Food Lab Technician

Responsibilities:

• Work with Food Laboratory staff to conduct pathogen challenge studies and shelf-life studies in food products.
• Follow SOPs GMPs manuals specifications and other laboratory procedures as directed.
• Prepare and maintain media and chemical solutions utilizing proper handling storage use and disposal techniques to ensure safety hygiene and integrity of results.
• Record and enter data accurately and communicate results on a specified timeline.
• Properly use and maintain lab equipment/supplies according to specifications.
• Perform basic food microbiology testing including sample preparation inoculation plating with culture and 3M Petrifilm methods and rapid tests according to lab procedures.
• Assist with maintaining an extensive microorganism library.
• Perform basic food chemistry (pH aW) and food texture analyses.
• Conduct or assist with special projects as necessary which could include non-standard analyses development of methods validation of new equipment and production of benchtop food samples.
• Key performance measurements will include but may not be limited to: timeliness and proficiency in laboratory activities accuracy and thoroughness documenting results upkeep and organization of the laboratory and contribution to enhancing lab practices and methods.

Required Skills:

• Competencies in basic microbiology techniques should include pipetting performing serial dilutions Gram staining visual organism identification spread/pour plating reading plates.
• Basic computer skills including use of MS Excel
• Good verbal and written communication skills

Working Conditions:

• Up to 100% of time will be spent in a laboratory setting.
• Must be able to work safely with foodborne pathogens (including but not limited to coli O157:H7 Salmonella spp. and Listeria monocytogenes) in a BSL-2 environment.
• Must be able to handle food products of all types without objection.
• Must be able to frequently lift up to 25 lbs and occasionally lift up to 50 lbs.
• May require extended periods of sitting and/or standing with occasional kneeling or crouching.

Basic Qualifications:

• BS degree in Microbiology Food Science Food Engineering or related areas (Meat Science Chemical Engineering or hard sciences like Chemistry or Organic/Bio-chemistry)
• Local candidates are preferred.
• Skills and/or knowledge that will be advanced: microbiological techniques for the food industry quality analyses for the food industry experimental design and data analysis basic food formulation and processing for a variety of applications food safety regulations in North America