Purpose of the Role
To ensure microbiological safety and quality of food products, raw materials, water, and processing environment by performing routine and special microbiological analysis in compliance with FSSAI, ISO 22000, HACCP, and internal quality standards.
Key Responsibilities1. Microbiological Testing
· Perform microbiological analysis of:
o Raw materials
o Finished food products
o Processed & in-process samples
o Water (RO, potable, boiler, chilled water)
o Environmental swabs (equipment, surfaces, air, hands)
· Conduct tests such as:
o Total Plate Count (TPC)
o Yeast & Mold
o Coliform / E. coli
o Salmonella, Staphylococcus, Listeria (as applicable)
· Maintain accuracy, integrity, and traceability of test results.
2. Quality & Compliance
· Ensure compliance with:
o FSSAI regulations
o ISO 22000 / FSSC 22000
o HACCP & GMP
o Customer and internal specifications
· Monitor critical control points (CCPs) related to microbiological safety.
· Support internal and external audits.
3. Laboratory Management
· Maintain laboratory hygiene, sterilization, and safety procedures.
· Prepare, sterilize, and handle culture media, reagents, and solutions.
· Ensure calibration and proper usage of lab equipment (incubators, autoclave, laminar air flow, etc.).
· Maintain lab consumables inventory.
4. Documentation & Records
· Maintain complete records of:
o Test results
o Media preparation
o Equipment logs
o Calibration & validation records
· Prepare COAs (Certificates of Analysis) for microbiological parameters.
· Report deviations, non-conformities, and corrective actions.
5. Process & Hygiene Monitoring
· Conduct hygiene audits of:
o Production area
o Personnel practices
o Equipment and utensils
· Guide production staff on hygiene and sanitation practices.
· Support sanitation validation and effectiveness studies.
6. Coordination & Reporting
· Coordinate with:
o Production department
o Quality Assurance team
o Third-party testing laboratories (if applicable)
· Immediately report abnormal or failed results to QA Head / Plant Head.
· Assist in investigations and root cause analysis.
Qualifications· B.Sc / M.Sc in Microbiology, B.Tech/ M.Tech. Food Technology / Biotechnology
· Knowledge of food safety systems and microbiological standards.
Experience: Minimum 2 years of relevant experience or Freshers Can be Apply
Skills & Competencies
· Strong knowledge of food microbiology
· Understanding of GMP, GHP, HACCP
· Good documentation and reporting skills
· Attention to detail and accuracy
· Ability to work independently and in team
Reporting To
· Quality Manager / QA Head
Pay: ₹12,000.00 - ₹17,000.00 per month
Benefits:
- Flexible schedule
- Health insurance
- Provident Fund
Work Location: In person
