Jose Buenrostro

PRODUCTION

Operating the Mandini machine, handling the pallet jack, and palletizing boxes.

and after 9 months I was Promotion to Quality Assurance Technician Hot Side.

Performing Pre-Operational and operational sanitation inspections.

Performing skills on Fat o Middle, measuring the lean meat.

Performing skills on tatto kyboard Introducing the tattoo into the system and identifying its tattoos as OPGS, PRO12, or RACTOS.

Inspecting the carcasses on the final rail looking grease, ingesta, fecal contamination, as well as inspection skin conditions.

Conducting HACCP, CCP and SSOP monitoring, regulatory compliance, attetion to detail, report writing, product inspection, time managment and communication. And performing audit check on hot offal in Tongues, Cheek meat, stomach, hearts, bungs and ear.

September 2024 JBS MARSHALLTOWN send us to JBS OTTUMWA for starting NSIS PROGRAM

Starting training to begin the NSIS program.

Head inspection find Septicemia, tuberculosis, or any other disease the pig may have, must be identified and tag the carcass before USDA/FSIS inspection.

Inspecting the visceras to find, tag and rail out Caracas with suspected Septicemia, Toxemia, Pyemia and Cysticercosis before USDA/ FSIS and prevent a NR

Performing Ready-to-Cook checks every hour: 5 heads for RTC1, 5 visceras for RTC2, and 5 carcasses for RTC3. Identifying any diseases the carcass might have.

Regulatory complice, documentation verification and inspection of each carcass retained by Quality Assurance NSIS.

Inspecting the carcasses and writing a report on the pathology found in the carcasses, take a decision if the pathology is a chronic pathology or an acute pathology

Enducted CCP1 Zero Tolerance inspecting 20 visceras looking for a Septicemia, Toxemia, Pyemia or Cysticercosis.

Enducted CCP2 Zero Tolerance inspecting 20 carcass looking for milk, ingesta or fecal contamination

Enducting CCP3 Zero tolerance inspecting 30 Punds Cheek meat, 80/20 and 50/50

And checking. And conducted HACCP and SSOP monitoring on-the-job training.

QUALITY ASSURANCE TECHNICIAN

Executed thorough inspections of Metal detectors and X-rays on lines 0 through 5. Prior and than Every hour

Monitored temperatures on 1, 3, 5, and 10-pound chubs.

Executed chub inspections to detect foreign items.

After 9 months I got promotion

FOOD SAFETY QUALITY ASSERUNACE

HARVEST

Executed thorough inspections to detect fecal presence in specified regions.

Ensured PAA and Carcass wash cabinet were inspected before, during, and after each shift.

And check hourly check 180F in carcass wash cabinat and sterilazed spot.

Performed grad swaps in carcass processing at pre-, post-, and final stages.

FINAL RAIL

Indentify 30+ Carcass

Conducted CCP Zero tolerance on Carcass

Check to employee use the right knifes (red knife for 30+ carcass, Yellow for not 30+) and sterilazed after cut each carcass

Conducted SOP’s , GMP’s, HACCP monitoring forms after each break and SSOP’s regulatory complice, documentation verification and inspection.

RED AND WHITE OFFALL

Performing checks in Tongues, livers, head meat, check meats, honey comb, small intestines

Conducted CCP’s. SOP’s monitoring in check meat and head meat and hearts every one hour

grab 60 samples on cheek meat and head meat and heats

Perfomed Pre- Operational and operational sanitation inspectiosn

• Conducted routine inspections to ensure compliance with food safety standards and protocols.
• Assisted in documenting and reporting non-conformance issues to maintain quality assurance processes.
• Collaborated with production teams to identify potential hazards and implement corrective actions.
• Monitored sanitation practices and provided guidance for improvement in food handling procedures, hot and cold side