Background

We are a not for profit organization that works with vulnerable children in the public school system to improve their lives and school performance. Founded in 2012, Food for Education provides subsidized school meals every day to over 15,000 kids with a goal of feeding 1,000,000 kids by 2025.

Role Overview

The Lab Trainee will undergo a structured six-month training program focused primarily on microbiological testing with exposure to selected physico-chemical analyses (aflatoxin, moisture, water quality, and visual assessments). The role is designed to build foundational lab competencies, provide hands-on experience in food safety testing, and prepare the trainee to take on an independent lab role.

This is a work-based learning opportunity where the trainee will contribute to day-to-day lab operations while developing technical and professional skills.

Key Responsibilities

• Support in sample preparation, inoculation, plating, incubation, and colony counting under supervision.
• Assist with hygiene and environmental swabbing in line with zone 1/2/3 protocols.
• Participate in physico-chemical tests: moisture content, aflatoxin screening, water quality checks, and visual quality assessments.
• Accurately record test results in lab logbooks, and reporting templates.
• Draft preliminary Certificates of Analysis (CoAs) for review.
• Observe and support during audits, supplier inspections, and corrective action processes.
• Maintain lab hygiene, safety protocols, and proper use of equipment.
• Participate in an improvement project during the final month of training.

Learning & Competency Areas

Over six months, the trainee will develop:

Microbiology Competencies:Aseptic technique, media preparation, microbial counts, pathogen detection, hygiene monitoring.

Physico-chemical Competencies:Moisture determination, aflatoxin screening, water quality testing, visual food quality assessments.

Operational Competencies:Documentation, CoA drafting, QA/QC principles, linking lab results to corrective actions.

Soft Skills:Lab discipline, attention to detail, teamwork, professional communication, data integrity, initiative.

Supervision & Support

• Bi-weekly check-ins with the Lab Associate.
• Escalation to Senior Associate;Food Safety & Quality when additional support is required.
• Monthly written and practical assessments to track progress.

Eligibility (Internal Applicants Only)

• Must hold a Bachelor’s degree in Food Safety, Microbiology, Food Science, or a closely related field.
• Current employment with Food for Education for at least 1 year.
• Demonstrated discipline, attention to detail, and ability to follow SOPs.
• Strong interest in food safety and quality assurance.
• Basic computer literacy (Excel, Word, email communication).
• Previous exposure to kitchen audits, hygiene monitoring, or QA and processes will be an advantage, but is not mandatory.

• Support in sample preparation, inoculation, plating, incubation, and colony counting under supervision.
• Assist with hygiene and environmental swabbing in line with zone 1/2/3 protocols.
• Participate in physico-chemical tests: moisture content, aflatoxin screening, water quality checks, and visual quality assessments.
• Accurately record test results in lab logbooks, and reporting templates.
• Draft preliminary Certificates of Analysis (CoAs) for review.
• Observe and support during audits, supplier inspections, and corrective action processes.
• Maintain lab hygiene, safety protocols, and proper use of equipment.
• Participate in an improvement project during the final month of training.

• Lab discipline
• Attention to detail
• Teamwork
• Professional communication
• Data integrity
• Initiative
• Basic computer literacy (Excel, Word, email communication)

• Bachelor’s degree in Food Safety, Microbiology, Food Science, or a closely related field.
• Current employment with Food for Education for at least 1 year.
• Demonstrated discipline, attention to detail, and ability to follow SOPs.
• Strong interest in food safety and quality assurance.
• Basic computer literacy (Excel, Word, email communication).
• Previous exposure to kitchen audits, hygiene monitoring, or QA and processes will be an advantage, but is not mandatory.