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Click here or scroll down to respond to this candidateSherry West CarrilloStreet Address USMobile: (252)PHONE NUMBER AVAILABLE E-mail: EMAIL AVAILABLEConsumer Safety Inspector; GS-1862PROFESSIONAL EXPERIENCE:Mount Olive Pickle CompanyOne Cucumber Blvd, Mt Olive, NC 28365 11/2021-01/2024Forklift DriverSalary: $38,000 per year; 40 hours per week, Varying shifts and hoursSupervisor: Kenneth Klein, (919-581-4786)Drives sit-down and stand-up forklifts, and other industrial vehicles such as cherry-pickers and automated pallet jacks as needed. Moves hazardous materials. Maintains clean work area. Pallet building and pallet picks. Loads goods onto conveyer belts.USDA, FSISThe Pork Company, 892 Penny Branch Rd, Warsaw, NC 28398Food Inspector; GS-1863-7 Relief, 9/2020 8/22Salary: $43,251 per year; 40 hours per week, Varying shifts and hoursSupervisor: Dr. Danisha Bullock, SPHV (910-393-6708): may be contacted: yesWork in a Swine slaughter establishment, utilizing visual and hands-on inspection. Primary duties include performing post-mortem inspection of swine heads, viscera, and carcasses observing for any deviations from wholesome and unadulterated product. Monitor plant associates as to disposition of carcasses. Monitor operational sanitation practices. Perform ante-mortem inspection accompanied by SPHV. Checked trucks for the conditions of hogs being unloaded. Checked condition of hogs in pens, looking for respiratory conditions and diamond latches, tagged hogs for diseased conditions. Humane handling monitoring to ensure live animals are handled in a humane manner. Inspected that livestock handling areas are appropriate and well-maintained. Directly interacted with plant supervision as to problems and deviations in a fair and consistent manner. Observed carcasses, heads, and viscera for feces, abscesses, and other unwholesome conditions. Related any concerns or developing trends to SPHV. Retained carcasses for SPHV disposition.Work in NPIS poultry slaughter establishments, performing Carcass Inspector duties. Observe poultry carcasses to detect any unwholesome or food safety conditions. Communicate with establishment supervision concerning any issues noted. Communicate any questions or concerns with USDA supervisor to improve knowledge and understanding of procedures. Retained carcasses for SPHV disposition. Stopped line and called SPHV for carcasses with Septicemia. Monitor processing facilities and equipment to ensure no unsanitary conditions are present. Took regulatory control actions by stopping the line for sanitation issues including condensation dripping from pipes onto carcasses, grease on shackles contaminating carcasses, and overflowing drains. Shadow GS9 inspectors to observe and become familiar with floor duties in an NPIS plant. Assist GS9 inspectors in collecting lab samples for Salmonella. Correlated with GS9 on antemortem inspection monitoring conditions of birds on the trucks and after unloading. Observe the overall condition of the birds, including the head, with attention to the eyes, legs and body to identify signs of diseaseUSDA FSISPerdue Farms, 3539 Governors Rd. Lewiston, NC 27849 United StatesFood Inspector; GS-1863-7, 6/2018
Salary: $43,251.00 per year; 40 Hours per week, Monday-Friday, 1:45pm-10:15pmSupervisor: Dr. Sarah Chapman, SPHV or Dr. James Riggione, SPHV (252-348-4294); may be contacted: yesWork on a poultry production line in a slaughter establishment, utilizing visual and hands-on inspection for approximately 2,000 birds per hour to identify indicators and decide complete or partial disposal.Perform post-mortem inspection of poultry carcasses processed in the Nu-Tech system, observing for any deviations from wholesome and unadulterated product to protect the health and welfare of the public.Inspect internal and external conditions and the viscera, to detect diseases and conditions: Inflammatory Process (IP), Airsacculitis (abdominal, thoracic and interclavicular); Septicemia/Toxemia, Leucosis, Cadavers, DOAs, Tumors (carcinoma, sarcoma, etc.), Synovitis, Bruises, Salpingitis, Ascites, Contamination and Overscalding. Identify death outside of the slaughter area.Monitor plant associates as to marking and disposition of diseased and suspect carcasses and that such carcasses were disposed of according to federal guidelines and regulations.Ensure compliance with the Sanitation Standard Operating Procedures (SSOPs) to minimize the risk of product contamination and adulteration.Follow the Good Manufacturing Practices (GMPs): hairnet, no gum, no jewelry, etc. Meet quality control inspection goals.Assume control of the production line and isolate hang-back birds for correlation with the veterinarian.Correlated with floor inspectors on Pre-Chill and Post-Chill tasks, ensuring that the establishment meets Finished Product Standards (FPS) regulations.Assigned to floor duty, observing and correlating checks performed by the Consumer Safety Inspector (CSI) including Zero Tolerance Fecal checks, Post and Pre-Chill finished product checks and Pre-operational sanitation procedures.Perform Ante-Mortem inspection before/after