Juan MendozaRENDERING SUPERVISOR

1035 Everett Ave. Apt. #22Louisville, KY 40204(712) -267-4747

* juan21mendoza1972@gmail.com Rendering Supervisor

JBS USA – August 2016 to September 2016

Supervise production employees on assigned shift to ensure production guidelines are being met within established timing, quality, and cost standards, with emphasis on semi-skilled and skilled operations, quality assurance and troubleshooting. While also possessing a high level of technical proficiency to assist operators in problem solving while exercising considerable judgment and have the ability to supervise the production process. Direct the routine maintenance and set up of machines, equipment, and facilities

Rendering Supervisor

Smithfield Foods, Inc. – March 2015 to April 2016

Denison, IA

* Supervise production employees on assigned shift to ensure production guidelines are being met within established timing, quality, and cost standards. With emphasis on semi-skilled and skilled operations, quality assurance and troubleshooting. While also possessing a high level of technical proficiency to assist operators in problem solving while exercising considerable judgment and have the ability to supervise the production process. Direct the routine maintenance and set up of machines, equipment, and facilities. Utilized SAP program to help monitor and track all work orders, as well as employing KRONOS to track time and attendance.

JOB RESPONCIBILITIES:

 30% Safe Working Environment* Maintain safety or ergonomic programs to ensure a safe working environment.* Perform daily walk around visual inspection of the department to observe for unsafe acts or

conditions and take immediate action where necessary.* Train employees to ensure safe operating procedures are followed, including lock-out and tag-out.

20% Product Quality, Safety and Knowledge* Maintain desired product quality and safety.* Maintain adequate knowledge of product and equipment to ensure ability to direct employees to

perform the job properly.* Monitor daily to ensure HACCP and USDA standards are being met.* Take corrective action where necessary.

20% Employee Relations and Policies* Maintain a high standard of employee relations.* Periodically review with all employees the company policies and procedures.* Conduct monthly line meetings to address questions and concerns.* Walk the floor daily to address immediate questions and concerns.

15% Yields, Variances and Efficiencies

* Maintain or exceed goals on yields and efficiencies.* Work weekly with Operations Managers and/or supervisors to become familiar with yields and

variances, methods of calculations, typical problem areas, and methods of corrections and improvement.

* Communicate with employees daily to discuss work assignments.

15% Product Costs* Perform daily checks to ensure that standards are being m* Take necessary steps Strive for continuous improvement of product costs

to ensure downtime is maintained at the lowest possible level.* Trace and analyze key product result measures for improvement opportunities

 

Plumbers Apprentice Corral’s Plumbing – August 2014 to February 2015

Tucson, AZ

Took part in all job bids and scheduling of jobs, as well as helping with T&A’s Took part in all new and old plumbing insulation and tare outs, I made sure that all tools/ materials needed for each job were accounted. Helped tracked all down time hours, for cost and reason.

Machine Operator/Material HandlerJBS Swift - May 2012 to July 2014

Marshalltown, IA

* Operated and maintained machinery in the departments of; Edible lard, high temp cooker, and waste water treatment while utilizing computers to monitor all levels and temperatures of product while being processed.

* Hands on troubleshooting and adjustments of machinery where needed to keep product flowing* Responsible for loading/offloading of all trucks* Certified to use Fork lift, Skid Steer and Mule Jacks

Machine Operator/Material HandlerTyson Food, Inc. - January 2011 to May 2012

Waterloo, IA

* Operated and maintained machinery in the departments of; Edible lard, high temp cooker, and waste water treatment while utilizing computers to monitor all levels and temperatures of product while being processed.

* Hands on troubleshooting and adjustments of machinery where needed to keep product flowing* Responsible for loading/offloading of all trucks* Certified to use Fork lift, Skid Steer and Mule Jacks

DUTIES

COOKER OPERATOR Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary. Set temperature, pressure, and time controls, and start conveyers, machines, or pumps. Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.

WASTE WATER OPERATOR Add chemicals such as ammonia, chlorine, or lime to disinfect and deodorize water and other liquids. Inspect equipment or monitor operating conditions, meters, and gauges to determine load requirements and detect malfunctions.Collect and test water and sewage samples, using test equipment and color analysis standards. Record operational data, personnel attendance, or meter and gauge readings on specified forms. Operate and adjust controls on equipment to purify and clarify water, process or dispose of sewage, and generate power. Maintain, repair, and lubricate equipment, using hand tools and power tools.Clean and maintain tanks, filter beds, and other work areas using hand tools and power tools.Direct and coordinate plant workers engaged in routine operations and maintenance activities.

EDIBLE LARDRendering processes for edible products, a typical edible rendering process is; Fat trimmings, usually consisting of 14 to 16 percent fat, 60 to 64 percent moisture, and 22 to 24 percent protein, are ground and then belt conveyed to a melt tank. The melt tank heats the materials to about 43°C (110°F), and the melted fatty tissue is pumped to a disintegrator, which ruptures the fat cells. The proteinaceous solids are separated from the melted fat and water by a centrifuge. The melted fat and water are then heated with steam to about 93°C (200°F) by a shell and tube heat exchanger. A second-stage centrifuge then separates the edible fat from the water, which also contains any remaining protein fines. The water is discharged as sludge, and the "polished" fat is pumped to storage. Throughout the process, direct heat contact with the edible fat is minimal and no cooking vapors are emitted. The raw material is introduced into a batch cooker, and is processed for 30 to 45 minutes at temperatures ranging from 138° to 149°C (280° to 300°F) and pressures ranging from(40 to 50 psig). This process converts keratin, the principal component of feathers and hog hair, into amino acids. The moist meal product, containing the amino acids, is passed either through a hot air, ring-type dryer or over steam- heated tubes to remove the moisture from the meal. If the hot air dryer is used, the dried product is separated from the exhaust by cyclone collectors. In the steam-heated tube system, fresh air is passed counter-current to the flow of the meal to remove the moisture. The dried meal is transferred to storage. The exhaust gases are passed through controls prior to discharge to the atmosphere.

BLOODBlood Processing and Drying Whole blood from animal slaughterhouses, containing 16 to 18 percent total protein solids, is processed and dried to recover protein as blood meal. At the present time, less than 10 percent of the independent rendering plants in the U. S. process whole animal blood. The blood meal is a valuable ingredient in animal feed because it has a high lysine content. Continuous cookers have replaced batch cookers that were originally used in the industry because of the improved energy efficiency and product quality provided by continuous cookers. In the continuous process, whole blood is introduced into a steam injected, inclined tubular vessel in which the blood solids coagulate. The coagulated blood solids and liquid (serum water) are then separated in a centrifuge, and the blood solids dried in either a continuous gas-fired, direct-contact ring dryer or a steam tube, rotary drier.