Julie A. Dupree
Dalzell,WI
Summary
Seeking a full or part time position in the Food Safety industry that can take advantage of my experience as a public servant, in a high-stakes environment to safeguard the American way of life. With in my current commuting area. Summary of Qualifications:
Detail Orientated
Self-Motivated
Team Player
Trainer/Leader
Problem Solver
Qualified with background in ensuring compliance with safety regulations and standards in consumer products. Proven ability in conducting thorough inspections and identifying potential safety hazards. Demonstrated expertise in regulatory guidelines and effective communication skills.
Overview
2016
2016
years of professional experience
Work History
Consumer Safety Inspector-GS/10 (Relief)
House of Raeford
- I work in a relief capacity in plants of all types, and various shifts (1st 2nd & 3rd) hours up to 80-105 hours per pay period, and often incorporating a district's entire geographic area
- Addresses a variety of problems and issues for which there may be several possible courses of action contained in a wide range of established regulations, practices, and procedures
- I independently performs Hazard Analysis Verification (HAV)
- HAV is an analytical review of establishments' production process in order to ensure regulatory obligations to conduct a food safety hazard analysis
- Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements
- I prepare detailed documentation (Non-Compliance Records) of noncompliance with regulatory requirements
- As well as, determine when regulatory control action is necessary
- Assess whether the plants corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if enforcement action is warranted
- Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding)
- I am in contact with plant managers, owners and others to explain regulatory requirements, discuss operation of the plants SSOP, HACCP plan and other food safety programs
- I work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements and I advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which I am involved
- I conduct various samplings and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants
Consumer Safety Inspector-GS/8
House of Raeford
02.2015 - 02.2016
- This is a New Poultry Inspection System (NPIS)
- Accomplishment promoted to GS-10 Relief
Consumer Safety Inspector-GS/8
Perdue Farm
05.2014 - 02.2015
- Duties are the same as or similar to all other GS 8/9 positions held, this was a 1st shift position
- Hours ranged from 80-105 per pay period
Consumer Safety Inspector-GS/8
Tyson Food
06.2013 - 05.2014
- Duties are the same as or similar to all other GS 8/9 positions held, this was a 2nd shift position
- Hours ranged from 80-125 per pay period
Supervisor Consumer Safety Inspector-AI
Pilgrim's Pride
04.2008 - 05.2013
- Duties were in a supervisory capacity, this was a 1st shift position
- Hours ranged from 80-90 per pay period
- While working in the Supervisory Consumer Safety Inspector-AI-4 capacity working under the new Public Health Inspection Service (PHIS) system, I ensured or implemented verification activities relating to Sanitation Standard Operating Procedures and HACCP to assure plant compliance with regulatory requirements
- Identify, document, and implement regulatory control and administrative enforcement actions, where warranted
- Develop and/or monitor verification of the establishment(s); corrective actions and preventative measures in response to noncompliance to ensure effective implementation
- Ensure enforcement of humane slaughtering and handling requirements
- Ensure the condemnation of poultry found in a condition unfit for human consumption direct their removal from human food chain
- Ensure or implement security verification activities as required
- I reported non-routine incidents in accordance with Agency policy and procedures
- Carried out and/or implement management control activities and procedures in accordance with established policy and procedures
- Ensures sampling is conducted in accordance with regulatory requirements
- Assures inspection personnel who are performing online/offline slaughter activities follow rules, regulations and procedures
- Verifies plant corrective actions when handling direct product contamination and product disposition considerations and determines if corrective actions are adequate
- I keep upper management informed of sensitive and controversial emerging issues as well as problems and challenges that arise in the implementation and administration of program and management activities
- I assure that documentation of noncompliance and regulatory control actions are based in fact thorough, solidly based on the regulations, and conveyed in a clear and understandable manner
- I would ensure the significance of the noncompliance from sanitation or public health perspective, and the relationship to applicable regulatory requirements
- I ensured that the required documentation is produced, disseminated, and maintained as required by the Agency
