Abbey Wisnefske

• Perform quality checks during production. This includes CO2 and dissolved oxygen checks, sensory analysis, weight and can/bottle quality checks. Then bringing a sample back to the lab to test alcohol percentage by volume, ph, and color of the product. Alert line workers or supervisors when product does not meet standards. This could include stopping the line to troubleshoot and fix the problem.
• Test beer and cider product through every stage. From fermentation to packaging, the quality department communicates the "green light" for product to move forward.
• Plate products in the microbiology lab. Maintain a sterile environment to prevent contamination when plating.
• Performing yeast counts to validate viability and test if yeast is able to be used for another generation.
• Collect and sample fermenting beers and ciders. Each beer and cider have a target to hit. Once they reach the target, the product is crash cooled and set to move forward.
• Quantify colonies on micro plates 3-5 days after being plated and incubated. Observe colonies under microscope using wet mount or gram staining methods
• Maintaining a retains library of all of our products and contract products. This includes adding new product into the retains and discarding product once it surpasses the product's shelf life.

- Assist in overseeing the operation of cheese processing production line.

- Ensure product is ready to be boxed and sent out for delivery in a timely manner.

- Train new associates within areas of responsibility.

- Work with team members to ensure lines maintain productivity levels.

- Ensure quality standards following all company and safety protocols.

- Troubleshoot any problems that arise with the line.