield policies and procedures, crewing standards, and USDA regulations.
• Helped facility earn best safety record in this field of work for it's size it is for year of 2003.

• LL I I 1400 head per shift approx.
• 230 head per hour.
• Maintain balance between yield attainment and product quality.
• Indepth knowledge of product specifications, yield systems, safety, ergonomics, crewing.
• USDA requirements, Tyson/l BP policies, and procedures.
• USDA,HACCP,and SSOP knowledge and training.
• Committed to achieving dignity and respect in the workplace.

• Managed numerous departments on A and B shifts.
• Departments included Rib, Tops, Break Chain, Chuck Line, and Packaging.
• Worked closely with hourly employees on safety, knife skills, and attaining yield goals.

Spent time learning how to run each department and how to fill in for area supervisor when he were out. Learned how to perform the General Foreman position.

• Fabrication Hourly employee.
• Successful performance in Chuck Line.
• Successful performance on the top butt (sirloin) and bottom butt products.