Responsible for daily completion of food safety & quality inspection processes within a work area, operational department, operational support area, or technical domain. Ensures areas of responsibilities meet BU/Plant standards for safety,quality, efficiency and financial performance.
Executes activities of day-to-day operations of the laboratory following policies and procedures related to personnel safety and food safety. Prepares reagents or culture media and other requirements necessary for physico-chemical or microbiological analysis including sterilization and decontamination. Conducts Microbiological or Physico-chemical analyses of raw materials, finished product, water, and environmental samples; or responsible in bacteriological culture preservation and maintenance Records, reports, and interpret data and results of analysis and report deviations to standards and specifications.. Ensures HACCP/FDA/NMIS requirements are met in all food processes. Understands food safety fundamentals and complies to safety inspections, housekeeping and GLP practices. Understands and proactively avoid environmental impact and potential risk to the businesses. Enforces a culture of zero fatality, injury and illness. Complies with corporate policies and procedures related to Environment, Health and Safety (EHS) and Food Safety, Quality and Regulatory (FSQR). Initiates continuous improvement ideas and ways to add value to current job activities.
Performs job by applying skills and knowledge of one or more food safety & quality processes, areas or machines.
Maintains cleanliness and orderliness in the laboratory including equipment, tools, and utensils. Maintains records of culture media, glasswares, reagents, tools, and equipment. Reports defective laboratory tools and equipment and possible cause of malfunctions or equipment failures. Submit timely, accurate and reliable reports.
May work with minimal to no supervision, and monitors quality of own work. Basic technical and specialized skill may be used to accomplish job.May teach, train or coach others on laboratory methods and procedures. Performs other job activities that may be assigned by supervisor.
Minimum Required Qualifications
-Bachelor of Science degree in Biology major in Microbiology, Microbiology, Food Technology, and other related courses
-6 months to 1 year laboratory experience
-Good communication skills with pro-active attitude; basic computer skills, analytical skills
-Encoding in excel or word reports
-Adaptable, building trust, contributing to team success
-Experience in microbiological and physico-chemical analyses
-Analytical, good communication skill in written and oral, attention to details.
-Ability to work during weekends and shifting schedules.
-No chronic eye disease, in good health with no allergy to animal/poultry dander, good vision and ability to distinguish shades of color.
-With willingness to be trained in quality inspection, evaluating plant sanitation procedures and practices, and monitoring the consistent compliance of critical control points and HACCP plan.
-Ability to adapt and learn in a changing environment.