Kimberly Russell

• Inspected or evaluated workplace environments, equipment or practices to verify compliance with safety standards and government regulations.
• Recommended methods to reduce ongoing hazards with improved methods, processes and materials.
• Coordinated right-to-know programs regarding hazardous chemicals or other substances.
• Responded promptly when notified of unsafe conditions or behaviors at worksites.
• Conducted safety training or education programs to demonstrate use of safety equipment.
• Investigated accidents and incidents occurring in the workplace and prepared detailed reports outlining root causes, corrective actions taken.
• Coordinated with other departments within the organization to ensure that all safety requirements are met.
• Developed and created materials for new employee health and safety orientations.
• Collected samples of dust, gases and other potentially toxic materials for analysis.
• Maintained and updated emergency response plans or procedures.
• Monitored compliance of workers with applicable laws and regulations related to health and safety.
• Approved invoicing for safety PPE
• In charge of ordering safety equipment, devices and PPE as needed
• Assisted with contractor safety
• Assisted with correct permitting when needed

• Loaded trucks using HMI system and cornucopia program
• Stocked ingredient tote bags using forklift
• Organized warehousing using forklift
• Troubleshooting equipment when there was a failure
• Sanitation
• Lockout tagout
• Permitting

Tech 3-crew leader

Oversaw crews responsibilities and that things were being done up to standards

Ingredient inventory

Troubleshoot and repair equipment within scope

Make decisions when to call in electrical contractors or maintenance crews in for equipment repairs when needed

Daily documentation of tasks and mss as well as dent coding for delays in production

Lockout tagout

Permitting

• Worked as Operator, Vat Operator, Belt Operator, Sanitation and Cheese Grader
• Operator-packaged 640 lb blocks of cheese as it exited towers
• Maintained quality cleanliness
• Abided by SOPs
• Used equipment to package as everything was automated
• Used CIP systems
• Vat Operator-in charge of startup and maintaining time management to stay on schedule
• CIP systems
• Record keeping for quality and sanitation
• Communication with operators during issues and scheduling
• Belt Operator-cleaning of belt belt after cheese was finished
• Running CIP systems and connected back to production
• Sanitation-cleaning of plant, CIP, use of chemicals, documentation
• Cheese Grader-tasting cheese to document quality, sending out reports of results, sanitation of work station, temperature readings
• All positions required use of PPE and working in hot and cold conditions