unloading. Observe the overall condition of the bird, including the head, with attention to the eyes, legs and body to identify signs of disease, such as: swelling on head and eyes, edema of the wattles, gasping and sneezing, off-colored feces, diarrhea, skin lesions, lameness, torticollis and bone or joint enlargement.Observe and assist a Consumer Safety Inspector performing samples collection of chicken products and proper packaging to send them to a designated laboratory and check testing results online in LIMS Direct. Document test results as per supervisor instructions and oral reporting any unacceptable results to supervisor.Manage process under Good Commercial Practices (GCP) for Poultry, ensuring proper slaughter and complete bleeding before entering the scalder and DOA carcasses are condemned at ante-mortem inspection. Follow guidelines and Humane Handling/ Animal Welfare: On the truck, yard, DOA bin, Hanging Room, Stunner area and Scalder area.Correlate with Consumer Safety Inspectors (CSI) performing the Poultry Zero-Tolerance task to verify that the establishments HACCP system is preventing carcasses contaminated with feces from entering the chilling system.Serve as observer in other areas such the PHIS System and suggested the inclusion of a Noncompliance Report (NR) based on the determination of inspection program personnel (IPP).Knowledgeable with data required to complete an NR, such as: type of noncompliance, date, record number, establishment number, personnel notified; for immediate or corrective actions, exact location, reason, detailed information on the situation.Confer with supervisors, co-workers, and personnel, cultivating engagement and readiness to protect consumers through food defense in high volume operations. Collaborate with supervisor and plant employees to address issues that arise on the production floor. Report issues of non-compliance to plant personnel. Work with other Food Inspectors to make sure all are trained and knowledgeable in proper job performance.Complete and maintain administrative records and files such as: T&A reports, MP11s, Travel Vouchers, Performance Appraisals, etc.Sanderson Farms, LLC2081 Sanderson Way Kinston, NC 28504 United StatesEvisceration Department 06/2017 - 06/2018Salary: $14.05 per hour; 40 Hours per weekSupervisor: Scott Hill or Juana Ponce (252-522-9145); may be contacted: yesCarcass Sorter in Evisceration Department, in a plant that operates under the NPIS System.Detect pathological and insanitary conditions affecting the wholesomeness of carcasses using the organoleptic method of inspection to ensure that all suspect carcasses are removed from product stream and properly trimmed or disposed of due to being not fit for human consumption.Examine carcasses and determine that defects are removed before carcasses are returned to the product stream.Explain and demonstrate standards and procedures to help train new employees in the proper methods.Communicate with supervisor concerning problems affecting the carcasses and sanitary conditions.Determine that carcasses are wholesome before passing for USDA Inspection.USDA helper, Drawhand & Venter in Evisceration Department.Work alongside of USDA Inspectors to apply proper marking procedures to suspect carcasses, properly documented carcasses condemned by USDA Inspectors on the Lot Tally Sheet as per Federal Regulations; learned to identify pathological conditions and processing defects by observing and asking questions of the USDA Inspectors.Remove carcasses with production defects from the product stream to be reworked or disposed of by supervisors.Communicate with supervisor concerning problems impacting carcasses.Ensured proper carcass presentation using proper draw hand and venting procedures to comply with Federal USDA Sanitary Dressing Procedures as trained by the supervisors.Specialty Department 03/2014 - 06/2017Salary: $14.05 per hour; 40 Hours per weekSupervisor: Jessica Congleton (252-522-9145); may be contacted: yesProduction Sorter/Packer in Specialty Department.Ensure that product being packed conformed to quality standards.Sort chicken parts to remove damaged or defective parts from the product stream.Apply product standards to ensure proper packing.Explain and demonstrated standards to help train new employees.Ensure that product being packed conformed to quality standards.Ensured that quantity of product packed into a variety of trays complied with company standards and Federal labeling Requirements.Communicated problems to supervisor to ensure proper product and packaging.Assured that packing procedures complied with Sanitary Processing Regulations. Worked on a timed production basis.EDUCATION:Cornerstone School August 2011Business/High School DiplomaBeddingfield High School Wilson, NC 1986 - 1989REFERENCES:Megan CabreraConsumer Safety InspectorUSDA/FSISPHONE NUMBER AVAILABLEEMAIL AVAILABLEEMAIL AVAILABLESylvia GillisConsumer Safety InspectorUSDA/FSISPHONE NUMBER AVAILABLEEMAIL AVAILABLEJoseph Clark JrConsumer Safety InspectorUSDA/FSISPHONE NUMBER AVAILABLEEMAIL AVAILABLESKILLS:Critical thinking & problem solving.Teamwork & collaboration.Professionalism & work ethic. |
