Nichole M Satchell

Detail-oriented Food Safety Inspector GS-7 Step 2, Series 1863, at USDA with five years experience with USDA ensuring regulatory compliance with Federal Regulations within the agricultural sector. I am applying for the CSI 5/9 Position with USDA located at Perdue Farms LLC at Accomac, VA. Announcement # FSIS-26-MCE-12861121-MJM. Control # 854345000, Series 1862.

Committed to ensuring compliance with federal regulations. Qualified Food Inspector with background in ensuring compliance with safety regulations and standards in consumer products. Proven ability in conducting thorough inspections, compliance,and identifying potential food safety hazards. Demonstrated expertise in regulatory guidelines and effective communication skills.

Completed Numerous Aglearn Courses on Computer

Conducted thorough inspection of food product for safety and quality compliance.

Promoted consumer confidence in the local food supply through rigorous inspection process that verified compliance with federal standards.

At Tyson Foods, I worked as an Inspector's helper. I learned the diseases and dispositions of each carcass. I also was given the opportunity to do checks for Quality Control. I learned about the HACCP Plan at Tyson. I also learned about SSOP's, SOP's, and CCP's.

3 Spot Awards 

Salisbury, MD  21801

Perdue Farms, LLC 

Supervisor : Dr. Cynthia Marnell

DR. HANNA, IIC at Perdue Farms, Salisbury, MD  Phone  (248)-882-9012

DR.  MICHAEL HOUSER, Selbyville, DE  Phone  (302) 278-1749 

CSI-!0  MARIA COSTILLO, Accomac, VA  Phone  (757) 710-6549

  As a Food Inspector I apply myself and learn quickly.  Overall, i have studied and educated myself and have I become very knowledgeable about the duties of of the CSI 5/9.  I have familiarized myself with the HACCP Plan Overview Section,i have become familiar and understand  Critical Control Points, Critical Limits, Monitoring  Procedures, Corrective Actions, Effective Recordkeeeping Procedures, and Verification. The CSI Duties are to verify                                     Establishments are effectively implementing their processes to meet all HACCP regulatory requirements under 9 CFR 417-417.8.  In my free time i have read the directives which give official communication and  instructions to perform the many tasks of Consumer Safety Inspector. I understand that the Guidelines must Comply with the Code of Federal Regulations.  I have read and become familiar with the following FSIS Directives : 

FSIS Directive 5000.1, Verifying an Establishment's Food Safety 

FSIS Directive 5000.2  Review of Establishment Data by Inspection Personnel

FSIS Directive 5000.4  Performing the Pre-Operational Sanitation Procedures Verification Task

FSIS Directive 5000.5  Verification of Less than Daily Sanitation Procedures in Processing Operations 

FSIS Directive 4791.11 Lockout/Tagout Safety Procedures

FSIS Directive 6420.5  Verifying Poultry Slaughter Establishments Maintain Adequate Procedure to Prevent Contamination with Feces and 

                                        Enteric Pathogens

FSIS Directive 6100.3 Ante-Mortem and Post Mortem Poultry Inspection 

                                      I have read and become familiar with the following FSIS  Directives Communicative 

When an opportunity arose for me to shadow a USDA Supervisor I had the opportunity to learn a lot of the duties of the CSI-9. at Salisbury. I accompanied Dr, Marnell. We went to all the departments in the plant at Salisbury. We went to receiving and observed the live poultry in the cages and on the conveyer belt in live hang. We observed the kill room and the scalders. We also went to packing, deboning, the box room, and the cooler,. I shadowed the CSI 9 Vanessa at the Salisbury plant also. i have observed the CSIs perform a Sanitation Standard Operating Procedure (SSOP) Review and Observation task in the Cut-Up department. According to 9 CFR 416.11, each establishment shall develop, implement, and maintain written Standard Operating Procedures for Sanitation per Regulations. While touring the Cut-Up department, the CSI and I observed product overflow, which resulted in many pieces of product falling from the production line onto the floor. the CSI immediately took regulatory control action by stopping the production line and notifying management of the deviation. The establishment immediately began implementing its SSOP corrective actions. Corrective actions must include procedures that ensure proper disposition of products that are contaminated, restore sanitary conditions, and prevent the recurrence of contaminated or adulterated products. The product was picked up and reconditioned. After the establishment regains process control and the sanitary conditions were restored per the Regulations. the CSI relinquished regulatory control actions, and and the production line resumed immediately. In my free time i study the NPIS Training Handbook.