Key Responsibilities
Microbiological Testing: Test raw materials, in-process goods, finished products, and water for pathogens like Salmonella, E. coli, Listeria, Total Plate Count (TPC), and yeast/mold.
Environmental Monitoring: Swab and test factory equipment, surfaces, air, and employee hands to verify sanitation standards.
Compliance & Audits: Ensure alignment with food safety regulations (such as FSSAI, ISO 22000, HACCP, and GMP).
Laboratory Management: Sterilize equipment, prep culture media, calibrate lab tools (autoclaves, incubators), and manage inventory.
Documentation: Log test results accurately, issue Certificates of Analysis (COAs), and report any quality deviations immediately. [1]

Qualifications & Skills
Education: B.Sc or M.Sc in Microbiology, B.Tech/M.Tech
Experience: 1 to 5 years of hands-on laboratory experience, preferably within a food, beverage, or dairy processing plant.
Core Competencies: Solid knowledge of aseptic techniques, foodborne pathogens, hazard analysis (HACCP), and attention to detail

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