The Microbiologist is accountable for accurate and timely microbiological analysis of various meat products and environmental samples. This position may be asked to do "method validation". The microbiologist is accountable to ensure any and all testing time requirements or constraints are met.
Pathogen TestingConducts accurate pathogen testing of products and environmental samples, as an internal validation that the plant's food safety system is working and producing wholesome products. Performs representative tests including: Listeria testing program; Salmonella testing program; -E. Coli 0157:H7 testing Staph aureus; and Enterotoxin testing. Note: Some of the microbiology testing has very defined time requirements or constraints, some tests have very defined time limits for sample enrichment, incubation, boiling and contact time with the conjugate.Completes testing within the time limits defined in the procedure once the testing has started, in order to avoid invalid testing. Shelf Life TestingEvaluates and determines the length of time in which products can be stored under refrigerated conditions and maintain product quality and wholesomeness, by testing meat and poultry products.Samples products on five different dates based on the expected target shelf life date. Testing includes sensory and microbiological analysis.Product, Environmental, and Equipment Microbial BaselinesBy testing, determines and establishes microbial baselines for raw and finished products, processing equipment and the manufacturing environment. Uses baselines to determine if testing results are considered normal or high etc. Performs various microbiological testing on regular basis - covering all types of products, equipment and the manufacturing environment.Research and Development Testing PreparationConducts testing preparation work, to include making media and buffers etc. Provides microbiological data of all ingredients and new products under development for ingredient and R+D testing.The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals to perform the essential functions. Bachelor's degree (B.S.) from a regionally accredited four-year college or university in Microbiology or a science related field and 2+ years related experience and/or training; or equivalent combination of education and experience.Knowledge of various pathogens and microbes associated with food production.Hands on experience conducting microbiological testing of meat and poultry products.Working knowledge of HAACP principles.Knowledge of laboratory safety.Ability to use a variety of basic laboratory equipment.Knowledge of Database software; Internet software; Spreadsheet software and Word Processing software.Strong verbal and written communication skills.Must be able to travel on an occasional basis.Must have the ability to complete required applicable forms in English, which requires the ability to read and write in English.Ability to work well with others in fast paced, dynamic environment.Ability to be respectful, approachable and team oriented while building strong working relationships and a positive work environment.
If the laboratory has a Lab Technician and the Microbiologist is the senior position in the lab, the microbiologist is responsible and accountable for the training of the lab technician. This includes ensuring proper training using the methods and procedures provided in Smithfield's laboratory manual.If the Microbiologist is the senior position in the laboratory, this position is accountable for the testing accuracy of the lab technician.
Work Environment & Physical Demands:
The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Office and laboratory setting. The laboratory environment will include wet or humid conditions (non-weather related), extreme cold and heat (non-weather related), working near moving mechanical parts, exposure to fumes or airborne particles, and chemicals.Noise level in the work environment is usually moderate however some test equipment can be loud.Regularly required to stand; sit; walk; use hands to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and smell.Frequently required to lift up to 25 pounds. Occasionally required to lift up to 50 pounds.Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
Careers and Benefits:
To learn more about Smithfield's benefits, visit smithfieldfoods.com/careerbenefits. PEOPLE MATTER More than 63,000 employees globally drive our success. We strive to create a fair, ethical and rewarding work environment. GROWTH & DEVELOPMENT Working at Smithfield isn't just a job - it's the foundation for a lifelong career with training designed to help you advance professionally. BENEFITS Our people matter. That's why we offer excellent, comprehensive benefits packages to our full-time employees. SUSTAINABILITY PLEDGE Sustainability is ingrained in our culture and guides how we operate. We believe in innovating for the future.
About Smithfield Foods:
Headquartered in Smithfield, Va. since 1936, Smithfield Foods, Inc. is an American food company with agricultural roots and a global reach. With more than 60,000 jobs globally, we are dedicated to producing "Good food. Responsibly®" and serve as one of the world's leading vertically integrated protein companies. We have pioneered sustainability standards for more than two decades, including our industry-leading commitments to become carbon negative in our U.S. company-owned operations and reduce GHG emissions 30 percent across our entire U.S. value chain by 2030. We believe in the power of protein to end food insecurity and have donated hundreds of millions of food servings to our communities. Smithfield boasts a portfolio of high-quality iconic brands, such as Smithfield®, Eckrich® and Nathan's Famous®, among many others. For more information, visit www.smithfieldfoods.com, and connect with us on Facebook, Twitter, LinkedIn and Instagram.
Smithfield is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, age, gender identity, protected veterans status, status as a disabled individual or any other protected group status or non-job characteristic as directed by law.