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

• Timeliness and proficiency in laboratory activities.
• Accuracy and thoroughness documenting results.
• Upkeep and organization of the laboratory.
• 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).

Skills and/or Knowledge

• 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.