Job Description

• Microbiological analyses are performed on raw materials, finished products, and swabs from the production environment according to established procedures.
• Hygiene and food safety levels are monitored and maintained within production lines and storage areas.
• Microbiological control programs are implemented and monitored in accordance with HACCP, GMP, and ISO 22000 standards.
  Laboratory test results are analyzed, any deviations are investigated, and corrective and preventive actions are proposed.
• The accuracy of sampling methods and test results is verified and documented regularly.
• Quality, production, and operations departments are coordinated to address any microbiological risks.
• The microbiological hygiene of the production environment (surfaces, air, water, and equipment) is monitored to prevent product contamination during manufacturing.
• Investigations of contamination incidents or customer complaints from a microbiological perspective are conducted to provide scientific recommendations that minimize the recurrence of future incidents.
• Labor and sterilize laboratory equipment according to Good Laboratory Practices (GLP) to ensure accurate results and team safety. It implements food safety and hygiene procedures for handling samples and microorganisms, ensuring a biologically hazard-free work environment.
• It updates analytical methods according to international standards (such as ISO 16140, FDA BAM) to keep pace with best practices and enhance the reliability of tests.
• It supports internal and external inspections (such as ISO 22000, HACCP, BRCGS) to contribute to the company's success in obtaining quality certifications and regulatory compliance.

Job Requirements

• Bachelor’s degree in Microbiology, Food Science, Biotechnology, or a related field.
• 2-4 years of experience in a microbiology or food safety role, preferably within the food industry.
• Strong knowledge of microbiological testing methods and laboratory practices.
• Familiarity with food safety standards such as HACCP, ISO 22000, or equivalent.
• Experience with quality assurance processes in food manufacturing or distribution.
• Excellent analytical, problem-solving, and organizational skills.
• Ability to work independently and collaboratively in a fast-paced environment.
• Strong communication skills for reporting and training purposes.
• Attention to detail and commitment to maintaining high standards of hygiene.
• Proficiency in using laboratory information management systems (LIMS) is an advantage.

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