Laboratory Technician A0 at Rwanda Tvet Board (RTB) : (Deadline Aug 27, 2026)

The technician is responsible for technical execution, laboratory setup, and quality compliance: • Receive, register, label, preserve, prepare, and process food, water, raw materials, environmental samples, and swabs. Detect, identify, enumerate, and characterize foodborne pathogens and spoilage microorganisms. • Coordinate the establishment, commissioning, operationalization, and continuous improvement of the Food Microbiology Testing Laboratory. • Lead and support laboratory standardization and accreditation processes in accordance with ISO/IEC 17025, GLP, GMP, HACCP, and ISO 22000. • Develop, review, and maintain laboratory quality manuals, Standard Operating Procedures (SOPs), testing methods, work instructions, and biosafety manuals. • Identify laboratory requirements and manage the procurement, validation, inventory, and calibration of equipment, culture media, reagents, and certified reference materials. • Conduct microbiological risk assessments, monitor environmental hygiene, and investigate product contamination or laboratory non-conformities to recommend corrective/preventive actions (CAPA). • Interpret microbiological test results, issue certificates of analysis, and train/supervise laboratory personnel, interns, and external stakeholders. Professional Certifications & Specialized Training • Quality Management Systems: ISO/IEC 17025:2017 Laboratory Quality Management Systems, Internal Quality Auditing, and Method Validation and Verification. • Food Safety Standards: Hazard Analysis and Critical Control Points (HACCP), ISO 22000 Food Safety Management Systems, and Codex Alimentarius guidelines. • Laboratory Operations: Good Laboratory Practices (GLP), Good Manufacturing Practices (GMP), Laboratory Biosafety and Biosecurity, and Laboratory Quality Assurance/Quality Control (QA/QC). • Professional Registration: Active membership or registration with a recognized professional regulatory body in Rwanda is an added advantage. PROFESSIONAL EXPERIENCE REQUIREMENTS: • At least 3–5 years of relevant professional experience in a food microbiology laboratory, food testing laboratory, public health laboratory, research institution, or food manufacturing quality assurance facility. • Proven experience in laboratory establishment, commissioning, standardization, and preparing facilities for national and international accreditation. • Demonstrated history with internal quality audits, proficiency testing, and regulatory food safety compliance. REQUIRED TECHNICAL & INTERPERSONAL SKILLS • Advanced knowledge of foodborne pathogens, microbial risk assessments, laboratory instrumentation, and Proficiency in Laboratory Information Management Systems (LIMS). • Mastery of method validation, calibration verification, and laboratory accreditation frameworks. • High level of integrity, professional confidentiality, strong technical writing, data management, and the ability to mentor and train junior staff.