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Key Responsibilities and Required Skills for Kombucha Quality Inspector Assistant

💰 $ - $

🎯 Role Definition

The Kombucha Quality Inspector Assistant supports the quality assurance and production teams by executing routine and investigative quality checks across kombucha brewing, fermentation, packaging and distribution. This role conducts sensory and analytical testing, documents results against SOPs and food safety standards (HACCP/GMP), assists in root-cause investigations, and helps maintain a safe, compliant production environment. The position is ideal for early-career QA/QC professionals with hands-on laboratory or brewery experience who want to specialize in fermented beverages and kombucha quality control.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Production Technician — Beverage, Brewery or Fermentation Facility
  • Laboratory Technician — Food, Beverage or Microbiology Lab
  • Quality Control Assistant or Sanitation Technician

Advancement To:

  • Kombucha Quality Inspector / QA Technician
  • Quality Assurance Specialist — Fermented Beverages
  • QA/QC Lead or Microbiology Supervisor
  • Production Manager in small-to-medium CPG fermentation plants

Lateral Moves:

  • Sensory Panel Coordinator
  • Packaging Quality Specialist
  • Supplier Quality / Incoming Materials Inspector

Core Responsibilities

Primary Functions

  • Conduct routine quality checks on incoming raw materials (tea, sugar, cultures, flavorings) by verifying supplier certificates, visually inspecting lots, recording lot numbers, and taking representative samples for laboratory analysis to ensure ingredient conformity with specifications and HACCP controls.
  • Perform in-line and post-fermentation sampling of kombucha batches for pH, total acidity, Brix/refractive index, dissolved CO2, and temperature; document results in batch records and flag deviations from acceptable control limits for immediate corrective action.
  • Execute basic microbiological testing including aerobic plate counts, yeast and mold counts, and selective plating as instructed; incubate plates, read colony counts, and report results to QA lead within defined turnaround times.
  • Operate and maintain common analytical instruments such as pH meters, refractometers, CO2 analyzers, titration equipment, and digital thermometers; perform routine calibrations and log maintenance and calibration data in accordance with SOPs.
  • Support sensory evaluation panels by preparing coded samples, documenting sensory observations (odor, taste, mouthfeel, carbonation), and assisting in panelist training and sensory scorecard maintenance to detect off-flavors and quality trends.
  • Execute environmental monitoring programs including surface swabs, air sampling and sanitation verification; record environmental results, escalate positives, and support environmental investigations into contamination sources.
  • Inspect packaging components (bottles, caps, seals, labels) for integrity and label accuracy; perform line audits for fill weight, fill level, cap torque, and seal integrity and initiate hold procedures for nonconforming finished product.
  • Maintain accurate and contemporaneous batch records, QC logs, and laboratory notebooks; ensure traceability by recording lot numbers, sample IDs, test results, and corrective actions in paper or digital systems (LIMS or Excel).
  • Assist in first-pass finished product release by validating finished good test results against release criteria and preparing release documentation for distribution or holding product pending QA review.
  • Participate in root-cause analysis for quality deviations and non-conforming product including gathering data, running confirmatory tests, and supporting corrective and preventive action (CAPA) implementation.
  • Follow and enforce Good Manufacturing Practices (GMPs), personal hygiene, and aseptic technique; coach production staff on contamination control best practices during shift to reduce quality risks.
  • Execute sanitation audits and checklists after CIP/SIP cycles, verify cleaning agents and contact times, and report sanitation verification results to Production and QA leads to maintain a hygienic production environment.
  • Assist in development, revision and implementation of Standard Operating Procedures (SOPs), quality forms and sampling plans by providing practical, shop-floor insights and ensuring procedures are clear, actionable and followed consistently.
  • Perform routine calibration verification and basic troubleshooting of QA laboratory equipment; coordinate with maintenance or external vendors for complex repairs and track equipment status and downtime.
  • Collect and manage retained sample inventory for each production lot, ensuring proper labeling, storage at defined conditions, and availability for stability testing or customer inquiries.
  • Support allergen control programs by verifying cleaning protocols, inspecting cross-contact risks, and confirming labeling compliance for signaling potential allergens introduced by flavorings or adjuncts.
  • Assist regulatory and compliance activities by supporting internal and external audits, preparing documentation, conducting mock recalls/drills, and ensuring records are audit-ready and traceable.
  • Contribute data to quality dashboards and trends analysis by compiling daily/weekly QC metrics (pH drift, microbial excursions, package integrity failures) and communicating patterns to the QA manager for continuous improvement.
  • Participate in pilot-batch testing and new-flavor trials alongside R&D, helping scale recipes to production while recording QC data, sensory feedback, and process parameters to ensure repeatable quality.
  • Provide on-the-floor training and mentorship to production operators on sampling methods, visual quality checks, and measurement devices to foster consistent QC practices across shifts.
  • Support cold-chain verification and finished goods storage monitoring including walk-in cooler/freezer temperature logs, pallet handling checks, and FIFO compliance to preserve product freshness and safety.
  • File non-conformance reports and help coordinate disposition decisions for suspect lots (rework, reprocessing, scrap) following QA approval and company policy to minimize risk and loss.
  • Maintain strong documentation hygiene including version control for SOPs, forms and specifications and ensure only current documents are available at workstations.

