Russell Bracken

• Organized and facilitated classroom workshops, webinars, and one-on-one coaching sessions.
• Created multimedia presentations using PowerPoint, video conferencing tools, and other software applications.
• Developed assessment tests to evaluate trainees' knowledge of course material.
• Analyzed data from pre-and post-training assessments to measure effectiveness of training programs.
• Collaborated with subject matter experts to ensure accuracy of content being delivered to trainees.
• Facilitated group discussions between participants to promote active engagement in learning activities.
• Documented all training activities including attendance records, feedback forms, surveys.
• Adapted teaching methods according to the needs of individual learners or groups.
• Maintained up-to-date records of trainee progress and provided regular updates to management team.
• Recommended changes or improvements in existing training processes as needed.
• Monitored participant's satisfaction levels throughout each program session by conducting polls or questionnaires.
• Resolved any issues raised by participants during the training session in a timely manner.
• Provided support for trainers in order to ensure successful delivery of courses.
• Encouraged open communication among participants by facilitating conversations around relevant topics related to course material.
• Ensured compliance with established safety standards when conducting hands-on demonstrations or simulations.
• Provided constructive feedback and positive reinforcement to keep trainees motivated.
• Developed and coordinated trainings to help individuals learn company policies and procedures and job tasks.
• Evaluated individuals regularly for progress or growth potential to guide decisions regarding advancement and additional training.
• Implemented and facilitated successful training programs to increase employee engagement, retention and productivity.
• Monitored training effectiveness through observation and metrics analysis.
• Conducted training classes for employees on features and operation of products, client tools and processes.
• Designed training performance evaluations and provided training follow-up to incorporate feedback into future modules.
• Worked with subject matter experts to validate relevancy of content.
• Supervised classroom during training delivery to determine if staff followed classroom guidelines and fulfilled necessary requirements of course objectives.
• Conducted site visits and follow up to verify progression and development of personnel.
• Explained goals and expectations required of trainees.
• Monitored, evaluated and recorded training activities or program effectiveness.
• Maintained strong knowledge of the meat industry by participating in workshops, conferences and online education classes.
• Remained up-to-date with developments in area of expertise by reading current journals, books or magazine articles.

· Identified appropriate cooking methods for a range of cuts of meat.

· Selected appropriate cooking equipment.

· Followed recipes accurately.

· Applied hygiene and safety principles and procedures during the cooking process.

· Followed safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces, and other equipment which carried a risk of burns.

· Sought advice from appropriate sources when working with new products/equipment.

· Reported equipment faults, either verbally or in writing according to workplace requirements.

· Explained logical and time-efficient workflow.

· Applied relevant workplace health and safety, regulatory, and workplace requirements.

· Used mathematical skills relevant to the task.

· Used relevant communication skills.

· Understood the effects of different cookery methods on the nutritional value of food.

· Understood the underlying principles of all basic methods of meat cookery.

· Utilized waste minimization techniques and considered environmental factors in relation to different cookery methods.

· Used and understood the characteristics of a range of equipment used for the required methods of meat cookery.

· Complied with relevant workplace health and safety, regulatory, and workplace requirements.

· Understood major food groups, culinary terminology, and equipment as they related to the required methods of meat cookery.

· Prepared for vacuum packaging according to workplace health and safety and workplace requirements.

· Vacuum packed bagged cuts with no leaks or defects.

· Explained defects that could occur during packaging.

· Identified sub-standard or contaminated product.

· Cleaned equipment according to hygiene requirements.

· Worked with team members.

· Applied relevant regulatory and workplace requirements.

· Reported equipment faults, either verbally or in writing, according to workplace requirements.

Sought advice from appropriate sources when working with new products or equipment

· Followed workplace procedures for dealing with sub-standard or contaminated products.

· Understood defects that could occur during packaging.

· Followed packaging requirements.

· Understood specific workplace health and safety requirements for vacuum packing.

· Understood the purpose of vacuum packaging.

· Understood general machine operating principles, including start-up and shut-down procedures.

· Identified different species and categories of meat used in sausages.

· Made a range of at least four different varieties of sausages.

