Lab technician / Microbiologist

Miceli Dairy Products Company; Cleveland (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Miceli Dairy Products Company is seeking a Lab Technician / Microbiologist to support dairy production through microbial testing, culture management, and environmental monitoring. The role emphasizes aseptic technique, data documentation, and adherence to FSQA and HACCP standards.

The position requires a Bachelor’s degree in Microbiology or related field and 1–3+ years in a dairy laboratory, with knowledge of dairy biochemistry and fermentation.

Qualifications

• Education: Bachelor’s degree in Microbiology, Food Science, Dairy Science, or Biology.
• Experience: 1–3+ years in a food processing or dairy laboratory.
• Technical Skills: Aseptic technique, microbial plating, PCR or rapid pathogen detection, and data documentation.
• Knowledge: Dairy biochemistry, fermentation science, and sanitation standard operating procedures (SSOPs).
• Note: Proficiency in FSQA and HACCP is expected.

Responsibilities

• Culture management: Maintain starter cultures essential to cheese curdling, flavor, and texture.
• Microbiological testing: Aseptically sample and test raw milk, whey, curd, and finished cheese for pathogens and spoilage organisms.
• Environmental monitoring: Swab equipment and facility surfaces to verify sanitation.
• Process troubleshooting: Help production resolve fermentation, texture, and ripening issues.
• Regulatory compliance: Ensure operations meet FDA, USDA, and food safety requirements.

Skills

Aseptic technique

Microbial plating

PCR

Rapid pathogen detection

Data documentation

FSQA

HACCP

Dairy biochemistry

Education

Bachelor’s degree in Microbiology

Bachelor’s degree in Dairy Science

Bachelor’s degree in Food Science

Bachelor’s degree in Biology

Tools

Quality Control Software

Job description

**Lab Technician / Microbiologist **Job OverviewRole: Plant / Quality Control MicrobiologistIndustry: Dairy and cheese manufacturingDepartment: LabKey ResponsibilitiesCulture Management: Maintain starter cultures essential to cheese curdling, flavor, and texture.Microbiological Testing: Aseptically sample and test raw milk, whey, curd, and finished cheese for pathogens and spoilage organisms.Environmental Monitoring: Swab equipment and facility surfaces to verify sanitation.Process Troubleshooting: Help production resolve fermentation, texture, and ripening issues.Regulatory Compliance: Ensure operations meet FDA, USDA, and food safety requirements.Qualifications & SkillsEducation: Bachelor’s degree in Microbiology, Food Science, Dairy Science, or Biology.Experience: 1–3+ years in a food processing or dairy laboratory.Technical Skills: Aseptic technique, microbial plating, PCR or rapid pathogen detection, and data documentation.Knowledge: Dairy biochemistry, fermentation science, and sanitation standard operating procedures (SSOPs).You should be proficient in:Food Safety and Quality Assurance (FSQA)Hazard Analysis and Critical Control Points (HACCP)Weighing Raw MaterialsMachines & technologies you'll use:Quality Control Software