Rogelio Rodriguez

• Monitoring and overseeing equipment and systems using HMI/SCADA, PLC systems responding to alarms and incidents, and ensuring optimal performance and compliance with operational requirements, while collaborating with management and maintenance to maintain safety and efficiency.
• Conduct routine inspections and QMS checks
• Record and report operational data for analysis and evaluation
• Coordinate with management and maintenance to resolve issues
• Implement operational procedures to optimize efficiency and safety
• Identify and troubleshoot equipment malfunctions or failures and work directly with our maintenance team to support production line modifications
• Ensure compliance with safety protocols and QMS standards
• check emails daily for changes to production needs and make appropriate changes
• Regulate condiments to meat ratio using HMI to make modifications
• Perform setpoint changes and equipment changes during changeover using HMI/SCADA
• Trained new and existing employees

Before my current position i was a package and labeling relief operator from June 2020 to July 2021 my responsibility's were

• Enhanced safety standards by ensuring proper operating procedures were followed at all times
• Promptly reported any incidents or anomalies that could impact production targets or compromise worker safety
• Coordinated closely with other departments such as maintenance and quality control to address any concerns or opportunities for improvement
• Operated labeler/ tray packer/ palletizer using PLCs and troubleshoot any mechanical issues that came up
• Kept records of inventory to ensure production needs
• Made necessary changes to labeler/tray packer/ palletizer for product change overs

I was also a HPP operator ( High Pressure Processing ) from July 2014 to June 2020 my responsibilities were

• Regulate dry ingredients to meat ratio using keyboard to make modifications
• Monitor screens, meat blend, color pulse, formed production gravy mixing, and cleaning (CIP)
• Record data as required by the QMS.
• Perform setting changes during a product change-over
• Coordinate with maintenance on upcoming change over needs
• Add condiments according to recipe
• Maintain condiment inventory in the HPP area
• Assemble and disassemble equipment for start up end of run and sanitation
• Use lock out tag out procedures correctly as prescribed
• Trained new employees

While in HPP i received 2 Five Talls award one for working to develop the training plan for commissioning and Starting the hpp batching process and executing the training plan with zero safety incidents and high quality standards. The second for contributing critical automation ideas for a SMED project in HPP. A over 25% reduction in change over time for an annual cost savings of over two hundred thousand