MICROBIOLOGIST

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 health, safety, food and environmental standards

• Staff shall adhere to all Food Safety Policies and PRP's and shall adhere to and enforce all food safety requirements at all times
• Staff shall adhere to Health, Safety & Environmental Policies and PRP's and shall adhere to and enforce all Health and Safety requirements at all times
• Visitor and Contractor Policy - staff shall ensure that visitors or contractors entering the facility are signed in, escorted and wear PPE, are aware of the hygiene policies and do not smoke, eat or drink inside the facility
• Code of Practice - staff shall maintain high levels of personal hygiene in accordance with the code of conduct
• Handwashing Procedure - Ensuring staff are cleaning and sanitizing hands efficiently before handling the product.
• Physical Contamination Control Policy and Procedure - Staff shall be aware of the potential of physical product contamination. Staff is aware of control measures to prevent physical contamination.
• Safety, Health and Environment Policy - Staff take reasonable measures to ensure health and safety hazards do not occur. Should an accident occur, staff shall be aware of the procedure of reporting the incident.
• First Aid Policy - Staff are aware of the first aider on site. Staff is trained to report injuries and illness to supervisors/first aiders.
• Conversant with relevant business information, policies, processes and procedures
• Maintains expected performance standards
• Enforce compliance with relevant legislative and statutory requirements
• Enforce GMP's and conduct themselves in a manner conducive with food safety practices
• Attend Training and enforce learnings from the training for Quality, Food Safety and Health & Safety that been prescribed for them
• Be vigilant of food defense and food fraud risks
• Maintain a high level of housekeeping within the work environment

General

• Responsible to ensure housekeeping is performed and ensure that all products and activities are stored and are executed within the demarcated areas according to the housekeeping policy (green red and yellow areas)