KAREL MALENY LOPEZ ROMERO

Keeping food safe
Have a normal temperature give children the right calories in food
Inventory having the milks is their temperature
Marking Staff Assists
Absence
Enter the hours and create the weekly menus

• Deliver products to the customer on time with quality excellence
  Measure ambient temperature and have compliance with the HACCP system throughout the production line, marking critical control points, thus ensuring corrective preventive measures for the benefit of food safety

• Calibrated products to match design and operational specifications
• Developed corrective action plans based on findings from investigations and audits
• Notified supervisors or other relevant personnel of test or production issues

• Auditorias
• Papelería de cruce
• Shipping y receive

• Supervise staff
  Keep an eye on machines
  Cleaning
  Process Media
  Have good production
  Accommodate staff