· Sought advice from appropriate sources before working with new equipment or products.

· Operated adjustment tools and equipment.

· Reported faults and required adjustments, verbally or in writing according to workplace requirements.

· Calculated and recorded the total weight of the product.

· Weighed all components including carcase, primal cuts, and trimmings.

· Perform calculations to determine yield.

· Performed tasks in accordance with workplace health and safety hygiene and workplace requirements.

Recorded yield in accordance with workplace requirements

· Explained cooking methods for a range of sausages

· Followed manufacturer and workplace requirements for vacuum packaging of product.

· planned a display:

o followed health and hygiene requirements

o planned a cabinet layout

o planned window displays

o selected products to be displayed

o trimmed meat for display purposes

· portioned products in display to increase sales of particular items

· weighed products accurately

· labeled products according to workplace and regulatory requirements

· marked prices on stock to match stock records

· demonstrated the effective and attractive laying out of a cabinet or window according to a pre-determined plan

· positioned displays to gain attention of customers

· demonstrated a range of merchandising strategies

· explained a range of advertising and seasonal promotions

· worked with team members to carry out tasks

evaluated effectiveness of display for selling products

· Operated meat preparation for rolling by explaining meat preparation techniques.

· Operated netting machines.

· Rolled, tied, sewed, and netted meats to accepted workplace standard.

· Used different techniques to tie meat.

· Identified sub-standard products and rectified them

· Selected primal cuts for maximum yield and suitability to portion control specification.

· Demonstrated cutting, slicing, and trimming techniques to workplace requirements and customer specifications for a minimum of two species.

· Demonstrated safe use of bandsaw, as required.

· Demonstrated sorting procedures to gain maximum yield.

· Explained and demonstrated hygiene standards and procedures for preparing portion control cuts.

· Explained and demonstrated QA standards and procedures for preparing portion control cuts.

· Sliced portions evenly.

· Applied mathematical skills relevant to the task.

· Explained and demonstrated correct procedure for achieving and maintaining weights while cutting.

· Identified sub-standard product and rectified appropriately.

· Demonstrated the ability to listen actively and ask questions to confirm understanding when customers were explaining new cuts and/or specifications.

· Explained and demonstrated sorting procedures for achieving and maintaining weights while cutting to gain maximum yield.

· activated processing equipment to assess its readiness for operational use

· followed recipes and procedures accurately

· explained the curing and corning processes for a variety of meat products

· mixed curing ingredients for required length of time

· performed running adjustments according to workplace requirements and manufacturer specifications

· pumped meat to increase original weight according to workplace requirements

· pumped meat correctly to avoid air pockets

· demonstrated the correct pickling procedure, according to product specifications and workplace requirements

· performed curing and corning according to workplace, workplace health and safety, hygiene, and regulatory requirements

· washed residue from cured meats following removal from holding brine

· identified sub-standard product and addressed the problem according to workplace requirements

· Used appropriate research methodology, including internet research, questionnaires, observations, conversations with customers, other local residents, local council data, suppliers, or other industry members, existing market research data

· Researched suppliers and brands for product features and supply chain policies and practices

· Sought advice from appropriate sources when introducing/investigating new product lines

· Applied communication skills relevant to the task

· Applied mathematical skills to determine economic viability of various product lines

· Applied relevant workplace health and safety and regulatory requirements

· Reported findings and made recommendations based on market research and accurate cost/price/profit calculations to senior staff members

· Provided sound information to customers about product lines, brands, and supply chain, using appropriate language and showing sensitivity to cultural differences

· Researched and followed cutting specifications for non-standard meat cuts

· Provided sound information to customers on the link between specialized brands and product cost

· Demonstrated effective interpersonal skills in providing advice to customers

· Demonstrated awareness of cultural and ethnic differences and responded appropriately

· Adjusted equipment when necessary according to manufacturer's, workplace, and workplace health and safety requirements.

· Described shelf life of products, factors affecting shelf life, and effects of different ingredients on shelf life.

· Explained the permissible use of additives and ingredients in value-added products.

· Identified suitable alternatives from existing stock where quantities of required ingredients were not available, as applicable.

