Key Responsibilities and Required Skills for Kombucha Production Inspector

🎯 Role Definition

The Kombucha Production Inspector is a hands-on quality and compliance specialist responsible for ensuring every batch of kombucha meets safety, quality, sensory, labeling and regulatory standards. This role combines fermentation monitoring, laboratory testing, in-line inspection, GMP/HACCP enforcement, documentation and cross-functional communication with production, packaging and supply chain teams. The ideal candidate has beverage or fermented foods experience, strong analytical skills, and demonstrated ability to identify and correct deviations in a fast-moving production environment.

📈 Career Progression

Typical Career Path

Entry Point From:

Quality Control Technician (Beverage/Food)
Brewery/Winery/Distillery Production Assistant
Food Safety or Sanitation Technician

Advancement To:

Senior Quality Assurance Manager (Beverage/Fermentation)
Production Manager (Fermented Beverages)
Regulatory Compliance Manager (Food & Beverage)

Lateral Moves:

Sensory Evaluation Lead
Microbiology Lab Technician
Packaging Quality Specialist

Core Responsibilities

Primary Functions

Conduct routine and batch-specific inspections of kombucha during all stages of production, from raw material receipt (tea, sugar, SCOBY, flavorings) through fermentation, secondary carbonation/conditioning and final packaging, documenting observations and deviations against established specifications.
Perform and interpret in-house laboratory tests for pH, Brix, specific gravity, total acidity, dissolved CO2, residual sugar, and ethanol (ABV) using calibrated test instruments, ensuring results fall within regulatory and internal product limits.
Execute microbiological sampling and environmental monitoring programs (ATP swabs, surface plate counts, yeast/mold screening), collect and prepare samples for external lab analysis, and follow-up on out-of-specifications with corrective actions and CAPA documentation.
Enforce Good Manufacturing Practices (GMP) and HACCP control points on the kombucha production floor, monitor critical control points (time/temperature, sanitation contact times), and update hazard analyses as new flavors or processes are introduced.
Inspect packaging integrity and fill accuracy across lines (bottle, can, keg), validate seal/closure torque, label placement, and proper lot coding to prevent product recalls and ensure traceability.
Monitor fermentation kinetics and SCOBY health by reviewing fermentation curves and sensor data, advising production on adjustments to temperature, agitation, or transfer timing to meet target flavor and carbonation profiles.
Verify alcohol (ABV) testing procedures and reporting comply with applicable regulations (local food safety authorities and TTB where applicable), prepare alcohol certificates of analysis (COAs) and support regulatory audits.
Maintain meticulous batch records, inspection logs, deviation reports, and Certificates of Analysis; ensure Electronic Quality Management Systems (EQMS) or LIMS entries are accurate, timely and audit-ready.
Lead root cause investigations for any quality incidents (off-flavors, contamination, packaging defects), coordinate cross-functional corrective actions, and follow through to verify effectiveness and prevent recurrence.
Conduct first-article inspections for new SKUs, recipe changes, or packaging runs by validating process parameters, sensory targets and labeling compliance prior to scale-up.
Oversee sanitation verification and CIP (clean-in-place) effectiveness by reviewing CIP logs, chemical concentrations, and performing post-CIP swabs; recommend sanitation cycle optimizations to reduce contamination risk.
Support sensory evaluation sessions and lead sensory QC panels to quantify off-notes, carbonation level, mouthfeel and aroma, integrating findings into release decisions and shelf-life assessments.
Inspect incoming raw materials for quality, specifications and allergens; manage supplier non-conformance reports and collaborate with procurement to ensure root cause resolution and supplier improvements.
Train production operators and QA technicians on inspection protocols, sampling techniques, proper instrument use, data recording, and escalation procedures to maintain consistent inspection quality across shifts.
Validate and calibrate QA instrumentation (pH meters, refractometers, dissolved oxygen/CO2 meters, alcohol analyzers) according to calibration schedules and maintain calibration records per SOPs.
Maintain and update standard operating procedures (SOPs), batch formulas, work instructions and QA checklists to reflect process improvements, regulatory changes and new product introductions.
Assess finished product shelf-life through controlled stability testing and accelerated aging studies, documenting sensory and chemical changes and recommending shelf-life limits.
Execute product hold and release decisions based on QA data, sampling results and trend analysis; coordinate product quarantines and disposition with production and supply chain teams as needed.
Participate in external and internal audits (third-party certification, customer audits, food safety audits), compile required documentation, and implement corrective actions resulting from audit findings.
Drive continuous improvement initiatives focused on yield optimization, waste reduction, defect elimination and improved analytical throughput; lead small projects and Kaizen events related to QA processes.
Monitor and manage allergen controls, cross-contact risks and labeling accuracy to ensure ingredient declarations are accurate and compliant with regulations.
Ensure workplace safety and compliance with company EHS (Environmental Health & Safety) policies, including PPE use, chemical handling and accident/near-miss reporting.