Secondary Functions

  • Assist in continuous improvement projects such as reducing retention sample volume, optimizing sampling frequency, or streamlining QC workflows to increase operational efficiency.
  • Support supply chain and procurement by conducting incoming inspection audits for new suppliers and participating in supplier qualification activities.
  • Help coordinate external laboratory work (third-party microbial or chemical testing), including preparing and shipping samples, tracking returns, and integrating third-party results into internal records.
  • Contribute to training materials and QA onboarding programs for new hires, including basic lab safety, GMP, and sampling SOPs.
  • Participate in product complaint handling by compiling QC data, performing re-tests, and providing factual summaries to customer service and regulatory teams.
  • Assist marketing and customer success teams with product specifications and QC certificates for new accounts or large customers requesting technical documentation.

Required Skills & Competencies

Hard Skills (Technical)

  • Quality Assurance / Quality Control fundamentals specific to beverages and fermented products (QA/QC).
  • Practical knowledge of HACCP principles and GMP requirements for food and beverage manufacturing.
  • Microbiological sampling and basic lab techniques: plate counts, streaking, incubation, and colony counting.
  • Proficiency with analytical instruments: pH meter calibration/use, refractometer, titration for total acidity, CO2/dissolved gas measurement tools, and digital thermometers.
  • Ability to perform sensory evaluation and record structured sensory data (flavor, aroma, carbonation, mouthfeel).
  • Experience with batch record review, lot traceability, retained sample management, and release documentation.
  • Familiarity with SOP creation, revision control, and implementation on the production floor.
  • Basic statistical understanding for QC trend analysis, control charts, and interpreting test variability.
  • Competency with common lab and QA software: Microsoft Excel (pivot tables, basic formulas), and experience with LIMS or ERP-adjacent QC modules preferred.
  • Knowledge of sanitation verification and environmental monitoring programs (swabs, ATP testing, air sampling).
  • Understanding of allergen control, labeling compliance, and regulatory requirements for beverages (FDA, local food safety codes).
  • Experience conducting root-cause investigations and supporting CAPA documentation.

Soft Skills

  • Strong attention to detail and methodical record-keeping to ensure traceability and compliance.
  • Clear, concise written and verbal communication for reporting results, deviations, and corrective actions to cross-functional teams.
  • Problem-solving mindset with the ability to prioritize issues and escalate appropriately under time pressure.
  • Team player who collaborates effectively with Production, R&D, Maintenance and Supply Chain teams.
  • Ability to follow structured procedures precisely while also providing practical, shop-floor feedback to improve processes.
  • Adaptability to a fast-paced production environment with changing priorities and intermittent hands-on lab work.
  • Observational skills and sensory acuity for detecting subtle off-notes or visual defects in fermented beverages.
  • Initiative and ownership for quality outcomes and continuous improvement.
  • Professionalism and integrity when handling sensitive quality and compliance data.
  • Patience and training ability to help upskill operators and new QA staff.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent with 1–2 years of relevant hands-on QA/QC, food production, laboratory technician, or brewery experience.

Preferred Education:

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

Relevant Fields of Study:

  • Food Science / Technology
  • Microbiology or Applied Microbiology
  • Fermentation Science / Brewing Science
  • Chemistry / Analytical Chemistry
  • Quality Assurance / Food Safety

Experience Requirements

Typical Experience Range:

  • 0–3 years of QA/QC, laboratory technician, or production floor experience in food, beverage, brewery, or fermentation environments.

Preferred:

  • 1–3+ years working specifically with kombucha, fermented beverages, or low-pH beverages with demonstrated experience in sampling, pH/acid testing, sensory evaluation, and basic microbiological testing.
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