· Worked with team members to develop new value-added products.

· Identified sub-standard product and rectified appropriately.

· Labeled value-added products according to workplace and regulatory requirements.

Provided advice to customers on ingredients in value-added products

• Performed detailed inspections of meat and poultry products to ensure compliance with USDA requirements.
• Conducted laboratory tests on raw materials, in-process and finished products to verify safety and quality standards.
• Monitored the entire production process for meat processing facilities to ensure compliance with established regulations.
• Verified sanitation procedures were followed during the slaughtering, dressing, cutting, wrapping, storage and shipping of meat products.
• Assessed carcasses for visible signs of disease or contamination prior to entering into food chain distribution.
• Identified potential hazards associated with microbial activity in contaminated products.
• Reviewed plant records regarding product weights and labeling accuracy as well as employee health certificates.
• Investigated consumer complaints involving meat products for possible health risks or violations of regulations.
• Inspected shipments of imported meats for contaminants such as salmonella or E. coli bacteria.
• Confirmed that all equipment used in the production process was properly maintained and functioning correctly.
• Audited facility operations related to HACCP programs and quality assurance systems.
• Documented inspection results including observations, measurements, photographs and other relevant data according to established protocols.
• Participated in training workshops covering topics such as food safety laws, proper handling techniques and industry trends.
• Provided feedback on corrective actions needed to meet regulatory standards within designated time frames.
• Maintained accurate records of non-compliance issues identified at inspected sites along with recommended solutions.
• Evaluated new processes implemented by food producers related to sanitary conditions during slaughtering operations.
• Ensured that all required documents were present before approving shipments for export markets.
• Analyzed samples taken from carcasses using various testing methods such as visual examination or chemical analysis.
• Reported any violations of food safety guidelines immediately to appropriate supervisors or government agencies.
• Adhered strictly to animal welfare regulations when inspecting live animals prior to slaughtering operations.
• Adhered to department procedures for safety management, meat handling and prevention of cross-contamination.
• Checked food storage areas, displays and equipment such as freezers and refrigerators to review temperatures, cleanliness and stock.
• Inspected meat carefully to identify abnormal color or other factors suggesting consumption safety concerns.
• Reviewed food preparation to check conditions and procedures to determine safety for consumption.
• Assessed kitchen, dining areas and overall facility for compliance with laws and codes.
• Examined food animals before and after slaughter in meat or poultry processing facilities.
• Gathered information about complaints and conducted investigations to review establishments.
• Monitored cleaning methods for adherence to sanitation requirements.
• Evaluated businesses selling food products to protect consumer safety.
• Communicated with business owners to enforce code requirements for Primesafe food safety program.
• Collected samplings of food products such as processed and raw meats to check safety.
• Maintained proper inspection, sanitation and disposal procedures to prevent contaminate food sources from being consumed.
• Inspected products and processing procedures to assess safety for consumption and compliance with government mandates.
• Filled out and submitted paperwork for approved operations and reports describing critical violations.
• Marked materials with grade or acceptance status.
• Used HACCP principles to assess risks of different food-related items and document findings.
• Maintained visual control of condemned items until proper disposal procedures were completed.
• Monitored meat slaughtering and processing conditions to assess necessary sanitation levels.
• Identified diseases and problems such as tumors, septicemia and other condemnable and non-condemnable conditions.
• Notified management promptly of systemic concerns with production line and recommended improvement plans.
• Maintained production standards for food ingredients, additives and compounds to assist packaging procedures.
• Developed and implemented quality assurance policies and procedures.
• Reviewed customer complaints and identified trends in order to develop corrective action plans.
• Conducted internal audits of processes, products, and systems to ensure compliance with quality standards.
• Monitored production activities for conformance to established quality requirements.
• Analyzed data from quality control testing to identify areas of improvement.
• Evaluated supplier performance against pre-defined criteria and negotiated contract terms accordingly.
• Provided guidance on process improvements and best practices in order to maintain high levels of product quality.
• Trained personnel on the use of new technologies or techniques designed to improve product reliability or safety standards.
• Coordinated with other departments such as engineering, manufacturing, maintenance. in order to resolve any issues related to product quality.
• Investigated customer feedback and developed strategies for addressing complaints quickly and efficiently.
• Established key performance indicators for evaluating the effectiveness of the company's quality management system.
• Performed root cause analysis on non-conforming materials or products in order to determine appropriate corrective actions.
• Created reports detailing results from inspections, tests, investigations., that were used by senior management for decision making purposes.
• Documented all findings from investigations into non-conformances in order to track progress towards resolution.
• Maintained records of all test results and monitored trends over time in order to detect potential problems early on.
• Participated in meetings with customers regarding product specifications or other quality-related topics.
• Collaborated with suppliers on ways to reduce costs while maintaining desired levels of product quality.
• Set up procedures for verifying design outputs prior to their release into production environments.
• Established procedures and quality standards.
• Reviewed current standards and policies.
• Kept records of quality reports and statistical reviews.
• Trained and mentored project leaders to drive culture change toward total quality mindset across production continuum.
• Supervised and guided inspectors, technicians and other staff.
• Created, edited and updated project manuals and technical documentation used by entire QA team.
• Managed continuous improvement strategies to improve manufacturing margins and reduce costs.
• Completed various financial and quality audits for different departments.
• Collected and analyzed production samples to evaluate quality.

