Job Description
We are seeking a detail-oriented and qualified Food Quality Control Technician to support quality control and food safety in injera production. The successful candidate will be responsible for testing raw materials, monitoring production processes, evaluating the quality of finished injera products, and ensuring compliance with established food safety and hygiene standards. The role helps maintain product consistency, freshness, nutritional quality, and consumer safety throughout the production process.
Key Responsibilities
Collect and test samples of teff, other flour ingredients, water, batter, and finished injera products to assess quality and safety.
Conduct routine tests to evaluate moisture content, acidity (pH), fermentation quality, texture, color, and other relevant product characteristics.
Monitor the fermentation process to ensure consistency, appropriate acidity, and desired product quality.
Inspect raw materials and packaging materials to ensure they meet established quality standards.
Conduct food safety tests according to approved laboratory procedures and available facilities.
Monitor hygiene and sanitation practices in production and laboratory areas.
Ensure that laboratory equipment, tools, and testing materials are clean, calibrated, and properly maintained.
Record test results accurately and prepare reports for quality assurance and production teams.
Identify quality deviations, investigate possible causes, and report findings to the quality control supervisor.
Support corrective and preventive actions to address food quality and safety issues.
Ensure compliance with applicable food safety regulations, hygiene requirements, and internal quality control procedures.
Maintain proper storage, handling, and labeling of laboratory samples and testing materials.
Assist in improving quality control procedures for injera production.
Perform other related duties assigned by the immediate supervisor.
Qualifications and Requirements
Education
Diploma or Bachelor's degree in Food Science and Technology, Food Engineering, Food Laboratory Technology, Microbiology, Chemistry, or a related field.
Experience
At least one (1) year of relevant work experience in food testing, laboratory analysis, food production, or quality control.
Sales Experience:
Previous experience in sales is an advantage.
Technical Knowledge:
Basic understanding of food analysis, fermentation, food testing, and food safety principles.
Laboratory Skills:
Ability to handle laboratory equipment, collect samples, conduct tests, and document results accurately.
Attention to Detail:
Strong observation and analytical skills to identify changes in product quality.
Food Safety:
Knowledge of food hygiene, sanitation, safe sample handling, and quality assurance procedures.
Computer Skills:
Ability to use basic computer applications for recording results and preparing reports.
Teamwork:
Ability to work effectively with production, quality assurance, and food safety teams.
Required Skills and Competencies
Analytical thinking and problem-solving skills.
Accuracy in testing and record-keeping.
Knowledge of injera production and fermentation processes.
Good communication and reporting skills.
Ability to follow standard operating procedures (SOPs).
Commitment to food quality, safety, and continuous improvement.
Customer-focused attitude and willingness to support sales-related activities when required.