JOB TITLE: ASSISTANT DIRECTOR, BUREAU OF FOOD SAFETY AND LABORATORY SERVICES

JOB CODE: 51609

DEFINITION: This is managerial and administrative work assisting the director with developing, coordinating, and managing food safety laboratory quality assurance, food inspection, and policy development programs in the Pennsylvania Department of Agriculture.

The employee in this job assists with managing and coordinating food safety legislative and policy development, food safety inspections and investigations, and quality assurance of food product laboratory testing. Work involves developing and recommending laws, regulations, and policies governing food safety in the commonwealth; recommending food safety program goals and initiatives to the bureau director and executive staff; identifying strategical interventions to address consumer food safety risks; coordinating program activities between inspection, laboratory, and policy functional areas to streamline and ensure efficient operations; and evaluating and improving bureau effectiveness by reviewing inspection and laboratory reports. Work includes managing bureau budget allocations, identifying grant opportunities, and overseeing grant expenditures and deliverables; serving as bureau liaison with federal and state entities; and serving as bureau lead for special projects and improvement programs, including new program initiatives, programs involving other state agencies, and food safety best practices programs. Work is performed independently and is reviewed by the bureau director through conferences and reports for meeting objectives and adhering to regulations and policies.

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.)

• Manages and coordinates activities related to food safety regulatory compliance, legislative and policy development, and food sample laboratory testing.

• Recommends and develops food processing and handling legislation, regulations, and policies based upon research, bureau reporting data, trends, and results from food safety inspections and laboratory analyses.

• Identifies strategies for addressing food safety risks using a quantitative metric system to focus inspection efforts toward issues and risks.

• Utilizes tools and strategic methods to streamline interactions between divisions and programs for efficiency and improvements in customer service.

• Evaluates bureau program effectiveness by reviewing reports and inspection results to improve accuracy and efficiency.

• Recommends and manages bureau budget allocations.

• Recommends grant opportunities based on available staff resources, and serves as manager of grant expenditures and deliverables.

• Serves as the bureau liaison with federal food safety agencies, industry representatives, and other entities responsible for regulating food safety in the commonwealth.

• Serves as liaison with federal, state, and local officials to develop and administer cooperative agreements to ensure effective regulation of food safety in the commonwealth.

• Represents the department and conducts presentations at meetings, conferences, seminars, and other events involving food safety regulatory agencies and organizations.

• Manages special projects for the bureau, such as new legislation program development, bureau mission and values development, and new systems implementation.

• Recommends food safety program goals and initiatives to the bureau director and executive staff based on service effectiveness, regulatory changes, and program outcomes.

• Performs the full range of supervisory duties.

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

• Performs related work as required.

ENTRY LEVEL KNOWLEDGES, SKILLS, AND ABILITIES:

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

• Knowledge of the principles and practices of food safety and sanitation.

• Knowledge of standard food sampling and testing principles and practices.

• Knowledge of the methods and techniques used to investigate of foodborne illnesses.

• Knowledge of the practices and methods of budgeting.

• Knowledge of the principles and practices of employee supervision.

• Ability to analyze and interpret laws, regulations, policies, and procedures.

• Ability to analyze and interpret written reports and data.

• Ability to establish and maintain effective working relationships.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

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

• Four years of professional experience in a quality assurance or food safety program, including two years in a supervisory capacity, and a bachelor's degree in food science, food technology, chemistry, biology, or a closely related field;

or

• Four years of professional experience in a quality assurance or food safety program, including two years in a supervisory capacity, and four years of technical experience conducting food quality inspections.