Abdullahi Abdi

Quality Assurance Technician, Certified Cook

Jennie-O Turkey Store

Barron, WI

01.2023 - 01.2024

procedures in proper
regulations/procedures for post mortem inspections such as, the
marking, disposition of carcasses. And quality assurance technicians
on sampling and presentation verification.
Closely working with the inspectors I evaluate their knowledge and
develop the skills of how to inspect and what to inspect on a carcass.
In maintaining the information from the inspector I can perform the
multiple tasks. Complete operation of ovens and smoking equipment
Monitoring cook cycles, charts and product quality associated with paperwork
Document cook information accurately on HACCP forms
Must follow all good manufacturing practices
Required to wear rubber boots and gloves
Must be a self starter
Need to be able to determine the match between product priority and oven availability
to work other shifts to fill in for absences/vacations
Will be the back up for completing oven cleaning
Will participate in quarterly cleaning of oven heads
Any other duties as assigned by the supervisor. Good manufacturing procedures by removing of gum or candy,
jewelry and wearing proper foot wear, and PPE equipment for safety
hazards daily.
Routinely perform microbiological and E. coli sampling.
Effectively perform verification of Canadian sanitizer, ice, and
Persian (Per acetic Acid) requirements.
Collect chlorinated water from various locations within establishment
to verify compliance with established standard utilizing mixture of
peroxide and sulfate.
Verifies implementation of sanitation standard operating procedures
and documents noncompliance and corrective action on associated
records when required.
Performed and documented numerous monitoring and verification
activities to ensure compliance with HACCP requirements, which
include zero tolerance (fecal entering chilling system) and temperature
checks.
Routinely performed Pre and Post Chill Finished Product Standards
to verify absolute limit was not exceeded.
Verify thermometer calibration in accordance with Bruce Tompkins
Temperature Study.
Consistently informed supervisor when USDA observed
noncompliance and instituted established corrective actions to bring
issue into compliance.
Consistently set high standards for others to emulate, by meticulously
implementing verification activities relating to sanitation standard
operating procedures and hazard analysis critical control points to
assure compliance with regulatory requirements. These standards
ensure that the establishment is in a sanitary condition and is
producing/shipping a wholesome product into commerce.
Actively identified insanitary conditions of product contact surfaces
during processing operations as verification of sanitation standard
operating procedures, resulting in the prevention of contaminated
products entering commerce.
Effectively communicated with my supervisor critical issues that
could possibly affect food safety such as production employees failing
to follow established procedures which could contaminate product.