Wednesday, July 24, 2013

A professional Portfolio: Words to Begin Summary Bullets

In your Resume, you must provide the reader with an understanding of the level of experience or expertise you possess in each skill. (Love this Post)❣  

 Let’s suppose that you are a graphic designer. Just by saying:
·         "Photoshop", it will mean nothing to your reader.
·         ISO 9001:2008, The same as above…
You need to tell your reader if you are an:
-        "expert-level" Photoshop user or someone who can only do the very basics?
-       "expert-level" Applying ISO 9001 on the Manufacturing Industry.

As you can see, there is a big difference and by stating adding those extra words "Expert-level Photoshop user" can speak volumes on your level of skill.
Below some descriptive words to begin your summary bullets with which will help to provide your reader a better understanding of your background and level of expertise:
  • Highly skilled in
  • Possess a strong understanding in
  • Extensive experience in
  • Highly knowledgeable in
  • Highly proficient in
  • 5 years of experience in … (5 or 10… depends on your CV…)
  • Expert-level knowledge of
  • Possess a detailed understanding of
  • Possess a strong understanding of
  • Possess an extensive background in
  • Experienced in
  • Highly experienced in
  • Possess a strong technical competency in
  • Solid background in
  • Solid understanding of
  • Well-versed in
  • Very familiar with
These below words can be used as well, however, be careful in using them because are not as strong. Often these phrases are best reserved and used to address specifics of the job description in which you have some familiarity with the requirement, but not necessarily "an expert-level" background of this requirement:
  • Possess an understanding of...
  • Working knowledge of ...
  • Familiar with ...

Sunday, June 23, 2013

AXIS, a Performance Improvement Tool

AXIS, a Performance Improvement Tool
As referenced on Quality Progress:

Axis Logo

Due to the great interest on this product, I have decided to post it FREE, Please click on the link above and Download... Soon I will post case studies where this software has been used...(when my busy scheduled allows it)

Some successful implementations:
  • As a Software application to monitor KPI's Trends.
  • In the Implementation of a Continual improvement Approach.
  • Assisting with implementation, Training.
  • Evaluation & Final Reports
  • Helping Students at Courses, to understand the principles behind Six Sigma, Individual Control Charts (I Charts), Compliance Charts, See the Big Picture on a Radar Charts, Six Sigma, Cpk among others Outputs.
AXISa software that monitors KPI trends, (at the Gemba(Work place), the place to go for improvement) and predict future performance (using Individual Control charts) on almost any kind of Industry (From Big Companies to Small size business; on Engineering Construction business, a project-based industry. It also can be used in a manufacturing or business process (in Projects, Processes, Departments, or a business unit). With Axis, the performance information gathered is analyzed, obtaining an Individual Control Chart, a compliance chart, sigma level and Cpk index, and finally an overall performance index integrated in a Radar Chart. 
  • Excellent results on Universities, Students in programs where studying Application of Quality Principles, real life examples is essential.

  • See a video of AXIS interface:  

it is going to take some time...hmm,... Probably I will need to create New Case Studies... due to confidentiality of information..., again... when my busy scheduled allows it

Below some Print Screen of the software:

Thursday, March 14, 2013

Thursday, March 7, 2013

Spontaneous Generation

Hello Friends,
I promise myself not to talk about Food Manufacturing again, and I fail... Here goes another one...

About 15 years ago, I was giving consulting services to a Food production company. After one of my Quality Control Audits, I found Mold,
Food with Mold

I was an inexpert, young professional back them..., however had my doubts. Then I talked to an expert in HACCP, and asked him:
  • Do you think is it possible that the mold was in the air, before sealing the package?!..., because if it was sealed perfectly well, I Do not understand why there is mold on it!!!..
 15 years ago!!

His Answer: Do you believe in "Spontaneous Generation"??!!, because if you do not believe in it, there is no reason to think that Escherichia coli, salmonella, mold, can be created out of nothing!!!
I said, WOW!!,  Eureka!! are right!!!....
In summary: 
  1. The product in my consulting services was not sealed well
  2. If a product has salmonella, Escherichia coli is because during the manufacturing process there were NO CONTROL of Critical Points.
  • The Critical Point could be: Time, Pressure, Temperature, etc.

Well, Conclusion now is: Our media and companies behave like they believe in "Spontaneous Generation"


After I read the news of Peanut Corporation of America, all the deaths, millions of dollars spent in courts...., I have not been able to stop thinking about it....,
Even the news, support how wrong we are...,
Newspapers, CBC, CTV, Fox News, CNN, all talk about this Food manufacturing problems, as if there was a:
Spontaneous Generation: Wikipedia gives a clear definition of what this is...

One mistake that Companies and the Media have being doing during the last six years is to talk about problems in Maple Leaf Foods, and all the others companies involved in these Food Contamination scandals..., as `Spontaneous Generation` problems...

We are talking about Technical / Scientific problems here, that affect humans beings!!!, let's forget about the possibility of Spontaneous Generation..., it doesn't work like that!

These are Lessons Learned..., Well, at the moment, they are just Lessons...
we still need to wait a little longer to determine if it has been "Learned"

Have a nice day,

Saturday, March 2, 2013

Engineer's Day by Country


I was just looking on Internet about this celebration around the world. Engineer's Day

Wikipedia only has 16 Countries..., Some of them are listed here, if you know the information for other countries, please leave me a comment below

  • Argentina: June 16
  • Colombia: August 9
  • Chile: May 14
  • India: September 15
  • United States: June 4

Saturday, February 23, 2013

Food Safety & Quality Assurance

Our parents showed us how everything needs to be well cooked (over 100 degrees Celcius)..., and about 20 years ago, I was taught ABOUT HACCP, a system designed for Astronauts...., I think!?....
However, in 2009, the Food industry had several incidents with food poisoning..., both in United States and Canada. in my Technical opinion, all because of the lack of Control of Temperature..., 
Then comes all the Consumer litigation costs..., that in my opinion would have been solved with a quality Management System based on HACCP, ISO 22 000.
Please, see a video of the News from WSJ:

You might have been told that water boils at 100 degrees Celsius (212 Fahrenheit) but the boiling point of water actually depends on the oxygen content and atmospheric pressure. The higher the altitude, the lower the temperature at which water boils. People who live at high altitudes, like Tibetans, drink their tea while it is bubbling with boiling. Many Tibetans who moved to India suffered serious burns when they drank their boiling tea at sea-level.

Temperature is a Critical Control Point when talking about Food Manufacturing (HACCP). ISO 22 000 is a standard that talks about this on the whole Supply Chain, from farm to fork, literally.

Salmonella outbreak cost the economy an estimated $1.5 billion.
is not that enough, ???--- This is the Cost of NOT Quality...


Below, an extract from
In 1741, Anders Celsius defined his temperature scale on the melting and boiling temperature of water. Although Celsius did not discover the thermometer – both Philo and Hero of Alexandria (who also mentioned steam power in 50 BC) described such a principle – his design was much more precise than any previous such invention. Celsius scaled his measurements as 0 for boiling point and 100 for freezing point but the order was later reversed.
Anders Celsius
The boiling point for water at sea level and under standard conditions is 100 degrees Celsius (212F).
British Standard 6008 and International Standard ISO 3103 advise that tea is best made with water that is freshly boiled. Prolonged boiling of water, or water that is boiled twice, drives off the dissolved oxygen in the water, making the tea taste flat.
(See: Boiling point of water    ---  Follow us: didyouknowtv on Facebook)