· Assembled and operated a bandsaw to manufacturer's, workplace, and workplace health and safety requirements.

· Completed a safety check on the bandsaw.

· Ensured the safety of team members while working with a bandsaw.

· Reported equipment faults, either verbally or in writing, according to workplace requirements.

· Used hanging and hooking techniques according to workplace health and safety, hygiene and sanitation, QA, and workplace requirements.

· Stored and rotated meat product according to workplace requirements.

· Sought advice from appropriate resources before using the bandsaw on new products.

· Worked effectively individually or as part of a team.

· Used relevant communication skills.

· Understood primal cuts of carcass.

· Understood principles of storage and rotation of product according to workplace and regulatory requirements.

· Followed cutting lines for breaking carcass according to specifications.

· Followed safety procedures related to the use of the bandsaw

· identified meat products

· identified the most appropriate packaging for products

· prepared meat order to customer requirements

· identified sub-standard products and took required action

· weighed items correctly following regulatory requirements

· over wrapped meat items according to weather conditions and customer requirements

· used wrapping materials appropriately

· priced items accurately according to displayed price

· used, read, and interpreted scales, calculators, cash registers

· explained regulatory requirements related to weighing products

· Selected packaging equipment according to customer specifications and workplace requirements.

· Assembled the packaging unit.

· Checked the unit to ensure cleanliness and working order.

· Adjusted equipment settings as required for packaging instructions or schedules.

· Checked that safety features were in place.

· Set weight controls on scales.

· Loaded product according to specifications.

· Operated packaging equipment to package products to manufacturer's and customer specifications, workplace health and safety, and hygiene and sanitation requirements.

Completed packaging records, documents, and labels accurately

· Followed recipes accurately.

· Selected, measured, and weighed meat and ingredients according to recipes and workplace requirements.

· Performed calculations as required for production of value-added products.

· Explained permissible use of additives and ingredients in value-added products.

· Mixed ingredients to achieve product consistency according to recipe and product specifications.

· Produced at least five value-added products from a minimum of three species including stuffing, seasoned, and forcemeat.

· Identified quality requirements related to production of value-added products, including limits to value-adding options.

· Presented and labeled products to workplace requirements.

· received incoming stock

· followed equipment and material requirements

· followed health and hygiene requirements

· followed workplace requirements

· identified and minimised safety hazards

· applied relevant workplace health and safety and regulatory requirements

· calibrated equipment correctly

· used different types of weighing machines

· completed documentation for weighing and receiving goods

· explained the features and purpose of a stock control sheet

· recognized differences in quality of carcasses

· recognized differences in types of weighing machines

· identified indications of meat contamination and followed workplace procedures for handling contamination

· adhered to storage requirements for a range of species and meat cuts

· understood features and purpose of a stock control sheet

· understood the purpose of each item of data on invoices and delivery dockets

· Established customer requirements by questioning, active listening, and clarifying of customer comments where applicable.

