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.

• 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

• 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.

• 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