Food Lab Technician

**Responsibilities:** * Work with Food Laboratory staff to conduct pathogen challenge studies and shelf-life studies in food products. * Follow SOPs, GMPs, manuals, specifications, and other laboratory procedures as directed. * Prepare and maintain media and chemical solutions utilizing proper handling, storage, use, and disposal techniques to ensure safety, hygiene, and integrity of results. * Record and enter data accurately and communicate results on a specified timeline. * Properly use and maintain lab equipment/supplies according to specifications. * Perform basic food microbiology testing, including sample preparation, inoculation, plating with culture and 3M Petrifilm® methods, and rapid tests according to lab procedures. * Assist with maintaining an extensive microorganism library. * Perform basic food chemistry (pH, aW) and food texture analyses. * Conduct or assist with special projects as necessary, which could include non-standard analyses, development of methods, validation of new equipment and production of benchtop food samples. * Key performance measurements will include but may not be limited to: timeliness and proficiency in laboratory activities, accuracy and thoroughness documenting results, upkeep and organization of the laboratory, and contribution to enhancing lab practices and methods. **Required Skills:** * Competencies in basic microbiology techniques should include pipetting, performing serial dilutions, Gram staining, visual organism identification, spread/pour plating, reading plates. * Basic computer skills, including use of MS Excel * Good verbal and written communication skills **Working Conditions:** * Up to 100% of time will be spent in a laboratory setting. * Must be able to work safely with foodborne pathogens (including, but not limited to, _coli_ O157:H7, _Salmonella_ spp., and _Listeria monocytogenes_) in a BSL-2 environment. * Must be able to handle food products of all types without objection. * Must be able to frequently lift up to 25 lbs and occasionally lift up to 50 lbs. * May require extended periods of sitting and/or standing with occasional kneeling or crouching. **Basic Qualifications:** * BS degree in Microbiology, Food Science, Food Engineering, or related areas (Meat Science, Chemical Engineering, or hard sciences like Chemistry or Organic/Bio-chemistry) * Local candidates are preferred. * Skills and/or knowledge that will be advanced: microbiological techniques for the food industry, quality analyses for the food industry, experimental design and data analysis, basic food formulation and processing for a variety of applications, food safety regulations in North America