Location
Riyadh, Saudi Arabia
- 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.
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