Job Description

Key Responsibilities

Microbiological Testing & Product Quality

Conduct microbiological analysis of

raw vegetables, spices, brine, vinegar, packaging materials

, and finished pickle products. Perform routine testing for:

TPC / TVC (Total Plate Count)

Yeast & Mold

Pathogens

(Salmonella, E.coli, Staphylococcus, Listeria, etc.) Monitor

salt %, pH levels, acidity

, and

water activity

critical to pickle preservation. Validate each batch's microbial safety before release.

Process & Hygiene Monitoring

Monitor fermentation process microbiology, brine stability, and contamination risks. Conduct

environmental monitoring

-- swab tests of equipment, surfaces, and air. Ensure

CIP/SIP

hygiene processes are effectively implemented.

Documentation & Regulatory Compliance

Maintain accurate laboratory records, COA, trend reports, and deviation logs. Ensure compliance with:

FSSAI food safety norms

HACCP / CCP monitoring

ISO 22000 / BRCGS

standards Assist during internal/external audits and vendor assessments.

Quality Improvement & Risk Management

Identify contamination sources and initiate

CAPA

(Corrective & Preventive Actions). Participate in

Shelf-life studies

and stabilization trials. Support product development with microbial validation.

Lab Management & Safety

Maintain sterile environment and calibration of lab instruments (incubators, autoclaves, pH meters, etc.). Ensure safe handling and disposal of cultures, media, and microbial waste.
Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹35,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person