Microboratory technician - (QA/QC)
GSM
1. The key purpose of work
Define, develop and implement microbiological standards and work procedures to ensure that microbiological processes and product specifications be observed. For sampling, preparation of samples and analysis of raw materials (solid and filling), samples in the process of water, juice and soft drinks and solid packages.
2. Key obligations and obligations
Ensure that the quality control standards are introduced and understood
Make sure that training in the workplace is carried out for techniques and processes against established QA/QC methods.
Ensure to verify the procedures to ensure compliance with the standards and specifications.
Ensure that the device is calibrated and operated according to the original standard (calibration and schedule of equipment and maintenance calibration developed and followed)
Emphasize any deviation with quality manager and production manager for and after consultation Stop the process and if necessary
Perform audits and surveys and surveys of food safety GMP, hygiene and food to identify opportunities to improve.
Make sure the device is calibrated and works according to the original standard.
Optimize the measuring device.
Review and develop the best standards and procedures of surgical practice to improve microbiological adherence to the brewery.
Perform specialized and highly specialized quality analysis for which teams based on shifts are not responsible
Audit microbiological laboratories to ensure compliance with microbiological methodology and frequencies.
Support shift -based production teams by helping to analyze training needs.
Safety
Implement the regulations and procedures and procedures of safety, health and the environment
Keep safety and cleaning standards
Priority Product Quality and Safety by ISO22000
Observance of PPE policy
Danger conditions and work procedures are identified and this is a strategy for the quality web site
Review and develop the best standards and procedures of operational practice to improve microbiological consensus within the equipment.
The best operational practice (BOP), interaction with the partner program of suppliers includes the management of a formalized system with which it can participate with suppliers to increase the performance of hygiene in the brewery.
Provide management and technical expertise for optimizing microbiological workflows through problems solving.
Correct use of laboratory chemicals for consumables to support initiatives for cost savings
3. Measurement of key performance
Product quality and food safety
Analysis of commercial refund samples.
Tasting of sampling as required
NPD support (development of new products)
Verification and Monitoring of CCP
Adherence to food safety and hygiene
Audit HACCP, GMP standards and CIP requirements
Processes
The sampling is performed according to manual methods.
Samples are identified, verified and processed to maintain integrity according to the manual
The samples are ready and sent, if necessary, according to the manualized method.
Relevant devices, equipment and agents are prepared according to manualized method
The analysis is performed using basic laboratory techniques and procedures.
Precise results generated in the specified times.
Results are recorded and reported by standard manuals
Identified by non -conformization
Outside the inspection procedure followed
Health, Safety and Environment
Observance of PPE policy
The risk of condition and work procedures are identified and operated.
Chemicals and agents are processed according to the manualized procedure (compatibility matrix).
Dangerous substances are stored, processed and destroyed according to procedures.
Compliance with documented rules, guides and practices.
The incidents are reported and act according to the procedure.
Cleaning plans are adhered to
Availability and reliability of laboratory equipment
Available and Updated Calibration Records
Observance of manualized calibration frequencies
Recorded and communicated downtime of the device.
4. Key competences and skills of qualification and experience
Bachelor's degree/diploma in food and technology/microbiology/biochemistry or related areas from a recognized institution.
Work experience (2-3 years) in the beverage industry will be another advantage.
Knowledge of ISO standards (ISO 9001-QMS, ISO 22000-FSSC, ISO 14001-EMS, 45001-OHSMS, etc.).
Knowledge of SAP - Erp.
Knowledge of ISO standards (ISO 9001-QMS, ISO 22000-FSSC, ISO 14001-EMS, OHSMS 45001, etc.).
The ability to use computer programs extensively.
Good knowledge of micro laboratory systems, processes and analyzes.
Communication skills and interpersonal skills.
Problem solving skills.
Good understanding of HACCP, GMP standards and CIP requirements.
Attention to the details.
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