WEBVTT 1 00:00:00.232 --> 00:00:01.787 So my name's Caitlyn Walters. 2 00:00:01.787 --> 00:00:05.570 I'm a quality and process control supervisor 3 00:00:05.570 --> 00:00:09.528 at Hormel Foods located down in Austin, Minnesota. 4 00:00:09.528 --> 00:00:12.683 line:15% So basically what I do is I manage our food safety systems 5 00:00:12.683 --> 00:00:15.596 line:15% So each and every day I go to the plant 6 00:00:15.596 --> 00:00:18.779 line:15% and making sure that our food safety programs 7 00:00:18.779 --> 00:00:21.656 line:15% and all the regulations are being followed correctly. 8 00:00:21.656 --> 00:00:22.981 To make sure we're producing that 9 00:00:22.981 --> 00:00:25.211 safe and quality food everyday. 10 00:00:25.211 --> 00:00:28.199 Yeah so we've got the USDA down in our plant 11 00:00:28.199 --> 00:00:30.120 line:15% and they've got different regulatories. 12 00:00:30.120 --> 00:00:32.472 line:15% So things based on sanitation. 13 00:00:32.472 --> 00:00:34.703 line:15% So I make sure our preoperative sanitation, 14 00:00:34.703 --> 00:00:37.525 line:15% all of our equipments clean and ready to be used. 15 00:00:37.525 --> 00:00:40.379 We do validations on our ovens, making sure 16 00:00:40.379 --> 00:00:43.557 that the temperatures are being checked correctly. 17 00:00:43.557 --> 00:00:45.013 Things like that. 18 00:00:45.013 --> 00:00:49.150 So I manage a group of clerks and they are doing checks 19 00:00:49.150 --> 00:00:52.847 down on the floor, temperature, food quality related. 20 00:00:52.847 --> 00:00:55.093 line:15% And then I also handle doing projects 21 00:00:55.093 --> 00:00:56.533 line:15% like our oven validations, 22 00:00:56.533 --> 00:00:58.342 line:15% where I'll take temperature probes 23 00:00:58.342 --> 00:00:59.915 line:15% and put them throughout the oven 24 00:00:59.915 --> 00:01:02.856 line:15% to validate how the temperature is being distributed 25 00:01:02.856 --> 00:01:05.531 throughout the whole oven and making sure that's all safe. 26 00:01:05.531 --> 00:01:08.341 We do annual validations and that's kind of 27 00:01:08.341 --> 00:01:09.816 what I'm working on now with the ovens. 28 00:01:09.816 --> 00:01:12.936 But they run, the plant runs 24/7. 29 00:01:12.936 --> 00:01:14.917 And the ovens will usually be running the whole time 30 00:01:14.917 --> 00:01:17.160 so we've got different operators down there 31 00:01:17.160 --> 00:01:20.930 monitoring charts and monitoring the temperature probes 32 00:01:20.930 --> 00:01:22.213 and seeing how that's all going. 33 00:01:22.213 --> 00:01:24.840 And then I'll get the records and we'll review them 34 00:01:24.840 --> 00:01:27.156 that day or the following day. 35 00:01:27.156 --> 00:01:29.579 So I've got a team of auditors down on the floor 36 00:01:29.579 --> 00:01:31.258 line:15% and they perform a bunch of different checks. 37 00:01:31.258 --> 00:01:33.685 line:15% So, ya know, I'll go check in with them every day. 38 00:01:33.685 --> 00:01:35.387 line:15% Make sure everything's going correctly. 39 00:01:35.387 --> 00:01:36.757 line:15% They don't have any issues. 40 00:01:36.757 --> 00:01:40.930 line:15% We do their scheduling, their time card approvals. 41 00:01:40.930 --> 00:01:44.696 And then making sure they get days off that they need. 42 00:01:44.696 --> 00:01:46.056 So just kinda managing, making sure that 43 00:01:46.056 --> 00:01:51.056 we have people at each line managing the process down there. 44 00:01:51.192 --> 00:01:53.221 We have a lot of different projects. 45 00:01:53.221 --> 00:01:56.735 Kind of, how can we improve the quality of our food. 46 00:01:56.735 --> 00:01:59.304 How can we improve line speed, 47 00:01:59.304 --> 00:02:02.482 making sure that the lines running at an effective speed 48 00:02:02.482 --> 00:02:06.040 line:15% but also we're producing safe and quality food. 49 00:02:06.040 --> 00:02:08.255 line:15% But there's a lot of opportunities for me. 50 00:02:08.255 --> 00:02:10.431 line:15% Recently I've gotten to travel to different plants 51 00:02:10.431 --> 00:02:12.651 line:15% and just kinda see how all the different processes run. 52 00:02:12.651 --> 00:02:15.147 Cause we have a lot of different products that we create. 53 00:02:15.147 --> 00:02:17.487 So kind of developing my career 54 00:02:17.487 --> 00:02:21.987 and learning different plants and seeing what they do.