Quality Control (QC) Laboratory Technician

Purpose

To consistently perform precise and accurate laboratory testing on a variety of samples, such as raw materials, in-process, finished product, environmental samples, etc., to ensure the quality of inputs and outputs of all cream yeast and packaged products.

Essential Functions

• Performs baking tests as required to evaluate yeast quality and performance.
• Performs chemical and physical analyses including but not limited to moisture, protein, phosphate, starch, salt, specific gravity, brix, sludge, and NIR.
• Performs tests on our wastewater streams and biobed, including total suspended solids (TSS), Chemical Oxygen Demand (COD), sludge profile, volatile fatty acids (VFA), and alkalinity.
• Performs yeast appearance and sensory testing, including odor, color, and texture analysis.
• Performs microbiological testing, including master aseptic plating and transfers, media preparation techniques and pathogen testing for Salmonella and Listeria.
• Prepares various media and reagents.
• Performs sampling in the plant of raw materials including process water, molasses, production line and receivers/fermenters, etc.
• Prepares and inoculates laboratory culture vessels required for the first factory fermentation stage.
• Performs quality control checks on the finished product.
• Prepares and sends samples to external laboratories.
• Maintains, calibrates, and/or verifies laboratory equipment.
• Troubleshoots and corrects equipment problems.
• Participates in the various proficiency testing programs to ensure the reproducibility and accuracy of the data generated by the laboratory.
• Documents and reports laboratory data. Records data manually and/or electronically.
• Communicates results to production departments and Laboratory Manager as needed.
• Interprets testing results and places nonconforming product on hold pending rework/disposition instructions by the QA/QC or Laboratory Manager.
• Prepares Certificates of Analysis based on positive release program and releases product based on preestablished compliance criteria (where applicable).
• Applies statistical process control (SPC) tools to proactively detect and communicate data trends.
• Contributes to maintaining and improving a clean and orderly laboratory environment.
• Completes required general cleaning or housekeeping duties according to frequencies established.
• Applies Good Laboratory Practices, ISO 17 025 principles, Lean Six Sigma tools, and Health and Safety practices in their day-to-day work.
• Trains fellow laboratory technicians and learns new techniques as needed.
• Inventories and orders laboratory equipment and/or supplies as required.

Compétences techniques

• Technical Degree (e.g. CEGEP or other) or Bachelor’s degree with emphasis on Laboratory Techniques, Microbiology, Chemistry, Biology, or another science-related discipline.
• Working knowledge in Good Laboratory Practices and aseptic sampling principles.
• Experience with or an interest in the application of lean six sigma principles into a laboratory environment.
• Industrial/Quality control laboratory experience is preferred.
• Prior experience and/or an understanding of the ISO 17 025 standard, Good Manufacturing Practices and/or HACCP principles is a plus.
• An understanding of statistical process control (SPC) tools and experience with an SPC charting software such as Minitab is a plus.
• Proficiency in Microsoft Office applications.
• Prior experience with a LEMS is a plus.

Qualités personnelles

• Ability to develop and maintain productive and positive relationships with co-workers, both inside and outside the laboratory department.
• Accuracy and attention to detail; logical and methodical approach to problem solving.

Organisation

Lallemand est une société canadienne privée fondée à la fin du XIXe siècle, qui développe, produit et commercialise des micro-organismes pour divers marchés. Les bureaux administratifs de la société mère sont situés à Montréal, au Canada. Aujourd'hui, Lallemand emploie plus de 6 500 personnes travaillant dans plus de 45 pays sur 5 continents. Cette unité d'affaires offre des levures et des ingrédients de qualité supérieure aux boulangers d'Amérique du Nord, d'Europe, du Moyen-Orient et d'Afrique. Elle possède également une importante expertise en agents de conditionnement de pâtes à base d'enzymes. Dans toutes ces régions, les équipes de Lallemand collaborent étroitement dans le but de fournir des produits et services innovants, soutenues par un important réseau d'experts techniques.