1. KEY JOB PURPOSE
To define, develop, and implement microbiological standards and work practices to ensure compliance with microbiological process and product specifications. To carry out sampling, sample preparation, and analysis of raw materials (rigid and bottling), in-process samples of water, juice, and soft drink products, and rigid packs.
2. KEY DUTIES AND RESPONSIBILITIES
a. Ensure quality control standards are in place and understood
b. Ensure on-the-job training is done for technicians and process operators against established QA/QC methods.
c. Ensure verification of the execution of the procedures is done to ensure compliance with the established standards and specifications.
d. Ensure equipment are calibrated and functioning as per original standard (Equipment calibration and Maintenance schedule developed and adhered)
e. Highlight any deviation to the quality manager and production managers for action and stop the process after consultation and where necessary.
f. Conduct GMP, hygiene, and food safety audits and surveys to identify opportunities for improvement.
g. Ensure that equipment is calibrated and is functioning as per the original standard.
h. Optimize the validity of measuring equipment.
i. Revise and develop best operating practice standards and procedures to improve microbiological compliance within the brewery.
j. Carry out specialised and highly specialised quality analyses for which the shift-based teams are not responsible
k. Audit the microbiological laboratory to ensure compliance with microbiological methodology and frequencies.
l. Support the shift-based production teams by assisting in training needs analysis.
Safety
m. Implement safety, health and environment regulations and procedures
n. Maintain safety and housekeeping standards
o. Prioritise product quality and safety as per ISO22000
p. Adherence to PPE policy
q. Unsafe conditions and work practices are identified and actioned
Drive site quality strategy
r. Revise and develop best operating practice standards and procedures to improve microbiological compliance within a facility.
s. Best Operating Practice (BOP), Supplier Partnering Program interaction involves managing a formalized system with which to engage with suppliers to enhance hygiene performance in the brewery.
t. Provide leadership and technical expertise to optimize microbiological work practices through problem solving.
u. Proper utilization of laboratory chemicals consumables to support Cost saving initiatives
3. KEY PERFORMANCE MEASURES
Product Quality & Food Safety
• Trade returns samples analysis.
• Tasting samples collection as per requirements
• Supporting NPD (New Product Development)
• CCP verification and Monitoring
• Food safety & hygiene policy compliance
• HACCP, GMP standards and CIP requirements audit
Process control
• Sampling is carried out as per manualized methods.
• Samples are identified, verified and handled to retain integrity as per manual
• Samples are prepared and dispatched, if necessary, as per the manualized method.
• Relevant apparatus, equipment and reagents are prepared as per manualized method
• Analysis is performed using fundamental laboratory techniques and practices.
• Accurate results generated at specified times.
• Results are recorded and reported as per standard manuals
• Non-conformance identified
• Out of control procedure adhered to
Health, Safety and Environment
• Adherence to PPE policy
• Unsafe conditions and work practices are identified and acted upon.
• Chemicals and reagents are handled as per manualized procedure (compatibility matrix).
• Hazardous substances are stored, handled, and disposed of as per procedures.
• Adherence to documented lab safety rules, guides, and practices.
• Incidents are reported and actioned as per procedure.
• Housekeeping schedules are adhered to
Lab Equipment Availability & Reliability
• Calibration records available and updated
• Adherence to manualized calibration frequencies
• Equipment downtime recorded and communicated.
4. KEY COMPETENCIES AND SKILLS QUALIFICATIONS AND EXPERIENCE
- Bachelor’s degree/diploma in food science and technology/microbiology/biochemistry or a related field from a recognized institution.
- Work experience (2-3 years) in the beverage industry will be an added advantage.
- Knowledgeable in ISO standards (ISO 9001-QMS, ISO 22000-FSSC, ISO 14001-EMS, 45001-OHSMS, etc.).
- Knowledge of SAP—ERP.
- Knowledgeable in ISO standards (ISO 9001-QMS, ISO 22000 – FSSC, ISO 14001-EMS, OHSMS 45001, etc.).
- Ability to utilize computer programs extensively.
- Good knowledge of micro laboratory systems, processes, and analyses.
- Communication skills and interpersonal skills.
- Problem-solving skills.
- Good understanding of HACCP, GMP standards, and CIP requirements.
- Attention to detail.