- I communicate with inspection personnel and industry representatives on existing or new policies, procedures or initiatives, providing information that is technically sound and reliable and clear
- I constantly communicate effectively with plant management, affording them their due process rights for information on the basis for regulatory decisions and opportunities to comply
- I follow Agency protocol for conducting timely awareness or other required meeting with industry, on new policies and procedures
- Make appropriate judgments on need to consult with supervisor and/or scientific, technical, or other experts to ensure thorough and effective response to regulatory enforcement, public health, or management problems
- Maintain cooperative relationship with owners and operators of plants when resolving conflicts between plant management and inspection personnel that may have a negative impact
- Consult with plant management on actions of plant employees as they affect product preparation and presentation for inspection
- I monitored and assess performance of the assigned workforce to include describing and clarifying expectations, issuing performance standards, conducting IPPS, assessments, conducting, progress reviews, appraising performance and addressing unacceptable performance as specified in Agency policy
- I train all newly assigned inspection personnel to include Veterinarian Medical Officers that are assigned to the establishment
- Identify and fill needs for training and/or coaching to ensure on target performance
- I advise subordinates in making decisions, handling difficult situations, dealing with change, and approaching and dealing directly with technical and workplace issues and problems
- I play a lead role in maintaining a work friendly, nondiscriminatory work environment, district wide
- I communicate and reinforce Equal Opportunity and Civil Rights policies, and take action against offensive actions or materials
- I make staffing requirements, submit payroll, and make recommendations on hiring, promotion, disciplinary or other personnel actions relative to subordinate employees and positions
- I assess performance of the assigned workforce to include describing and clarifying expectations, issuing performance standards
Consumer Safety Inspector-GS/9
Gold Kist
05.2007 - 08.2007
- Duties are the same as or similar to all other GS 8/9 positions held, this was a 1st shift position
- Hours ranged from 80-125 per pay period
- I established that inedible and condemned material were segregated and subsequently isolated to prevent contamination of; product, facilities, or equipment
- HACCP requirements as outlined by the agency dictate that verification actives were performed as scheduled by performance based inspection system (PBIS)
- After reviewing schedules, I proceed to monitor the establishment's actives were conducted as indicated in their HACCP and SSOP programs
- Subsequently, I reviewed records retained in order to ascertain the effectiveness of the facility's plans in initiating corrective actions, or preventive measures that required action to be taken to prevent direct equipment and product contamination or adulteration
- If all avenues of obtaining compliance are exhausted and discrepancies are found that warrant a non-compliance record, I document findings on FSIS forms 5400&5400-A (noncompliance reports) reporting accurate information as observed, clearly and concisely
- I also, monitor sanitation practices of plant employees to ensure they are within their Good Manufacturing Practice (GMP) guidelines
- I perform all duties as required successfully with no direct supervision being required
- Accomplishment: Promoted to Supervisory Consumer Safety Inspector
Lead Consumer Safety Inspector Team Coordinator-GS/9
FSIS USDA
12.2005 - 05.2007
- Duties are the same as or similar to all other GS 8/9 positions held, this was a 1st shift position
- Hours ranged from 80-105 per pay period
- While working as a Team Leader in a HIMP establishment, I was responsible for ensuring that the scheduling was prepared and given to the inspection team
- Duties and responsibilities were followed as outlined in the Agency policy
- While performing inspection duty requirements in the lead consumer safety capacity, I was responsible for ensuring that the line was maintained with inspection personnel
- I established that inedible and condemned material were segregated and subsequently isolated to prevent contamination of; product, facilities, or equipment
- HACCP requirements as outlined by the agency dictate that verification actives were performed as scheduled by performance based inspection system (PBIS)
- After reviewing schedules, I proceed to monitor the establishment's actives were conducted as indicated in their HACCP and SSOP programs
- Subsequently, I reviewed records retained in order to ascertain the effectiveness of the facility's plans in initiating corrective actions, or preventive measures that required action to be taken to prevent direct equipment and product contamination or adulteration
