| 8:00 AM | Arrive at Kahiki |
| 8:05 | Change control charges to ensure proper temperature control. |
| 8:15 | File all the information that I just recorded. |
| 8:30 | Begin the rounds of the factory. I check the temperature of raw materials such as the fillings for our egg rolls and appetizers and the raw chicken. Then I check the packaging lines to ensure the correct temperature and weights of materials in the final product. After that, I check to make sure that the internal temperature hits 165 degrees at the fry station. In each room, I check the room temperatures and makes sure that the metal detectors are functioning properly. All of those temperatures that I recorded are required under HACCP (Hazard Analysis Critical Control Points) by the USDA to make sure that the food is sanitary. |
| 10:30 | Go through the rounds again. |
| 11:30 | Eat lunch with my sister and other employees. |
| 12:30 PM | Go through the rounds again. |
| 2:30 | Go through the rounds again. |
| 4:30 | Go through the rounds again. |
| 5:00 | Input tracking information telling where goods were shipped so that if a problem arises with a product it will be easily identified to what date it was made and what line it was produced on. |
| 5:15 | Head home to take care of my three children: Griselda, 6 years, Eduardo, 5 years, and Brandon, 1 year.
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Mara Arellano
Quality Assurance Technician
I have been working at Kahiki for almost 3 years now. When I started working here, I was on the production lines, but now I work with the Quality Assurance team. I enjoy the variety of QA work and also like the family atmosphere here. My husband works on the second shift and my sister works on the first shift. I also serve as the primary translator. I translate signs and training materials into Spanish, communicate problems or instructions with Spanish speaking workers, and I go with injured or sick employees to the hospital to easily speak to doctors and nurses.
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