JOB TITLE: REGIONAL FOOD SAFETY SUPERVISOR, AGRICULTURE

JOB CODE: 51520

SERIES NATURE OF WORK: The Food Inspector job series describes work in the inspection and enforcement of regulations involving food products and facilities.

DEFINITION: This is professional investigative, enforcement, and supervisory work in the inspection of food establishments and processing facilities, produce and dairy farms, and seasonal farm labor camps in an assigned geographic area for the Department of Agriculture.

An employee in this job supervises staff responsible for the inspection of a variety of food establishments and for the performance of advisory and enforcement work related to food safety and seasonal farm labor camps. Work includes planning, organizing, and assigning work; coordinating inspection activities with other agencies; developing and presenting information to food industry representatives; training staff in enforcement methodologies; and representing the department at hearings regarding violations of laws and regulations. An important aspect of the work involves meeting with facility operators, public officials, architects, contractors, landowners, and the public to interpret laws, regulations, rules, policies, and procedures governing food safety. Work is assigned in the form of general program goals and objectives and is reviewed upon completion through reports and conferences.

   DISTINGUISHING CHARACTERISTICS:

     • Work at this level involves supervising food inspectors and technicians responsible for inspecting a variety of food-related facilities.

EXAMPLES OF WORK: (NOTE: The examples of work are representative of the work, but every position classified to this job may not perform all examples of work listed. Conversely, this is not an all-inclusive list of work examples.)

• Supervises the inspection and enforcement of laws and regulations governing retail and non-retail food establishments, dairy and produce farms, food manufacturing and processing facilities, and seasonal farm labor camps.

• Supervises and oversees the inspection of youth summer feeding program facilities in an assigned geographical area.

• Determines inspection priorities at various food establishments and facilities based on the degree of risk and available resources.

• Conducts performance audit inspections to determine the effectiveness of food inspection technicians and food inspectors in the various programs they enforce.

• Meets with public officials, food establishment operators, and the public to explain program functions and the state and federal food safety laws and regulations.

• Provides regulatory food safety guidance and support to local and county health department program staff.

• Presents training to corporate-level representatives of food establishment chains.

• Meets with representatives from other governmental agencies to prevent duplicate inspections and to discuss compliance issues.

• Determines appropriate enforcement actions for violators based on recommendations of staff.

• Testifies as a representative of the department at legal proceedings.

• Oversees the reviews of Hazard Analysis Critical Control Point plans, verifies critical control points, and ensures implementation of corrective action plans.

• Reviews and interprets laboratory reports to determine appropriate enforcement action for food samples that do not meet state or federal requirements.

• Ensures that laboratory record systems are maintained to aid in the detection of violations.

• Directs and coordinates responses to emergency situations affecting food safety in assigned geographic area.

• Directs and coordinates the response to foodborne outbreak investigations in assigned geographical area.

• Directs and coordinates complaint responses in assigned geographical area.

• Prepares correspondence to firms regarding non-compliance with laws and regulations and required corrective action.

• Prepares reports on status of programs and initiatives.

• Interprets state and federal laws, rules, regulations, policies, and procedures for staff.

• Coordinates and provides training to staff.

• Assists staff with difficult or sensitive inspections.

• Operates a motor vehicle.

• An employee in this job may participate in the performance of subordinates’ work consistent with operational or organizational requirements.

• Performs the full range of supervisory duties.

• Performs related work as required.

ENTRY LEVEL KNOWLEDGES, SKILLS, AND ABILITIES:

• Knowledge of foodborne pathogens and their relationship to the processing and handling of food.

• Knowledge of adulterants, preservatives, and visual characteristics pertaining to food for human consumption.

• Knowledge of laws, rules, and regulations concerning food safety standards.

• Knowledge of the principles of food safety and sanitation.

• Knowledge of the general principles, methods, and equipment used in food production and processing.

• Knowledge of Hazard Analysis Critical Control Point (HACCP) principles and procedures related to the processing of food.

• Knowledge of the methods used to perform inspections of food and food processing equipment.

• Knowledge of the methods and practices of sample collection and preservation.

• Ability to read and interpret written information.

• Ability to establish and maintain effective working relationships.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

• Ability to operate a motor vehicle.

MINIMUM EXPERIENCE AND TRAINING: (NOTE: Based on the Entry Level Knowledges, Skills, and Abilities)

• Two years as a Food Inspector 2, Agriculture (commonwealth title);

or

• Four years of experience in the inspection of food establishments or food processing facilities, and a bachelor's degree in food science, food technology, or a closely related field;

or

• An equivalent combination of experience or training.

SPECIAL REQUIREMENT:

• All positions require possession of an active motor vehicle license.