Laboratory Technician
Posted Sep 17, 2026 · We last checked this listing on Oct 6, 2026
Likely interview questions for this role
Written from this job description, not a generic list. Each one notes what the interviewer is really checking.
About your past
Tell me about a time you caught a mistake in your own records or test data. What did you do about it?
What they are checking: Honesty about errors, since bad lab records in food safety can lead to recalls and failed audits.
This role works 3 PM to 3 AM on a 2-2-3 rotation. How have you handled long shifts and rotating weekends before?
What they are checking: Whether they have a realistic plan for the schedule, because turnover on twelve-hour rotations is a real cost.
Describe a time you had to follow a written procedure exactly even though you thought there was a faster way.
What they are checking: Respect for SOPs in a regulated lab, and whether they raise ideas through the right channel.
What would you do
You get a result on finished cheese that is just outside spec at 2 AM. What do you do next?
What they are checking: Whether they retest, document and escalate on a night shift instead of quietly passing product or panicking.
Production is pushing you to release a batch before your micro results are back. How do you handle that conversation?
What they are checking: Whether they can hold a food safety line politely under pressure from people who outrank them.
What would you do if you suspected a coworker on the previous shift had skipped a required test but signed it off?
What they are checking: Integrity and willingness to report a record problem that could put food safety and the plant's certification at risk.
About the work
Walk me through how you would run a standard plate count or coliform test on a raw milk sample, from sampling to reading the plate.
What they are checking: Whether they actually know aseptic technique and incubation basics or have only read about microbiology testing.
What chemical and physical tests have you run on dairy or food products, like fat, moisture, salt or pH, and which method did you use for each?
What they are checking: How much hands-on bench chemistry they bring, so the plant knows how much training they will need.
How do you know a piece of lab equipment like a balance or pH meter is giving you a number you can trust?
What they are checking: Whether they understand calibration checks and verification as daily habits, not something someone else handles.
How do you keep samples straight when raw materials, in-process and finished product samples are all coming in at once?
What they are checking: Their system for labeling and chain of custody, since a mixed-up sample makes every result worthless.
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Practice this out loudThe full job description
As published by Agropur.