Testing Food samples according to HACCP, GMP, ISO & CFIA standards in Food & Microbiology department

Performing dilutions, plating, testing endospores, weighing, pipetting, spread plates, pour plates, MPN and Petri films of both low and high-risk food samples
Experienced in food safety standards and regulations: HACCP, GMP, ISO, CFIA standards, skilled in quality assurance and quality
control procedures seamlessly across food production stages.
Testing food samples for microbial quality analysis using Rodac plates and swabbing techniques, preparation of media cultures
through designed equipment and swabbing techniques
Proficient in microbiological analysis of food samples, including total plate count, coliform count and detection of pathogens
Hands-on experience with microbiological techniques: culturing, staining, microscopy, serial dilution, aseptic techniques,
knowledge of food-borne pathogens, spoilage organisms, and their control strategies in food systems.
Familiar with food processing: pasteurization, sterilization, drying, refrigeration, chemical preservatives, manufacturing
processing, preservation methods following control limits in the critical control point objectives
Developed a comprehensive understanding of fermentation technology