Job Description

**Lab Technician / Microbiologist **

Job Overview

• Role: Plant / Quality Control Microbiologist
• Industry: Dairy and cheese manufacturing
• Department: Lab

Key Responsibilities

• Culture Management: Maintain starter cultures essential to cheese curdling, flavor, and texture.
• Microbiological Testing: Aseptically sample and test raw milk, whey, curd, and finished cheese for pathogens and spoilage organisms.
• Environmental Monitoring: Swab equipment and facility surfaces to verify sanitation.
• Process Troubleshooting: Help production resolve fermentation, texture, and ripening issues.
• Regulatory Compliance: Ensure operations meet FDA, USDA, and food safety requirements.

Qualifications & Skills

• Education: Bachelor’s degree in Microbiology, Food Science, Dairy Science, or Biology.
• Experience: 1–3+ years in a food processing or dairy laboratory.
• Technical Skills: Aseptic technique, microbial plating, PCR or rapid pathogen detection, and data documentation.
• Knowledge: Dairy biochemistry, fermentation science, and sanitation standard operating procedures (SSOPs).

You should be proficient in:

• Food Safety and Quality Assurance (FSQA)
• Hazard Analysis and Critical Control Points (HACCP)
• Weighing Raw Materials

Machines & technologies you'll use:

• Quality Control Software