Cherisse Hohrein

• Monitored room temperatures as well as product temperatures to insure food safety and quality
• Improved product functionality by analyzing user feedback and implementing necessary changes.
• Conducted root cause analysis for recurring defects to prevent future issues.
• Analyzed Food temps and took hourly product samples to insure they met QA, FDA, and USDA standards
• Implemented SAP's SOP's and GMP's to insure safety of the area and to log all vital information including product weights, temps, Julian dates on packaging, and that the USDA seals were on all outgoing products.
• logged all information hourly including but not limited to-
• Individual bag weights ( 5 per hour with product)
• Box weights (with product) to insure that product leaving was correct in weight after the bags of product were added and packed
• checked temp and color of product after it had been cooked and flash frozen in our Tumbler to insure it met the costumers and our standards before being packed and leaving facility
• conducted inspections of outgoing Product for USDA and correct facility, location and Julian date

Areas i worked in:

Shipping and receiving - making sure correct products were delivered, and not damaged or out of temp and product specs.
Conducting sample testing and temps- also assuring correct products and amounts were delivered from the correct facility. And ensuring that the freezers that the product was being held in was clean and in proper working order, and that none of the pallets were leaking or damaged because this product was raw chicken. any products that were not up to standards were put on a QA hold and immediately reported to the supervisor on duty and to the QA manager.
Duties also included checking paperwork to insure products delivered were from correct location, insuring PO#’s , product codes and delivery dates matched. And making sure drivers paperwork matched and insuring all drivers were directed to correct loading/unloading dock and products were
Correctly loaded and unloaded insuring that no damage was done to product.

Packing- making sure product coming out of the freezer were at the correct USDA specifications for each department - if temperatures were not correct it was my duty to inform the supervisor and correct the action to get the temps at the proper standards. My duties also included, ensuring that the employees were wearing and using their proper PPE and performing sanitation, operational procedure, inspections, and general maintenance precaution inspections, these were done hourly. I also performed hourly metal detection tests with both Ferris non-Ferris and stainless steel cubes to ensure that there was no foreign objects being passed through the metal detector. This was done to ensure that the metal detector was in proper working edition and this was also done hourly . If there were any issues, this was immediately reported to the on duty supervisor into the quality assurance manager. Any products that did not meet the standards were put on a three day hold any temperatures that were off under 15° were re-ran through the flash freezer.

Breading - in the breading room my duties included the same, but in this department, the temperatures would be different, and I was also responsible for ensuring that the correct ingredients were being used for each department listing any possible allergens such as wheat, soy, milk, to ensure that there was no cross contamination and I was also responsible for ensuring that the product was getting the correct breading consistency that the percentage was not too high or too low. I also inspected the pallets to make sure that the product was not damaged or compromised in anyway before it was used. I was also responsible for ensuring that the weight of the product that was being put into the marination machine was correct. I did this by taking the number of the chicken, dividing it by the amount of marination and what it should be after it comes out of the breader if there was any inconsistencies, whether it be with the product, the temperatures or the weights, it was immediately reported put on a QA hold as well

Marination: Checked to insure Proper marination spices and liquids were added and to insure that the proper amount of product (Chicken) was added to he marination.

In my position, I worked in several different areas. I worked in every department, starting as a production line worker in Marination, Breading, cook and packing departments, Before going into QA. I feel as if i would make a great fit for your company line production is just as important as quality assurance if not more because all production workers are responsible for insuring that the Product is being produced correctly so i feel as if quality assurance is the responsibility for every employee.