David Venegas

Supervisor of the Harvest Department. From Livestock down to Final Rail managed around 124 team members in the Harvest Department

124 team members it takes to run the Harvest Department.

Work with USDA and Superintendent Management, manage KPIs and track downtime.

As well as labor per hour and head per hour

Operation time was from 3:00 p.m

To 2:00 AM

6 days a week

Relocated from JH Routh Sandusky Ohio to Indiana Packers Indiana to help manage the Harvest Department.

As Harvest Supervisor of Operations, I Maintain up-to-date documentation for any type of USDA, HACCP, SQF audits

Timekeeping for team members and leaders

Maintain a good relationship with quality management,

Achieve KPI goals, manage budget for each department.

Keeping good relationship with production managers, submit after Shift Reports to management.

Perform daily trainings in huddle meetings about Safety and GMPs and monthly Trainings

And as well keeping a good relationship with HR. Most importantly keeping a good relationship with Team Members having a good communication meaning speaking Spanish speaking English making sure that they all understand the directives and procedures. keeping good communication with many other cultures.

Here at ROUTH PACKAGING I’m one of 3 supervisors for the harvest department

I manage the whole process from barn to final rail

We process about 3,600 hogs per day a lower count than JBS

I manage about 64 employees from the barn to final rail and coolers as well

Kept a great relationship with USDA

I also do payrolls through ADP for employees and keep track of documentation for USDA

Major responsibilities are to minimize the amount of downtime due to mechanical and production downtime

Keep a good relationship with maintenance and as well with HR

Holding team members accountable as well

Follow plant procedures

Learn about union contracts

A lot of my past experiences with JBS have helped me successfully here at JH ROUTH PACKAGING

Harvest Supervisor at JBS Marshalltown

I supervised livestock/Final Rail/ and contracted to work as the Supervisor for the Sanitation crew contracted by JBS/PSSI

I’m skilled in production and management

I started off as a barn supervisor

Learned the equipment and how to operate the butinas

Kept track of authorized hogs by USDA

Followed HACCP regulations and the humane act as well

Did multiple rounds to make sure all pins were locked and secured and not to be open unless USDA authorizes it

Audits on butinas and CO2 levels to be kept at normal setting

Otherwise contact maintenance

Discipline employees for not following the guidelines on humane treatment and any inhumane act would be disciplined by suspension or termination depending on the severity of the situation

No hogs that are unauthorized can be processed

As a final rail supervisor I supervised the main chain and kept contact with other supervisors to maintain the chain from stopping and if stopped to quickly alert other supervisors of downtime and cause of downtime

Did audits for zero tolerance on contaminations on hogs that could be from ingesta to fecal and any other zero tolerance discretion by USDA

Lots of the time it can be caused by a simple employee error

And that was for me to address it to employees on proper PPE sanitation to prevent contamination on carcasses

As final rail supervisor I also maintain records of payrolls, yields and relationship with HR

As a barn supervisor I also maintain the same records

Audits can differ from different departments depending on the production being processed at the specific department

Manage 20 plus employees for PSSI to follow food safety guidelines and sanitation procedures to maintain a healthy environment for no contamination for the production line of JBS in Marshalltown Iowa

Identify which chemicals must be used to sanitize and to lock out tag out every hazardous machine equipment to allow employees to work in a safe environment

Safety first at PSSI

Kept track of chemicals and spending budget on the different chemicals being used up

Supervised 4 departments harvest area, cut floor, packaging, ham boning, hot boning

Made sure all employees entered a safe environment every time and for that I would come 30 minutes earlier to lock out all departments from any energy to activate certain hazardous equipment used during production

Locked out skinners, viscera table, saws, rollers, conveyers, jaw pullers, and main chain in harvest area

Locked all power sources of all departments

Worked closely with quality control to maintain and prevent downtime on start up

Followed USDA guidelines and quality control guidelines as well to always have the department ready for production

Any downtime could be critical

Kept records of downtime and hot spots were possible contaminated equipment

Worked with maintenance to help me as well with any equipment I wasn’t sure on how to operate or lock out

Trained employees on how to perform tasks and safely used their PPE sanitation

As well as conduct disciplinary action for employees to break guidelines

Chemicals are very dangerous and must be handled with proper training

Kept relationship and communication with my fellow supervisors and site management and as well keep good communication with General Manager for JBS