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Program Manager
Westmeath
Microbiologist
Kilkenny
QA Manager
Dublin West
Market Access Manager
Dublin City Centre
R&D Engineer
Galway
Snr QA Officer
Dublin North
QA Manager
Dublin North
Product Specialist (Microbiology)
Republic of Ireland
Biostatistician
Dublin City Centre
Snr Process Engineer
Dublin North
Snr QA Specialist
Dublin South
QA Manager Biologics
Dublin West
QA Manager
Meath
Consultant
Brian Christensen
Life Science

+353 (0)1 685 47 47
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Other similar job titles you may be intertested in include: Microbiology Lab Supervisor Microbiologist Plant Microbiologist

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Food Microbiologist Career Profile

Food Microbiologist


The Food Microbiologist is responsible for supervising and performing microbiological testing, whilst leading training and improvement of factory hygiene / cleaning standards.

Responsibilities:
  • Supervise a team of microbiology technicians ensuring all testing is carried out according to procedures and timescales
  • Microbiological testing on raw materials, in-process materials and finished products
  • Train and develop microbiology technicians to ensure testing is completed to the required standards
  • Ensure all equipment is calibrated and services in accordance with procedures
  • Routine reporting ensuring standards and accuracy are maintained
  • Maintain the stock levels of testing equipment/reagents in accordance with analysis requirements within budget
  • Ensure risk assessments and safe systems of work for the microbiology laboratory are in place, implemented and up to date
  • Ensure all procedures relating to factory hygiene are understood and implemented by operators, organising training where required
  • Ensure cleaning and disinfection procedures are defined, validated, up to date and implemented
  • Carry out GMP audits
  • Update and review of HACCP plans when required
Generally successful candidates for food microbiology positions will be of graduate calibre within Microbiology with previous experience of working within a food testing microbiology laboratory desired. They will have a proven track record of managing a team and will be able to hit the ground running. They will have food hygiene training and will have HACCP level 2 or above.