Yeast Baker Process Control and Management
Alpina Productos Alimenticios
From August 2009
I worked on the process control and management of workers. I could optimize the efficiency of the TBA and increasing productivity. I redesign some pipes and some control of the CIP systems factory to improve the microbiological results of the final products.
Compañía Nacional de Levaduras (Levapan)
From May 2000
I worked about control process and worker management. I optimized the Yeas Extract Plant productivity and reduce the amount of microbiology contamination to acepted values. I performed to the company almost 90 ideas to improve the productivity, methodes and products formulas. All these ideas were worked to the I&D department and until this moment these ideas had achieved fame to the workers for being brilliants.
From February 1999
I worked in Optimisation of the clarified juice fruit and to make a new flavored liquors.
Reformulation of Cleaning Solution
I worked in a factory where I reduced cleaning in place costs by 50% due to conduct a benchmarking study in other factories and found that generic substances could perform cleanings instead of commercial products were more expensive. Microbiological results of the end products performed better and no longer embedded pipes.
Decontamination of Juice Fruit Factory
I worked in a Juice Fruit factory where the microbiological indicator was 96% and the goal was 99% and the final products were discarded for this problems. I found methodes of cleaning bad and the procedures was not written. I teached to the operators to cleaning and I wrote the procedures and I increase the supervising on this machine. The final result was not discarded product for the rest of the time when I worked there.
Decontamination of yeast beaker factory II
I worked in a factory where bakers yeast showed contamination involving draining all the product for a month's work. They lost customers and they had to buy the finished product from other suppliers to not continue losing money for non-delivery to customers. When I was called to fix the problem, I found that one of the raw materials used was generating this microbiological contamination and flaws in the design of equipment generated dead points where these contaminants were deposited and it contaminated the rest of the products of the factory. The solution was to redesign parts of the equipment to eliminate dead spots and adjust pH of the solution of the raw material used to inhibit microbial load. The end result was a yeast factory in line and started working normally.
Decontamination of yeast beaker factory I
I worked in a yeast baker factory when the level of contamination was too high due the system of cleaning in place was working bad. However, during a month the factory was working with this problem and the final products were discarded due the high level of microbiologycal contamination. When I was called to fix this problem I did the investigation and found that the Cleanin in place did not have stirring. This was the root cause of the problem. The operator pumping the cleaning solution throughout the system and ultimately sent only water instead of the cleaning solution. Finally, the biofilm grew in pipes and tanks and contaminated the whole factory.
Qualifications & Certifications
Modern Technology of Bakers Yeast Production
Versuchsantalt der Hefeindustrie e.V (VH). Research Institute for Bakers Yeast. Berlin
Universidad del Valle
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