Yyyyyy x. yyyyyy

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 (CSI)

Department: U.S. Department of Agriculture

Agency: Food Safety and Inspection Service

Job Announcement Number: FSIS-2016-MMP-1022

____________________________________________________________________________

Core Competencies

Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP), New Poultry Inspection System (NPIS), New Turkey Inspection System (NTIS), Regulatory Compliance Assurance, Identification of Unsanitary Conditions/Product Adulteration, Commercial Operations/Facilities, Problem/Issue Resolution, Hazard Analysis Verification (HAV), Proactive/Preventative Actions, Misbranding/Economic Adulteration, Personnel Interface, Health/Safety Verification, Testing Data Analysis/Documentation, Direct Observation of Operations/Records, Non-Compliance Documentation, Memorandum of Interview (MOI) and Letters of Concern Documentation, Sample Collection, Fully Cooked Not Shelf Stable, Raw Intact; Raw Non-Intact, Ready-To-Eat Products

Professional Experience

January 1990 - Present

United States Department of Agriculture (USDA)

Food Safety and Inspection Service (FSIS)

Various Locations (see individual assignment)

Hours per Week: Slaughter 40 hrs./week; Processing 80 hrs./week

Salary: N/A

Supervisor: Dr. Michelle Wood Phonexxx-xxx-xxxx, x2310 May Contact

Consumer Safety Inspector GS-1862-09, Mount Olive, NC

July 2015-Present, Lead Consumer Safety Inspector, responsible for overseeing NPIS, Fully Cooked Not Shelf Stable and Raw Intact: Raw Non-Intact products

March 2009-July 2015, Lead Consumer Safety Inspector, responsible for HACCP Inspection Models Project (HIMP), Fully Cooked Not Shelf Stable and Raw Intact: Raw Non-Intact products

April 2005-March 2009, Consumer Safety Inspector, responsible for NTIS, Fully Cooked Not Shelf Stable and Raw Intact: Raw Non-Intact products

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In this 2700 personnel, 850K square-foot turkey slaughter/processing facility in Mount Olive, NC, processing an average of 305,000 turkeys weekly and utilizing 300+ product formulations to produce approximately 1.3M pounds of Fully Cooked Ready-To-Eat Poultry, hold responsibilities in multiple areas.

Effectively perform HACCP Implementation and Hazard Analysis Verification of above-listed categories; diligently analyze/document all establishment testing data, personally observe/review establishment records to assure implementation of safety systems as designed and document all regulatory Non-Compliance Records, Memorandum of Interview (MOI) and Letters of Concern, when necessary in response to establishment s failure to meet other requirements.

Also carefully ensure that no misbranded or economically-adulterated poultry products enter the marketplace and skillfully collect Carcass Sponge Samples, Fully Cooked Ready-To-Eat and Not Ready-To-Eat Comminuted poultry samples, submitting samples to USDA laboratory for analysis.

While serving as Lead Consumer Safety Inspector, skillfully coordinate zero-tolerance verification with GS-08 Inspectors, assist with sampling and related tasks, and provide on-going training assistance for new GS-08 Inspectors; also assure position coverage at Duty Station.

Successfully employed subject matter expertise in diligently identifying deviation from crucial cooling stabilization time parameters regarding a Ready-To-Eat (RTE) product; notified establishment, retained product pending disposition, documented all Non-Compliance Records (NR) information, directed meetings with management to determine outcome vis- -vis compliance requirements, and monitored compliance solution implementation.

Consumer Safety Inspector GS-1862-08 (SJ517) ($45,381)

At the Rose Hill, NC, facility, between May 2003-April 2005, was involved with Streamline Inspection System and Raw Intact; Raw Non-Intact processes. In this assignment successfully assured adherence to all Raw Intact and Raw Non-Intact HACCP plans. Skillfully conducted randomly-selected ten-bird Finished Product Standards verification, performed Salmonella Bird Rinse Sampling and collected/submitted residue samples to USAD laboratory.

Food Inspector GS-1863-5/7

At the Lewiston, NC, plant, between January 1990-May 2003, oversaw New Evisceration Line Speed, Streamline Inspection System and Nu Tech Inspection System. Was responsible for conducting ante-mortem poultry inspections as well as post-mortem inspections to determine disposition of carcasses; verified pre-/post-chill procedures and continually ensured adherence to all Good Commercial Practices (GCP).

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Training

Process:

New Poultry Inspection System (NPIS)

HACCP Inspection Models Project (HIMP)

New Turkey Inspection System (NTIS)

Nu Tech

New Evisceration Line Speed (NELS)

Streamline Inspection System (SIS)

Procedure:

Food Safety Regulatory Essentials (FSRE)

Includes: Fully-Cooked Ready-To-Eat, Hazard Analysis Critical Control Point, Sanitation Performance Standards, Sanitation Standard Operation Procedures

Public Health Inspection System

Yyyyyy x. yyyyyy

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 (CSI)

Department: U.S. Department of Agriculture

Agency: Food Safety and Inspection Service

Job Announcement Number: FSIS-2016-MMP-1022

____________________________________________________________________________

I am extremely interested in being considered for the Consumer Safety Inspector position available with the Food Safety and Inspection Service and am submitting my resume for review.

I have been an employee of FSIS continually since 1990, beginning my tenure as a Food Inspector and progressing successfully through assignments as a Consumer Safety Inspector at multiple facilities, with my current assignment as Lead Consumer Safety Inspector at the Mount Olive, North Carolina, turkey processing facility, with responsibilities for overseeing the New Poultry Inspection System (NPIS), Fully Cooked Not Shelf Stable and Raw Intact: Raw Non-Intact products.

During this assignment I was able to utilize my subject matter experience and expertise when I identified a deviation in an important time-related cooling stabilization process for a Ready-To-Eat product. I quickly retained the product, notified the plant and documented the non-compliance action. I also facilitated meetings with management to determine outcomes and tracked/monitored the implementation of the solution.

Additionally, over the years of my employment with FSIS I have received critical training in Processes including New Poultry Inspection System (NPIS), HACCP Inspection Models Project (HIMP), New Turkey Inspection System (NTIS), Nu Tech, New Evisceration Line Speed (NELS) and Streamline Inspection System (SIS).

I have also received training in Procedures that has included Food Safety Regulatory Essentials (FSRE) covering Fully-Cooked Ready-To-Eat, Hazard Analysis Critical Control Point, Sanitation Performance Standards, Sanitation Standard Operation Procedures and Public Health Inspection System.

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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