Job Code Pay Scale Group Pay Scale Type Bargaining Unit Civil Service or Non-Civil Service Last Executive Board Change Executive Board Change History
51522 09 ST G3 C 725-24 09/30/2016
Click on “Job Code” for current expanded job information.


JOB CODE: 51522


This is professional managerial work in the field of food safety in the Department of Agriculture.

The employee in this job supervises the activities of employees engaged in the planning, development, coordination, implementation, and evaluation of statewide food safety programs involving wholesale, retail, manufacturing, and warehousing facilities. Work involves directing the activities of employees to ensure that food safety program goals and objectives are being met; interpreting rules, regulations, policies, and procedures for employees; meeting with municipal, county, state, and federal officials and other stakeholders to explain rules, regulations, policies, and procedures governing statewide food safety programs; providing advice to subordinates and field staff on difficult or unusual problems; preparing and delivering formal presentations; and training field staff on proper methods for documenting and prosecuting cases, determining penalties, and the uniform application of rules, regulations, policies, and procedures. Work is assigned in the form of program goals and objectives, and the employee exercises considerable freedom in planning, scheduling, and assigning the work. Work is reviewed upon completion by the bureau director or assistant bureau director through reports and conferences for attainment of program goals and objectives, completeness, technical accuracy, and quality.

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.):

• Plans, develops, implements, and evaluates food safety programs.

• Prepares, reviews, interprets, and comments on legislation, rules, regulations, policies, and procedures.

• Researches new techniques and methodologies developed for use in the field of food safety.

• Reviews and analyzes regional food safety programs to determine work being performed, program trends, and program effectiveness.

• Reviews enforcement recommendations along with supporting documentation and renders decisions on acceptability.

• Oversees and coordinates the preparation of interdepartmental agreements and memoranda of understanding regarding the implementation of food safety programs.

• Meets with municipal, county, state, and federal officials to provide information regarding departmental food safety programs.

• Prepares and delivers formal presentations regarding food safety programs to special interest groups.

• Provides advice to field staff and coworkers on difficult or unusual problems involving food sanitation.

• Provides advice to facility operators, municipalities, and the public on the development of food safety plans.

• Represents the Department regarding food-related issues while assigned to the Pennsylvania Emergency Management Agency’s headquarters during emergency situations.

• Operates a motor vehicle.

• Performs the full range of supervisory duties.

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

• Performs related work as required.


• Knowledge of the biological and chemical sciences as related to food safety.

• 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 the principles of food safety and sanitation.

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

• Knowledge of the development of food safety plans.

• 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.

• Ability to analyze and interpret written information including food safety laws, rules, regulations, policies, and procedures.

• Ability to establish and maintain effective working relationships.

• Ability to communicate effectively in writing.

• Ability to communicate effectively orally.

• Ability to operate a motor vehicle.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES: (NOTE: These are expected of an employee performing the work of this job at the full performance level. These may not be evaluated by the State Civil Service commission or used for Civil Service examination purposes and are not position-specific performance standards.):

• Knowledge of the methods and techniques utilized in evaluating the effectiveness of food safety programs.

• Knowledge of the preparation of interdepartmental agreements and memorandums of understanding.

• Knowledge of the methods used to ensure compliance with food safety rules and regulations.

• Ability to plan, organize, and assign work.

• Ability to develop rules, regulations, policies, and procedures.

• Ability to evaluate training needs.

• Ability to prepare and deliver formal presentations.

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

• Two years as a Food Safety Program Specialist;


• Two years as a Regional Food Safety Supervisor;


• Six 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;


• An equivalent combination of experience and training.


• This position requires possession of an active Pennsylvania non-commercial Class C driver's license or equivalent.