Job Purpose:
• The Fermentation Technician II is an intermediate-level position on the Log10 fermentation team responsible for activities related to probiotic fermentation & production

Duties and Responsibilities:

• • Participate in activities related to probiotic fermentation (preparation, sanitation, production, harvesting, freeze-drying, and performing of microbial or chemical analysis), probiotic blending, packaging and shipment, data collection and submission.
• ▪ Fermentation & freeze-drying equipment set-up
• ▪ Preparation of media & reagents
• ▪ Cleaning and sanitation of fermentation equipment & area
• ▪ Sample collection
• ▪ Conduct process monitoring analyses (i.e. water activity (aw), pH, absorbance, optical density, etc.)
• ▪ Conduct equipment monitoring, verification, and calibration activities
• ▪ Completion of daily and weekly checklists as assigned by Supervisor
• ▪ Inventory of fermentation media and consumables
• • Accurate completion of technical records
• • Data entry of fermentation data
• • Cross train in and assist in production operations as needed
• • Become proficient with our programs for food safety and quality including good manufacturing practices (GMPs), good laboratory practices (GLP’s), Safe Quality Food (SQF) and Hazard Analysis Critical Control Points (HACCP) program.
• • Other related duties as required

Qualifications:
Minimum Qualifications:
• Education

• ▪ AA degree or equivalent college courses
• ▪ Bachelor’s degree, preferred
• • Specialized Knowledge
• ▪ Intermediate Level Computer Skills including a Working Knowledge of Microsoft Word and Excel
• ▪ Knowledge of Fermentation processes a plus

Skills

• ▪ Ability to Follow Written and Verbal Direction
• ▪ Good Written & Verbal Communication Skills

Other Characteristics

• ▪ Attention to Detail
• ▪ Able to Work Independently
• ▪ Able to Make Sound Decisions
• ▪ Positive Attitude and Ability to Work as Part of a Team

Professional Certification(s)

• ▪ HACCP Certification a plus
• ▪ Preventive Controls Qualified Individual (PCQI) Training

Experience
Minimum 2-years’ experience in food production operations, brewing operations, sanitation, quality assurance, or a medical, chemical or food laboratory