Lab Technician - Food Production
•Today
| Estimated Pay info | Based on similar jobs in your market$28 per hour |
|---|---|
| Hours | Full-time |
| Location | Minot, North Dakota |
About this job
Job Description
Job Description
Job Title: Lab Technician
Apply at: www.ucpstaffing.com
Location: Food Production Facility
Reports To: Quality Assurance Manager
Role Objective
The Lab Technician is responsible for performing physical, chemical, and sensory analysis on raw materials (semolina, flour, eggs) and finished pasta products. Your primary goal is to ensure every batch meets rigorous food safety standards and maintains the specific "al dente" quality consumers expect. Working in a pasta production facility is a unique blend of culinary art and rigorous chemistry. As a Lab Technician, you aren't just "testing food"; you are the guardian of texture, protein content, and food safety.
Key Responsibilities
- Raw Material Testing: Analyze incoming shipments of semolina for moisture content, ash levels, and protein percentages to ensure they meet specifications.
- In-Process Monitoring: Collect samples from the extrusion and drying lines to monitor "stress" on the dough and ensure proper hydration levels.
- Finished Product Analysis:
- Texture Analysis: Measure "bite" and elasticity using specialized equipment.
- Cooking Tests: Perform cook-time validations to check for starch leaching and structural integrity.
- Colorimetry: Use spectrophotometers to ensure the signature golden hue is consistent.
- Microbiological Testing: Swab equipment and test finished products for pathogens (Salmonella, Listeria) and spoilage organisms (yeast/mold).
- Calibration & Maintenance: Maintain and calibrate lab equipment such as moisture analyzers, scales, and pH meters.
- Documentation: Maintain precise logs for SQF (Safe Quality Food), HACCP, and FDA compliance.
Required Skills & Qualifications
Category
Requirement
Technical
Familiarity with GLP (Good Laboratory Practices) and titration methods.
Compliance
Understanding of HACCP, HARPC, and GMP (Good Manufacturing Practices).
Physical
Ability to stand for long periods and lift up to 30 lbs (sampling bags).
Soft Skills
High attention to detail—pasta quality can change with 1% shifts in moisture.
Work Environment
- The "Hybrid" Nature: You will split your time between a climate-controlled laboratory and the production floor, which can be warm and humid (especially near the dryers).
- The Stakes: In a high-volume facility, catching a moisture deviation early can save thousands of pounds of product from molding or breaking in the box.
Apply at: www.ucpstaffing.com
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