Sabrina Proshich

I graduated with an undergraduate degree in biology, and right after graduation during the beginning of COVID, I started working as a lab technician at a company that worked with sanitizers, wipe sanitizers, and baby wipes. I really established myself on the lab portion, and then I was recruited to work as a quality engineer for a food plant. That was my first experience with food manufacturing, and I primarily worked with the quality manager to look at data and how it affects our quality goals. I got really into traceability and other aspects of food safety that interested me. During my employment doing the sanitizing wipes, I earned my MBA, and my thesis focused on investing in your employees to increase morale and job knowledge, and in turn, getting better results overall. From there, I was recruited to be the Food Safety Manager at Port City Bakery, where I am now. Today, I focus mainly on traceability and environmental monitoring. My key responsibilities include documentation control, monitoring a team of sanitation employees and food safety associates to make sure checks and tasks are being done in a timely manner, and being prepared for any audits, whether they're announced or unannounced. One of my most notable professional achievements is the investment we now have into the training of our employees. It was a program that I had a big part in implementing when I first came to Port City Bakery, and I really took my MBA thesis into consideration when I started as a manager. We did a lot of work in our training programs and helping our employees with their job knowledge and giving them the confidence to be where they're at.