Laboratory Technician

Job responsibilities

The technician is responsible for technical execution, laboratory setup, and quality compliance:

• Receive, register, label, preserve, prepare, and process food, water, raw materials, environmental samples, and swabs.

• Detect, identify, enumerate, and characterize foodborne pathogens and spoilage microorganisms.

• Coordinate the establishment, commissioning, operationalization, and continuous improvement of the Food Microbiology Testing Laboratory.

• Lead and support laboratory standardization and accreditation processes in accordance with ISO/IEC 17025, GLP, GMP, HACCP, and ISO 22000.

• Develop, review, and maintain laboratory quality manuals, Standard Operating Procedures (SOPs), testing methods, work instructions, and biosafety manuals.

• Identify laboratory requirements and manage the procurement, validation, inventory, and calibration of equipment, culture media, reagents, and certified reference materials.

• Conduct microbiological risk assessments, monitor environmental hygiene, and investigate product contamination or laboratory non-conformities to recommend corrective/preventive actions (CAPA).

• Interpret microbiological test results, issue certificates of analysis, and train/supervise laboratory personnel, interns, and external stakeholders.

Professional Certifications & Specialized Training

• Quality Management Systems: ISO/IEC 17025:2017 Laboratory Quality Management Systems, Internal Quality Auditing, and Method Validation and Verification.

• Food Safety Standards: Hazard Analysis and Critical Control Points (HACCP), ISO 22000 Food Safety Management Systems, and Codex Alimentarius guidelines.

• Laboratory Operations: Good Laboratory Practices (GLP), Good Manufacturing Practices (GMP), Laboratory Biosafety and Biosecurity, and Laboratory Quality Assurance/Quality Control (QA/QC).

• Professional Registration: Active membership or registration with a recognized professional regulatory body in Rwanda is an added advantage.

PROFESSIONAL EXPERIENCE REQUIREMENTS:

1. At least 3–5 years of relevant professional experience in a food microbiology laboratory, food testing laboratory, public health laboratory, research institution, or food manufacturing quality assurance facility.

2. Proven experience in laboratory establishment, commissioning, standardization, and preparing facilities for national and international accreditation.

3. Demonstrated history with internal quality audits, proficiency testing, and regulatory food safety compliance.

REQUIRED TECHNICAL & INTERPERSONAL SKILLS

• Advanced knowledge of foodborne pathogens, microbial risk assessments, laboratory instrumentation, and Proficiency in Laboratory Information Management Systems (LIMS).

• Mastery of method validation, calibration verification, and laboratory accreditation frameworks.

• High level of integrity, professional confidentiality, strong technical writing, data management, and the ability to mentor and train junior staff.

Qualifications

• Bachelor's Degree Microbiology

  3 Years of relevant experience

• Bachelor's Degree in Biotechnology

  3 Years of relevant experience

• Bachelor’s Degree in Biomedical Laboratory Sciences

  3 Years of relevant experience

• Bachelor’s Degree in Medical Laboratory Sciences

  3 Years of relevant experience

Required competencies and key technical skills

• High level of integrity and professional ethics;

• Extensive understanding of the context of Microbiology research and extension, and ability to develop a comprehensive research agenda for Microbiology in line with national strategic planning framework

• Knowledge in Microbiology of mycobacterium