JOB TITLE: FOOD INSPECTOR 2, AGRICULTURE

JOB CODE: 51519

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 and enforcement work in the inspection of food establishments and processing facilities within an assigned geographic area for the Department of Agriculture.

An employee in this job is responsible for interpreting state and federal laws and regulations associated with varied regulatory programs involving the inspection of food products, food vendor facilities, food processing plants, retail food facilities, school cafeterias, and food distribution centers. Work involves inspecting various types of food establishments for proper food preparation, safe food handling practices, vector control, and cleanliness; collecting samples of food with suspected adulterants and contaminants for laboratory analysis; investigating and resolving complaints involving food sanitation conditions and labeling; and providing advice to food establishment operators on proper food processing procedures, food handling practices, refuse disposal systems, vector control systems, and cleanliness. Work also includes initiating enforcement and compliance actions against violators; and conducting inspections using current scientific methods, such as Hazard Analysis Critical Control Point (HACCP). Work involves considerable contact with facility operators, municipal officials, and the public to explain state and federal laws, regulations, rules, policies, and procedures involving sanitation conditions. Work is performed independently within guidelines established by laws, regulations, rules, and departmental policy. Work is reviewed by a Regional Food Safety Supervisor through consultation, meetings, and a review of written reports.

   DISTINGUISHING CHARACTERISTICS:

     • Work at this level is differentiated from the lower-level job based on the inspection of a wide variety of food establishments, the authority to exercise final technical determinations during food-related inspections, and the performance of shellfish inspections, Food and Drug Administration (FDA) contract inspections, Interstate Milk Shipper (IMS) plant and farm ratings inspections, or performance as a USDA Evaluator of good agriculture practices/good handling practices and harmonized food safety verification audit programs which require federal training and credentials.

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.)

• Inspects food establishments, such as canneries, food processors, shellfish plants, seafood plants, bottling plants, bakeries, confectionery manufacturers, retail frozen dessert manufacturers, food distributors, bottled water plants, retail food stores, and eating and drinking establishments, for proper food preparation and processing, safe water supply, lighting, ventilation systems, garbage and refuse disposal systems, vector control, use of food additives, cleanliness, and food labeling.

• Investigates and resolves complaints involving sanitary conditions in all types of food establishments, to include reviewing food formulation and manufacturing techniques to prevent foodborne illness, food worker hygiene and health, false or misleading labeling, and other related issues.

• Conducts FDA food processing plant and shellfish inspections according to FDA guidelines.

• Determines violations of food laws and regulations and prepares reports.

• Reviews and interprets laboratory reports to determine appropriate corrective action, including seizures of food products, warnings, or legal action.

• Prepares letters to facility operators outlining violations and establishing time limits for correction.

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

• Conducts investigations into suspected cases of foodborne illnesses to aid in determining source(s) of potentially contaminated products and to eliminate the cause of the outbreak.

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

• Conducts Interstate Milk Shipper ratings inspections to determine if participating facilities are conforming to the federal standards of milk safety.

• Evaluates and recertifies state auditors responsible for performing good agriculture practices/good handling practices and harmonized food safety verification audits for fresh fruit and vegetable growers, packers, and others in the marketing chain.

• Provides regulatory guidance to food establishment operators on proper food processing procedures, safe food handling practices, safe water supply, refuse disposal systems, vector control, cleanliness, and use of food additives and thermal kill step of pathogens.

• Reviews plans for construction or new equipment in dairy plants for compliance with state regulations and recommends approval or disapproval of associated permits.

• Provides regulatory guidance to food operators, architects, engineers, and contractors regarding the design of new or renovated establishments.

• Seizes or detains food products or ingredients suspected of being adulterated or unfit for human consumption.

• Collects and submits samples of food products for laboratory testing.

• Determines facility inspection frequency based on associated public health risks and results of previous inspections.

• Responds to emergency situations involving food safety, such as floods, fires, power outages, toxic chemical spills, and vehicular and rail accidents, to provide regulatory guidance on vector control, sewage disposal, and safe water supply; and to ensure that unsafe food is identified and properly disposed of.

• Meets with the public and industry representatives to provide program information.

• Inspects seasonal farm labor camps to include verifying availability of proper water supplies, sewage disposal facilities, and housing accommodations.

• Reviews and resolves complaints of safety violations involving seasonal farm labor housing.

• Approves permits for seasonal farm labor camps.

• Prepares correspondence to facility operators, owners, and local and federal governmental officials.

• Performs label reviews to verify items have appropriate labeling and packaging, as prescribed by federal law.

• Assists with training of lower-level inspectors and interns on food safety enforcement practices and principles.

• Operates a motor vehicle.

• 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)

• One year as a Food Inspector 1, Agriculture (commonwealth title);

or

• Two 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 and training.

SPECIAL REQUIREMENT:

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