Key Responsibilities and Required Skills for Kombucha Quality Control Technician

🎯 Role Definition

The Kombucha Quality Control Technician is responsible for maintaining product safety, quality, and consistency across the kombucha production lifecycle. This hands-on role performs microbiological and chemical testing, monitors fermentations, enforces GMPs and SOPs, manages in-process and finished product release testing, supports regulatory compliance (HACCP, FSMA, FDA), and collaborates with production, R&D, and supply chain to resolve quality incidents and improve processes. The ideal candidate blends laboratory expertise (microbiology, HPLC/GC, titration), beverage production experience, strong documentation skills, and a continuous improvement mindset.

📈 Career Progression

Typical Career Path

Entry Point From:

Brewery/fermentation assistant or cellar person
Laboratory technician (microbiology or food lab)
Production operator in beverage or food manufacturing

Advancement To:

QC Supervisor / Lead Technician
Quality Assurance Manager
Brewing / Fermentation Process Specialist
Head of Quality & Regulatory Affairs

Lateral Moves:

Production Supervisor (brew house)
R&D Fermentation Technician
Microbiology / Food Testing Lab Technician

Core Responsibilities

Primary Functions

Perform routine and advanced microbiological testing on kombucha and ingredients, including aerobic/anaerobic plate counts, yeast and mold enumeration, coliform/E. coli screening, and pathogen testing methods to ensure product safety and shelf stability.
Conduct chemical and physical analyses such as pH, titratable acidity, Brix (°Bx), specific gravity, dissolved CO2, dissolved oxygen, alcohol by volume (ABV) testing, and color/clarity measurements to verify batch specifications and regulatory limits.
Operate and maintain analytical instrumentation commonly used in kombucha QC: HPLC for organic acid and sugar profiles, GC for volatile aroma components and ethanol analysis, spectrophotometers, titrators, and dissolved gas meters; perform routine calibrations and preventive maintenance.
Prepare, execute, and document in-process sampling plans for fermentation vessels, blending tanks, carbonators, and packaged product; ensure chain-of-custody and sample integrity for accurate trending and root cause analysis.
Manage finished product release testing, certify lots against quality specifications, and release product for packaging and distribution only after conformance to safety and quality requirements.
Administer environmental monitoring programs (surface swabs, settle plates, air monitoring) and interpret trends to mitigate contamination risks in production, filling, and storage areas.
Implement, maintain, and update Standard Operating Procedures (SOPs), assay methods, batch records, and quality documentation in accordance with cGMPs and company standards.
Maintain and operate Laboratory Information Management Systems (LIMS) and electronic record systems to record results, track sample status, generate certificates of analysis (COAs), and support batch record traceability.
Investigate quality deviations, non-conformances, consumer complaints, and out-of-specification (OOS) results; lead root cause analysis, CAPA development, and corrective/preventive action implementation.
Support HACCP validation and maintain prerequisite programs (GMP, sanitation, allergen control) for kombucha production; assist in hazard analysis and critical control point monitoring.
Conduct stability and shelf-life studies including accelerated aging and real-time shelf-life testing; evaluate sensory and microbial changes over time and recommend packaging or formulation adjustments.
Perform packaging quality inspection: verify fill levels, seal integrity, label accuracy, lot coding, tamper evidence, and foreign material control (metal detection/x-ray) prior to distribution.
Execute routine calibration, qualification, and preventative maintenance schedules for laboratory and production measurement equipment and document calibration records and certificates.
Coordinate with R&D to transfer new formulations or process changes into production, validate new methods, and adapt QC testing to novel probiotic cultures, flavor additions, or packaging formats.
Train production operators and QA personnel on proper sampling techniques, aseptic handling, sanitation verification, and in-line quality checks to embed quality culture on the floor.
Lead and support internal and third-party audits (customer audits, SQF/BRC/ISO or local regulators); prepare documentation, facilitate audit activities, and drive remediation plans to closure.
Maintain inventory of laboratory reagents, culture media, standards, and QC supplies; ensure reagent lot controls, proper storage conditions, and timely re-ordering to prevent testing interruptions.
Monitor and trend key quality and process metrics (KPIs) such as fermentation pH curves, CO2 evolution profiles, microbial trend charts, OOS frequency, and corrective action turnaround times to inform continuous improvement.
Perform sensory evaluation and descriptive analysis of kombucha (aroma, flavor, carbonation, mouthfeel, off-notes) to support product consistency, R&D, and shelf-life decisions.
Ensure regulatory compliance with applicable laws and labeling requirements (alcohol content reporting, non-alcoholic claims, probiotic/benefit claims) and support documentation for regulatory filings and inspections.
Support sanitation and CIP validation efforts for tanks, piping, filler lines, and heat exchangers; validate cleaning processes and document sanitary product contact surface inspections.
Collaborate with supply chain and QA on ingredient and packaging supplier qualification, raw material testing, certificate of analysis review, and change control for ingredient or packaging spec deviations.
Participate in cross-functional continuous improvement projects that optimize yield, reduce variability, minimize waste, and improve overall product quality and manufacturing efficiency.

