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Job Summary:
The Laboratory Technician I is an entry-level role responsible for performing routine microbiological, chemical, and organoleptic testing to support the Food Safety/Quality Assurance, Hatchery, Live Operations, and Research and Development departments by performing microbiological, chemical, and organoleptic analysis on product and environmental samples. This position focuses on developing foundational laboratory skills, accurately executing established procedures, and contributing to the daily operation and upkeep of the laboratory.
Position Purpose
This role builds the essential skills needed for laboratory testing and quality systems. Employees in this role learn laboratory fundamentals, gain exposure to food safety testing, and develop the competencies required for advancement to Laboratory Technician II.
Core Responsibilities (Foundational Level)
1. Routine Microbiological Testing
- Perform and interpret qualitative and quantitative microbial analyses on product and environmental samples (e.g., Salmonella, Campylobacter, Staphylococcus, E. coli, yeast and mold).
2. Routine Chemical Testing
- Conduct basic chemical analyses such as moisture, fat, protein, ash, free fatty acids, peroxide value, and pH.
3. New Product Development Support
- Participate in scheduled sensory analyses.
- Assist with shelf‑life studies.
4. Laboratory Operations
- Maintain inventory of testing supplies.
- Prepare media and reagents as instructed.
- Perform basic monitoring of instrument functionality and calibration status.
- Follow daily, weekly, and monthly cleaning schedules to maintain a safe work environment.
5. Quality & Compliance
- Follow Good Laboratory Practices (GLPs).
- Participate in proficiency testing programs.
- Support quality initiatives through accurate test execution and consistent documentation.
6. Collaboration & Communication
- Communicate testing failures and errors to[CJ1] appropriate departments.
- Participate in internal audits, projects, and departmental meetings as assigned.
Qualifications
- Bachelor’s, Associate’s degree, or certificate in Microbiology, Food Science, or related field.
- Basic proficiency in laboratory techniques preferred.
- Proficiency with Microsoft Office and communication tools.
- Ability to adapt to shifting priorities in a fast-paced environment.
- ISO 17025 or LIMS experience preferred but not required.
Skills Needed for Success (Entry Level)
- Strong attention to detail
- Willingness to learn and follow established methods
- Basic laboratory safety and aseptic technique awareness
- Dependability and time management
- Clear communication
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