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 #J-18808-Ljbffr