Yyyyyy x. yyyyyy

P.O. Box 0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx

abc@xyz.com

Country of Citizenship: United States

SSN: xxx-xx-xxxx

____________________________________________________________________________

Job Title: Consumer Safety Inspector

Department: Food Safety and Inspection Service

Agency:

Job Announcement Number:

____________________________________________________________________________

Core Competencies

USDA Interface, Product Inspections, Regulatory Requirements Compliance/Compliance Enforcement, Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP), Hazard Analysis Verification (HAV), Production Process Analytical Review, Records Review, Plant Operations, Documentation Development, Corrective/Preventative Actions Assessment, Economic Adulteration/Misbranding, Problem Resolution, Sampling/Testing, Microbe Identification, Personnel Training

Professional Experience

July 0000 xxxxxx xxxx , xxxx , xxxxx 00000

Hours per Week: 40

Salary: $40,000 annually

Supervisor: Dr. Rose Marie Palmer Phonexxx-xxx-xxxx May Contact

Food Inspector, GS-1863-05/07

Effectively meet wide array of responsibilities in this assignment. Skillfully inspect poultry slaughter activities including visual inspection of 18,000+ carcasses during each shift; check for presence of any sanitary/pathogen issues including leukosis, septicemia, airsacculitis or tumors, and in general assure that carcasses are fit for consumption, as identified in Federal law.

Continually inspect processing area to assure proper sanitary conditions; inspect all equipment and floors to assure cleanliness and achievement of requirements as delineated in CFR Part 416 of Meat and Poultry Regulations, and immediately remediate when necessary. Interface with plant floor personnel on daily basis, particularly with assigned inspector helper in discussing disposition of carcasses; also communicate with plant management concerning any needed machinery adjustments or other defects/deficiencies that should be corrected to increase efficiencies.

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Author well-considered, detailed shift reports documenting condemned products, record Time and Attendance Report Form 3530-4 and Services Rendered Report FSIS Form 5110-1, and complete Travel Voucher (Temporary Duty Travel) Form AD-616 (USDA) for any relief inspector travel expense reimbursement.

During tenure in assignment, while conducting routine inspection, was successful in identifying a malfunctioning paw synchronization button used to condemn products which was not functioning properly; quick response in identifying malfunction resulted in finding and removing all contaminated materials and averting virtual disaster of having adulterated products enter safe food consumables sector.

An additional crucial positive accomplishment was observing carcasses covered in places with a black greasy substance; further inspection resulted in finding that certain pieces of equipment had not been properly cleaned and were transferring the foreign substance to the carcasses. After a thorough cleaning of the equipment, the affected products were reconditioned/released into line following proper inspection by USDA supervisor. This successful corrective action prevented any further contamination and eliminated an operational sanitation deviation.

October 1999 July 2014

Tyson Foods, Inc.

Temperanceville, VA

Hours per Week: 70

Salary: $60,000 annually

Supervisor: Danny Shrieves Phone: 757.824.3471 May Contact

HACCP Coordinator Food Safety Management

Successfully developed, implemented, maintained and validated HACCP program at company also met responsibilities for certifying/training management and assuring adherence to all Quality Assurance standards/requirements. Developed HACCP plans that accurately reflected production processes, to assure achievement of regulatory requirements, and included process flow diagrams, hazard analyses and methodologies for preventing any food safety hazards; in Slaughter Department this included eviscerating, paw process, reuse water, giblet process and managing all packaging materials. For Raw Not Ground HACCP plans, the cut-up, debone, thigh debone and shipping/labeling areas, as well as rework and packaging materials processes, were also included; for Raw Ground HACCP plans included flow diagrams/hazard analyses for mechanically-separated chicken (MSC) and ground chicken products. All plans included steps in the flow for Critical Control Point (CCP) monitoring.

Training for CCP monitors was conducted in one-on-one classroom environment; team members also received on-the-job training and all training was observed, validated and documented. Diligently maintained HACCP plans, including any process reassessments; tracked individual CCPs during plan validation process utilizing control charts and employed MS Word/Excel/PowerPoint/Visio as well as other relevant software. Also utilized telephones, calculators, scanners, copiers and facsimile equipment.