- If all avenues of obtaining compliance are exhausted and discrepancies are found that warrant a non-compliance record, I document findings on FSIS forms 5400&5400-A (noncompliance reports) reporting accurate information as observed, clearly and concisely
- I also, monitor sanitation practices of plant employees to ensure they are within their Good Manufacturing Practice (GMP) guidelines
- I perform all duties as required successfully with no direct supervision being required
- Accomplishment: Inspect each carcass professionally with higher degree of accuracy and sound judgment
- I would condemn carcass that were adulterated
- Prevent contaminated carcasses passing the Carcass Inspection Station from entering chillers
- Retain questionable carcasses for final disposition by IIC
- Always provide opportunity to plant management to improve the process if they fail to correct the problem or when OCP defects at a frequency that may indicate a loss of process control
Consumer Safety Inspector GS/8
FSIS USDA
11.2004 - 12.2005
- Duties are the same as or similar to all other GS 8/9 positions held, this was a 1st shift position
- Hours ranged from 80-105 per pay period
- While performing inspection duty requirements in the consumer safety capacity, I establish that inedible and condemned material are segregated and subsequently isolated to prevent contamination of product, facilities, and equipment
- HACCP requirements as outlined by the agency dictate that verification actives be performed as scheduled by performance based inspection system (PBIS)
- After reviewing schedules I proceed to monitor the establishment's actives being conducted as indicated in their HACCP and SSOP programs
- Subsequently, I reviewed records retained in order to ascertain the effectiveness of the facility's plans in initiating corrective actions or preventive measures required to be taken to prevent direct equipment and product contamination or adulteration
- If all avenues of obtaining compliance are exhausted and discrepancies are found that warrant a non-compliance record, I document findings on FSIS forms 5400&5400-A (noncompliance reports) reporting accurate information as observed, clearly and concisely
- I also, monitor sanitation practices of plant employees to ensure they are within their Good Manufacturing Practice (GMP) guidelines
- I perform all duties as required successfully with no direct supervision being required
- Accomplishment: Inspect each carcass professionally with higher degree of accuracy and sound judgment
- I would condemn carcass that were adulterated
- Prevent contaminated carcasses passing the Carcass Inspection Station from entering chillers
- Retain questionable carcasses for final disposition by IIC
- Always provide opportunity to plant management to improve the process if they fail to correct the problem or when OCP defects at a frequency that may indicate a loss of process control
- Alert team leader or IIC to perform systems inspection for unscheduled test
- Promoted to Team Leader CSI-9
Food Safety Inspector-GS/7
FSIS USDA
03.2003 - 11.2004
- Duties are similar positions held as a Food Inspector 5; this was a 1st shift position
- Hours ranged from 80-100 per pay period
- As a food safety inspector in an establishment operating under a Hazard Analysis and Critical Control Point system; along with Sanitation Standard Operating Procedures
- My duties, as outlined by the department are performed on a daily basis at a mass poultry slaughter, processing and cooking establishment of medium complexity
- I demonstrate the knowledge, skill and ability to distinguish between normal and abnormal carcasses during post-mortem inspection on SIS, NELS, Nu-Tech and Maestro systems by making scientific based judgments on whether or not to allow trimming or condemnation of defective birds and carcass parts
- I decide, based on training provided by school and the veterinary medical officer, whether or not such product is fit for human consumption
- I also, have performed moisture tests, actual quality level for edible or inedible by-products, livers, gizzards, etc
- Perform temperature checks to ensure that, product are being produced within the boundaries of regulatory requirements
- Accomplishments: I performed my duties at a highly proficient in maintaining regulatory compliance for pre-operational sanitation inspections
- I was extremely knowledgeable about location, operation, and sanitation of all equipment in the evisceration department
- Accurately and consistently identifies system failures and takes appropriate regulatory action
- I am very exceptional and consistent performer of AM/PM inspection procedures
- Always vigilant of her area of responsibility and keeps floor inspectors and VMO informed of production deviations, facility shortfalls and mechanical failures which could affect performance of duties
- Monitors trim personnel at all times and ensures that instructions and plant marking systems are followed
- I am a solid performer and definite asset to the Agency
- Consistently correct in evaluation and disposition of pathologic conditions
