Requirements
. Bachelor’s degree in Microbiology, Science, Biotechnology, Food Science, Agriculture or a relevant discipline.. Training in food/beverage microbiology, GMP, aseptic techniques and laboratory safety.. Training in HACCP, FSSC 22000 and ISO/IEC 17025 laboratory competence principles. · Aseptic sampling, serial dilution, plating, membrane filtration and colony counting. Required X Preferred· Media preparation and quality control; correct useof positive and negative controls. Required X Preferred· Environmental monitoring and interpretation ofmicrobiological results. Required X Preferred· Accurate documentation, traceability and timelyescalation of abnormal findings. Required X Preferred· Operation and routine checks of microbiologylaboratory equipment. Required X Preferred· Microsoft Excel for result tracking, trending andlaboratory reports. Required X Preferred· Organization, teamwork, communication andpractical problem-solving.
Description
A leading company in the alcoholic beverage industry is seeking a Lab Analyst – Microbiology to join their Quality Control team. The successful candidate will be responsible for performing microbiological analysis of raw materials, water, in-process samples, and finished products to ensure compliance with quality, food safety, and regulatory requirements. The role involves maintaining accurate laboratory records, following Good Laboratory Practices (GLP), and supporting the implementation of effective quality and hygiene standards. Responsibilities: 1. Collect and handle samples aseptically according to approved plans; maintain sample identification, traceability, storage conditions and testing timelines.2. Perform microbial counts, yeast and mold enumeration, coliform/E. coli and beverage spoilage testing asspecified by approved methods and product risk assessments.3. Prepare media, diluents and reagents; document preparation, expiry, sterility and growth-promotion checks, withappropriate test controls.4. Execute environmental and hygiene monitoring of equipment, food-contact surfaces, personnel and productionareas; trend results and flag adverse patterns.5. Sample process water and CIP/rinse water; support cleaning and sanitation verification. Perform ATP checkswhere included in the approved hygiene program.6. Conduct assigned GMP inspections, document hygiene deficiencies and follow up agreed actions with Productionand QA.7. Operate and check incubators, autoclaves, balances, pH meters and filtration equipment; maintain records and report faults or overdue calibration. 8. Record raw data and results contemporaneously; promptly escalate atypical or out-of-specification findings and support investigations and CAPA.9. Maintain laboratory cleanliness, safe handling, sterilization and waste disposal; control media, reagent andconsumable stock and expiry dates.10. Support SOP updates, method verification, training, external laboratory sample dispatch, HACCP/FSSC 22000activities and audit preparation.11. Authority: stop affected testing when controls or equipment are unsuitable; escalate contamination risks andrecommend product hold. Final release/rejection is reserved for authorized quality personnel.