Microbiologist

As a Microbiologist at Bankai Agrifood Pvt Ltd., located in Kurali, Karjan, Vadodra, Gujarat, India, 391240, your primary responsibility will be to ensure the quality and safety of products through the testing and analysis of microbiological samples. Your key activities will include conducting microbial testing of incoming, in-process, and finished products to assess microbiological safety and quality. You will also be responsible for testing water, process section environment, pipelines, equipment, and personnel working in the section. In addition, you will prepare media, cultures, chemicals, and other necessary materials for microbial testing, as well as issue materials from stores as needed. It will be your duty to perform quality clearance of in-process and finished products based on established microbiological criteria and determine the release or hold status of process equipment and activities after microbial testing. Furthermore, you will maintain compliance with ISO/HACCP standards, ensuring relevant records are kept accordingly. You will implement HACCP points, monitor critical points, provide suggestions for improvements, and report on the same. Documentation and records maintenance will also be part of your responsibilities, including keeping records of laboratory chemicals, glassware, and equipment, ensuring inspections and tests are carried out as per procedures, verifying cleaning and sanitation of equipment, coordinating pest control activities, and monitoring the implementation of Total Quality Management (TQM) practices. You will need to coordinate and communicate effectively with seniors, other departments, suppliers, regulatory agencies, service providers, and customers. Qualifications required for this role include an M.Sc./B.Sc. in Microbiology or Biotechnology, with at least 1 year of experience in microbial testing of Milk & Milk Products. You should possess proven experience in microbiological testing and analysis, knowledge of microbiological techniques, media preparation, and culture methods, familiarity with ISO/HACCP standards, attention to detail, organizational skills, and excellent communication abilities. The work environment is 24 X 6 (6 days a week) in general shift (09:00 AM - 5:30 PM), with possible shifts rotation.,