Day-to-Day Responsibilities
Collecting and labelling food, water, raw material and finished product samples under sterile conditions.
Culturing and identifying bacteria, yeasts and moulds using growth media, staining and microscopy.
Testing for harmful organisms such as Salmonella, E. coli and Listeria, and for spoilage organisms, using standard methods.
Checking product shelf life and hygiene in production areas, and reporting results to quality and production teams.
Monitoring fermentation cultures used in products such as curd, idli batter, bread, cheese and probiotic drinks.
Recording results, checking equipment and calibration, and keeping lab documents ready for audits.
Supporting new product development and checking products against food safety standards such as those set by FSSAI.