Was tasked with configuring/implementing/maintaining the computerized data collection system, with responsibilities for developing monitoring forms; also trained plant personnel, both in a

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classroom environment as well as hands-on, on methodologies for uploading data into record-keeping system; assured compliance with HACCP requirements of CFR Part 417 of Meat and Poultry Regulations. Utilized MS Word/Excel to develop/maintain Sanitation Standard Operating Procedures (SSOPs) and Sanitation Performance Standards (SPSs) as well as other documentation for record-keeping; SSOPs included overseeing pre-operational plant sanitation and working with outside sanitation contractor/QA technicians in performing daily pre-op duties. Assured proper implementation of all operational sanitation requirements for each plant department and, when needed, determined appropriate mitigating actions as identified in CFR Part 416 Sanitation. Designed SPS program to assure compliance with Food Safety System and CFR 416.1 through 416.7, which covered plant areas not included in SSOPs; these areas, such as floors, ceilings, doors and lighting, were cleaned/sanitized as needed to prevent unsanitary conditions and results were maintained on Master Cleaning Schedule. Additionally authored performance-based sanitation program; was responsible for developing instructions for cleaning, collecting data and analyzing Statistical Process Control (SPC) to validate Performance Based Sanitation-SPC effectiveness.

Designed/implemented/maintained Sanitary Dressing Program as required by FSIS Directive 6410.3 and corporate Food Safety Quality Assurance (FSQA) instructions, which required plant operation that prevented any contamination during slaughter process. Program incorporated parts of Process Control Monitoring Program; directed training of plant monitors to assure needed skill levels in documenting SPC results on paper charts as well as into computerized record-keeping system. Proficiently oversaw work performance of six Direct reports tasked with HACCP monitoring of CCPs and SSOPs; also interfaced with 20 other QA team members in FSQA department. SSOP deviations were reduced consistently over time, with the final reduction was approximately 95%, for 100 deviations/month by department at onset and five at end of timeframe.

Diligently met responsibilities for maintaining as well as reducing the occurrence of any USDA-issued Non-compliance Reports (NRs) resulting from any non-compliance identified during daily inspections; successfully responded to NRs in timely manner with professionalism and assurance of compliance with USDA and organizational FSQA requirements and consistently reduced NRs received by plant during tenure as HACCP Coordinator. Was successful in recording a reduction in NRs of 83%, from 350 to 60, validating effectiveness of facility food safety system.

Was strong participant with plant management regarding USDA Food Safety Audits and British Retail Consortium (BRC) as well as internal FSQA audits; employed subject matter expertise and excellent communicative capabilities in working with corporate/plant management, facility team members, auditors and USDA personnel, and effectively managed HACCP reports and validation files.

Successfully oversaw conversion of Food Safety paper record-keeping system to computerized; was first plant in company to convert to computerized verification of all HACCP CCP monitoring records. Additionally, the Sanitary Dressing Program was utilized as a model for other Tyson plants within the Fresh Division in developing their compliance programs.

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November 1998 October 1999

Tyson Foods, Inc.

Temperanceville, VA

Hours per Week: 60

Salary: N/A

Supervisor: N/A Phone: N/A May Contact: N/A

Processing Supervisor

Skillfully maintained high levels of production/quality/yields while assuring safe work environment; oversaw work performance of 60 personnel.

November 1998 October 1999

Tyson Foods, Inc.

Temperanceville, VA

Hours per Week: 60

Salary: N/A

Supervisor: N/A Phone: N/A May Contact: N/A

Quality Assurance Supervisor

Recruited, trained and supervised 12 hourly worker Quality Assurance personnel; also directed required laboratory and in-plant QA testing on shift basis. Assured that product specifications were achieved and regularly communicated with organizational management as well as USDA personnel in support of meeting all regulatory compliance requirements. Identified deficiencies/defects and developed well-considered remediation methodologies; monitored/tracked corrective activities to assure full resolution of any issues.

July 1993 April 1997

Tyson Foods, Inc.

Temperanceville, VA

Hours per Week: 50

Salary: N/A

Supervisor: N/A Phone: N/A May Contact: N/A

Process Improvement Manager

Steered successful training for plant management in team-building, statistics analysis and business leadership theories; developed/trained production and management personnel in implementing projects designed to increase efficiencies, yields and other productivity areas. Diligently analyzed data to identify facility waste decreases and profitability increases; also taught Leadership and Quality Management quarterly divisional training classes.

