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A leading company in the food and beverage industry is seeking a Laboratory Specialist. The role involves performing a range of laboratory tasks including testing and calibration, conducting technical assistance, and ensuring compliance with ISO/IEC 17025. Candidates should hold a degree in Microbiology or a related field and preferably be a registered microbiologist. This position offers a chance to contribute to quality assurance in a dynamic laboratory environment.
a. Performs testing and calibration as defined in the matrix of the laboratory's service portfolio and methods.
b. Conducts technical assistance service (e.g. special tests, audit, training).
c. Generates and releases test reports to customers.
d. Handles test samples and calibration items from receiving, preparation, storage, until disposal.
e. Prepares culture media and/or reagents needed for the analysis.
f. Performs method development, validation, and/or verification of test and calibration methods.
g. Safe keeps, updates, and maintains documented information, including technical records and test or calibration methods.
h. Conducts calibration and verification of equipment (e.g. weighing devices, pH meters, temperature enclosures).
i. Monitors supplies inventory, equipment maintenance and performance, and the laboratory's environmental condition.
j. Participates in interlaboratory comparison, proficiency testing programs, and/or measurement audits.
k. Trains new laboratory specialist and provides feedback for assessment and evaluation.
l. Adheres with safe laboratory practices and good housekeeping measures in performing the function.
m. Ensures conformance to ISO/IEC 17025 and other mandatory requirements and related systems.
n. Provides support for the governance and implementation of URC's LMS.
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p. Abide by the company policies and documented procedures.
q. Does other tasks or function assigned by the Section Head or the Central Laboratory Group Manager.
3. Additional criteria for the specialist assigned at Microbiological Section
a. A graduate of B.S. Microbiology, B.S. Biology (major in Microbiology), or related course
b. Preferably, a registered microbiologist or professional food technologist