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Key Responsibilities and Required Skills for Kombucha Quality Technician Assistant

💰 $ - $

Quality AssuranceFood & BeverageProductionLab Technician

🎯 Role Definition

The Kombucha Quality Technician Assistant supports quality assurance and quality control activities across kombucha production — from ingredient receipt, in-process fermentation monitoring, and final product testing through to packaging release and shelf‑life investigation. This role assists the QA/QC team with routine laboratory testing (pH, titratable acidity, plate counts, yeast & mold, Brix, dissolved CO2), environmental monitoring, documentation and corrective action tracking, helping ensure safe, consistent, and high-quality kombucha compliant with HACCP, GMP and FSMA expectations.

Key outcomes: accurate and timely data for product release decisions, maintained traceability and COA integrity, reliable environmental and sanitation programs, and continuous improvement of microbiological and sensory quality for kombucha lines.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Production Associate in beverage/fermentation facilities
  • Brewery or kombucha production helper
  • Laboratory Assistant or Food Microbiology Intern

Advancement To:

  • Kombucha Quality Technician / QC Analyst
  • QA Specialist (beverage/fermentation)
  • QA Supervisor or QC Team Lead
  • Process Development Technician (fermentation scale-up)

Lateral Moves:

  • Production/Operations Technician (fermentation floor lead)
  • R&D/Flavor Development Assistant
  • Packaging & Supply Chain Quality Coordinator

Core Responsibilities

Primary Functions

  • Perform routine and specialized lab testing on kombucha and raw ingredients, including pH, titratable acidity, Brix/refractometry, dissolved CO2, total soluble solids, and specific gravity, recording results accurately into laboratory notebooks and the LIMS for lot traceability and product release.
  • Conduct microbiological assays such as aerobic plate counts, yeast and mold enumeration, lactic acid bacteria counts, and coliform/Enterobacteriaceae screening using aseptic technique, incubators, and plate readers, and escalate non-conforming results per QA procedures.
  • Prepare and plate samples for microbial testing, incubate and read plates to identify deviations, and support follow-up confirmation testing (e.g., selective media, biochemical tests) as required by SOPs.
  • Support environmental monitoring programs: perform routine surface swabs, air settle plates, and contact plate sampling across production, fermenters, packaging lines and cold storage, track trends, and report actionable findings to the QA lead.
  • Monitor fermentation batches in-process by measuring pH, Brix/°Bx, titratable acidity, dissolved CO2 and temperature, logging data against fermentation curves and specifications, and notifying production/R&D when out-of-range excursions occur.
  • Assist with sensory evaluation panels for new flavors, reformulations and shelf-life studies by preparing samples, recording panelist feedback, and compiling sensory data to support product development and quality decisions.
  • Inspect incoming raw materials (tea, sugars, cultures/starters, flavor extracts, packaging components) against Certificates of Analysis (COAs), visually verify lot labels, and quarantine suspect ingredients until the QA lead completes disposition.
  • Maintain accurate batch records, lot traceability, and production logs to support recall readiness and regulatory tracebacks, ensuring all entries meet GMP standards and are legible, dated and signed.
  • Calibrate and maintain laboratory instruments (pH meters, refractometers, dissolved CO2 meters, incubators, balances), perform routine verification checks and log calibration records to ensure analytical accuracy and compliance.
  • Assist with cleaning and sanitation verification including ATP swabs, surface ATP testing, and verification of CIP/SIP cycles on tanks and lines, documenting outcomes and coordinating re-clean actions when necessary.
  • Support finished product release testing including COA review, sensory checks, label verification, and packaging integrity assessments (seals, fill levels, headspace/pressure) prior to distribution.
  • Participate in investigations of non-conforming product and customer complaints: gather data, reproduce issues when necessary, perform root-cause analysis, document corrective and preventive actions (CAPA) and verify effectiveness.
  • Maintain retention samples across production lots, manage retention inventory (rotations, labeling, temperature control), and pull samples for stability and shelf-life testing according to protocol.
  • Execute stability and shelf-life studies for kombucha SKUs by preparing study matrices, sampling at defined intervals (microbial, chemical, sensory), analyzing trends and reporting shelf-life recommendations.
  • Assist with supplier qualification and vendor audits by reviewing ingredient COAs, communicating QA requirements to vendors, and coordinating sample testing for critical raw materials.
  • Follow and help develop SOPs, work instructions, QA checklists and safety procedures for kombucha production and lab operations to ensure consistent quality and regulatory compliance.
  • Support packaging quality checks including label content verification, allergen declarations, lot coding accuracy, and packaging material integrity to ensure compliance with FDA/labeling standards.
  • Track and maintain QA documentation including training records, deviation logs, equipment maintenance, monitoring charts and corrective action files in hardcopy and electronic systems.
  • Participate in internal audits, third-party audits (SQF/BRC/GFSI), and regulatory inspections by preparing documentation, supporting on-site testing, and implementing audit-finding corrective actions.
  • Assist production teams with GMP and sanitation training, provide on-floor QA support during fills and packaging runs, and ensure personnel follow aseptic handling and hygiene protocols.
  • Prepare weekly and monthly QA/QC reports summarizing lab results, trends, corrective actions and quality KPIs to inform management decisions and continuous improvement initiatives.
  • Support data entry and integrity best practices in LIMS and spreadsheets, ensuring test results are accurately transcribed, timestamped and flagged for review when outside of specification.
  • Coordinate cold chain monitoring and temperature validation for refrigerated kombucha storage and transport; maintain temperature logs and escalate deviations to QA/warehouse leads.
  • Maintain chemical and hazardous waste handling procedures in the lab and production areas, ensuring proper segregation, labeling, disposal and compliance with local regulations.
  • Assist R&D and process engineers during scale-up runs by collecting reproducible QA data, documenting process parameters and supporting sensory and stability assessments for pilot batches.
  • Participate in cross-functional quality improvement projects (e.g., yield optimization, spoilage reduction) using basic root-cause tools and supporting implementation of preventive changes.
  • Support label and packaging changes through QA review of artwork, claims, ingredient statements, and allergen declarations to prevent compliance issues and ensure accurate consumer information.