· Sought advice from appropriate sources when developing new cuts.

· Selected and weighed meats for a range of specialized cuts.

· Prepared specialized meat cuts to workplace health and safety and hygiene requirements.

· Identified sub-standard products and rectified as appropriate.

· Applied communication skills relevant to the task.

· Applied mathematical skills relevant to the task.

· Explained food safety, Quality Assurance (QA), and product quality requirements for specialized cuts.

· Applied relevant workplace health and safety and regulatory requirements.

· What specialized cuts were.

· Food safety, QA, and product quality requirements for specialized cuts.

· Requirements for a range of specialized cuts according to workplace and customer requirements.

· Demonstrated safe manual-handling techniques

· Broke carcase into primal cuts for at least one small stock species

· Identified primary cut specifications for at least one small stock species

· Identified contaminated product and took the appropriate corrective action according to workplace requirements· Demonstrated safe manual-handling techniques

· Broke carcase into primal cuts for at least one large stock species

· Identified primary cut specifications for at least one large stock species

· · Assembled and operated a bandsaw to manufacturer's, workplace, workplace health and safety, and hygiene and sanitation requirements.

· Carried out a pre-operational safety check on the bandsaw.

· Cut products using the bandsaw according to workplace, workplace health and safety, and hygiene requirements.

· Used the bandsaw according to workplace health and safety, hygiene and sanitation, Quality Assurance (QA), and workplace requirements.

· Sought advice from appropriate sources when working with new products or equipment.

Demonstrated effective use of all cutting guides and safety guards

· Prepared equipment appropriately prior to the commencement of the task.

· Trimmed meat to specifications as follows:

· For meat retailing, meat included beef, sheep meat, and one other species.

For smallgoods manufacturing, meat included a minimum of one species

· Correctly used personal protective equipment (PPE) when boning.

· Positioned cuts securely for boning.

· Used knives and other cutting tools safely and effectively when separating primals.

· Used safe manual handling techniques.

· Identified contaminated product and took corrective action according to workplace requirements.

Sterilised or sanitised equipment according to regulatory and workplace requirements

· Identified meat cuts by cut name and species.

· Selected meat cuts by cut name and species.

· Identified primal cuts by name and species.

Selected primal cuts by name and species

· Located primal cuts on a carcase by cut name and species.

· Located meat cuts on a carcase by cut name and species according to customer specifications.

· Located specialised cuts on a carcase by cut name and species according customer specifications.

· Identified meat cuts on a carcase by cut name and species according to customer specifications.

· Identified meat cuts on primals in cartons by cut name and species according to customer specifications.

· Identified cutting lines for meat cuts on primals according to customer specifications.

· Identified cutting lines for primal cuts on a carcase according to customer specifications.

· Assessed meat cuts for quality.

· Assessed meat cuts against cut specifications.

· Assessed primal cuts for quality to workplace requirements and customer specifications.

Assessed primal cuts against cut specifications to workplace requirements

· Demonstrated effective use of a knife to meet workplace health and safety, and hygiene requirements.

· Provided examples of workplace specifications for trimming meat.

· Applied relevant regulatory and workplace requirements.

· Sought further advice from supervisor when uncertain about work instructions.

· Utilized relevant communication skills.

· Ensured adherence to hygiene and safety requirements for the use of a knife.

· Followed steps in checking and preparing a knife.

· Complied with workplace requirements for the use of a knife.

· Observed relevant regulatory and workplace requirements.

· Maintained hygiene requirements for the handling of meat products

· Demonstrated storage techniques that minimized the risk of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs, or other products.

· Monitored refrigerated temperature on a regular basis.

· Recognized and interpreted codes, date tags, and labels.

· Identified and reported unacceptable temperatures either verbally or in writing, according to workplace requirements.

· Sought advice from appropriate sources when working with new products.

· Used correct manual handling techniques for transferring product to storage facilities.

· Used relevant communication skills.

· Employed storage techniques that minimized risks of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs, or other products.

· Utilized appropriate storage facilities for individual products.

· Followed recommended refrigerated temperatures for each product stored.

