ENRRIQUE PAZ

Coordinate and organize staff (kitchen, bakery and desserts); check orders and deliveries on time to cedis OXXO and Wall Mart .. Taking care of cold chain and good manufacturing practices.
Cleaning and sanitation of the different areas.
Check inventory of raw materials and chemicals.
Resolving points of opportunity in the warehouse, kitchen, bakery, washing materials, deliveries and answering customer questions.
Attention to audits and conducting self-inspections.
Waste reduction and process optimization.
Handling of up to 60 people taking care ok you safety and downtime.

Trainer in GMP and hygienic handling of food

Fresh and powdered milk reception sampling, process control; equipment sanitation, authorization and documentation for the use of cleaning chemicals and sanitizers: Master cleaning plan; environment and hygiene of production personnel, service water process, powdered milk process.
Microbiological analysis of finished product and powdered milk. Control of raw materials: vanilla, strawberry, sugar, vitamin mix; polyethylene, brick, corrugated and tapes.
BPM audit in transport, personnel, quality control in the packaging and storage of the product
UHT TETRAPACK packaging
Check of hermeticity, weight, expiration, process and differential temperatures. Microbiological quality for its release by luminance. Check returns and judge them for rework or shrinkage
Experience in managing unionized personnel.

Trainer in GMP and good laboratory practices.

Supervisión de inspectores de línea (ºbrix, llenado, CO2, AT, cafeina, Soplado de PET, etiquetado, emplayado, entarimado, Fe, Cl2, Sólidos totales, conductividad). Saneamiento, manejo de hasta 35 sindicalizados, manuales de calidad, registros, cierres de mes, indicadores (KPI´s), HACCP, BMP, tratamiento de aguas y jarabes. Logros: Reorganización de Lay out del área de productos para calidad (productor retenido por elevado C02, ozono y otros defectos), mejora en BPM y capacitación del personal, reducción de mermas y control de defectos en proceso, reducción de tiempos de entrega en saneamiento de líneas.

• Supervision (HACCP), supplier certification. Supplier audits and SKY CHEFS kitchens in the country. Daily meetings for proposals, progress and problem solving with department managers.
• Supervision, documentation of storage conditions (Refrigeration, freezing) and ambient temperature (canned, condiments, etc.). Analysis and supervision of all processed foods and raw materials. Hazard analysis (HACCP). Follow up on changes and suggestions. Supervision of the conditions of washing, drying and disinfection of equipment (Dishwashing machine). Food preparation. Development of a new Program. cleaning and sanitizing both equipment and the plant. Training of employees in food handling and GMP. Pest control, fumigation and HACCP and GMP self-audit. Application of standards of SSA, SAGARPA, PROFECO, SENASICA, COFEPRIS, FDA and company policies on shelf lives, processing, reprocessing and handling of products in all sections of sausages and cold cuts, fruits and vegetables, fishmongers, butchers, bakeries, chicken, red meat, groceries.
• Strategic planning, optimization and care of resources. Nom 120. Customer service, continuous improvement, problem solving and suggestions. Event planning and logistics. Daily reports. Norms for the use of insecticides, chemicals, control, standardization and training in the handling of cleaning and sanitizing products (Concentration), documentation, preparation of manuals and registration of formats.
• ACHIEVEMENTS ACHIEVED: Evaluation of projects to improve times and movements, quality and hygiene, safety, waste reduction, kitchen, warehouse. Improvement of suppliers. Adequate cooling of the process areas, implementation of the use of the cap and cap in all the kitchen staff. Attention and prompt response to customer suggestions. Decrease in losses by 70%, decrease by 80% in health complaints with MEXICANA and total collaboration with AEROMEXICO with its supervisors, improving each and every one of the areas and critical points. Implementation, improvements and start-up of a cleaning program for both the kitchen and mobile units. Recognitions granted by JAL and Continental Airlines (1st place internationally), VARIG and Iberia Microbial load below the norm as a result of the cleaning and Sanitation program. Thus, as the general image of the staff, facilities and kitchen operation. Training extension to all office and operations personnel in BPM and SANITY.

• Process Quality Control Analyst. Raw Materials Quality Control Analyst. Potato analyst determining major and minor defects, health, sizes, frying of the same and storage conditions. Plant and Warehouse Fumigation and Pest Control, standard 120. In internal audits and company certification for international food production (FDA), Regulations, manufacturing and HACCP. The wineries under our charge were well controlled.