Executive/Microbiologist- Quality Assurance

The role of a microbiologist in the food industry is crucial for ensuring that food products are safe, wholesome, and meet quality standards, while also supporting innovation and compliance with regulatory requirements.

1. Microbiological Testing: Perform microbiological analysis the Sampling of Raw material and Finished Products to detect and quantify microbial contaminants, including bacteria, yeast, mold, and parasites.

1. Microbial limit test of finish product, raw materials, stability and shelf life testing.
2. Non PEM Testing: Equipment Swabs, Water Sampling, EB, Air monitoring, Personal Hygiene, Hand Swabs, Uniform Swabs, relevant Documentation and Trend Analysis.
3. PEM Sampling.
4. FG and sensitive raw material sampled and sent for external testing.

2. Environmental Monitoring: Conduct environmental monitoring of food processing facilities to identify potential sources of contamination and implement corrective actions to maintain sanitation standards.

3. Quality Assurance: Collaborate with quality assurance teams to develop and implement microbiological testing protocols and quality control measures to ensure compliance with regulatory requirements and industry standards.

4. HACCP and Food Safety Programs: Assist in the development, implementation, and maintenance of Hazard Analysis and Critical Control Points (HACCP) plans and food safety programs to prevent microbial hazards in food production.

5. Root Cause Analysis: Investigate microbiological issues and product failures, perform root cause analysis, and recommend corrective and preventive actions to mitigate risks and prevent recurrence.

6. Documentation and Reporting: Maintain accurate records of microbiological testing results, procedures, and corrective actions.

1. Prepare reports summarizing findings and communicate results to relevant stakeholders.
2. Media preparation and sterilizations as per validated load pattern and relevant Documentation.

7. Training and Education: Provide training to production staff and workers on microbiological hazards, sanitation practices, and proper food handling techniques to prevent contamination and ensure food safety.

8. Research and Development: Stay updated on emerging trends, technologies, and regulations in food microbiology. Participate in research projects to develop innovative methods for microbial control and detection in food products.

9. Cross-functional Collaboration: Collaborate with cross-functional teams including production, quality assurance, regulatory affairs, and research and development to address microbiological challenges and support product development initiatives.