Alexandra Burgos

Checking weights and product quality in the packaging process, checking labels, barcode, metal detector, expiration and processing dates, verification and validation of ingredients used in a product in process, control of ATP tests on recipe/product changes, monitoring of productivity goal compliance, approval of product changes, data entry to software, monitoring and tracking of GMP and PPE, update of news comments in the area.

Analysis of samples of suppliers, preparation of samples and management of controls, realization and interpretation of laboratory tests (smell, taste, visual, density, granulation), conditioning of samples for future checks, labeling and identification of each tested product, data entry of laboratory results, comparison of laboratory percentages of the supplier with the current laboratory result, communication and reporting of inconsistent results, inventory of laboratory control samples, identify expired storage.

Verification of stock availability, assignment of item codes, configuration of picking robots, relocation of products according to their components, assignment of order of retail and wholesale customers, packing of orders, inspection of the quality of the products to ensure that they meet specifications, compliance with internal inventory control policies and procedures.

Control and monitoring of the GMP, PPE, ATP protocol, in production areas, kitchen, warehouse and sanitation, interpretation of recipes and compliance indicators, solve problems of workers, identify possible accidents at work, identify cross-contamination and improper storage of raw products, preserved and packaged, ensure food safety in all areas, ensure the safety of linea workers.

Assignment of activities to qa staff, compliance control GMP, CCP and PPE, continuous review of food safety processes, sanitation reports (GMP area cleaning inspection before the next shift – pre op inspection) and quality inspection of food processing utensils cleaning, food temperature check (raw, cooking, cooling, storage and packaging), food safety analysis and control (food preparation, finished product, product packaging, and shipping to customer) Inspect the condition of raw materials and classify for use or desire, control and monitoring of the operation of production machines, kitchen equipment and coolers, review and approval of packaging labels and finish product, ATP testing.

Control and management of productivity of 2 - 3 lines in the production area, assign activities to line workers, give indications of start and end of the working day, check of quality of packaging - sealing and labeling, verification of current recipe data and validate product changes, checking weights, oxygen and temperature of the products in the packaging process, coordination of work groups of 25 people or more, control of GMP and PPE.

Management of the material resources necessary to meet production objectives.

Ensuring compliance with regulations and quality standards