- Retain questionable lesion/conditions for VMO disposition
- Maintains open lines of communication with plant supervisors and inspection personnel to make them aware of pathological trends at lot changes, need for line speed adjustment and incidences of product contamination/adulteration
- I strive to be a role model for technical competence that other line inspectors can emulate
- Promoted to CSI-8
Food Safety Inspector-GS/7
FSIS USDA
04.1998 - 03.2003
- Duties are similar positions held as a Food Inspector 5; this was a 1st shift position
- Hours ranged from 80-90 per pay period
- As a food safety inspector in an establishment operating under a Hazard Analysis and Critical Control Point system; along with Sanitation Standard Operating Procedures
- My duties, as outlined by the department are performed on a daily basis at a mass poultry slaughter, processing and cooking establishment of medium complexity
- I demonstrate the knowledge, skill and ability to distinguish between normal and abnormal carcasses during post-mortem inspection on SIS, NELS, Nu-Tech and Maestro systems by making scientific based judgments on whether or not to allow trimming or condemnation of defective birds and carcass parts
- I decide, based on training provided by school and the veterinary medical officer, whether or not such product is fit for human consumption
- I also, have performed moisture tests, actual quality level for edible or inedible by-products, livers, gizzards, etc
- Perform temperature checks to ensure that, product are being produced within the boundaries of regulatory requirements
- Accomplishments: Promoted to GS7
Food Safety Inspector-GS/5
FSIS USDA
04.1997 - 04.1998
- Duties are similar positions held as a Food Inspector 5; this was a 3rd shift position
- Hours ranged from 80-90 per pay period
- As a food safety inspector in an establishment operating under a Hazard Analysis and Critical Control Point system; along with Sanitation Standard Operating Procedures
- My duties, as outlined by the department are performed on a daily basis at a mass poultry slaughter, processing and cooking establishment of medium complexity
- I demonstrate the knowledge, skill and ability to distinguish between normal and abnormal carcasses during post-mortem inspection on SIS, NELS, Nu-Tech and Maestro systems by making scientific based judgments on whether or not to allow trimming or condemnation of defective birds and carcass parts
- I decide, based on training provided by school and the veterinary medical officer, whether or not such product is fit for human consumption
- I also, have performed moisture tests, actual quality level for edible or inedible by-products, livers, gizzards, etc
- Perform temperature checks to ensure that, product are being produced within the boundaries of regulatory requirements
- Accomplishments: Promoted to GS7
Quality Assurance Technician
Carolina Golden Products
05.1996 - 04.1997
- Throughout the processing site, I had to ensure that all food products to be used for human consumption was handled in a manner consist with regulatory compliance as outlined by the Agency's standard operating procedures as well as the facility's operating procedures
- I ensured that the evisceration or processing area's to which I was assigned were in proper sanitary condition before and during production of ready to eat product
- I calculated percentages of water retention as well as weight gained from ingredients added through the marinating process
- When process or product was found out of compliance I initiated control action by segregating affected product and retaining it for re-work, and or applying hold tags for plants disposition
- I initiated control action by segregating affected product and retaining it for re-work, or applying hold tags to affected equipment for re-cleaning
Education
Associate of Arts - Security And Loss Prevention
Hawkeye Community College
Waterloo, IASkills
- Hazard identification
- Documentation review
- Product inspection
- Incident reporting
- Policy enforcement
- Investigation techniques
- Sampling procedures
- Corrective action planning
- Pest control
- Sanitation evaluation
- Workplace inspections
Timeline
Consumer Safety Inspector-GS/8
House of Raeford
02.2015 - 02.2016
Consumer Safety Inspector-GS/8
Perdue Farm
05.2014 - 02.2015
Consumer Safety Inspector-GS/8
Tyson Food
06.2013 - 05.2014
Supervisor Consumer Safety Inspector-AI
Pilgrim's Pride
04.2008 - 05.2013
Consumer Safety Inspector-GS/9
Gold Kist
05.2007 - 08.2007
Lead Consumer Safety Inspector Team Coordinator-GS/9
FSIS USDA
12.2005 - 05.2007
Consumer Safety Inspector GS/8
FSIS USDA
11.2004 - 12.2005
Food Safety Inspector-GS/7
FSIS USDA
03.2003 - 11.2004
Food Safety Inspector-GS/7
FSIS USDA
04.1998 - 03.2003
Food Safety Inspector-GS/5
FSIS USDA
04.1997 - 04.1998
Quality Assurance Technician
Carolina Golden Products
05.1996 - 04.1997
Consumer Safety Inspector-GS/10 (Relief)
House of Raeford
Associate of Arts - Security And Loss Prevention
Hawkeye Community College
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