Microbiologist Operations Accountable for operation of own work area or as a member of a team, as well as for quality, standards and outputs within defined work routines and policies. Job Purpose To conduct microbiological sampling and analysis throughout the production process. Key Accountabilities and Outputs Aseptic Sampling Treated water, ingredients, final syrups and final products Swabs Air plates Analysis Treated water, ingredients, final syrups and final products Swabs Air Product Shelf Life Analysis Performs secondary confirmation tests Incubation of analysed samples Sub culturing of live bacteria cultures Documentation and Record Keeping Interpretation of results Recording of results Generates Trends for micro results General Reporting Raises any out of spec result with QA Supervisor Issues isolation/ release instructions to the DC in consultation with Quality Manager Reports any faulty equipment to QC Supervisor Raises any emerging trends that might have potential food safety risks Trouble shooting/investigations on ingredients, environmental or processing risk related issues Enforces Good Lab Practices Enforce Food Safety Requirements Adherence to the Quality, Food Safety, Health, Safety and Environmental Standards Adherence to Standards: Ensure strict adherence to Quality, Food, Health, Safety and Environmental policies and standards. Enforcement: Enforce all food safety and health regulations, policies, and requirements at all times to guarantee a secure work environment. Personal Hygiene: Maintain exceptional personal hygiene as per the organization's code of conduct. Contamination Control: Raise awareness about potential physical product contamination and implement control measures to prevent it. Health and Safety Measures: Take reasonable precautions to prevent health and safety hazards. Follow the prescribed incident reporting procedure in case of accidents. Knowledge and Compliance: Stay updated with relevant business information, policies, processes, and procedures. Enforce compliance with legislative and statutory requirements, as well as GMP's (Good Manufacturing Practices). Training: Attend and enforce the implementation of learnings from training sessions related to Quality, Food Safety, and Health and Safety. Housekeeping: Maintain high levels of cleanliness and orderliness within the work environment.