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Education

University of the Ozarks, Clarksville, AR

Bachelor of Arts, Business Administration and Public Administration, 1986

GPA: 3.85 Summa cum Laude Graduate

Semester/Credit Hours: N/A

Eastern Shore Community College, Melfa, VA

Beginning Spanish Studies to Facilitate Communication, 2000

GPA: 4.0

Professional Training and Development

FSIS-USDA:

Professionalism and Ethics

Sanitation and SSOP Overview

Poultry Anatomy

Antemortem Inspection

Postmortem Inspection

Good Commercial Practices Overview

HACCP Overview

Rules of Practice Overview

Food Safety Standard (Fecal) Overview

Condemned/Inedible Overview

Food Defense Overview

Online Inspection OJT with an experienced inspector

Agriculture Learning (AgLearn) Training:

FSIS Poultry OJT Step A Orientation

FSIS Performance Management Training Course Assessment

FSIS Performance Management Training for Bargaining Unit Employees

Reasonable Accommodation Training

Diversity and Inclusion Training

Alternative Dispute Resolution Training

Information Security Awareness Training

USDA Information Security Awareness Training

Re-Inventing Diversity for Todays USDA (Employees) Training

Ethics Training

USDA No Fear Act Training

Whistleblower Protection Training

NARA Records Management Training

General Security and Situational Awareness Training

Active Shooter Training: What You Can Do.

Negotiation Essentials Training: Planning For Negotiation

Negotiation Essentials Training: What is Negotiation?

FSIS Resume Writing

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Tyson Foods, Inc.:

Workshop on Laboratory Methods Course, University of Arkansas, Division of Continuing Education (4.4 CEU)

Continuous Improvement and SPC Training, University of Arkansas, Division of Continuing Education (3.0 CEU)

Tyson Foods, Inc., HACCP Auditor Training Course

Tyson Foods, Inc.,The Food Processors Institute, and International HACCP Alliance, HACCP Train-the-Trainer HACCP Course

Tyson Foods, Inc., Computer System Training, Corporate Headquarters, Springdale (for computerized record keeping system for HACCP/QA records)

Hazard Analysis, Critical Control Points Concepts for Safe Food Manufacturing

HACCP Administration Course for Safe Food Manufacturing (Advanced HACCP training)

Awards

Manager of the Year, December 2000

Tyson Foods, Inc., Temperanceville, VA

Tyson Foods, Inc. and the International Meat and Poultry HACCP Alliance Award for completion of Hazard Analysis, Critical Control Points Concepts for Safe Food Manufacturing

Tyson Foods, Inc. and the International Meat and Poultry HACCP Alliance Award for completion of HACCP Administration Course for Safe Food Manufacturing (Advanced HACCP training)

Yyyyyy x. yyyyyy

P.O. Box 0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx

abc@xyz.com

Country of Citizenship: United States

SSN: xxx-xx-xxxx

____________________________________________________________________________

Job Title: Consumer Safety Inspector

Department: Food Safety and Inspection Service

Agency:

Job Announcement Number:

____________________________________________________________________________

I am extremely interested in being considered for the Consumer Safety Inspector position currently available with your agency and am submitting my resume for review; I believe you will find my background strongly matches the requirements of this position. In particular, with nearly 23 years of experience gained in all facets of providing in-depth food safety inspection s well as personnel training and supervision, I am well-versed in managing operations, meeting standards and guidelines, and achieving objectives.

My professional credentials include a B.A. in Business Administration and Public Administration, including being selected to graduate Summa cum Laude, with a 3.85 GPA, and participation in a large number of training courses presented by the FSIS-USDA, Agriculture Learning (AgLearn) and Tyson Foods.

Currently I serve with the USDA Food Safety and Inspection Service in Accomac, Virginia, as a Food Safety Inspector, with wide-ranging responsibilities involving performing visual inspections of thousands of carcasses daily, checking for any sanitary or pathogen-involved issues, among others, that would render the products unfit for human consumption as identified by Federal regulations. I continually monitor equipment and facility to assure the achievement and maintenance of highest levels of sanitation and cleanliness and communicate on regular basis with organizational management regarding any deficiencies or defects to be remediated in order to meet regulatory standards.

Prior to this assignment I served for almost 15 years with Tyson Foods as their HACCP Coordinator with Food Safety Management responsibilities. During my tenure in that assignment I was tasked with training and certifying management personnel in all facets of Quality Assurance standards and requirements, as well as assuring company adherence to all prevailing directives. I also served in other management roles with Tyson, including Processing Supervisor, Quality Assurance Supervisor and Process Improvement Manager.

Throughout my career I have exhibited a commitment to quality and consistent compliance with critical governing directives, standards, policies and procedures. I am confident in my ability to deliver immediate and long-term results and you will find me to be a performance-driven leader and collaborative team player focused on achieving and surpassing goals. I am eager to discuss how my qualifications match your needs, and look forward to interviewing with you at your earliest convenience. In advance, thank you for your time and consideration.

Professionally,

Yyyyyy x. yyyyyy

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