Lab Technician - Food Manufacturing

Key Responsibilities

• Perform chemical and microbiological analysis on raw materials, packaging, in-process, and finished products according to established inspection plans and testing methods.
• Analyze parameters such as pH, Brix, acidity, and microbial counts (e.g., Total Plate Count, Yeast & Mold, Coliform, E. coli).
• Prepare chemical solutions, culture media, and laboratory equipment; ensure quality and readiness of reagents and tools.
• Conduct environmental monitoring of water, equipment, contact surfaces, and air in production areas.
• Maintain accurate and up-to-date laboratory records in compliance with ISO, GMP, HACCP, and FSSC 22000 standards.
• Ensure the cleanliness, safety, and proper functioning of laboratory instruments and workspaces.
• Assist in calibration, verification, and internal quality control activities of laboratory equipment.
• Review and verify test results; report any abnormalities to the supervisor promptly.
• Strictly follow safety protocols and quality management systems.
• Perform other tasks as assigned by the supervisor.
  

Qualifications

• Bachelors degree in Chemistry, Microbiology, Food Science, Biotechnology, or a related field.
• 1-3 years of experience in a chemical and/or microbiological laboratory.
• Knowledge of chemical and microbiological testing methods, including parameters such as pH, Brix, acidity, Total Plate Count, Yeast & Mold, Coliform, and E. coli.
• Proficiency in operating laboratory equipment such as pH meters, spectrophotometers, titration apparatus, autoclaves, incubators, and microscopes.
• Strong understanding of quality control systems and standards including GMP, HACCP, and FSSC 22000.
• Detail-oriented, responsible, organized, and disciplined with strong observation and task prioritization skills.
• Effective communication and teamwork abilities.