Secondary Functions

Assist R&D and production during scale-up trials and pilot fermentations; advise on sampling frequency and analytical tests needed for process validation.
Support consumer complaint investigations and coordinate communications with regulatory agencies and customer service teams when required.
Provide training materials and conduct periodic quality-focused workshops for seasonal staff and new hires.
Contribute to the company’s quality management system (QMS) improvements, documentation updates, and digital transformation (electronic batch records, LIMS enhancements).
Serve as backup lead for shift QA responsibilities including product hold/release decisions and critical corrective actions during production hours.
Participate in vendor audits and supplier performance reviews to ensure incoming ingredient quality aligns with kombucha safety and sensory expectations.
Maintain lab safety compliance, chemical hygiene, and biosafety controls, and participate in safety committees or continuous improvement groups.

Required Skills & Competencies

Hard Skills (Technical)

Microbiology: plate counts, selective media, aseptic technique, environmental monitoring, pathogen screening.
Analytical Chemistry: pH, titratable acidity, Brix, ABV determination, HPLC operation for organic acids/sugars, GC operation for ethanol/aromas.
Instrumentation: calibration and maintenance of spectrophotometers, titrators, dissolved CO2/oxygen meters, refractometers.
Lab Systems: LIMS proficiency, electronic batch records, data entry, and COA generation.
Regulatory & Food Safety: HACCP plan development, FSMA awareness, GMP implementation, SQF/BRC/ISO audit experience.
QA Systems: SOP writing/management, batch record review, corrective action (CAPA) process, non-conformance handling.
Statistical & Data Analysis: trend analysis, control charts, basic statistics for stability and process control.
Packaging QA: seal integrity testing, fill verification, packaging compatibility and shelf-life testing.
Sanitation/CIP Validation: sampling after cleaning, ATP swabs, CIP validation protocols.
Sensory Evaluation: descriptive tasting, off-flavor identification, sensory panel coordination.
Method Validation: analytical method validation, LOQ/LOD assessments, calibration curve creation.
Safety & Compliance: chemical handling, biosafety protocols, PPE use and training.

Soft Skills

Strong attention to detail and methodical record-keeping for compliance and traceability.
Excellent problem-solving and root cause analysis skills under time-sensitive manufacturing conditions.
Clear written and verbal communication to write SOPs, draft reports, and brief cross-functional teams.
Team player with ability to train staff and influence production practices without direct authority.
Time management and prioritization skills to balance routine testing, investigations, and ad-hoc requests.
Adaptability to changing production schedules, seasonal volumes, and rapid product innovation cycles.
Ethical mindset and responsibility for product safety and consumer health.
Initiative for continuous improvement and process optimization.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED with relevant laboratory certification and 1-2 years of QA/QC or brewing/fermentation experience.

Preferred Education:

Associate or Bachelor’s degree in Microbiology, Food Science, Fermentation Science, Biotechnology, Chemistry, or related field.

Relevant Fields of Study:

Microbiology
Food Science / Food Technology
Fermentation Science / Brewing Science
Biochemistry / Chemistry
Biotechnology / Chemical Engineering

Experience Requirements

Typical Experience Range: 1–5 years in beverage, food, or fermentation laboratory or QA role; direct kombucha or brewing experience highly preferred.

Preferred:

3+ years hands-on kombucha, brewery, beverage, or fermented foods QC experience including microbiology and HPLC/GC analysis.
Experience with LIMS, HACCP, GMP, and participation in third-party audits (SQF/BRC/ISO).
Proven track record investigating OOS results, implementing CAPAs, and supporting scale-up from pilot to production.