productive, interesting and respectful job
Fermentation Technician (Former Employee) – Winnipeg, MB – 9 December 2016
I used to work a twelve hours shift, four days on four days off and four days day four days night shift. My shift was seven to seven. A typical day at work started with shift briefing, logging in the SOP, monitoring the culture every hour, taking samples,charging and or harvesting products. I learned how to operate computerized machines and monitored the culture, collect samples and analyze the data, perform calculations and maintain accurate records using the standard operation procedure. The management was good and the co-works were friendly. The hardest part could be the long hours shift. I enjoyed my job when we had Christmas and works appreciation parties.