Secondary Functions

Support product development and pilot-batch trials by advising on fermentation control strategies, scalable QC tests and manufacturability.
Collaborate with supply chain and warehousing to ensure FIFO rotation, temperature-controlled storage and traceability of kombucha inventory.
Create KPI dashboards for QA metrics (OOS rate, rejection rate, on-time release, sanitation pass rate) and present insights to production leadership to guide operational decisions.
Assist in vendor qualification and periodic supplier audits focused on raw materials, flavoring suppliers and packaging vendors.
Provide ad-hoc technical support to customer service for quality-related inquiries and coordinate with legal/regulatory teams on labeling or compliance questions.

Required Skills & Competencies

Hard Skills (Technical)

Hands-on experience testing and interpreting pH, Brix, specific gravity, total acidity and dissolved CO2 measurements in beverage production environments.
Practical knowledge of microbiological sampling, environmental monitoring, ATP testing and basic aseptic technique used in fermented beverage QA.
Familiarity with alcohol (ABV) testing methods and regulatory reporting requirements (e.g., TTB, local/state food safety regulations) for fermented products.
Strong understanding and application of HACCP, GMPs, SOPs and food safety management systems in a beverage or fermented foods facility.
Experience with instrument calibration and maintenance: pH meters, refractometers, dissolved CO2 analyzers, spectrophotometers and other QA instrumentation.
Proficiency using LIMS, EQMS, ERP systems (e.g., NetSuite, SAP) or quality inspection checklists and electronic batch record systems.
Ability to perform sensory evaluation and lead panel assessments for flavor, aroma, carbonation and mouthfeel consistency.
Competence in root cause analysis techniques (5 Whys, Fishbone) and CAPA documentation for quality incidents.
Knowledge of packaging quality checks: seal integrity, headspace analysis, fill-level inspection and label verification.
Experience with CIP validation, sanitation chemical handling, and verification swabbing procedures.
Basic knowledge of fermentation science and microbiology relevant to SCOBY and kombucha production.
Data literacy: able to analyze QA data trends, maintain KPI dashboards, and generate reports for leadership.

Soft Skills

Exceptional attention to detail and observational skills to detect subtle deviations in product quality.
Clear, concise written communication for batch records, deviation reports and audit responses.
Strong verbal communication and coaching ability to train production and QA teams.
Problem-solving mindset with ability to prioritize issues under production time constraints.
Collaborative team player comfortable working across production, R&D, procurement and regulatory groups.
Adaptability and flexibility to work in a dynamic manufacturing environment with multiple SKUs and seasonal demand.
Integrity and accountability when making product release and quarantine decisions.
Time management and organization skills to balance sampling schedules, inspections and documentation.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED with technical/QA certifications OR
Associate degree in Food Science, Fermentation Science, Brewing Science, Microbiology, Chemistry or a related technical discipline.

Preferred Education:

Bachelor’s degree in Food Science, Microbiology, Fermentation Science, Brewing/Wine Technology, Chemical Engineering or related field.
Certifications: HACCP, SQF/ISO/FSSC internal auditor training, ServSafe (where applicable), or specific brewing/fermentation QA certifications.

Relevant Fields of Study:

Food Science
Microbiology
Fermentation Science
Brewing or Beverage Technology
Chemistry
Quality Assurance/Industrial Technology

Experience Requirements

Typical Experience Range: 2–5+ years in beverage/fermentation quality control, brewery/winery/distillery QA, or food manufacturing QA.

Preferred:

3+ years specifically in kombucha or fermented beverage production or demonstrable beverage fermentation QA experience.
Prior experience with regulatory interactions, audit preparation and release decision-making.
Track record of leading root-cause investigations and implementing effective CAPA.