Shirley Smith

• Reorganized Family Budget
• Managed educational plan for undergraduate students
• Balanced caregiving duties with freelance work using time management strategies
• Used self motivation with a strong sense of personal responsibility to change ideas and expectations
• Used critical thinking to break down problems, evaluate solutions to complex issues

• Provided and modeled step -by step -classroom procedures in each individual classroom period with clear expectations
• Maintained a well organized classroom management plan based on school-wide expectations
• Graded assessments and homework, maintained accurate records of grades and assessment data.
• Communicated regularly with students and parents regarding academic progress, assignments, and behavior.

• Verified all written SSOP plans and monitored temperatures of food product and CCP's to verify HAV were in compliance with federal regulations
• Monitored all plant operations to ensure sanitary conditions during all food operations including pre-operational inspections
• Conducted E.Coli and Salmonella sampling in establishments
• Initiated enforcement action against food establishments that were found with rodent infestations and critical issues in production areas

• Provided daily Inspection tasks (3-8) to many federal inspected establishments with different processes. (red meat, poultry, ground beef, pork, veal)
• Communicated effectively with establishment owners and managers on non-compliance issues and discussed solutions to correct problems
• Conducted regulatory oversight activities inside plants in relation to economic adulteration and misbranding for consumer protection.
• Educated industry professionals on current regulations and policies, enhancing overall compliance levels within the sector.

Conducted routine inspection tasks in federal food establishments

• Verified and monitored daily pre-operational tasks to make sure that all equipment and food contact surfaces were in sanitary condition
• Tagged any insanitary food contact surface or any conditions in the establishment that would create an insanitary condition
• Communicated daily with managers or establishment owners to correct any food hazards and to make sure the establishment was in compliance with USDA regulations
• Communicated and defended determinations on non-compliance issues and discussed plans for addressing non-compliance.

• Performed and verified daily operational, pre-operational, SPS, SSOP to protect the public health from adulterated food product
• Handled misbranded and mislabeled product that was scheduled to enter commerce in the U.S food supply
• Communicated enforcement issues with Frontline Supervisors and EIAO's in the Philadelphia/New York circuit
• Directly involved and responsible for closing an establishment for insanitary conditions for rodent infestations

• Conducted postmortem inspections on young chicken carcasses on young chickens on a slaughter poultry line at 120 birds per minute
• Identified diseased chickens such as tumors, air sacculitis, inflammatory process, septicemia
• Held questionable birds for veterinarian to examine
• Communicated with plant personnel about food safety concerns while shadowing the floor with GS-8 inspectors

• Followed classrooms plans left by class teacher student education and reinforce core concepts
• Recorded daily attendance according to school procedures
• Enforced school and class rules to maintain order in classroom.
• Upheld classroom routines to support student environments and maintain consistent schedules.

• Performed postmortem inspection procedures on young chicken carcasses at a line speed of 140 birds per minute
• Identified and held suspicious carcasses for examination by a Public Health Veterinarian
• Identified and tagged carcasses requiring further action by plant personnel
• Communicated with responsible FSIS personnel on issues concerning line operations, plant employee actions, or condition of plant equipment or hazardous conditions

• Conducted regular audits of production facilities, ensuring compliance with industry standards and regulations.
• Took daily temperatures of meat products at the Critical Control Point (CCP) to reduce the potential for temperature abuse.
• Participated in regular management meetings
• Initiated corrective actions when necessary, addressing product or process issues promptly to minimize any food safety concerns to protect the public health