· Adhered to regulatory requirements related to storing meat products.

Identified species and various meat products for storage

· activated mincing equipment to assess its readiness for operational use

· identified different species and categories of meat

· started up and shut down equipment when necessary according to manufacturer, workplace, and health and safety requirements

· operated a mincer to manufacturer, workplace health and safety, and hygiene and sanitation requirements

· Sought advice or assistance from more experienced team members when necessary.

· Operated the telephone system.

· Demonstrated polite and efficient telephone technique.

· Demonstrated suitable behavior by attending to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically, and maintaining professional standards of dress and personal hygiene.

Arranged pick up or delivery with customers according to enterprise procedures

· Measured temperature of meat products and storage areas, including the receival area, cool room, and display cabinets.

· Monitored refrigerated temperatures on a regular basis.

· Advised customers of suitable storage temperatures for meat products.

· Applied workplace health and safety requirements for working in refrigerated areas.

· Sought advice from appropriate sources when working with new products.

Explained the effect of incorrect storage temperatures on meat products

· Acknowledged customer's presence

· Greeted customer

· Established customer needs by enquiry, listening, and summarizing

· Was aware of cultural and ethnic differences and responded accordingly

· Attended to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically and maintaining professional standards of dress and personal hygiene

· Explained cooking times and temperatures for roasting and microwaving meat to achieve rare, medium, or well-done results

· Provided advice on cooking methods, times, temperatures, and efficiently and courteously met customer needs

· Relayed information to customer

Acknowledged complaints

· Explained moist cooking, dry cooking, and microwave cooking techniques

· Provided serving suggestions including suitable accompaniments

· Discussed properties and effects of animal fats in cooking

· Identified which cuts are suitable for dry cooking techniques including roasting, grilling, and stir-frying

· Identified which cuts are suitable for microwave cooking techniques

· Identified which cuts are suitable for moist cooking techniques including casseroling and stewing

· Explained cooking times and temperatures for roasting and microwaving meat to achieve rare, medium, or well-done results

· Discussed storage times, temperatures, and shelf life of fresh and cooked meat products

· Read and interpreted directions and safety instructions, including:

· chemical labels

· equipment manuals

· safety data sheets (SDS)

· requested advice or further information

· Handled and disposed of chemicals

· Identified food contamination hazards and controlled risks

· Performed manual handling

· Selected chemicals to suit surface type

· Utilized self-management skills to work alone and in a team

· Followed workplace health and safety, regulatory, and workplace policies and procedures

· Cleaned a meat retail area to meet workplace health and safety, regulatory, and workplace requirements

· Selected carcase or meat product to customer and workplace requirements.

· Applied relevant regulatory requirements for slicing.

Recorded and communicated outcomes of carcase or meat product assessment according to workplace requirements

· Used different types of weighing machines.

· Checked and interpreted electronic labels.

· Calibrated equipment.

· demonstrated a variety of sales techniques

· explained different methods of cooking, times of cooking, accompanying condiments, and presentation of the cooked product

· provided accurate advice in a courteous manner to customers on the use of products and services

· provided advice on cooking meat products as required

· provided clear descriptions and advice to customers, demonstrating use of appropriate language and showing sensitivity to cultural differences

· suited advice to customer needs

· Completed documentation for weighing and receipt of goods.

Performed stock control tasks

· Calculated margins required to return gross profit targets.

· Calculated product cost price based on invoice price and cost price based on yield.

· Calculated sale price to achieve required return according to enterprise targets and goals.

· Explained concepts of 'break-even point', and 'gross' and 'net profit' margins.

· Applied relevant workplace health and safety, regulatory, and workplace requirements.

· Identified overhead cost per kilogram.

Marked ticket prices to show correct sales price

· Demonstrated correct cutting, slicing, and trimming techniques.

· Used safe and effective knife skills.

· Identified and named examples of finished meat cuts.

· Applied relevant regulatory requirements.

· Sliced and trimmed meat in preparation for sale according to workplace health and safety, hygiene, and workplace requirements, and customer specifications.

· Prepared finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing.

Removed defects from products according to workplace and regulatory requirements