Secondary Functions

  • Train new production and QA team members on basic kombucha testing methods, sampling plans, GMPs and SQF/BRC expectations.
  • Support ad-hoc shelf-life or complaint-driven studies, including method development or modification for new analytical checks.
  • Assist with maintaining the QA budget by tracking lab supplies, coordinating vendor quotes for reagents and consumables, and recommending cost-effective suppliers.
  • Contribute to continuous improvement by proposing small-scale experiments to reduce contamination risk, shorten test turnaround, or improve data capture and accessibility.
  • Collaborate with regulatory and labeling teams to ensure product claims (probiotic content, sugar-free, organic) are supportable by data and compliant with current regulations.
  • Help manage LIMS user roles and access, escalate software issues to IT, and support implementation of digital forms and checklists to reduce manual transcription errors.
  • Participate in quarterly management reviews by preparing data summaries and highlights for QA metrics and performance indicators.

Required Skills & Competencies

Hard Skills (Technical)

  • Proficient in routine beverage and fermentation lab testing: pH measurement, titratable acidity, Brix/refractometry, specific gravity and dissolved CO2 analysis for kombucha.
  • Strong aseptic sampling and microbiological technique: plating, serial dilutions, incubator operation, colony counting and documentation of plate-based assays.
  • Experience with environmental monitoring programs (surface swabs, settle plates, ATP testing) and interpreting trends for contamination control.
  • Familiarity with laboratory information management systems (LIMS), electronic data entry, and standard laboratory documentation practices (GLP/GMP).
  • Ability to calibrate and perform preventative maintenance on lab instruments (pH meters, refractometers, balances, spectrophotometers, incubators).
  • Knowledge of food safety systems and standards: HACCP hazard analysis, FSMA preventive controls, and desirable experience with SQF, BRC or ISO 22000.
  • Understanding of shelf-life and stability testing protocols, sample retention, and data analysis for product shelf-life recommendations.
  • Competence in performing root cause analysis investigations, documenting CAPAs and implementing corrective actions in a QA environment.
  • Experience interpreting Certificates of Analysis (COAs), supplier verification, and ingredient quality assessments for tea, sugars, and flavoring agents.
  • Basic laboratory chemistry skills: reagent preparation, titrations, use of buffers and standards, and maintaining reagent inventories.
  • Proficient in Microsoft Excel for data analysis, pivot tables, charting quality trends and preparing QA reports; familiarity with statistical process control (SPC) is a plus.
  • Knowledge of packaging integrity tests (seal checks, headspace, visual inspections) and label compliance checks for ingredient and allergen declarations.
  • Experience working with cold storage monitoring systems and validating temperature-controlled storage for perishable kombucha products.
  • Familiarity with sensory evaluation protocols and ability to moderate or support sensory panels and record subjective data methodically.

Soft Skills

  • Exceptional attention to detail and documentation discipline required for compliance-driven QA/QC tasks.
  • Strong verbal and written communication skills for cross-functional collaboration with production, R&D, suppliers and leadership.
  • Analytical mindset and problem-solving orientation to identify process gaps and support continuous improvement.
  • Time management and prioritization skills to manage multiple batches, testing schedules and urgent investigations.
  • Team-player attitude and ability to train/mentor production staff on basic QA practices and food-safety behavior.
  • Adaptability to work in a fast-paced production environment where priorities may shift based on production needs.
  • Integrity and accountability for accurate data capture, honest reporting of test results and adherence to SOPs.
  • Customer-focused mindset to evaluate complaints, support investigations and deliver clear, data-driven responses.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or GED with relevant laboratory, production or food handling experience.

Preferred Education:

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

Relevant Fields of Study:

  • Food Science
  • Microbiology
  • Fermentation Science / Brewing Science
  • Chemistry
  • Biotechnology

Experience Requirements

Typical Experience Range:

  • 0–3 years in QA/QC or laboratory roles within beverage, fermentation or food production environments (entry-level roles may accept strong hands-on experience).

Preferred:

  • 1–3+ years of hands-on experience in a beverage or fermentation QA/QC lab (kombucha, brewery, dairy, beverage).
  • Prior exposure to HACCP programs, environmental monitoring, and basic SQF/BRC audit participation is highly desirable.
  • Certifications favored: HACCP, SQF Practitioner, ServSafe (where applicable), or formal training in Good Manufacturing Practices (GMP).
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