DAIRY & MEAT MICROBIOLOGISTS

Conduct microbiological testing for pathogens, total plate count (TPC), yeast, and mold in raw milk and finished dairy products.

Perform routine quality control testing on milk, cheese, yogurt, and butter to ensure compliance with quality standards.

Maintain precise records of laboratory results, deviations, and corrective actions.

Prepare media, sanitize laboratory equipment, and calibrate lab instruments such as incubators and autoclaves.

Ensure compliance with Food Safety and Standards Authority of India (FSSAI) or relevant local regulations.

Manage starter cultures for fermented dairy products like curd, yogurt, and cheese.

Proficiency in microbiological techniques such as isolation, identification, and staining.

Knowledge of HACCP (Hazard Analysis and Critical Control Points).

Good Laboratory Practices (GLP).