Ability to ensure safe operational procedures in laboratory, and incorporating aseptic techniques in subordination with established industry standards. Practiced at evaluating food safety using sampling methods to quantify, segregate, and identify micro-organisms relevant to food spoilage and food-borne diseases. Skilled in tackling mathematical challenges associated with dilution and enumeration of micro-organisms. Incorporate bacteriological analysis methods that is authorized by AOAC and Health Canada for examination of food products.