JOB TITLE: FOOD SAFETY PROGRAM SPECIALIST

JOB CODE: 51521

DEFINITION: This is professional and administrative work in the development and implementation of food safety programs within the Department of Agriculture.

An employee in this job performs a variety of duties in connection with the planning, development, coordination, implementation, and evaluation of the statewide food safety program involving wholesale, retail, manufacturing, and warehousing facilities to ensure that uniformity of actions and technical program requirements are met. Work involves developing rules, regulations, policies, and procedures for an assigned food safety program; interpreting and providing guidance regarding the application of food safety laws, rules, regulations, policies, and procedures for field personnel, other Commonwealth agencies, and local and federal officials; representing the Bureau on assigned special committees; reviewing proposed legislation for possible impacts on the food safety program; and preparing interdepartmental agreements concerning the food safety program. Work also includes evaluating the training needs of field staff; developing and conducting training courses for field staff, governmental officials, and facility operators; evaluating the food safety program to determine program trends and effectiveness; and preparing and delivering formal presentations to stakeholders. Work is assigned in the form of goals and objectives and an employee in this job exercises considerable freedom in scheduling and completing the work. Work is reviewed upon completion by a professional supervisor for effectiveness, 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.):

• Develops and recommends changes to rules, regulations, policies, and procedures for assigned food safety programs.

• Prepares interdepartmental agreements and memoranda of understanding regarding the implementation of food safety programs.

• Reviews and provides comments on proposed changes to food safety laws, rules,

regulations, policies, and procedures.

• Interprets food safety laws, regulations, rules, policies, and procedures for agency staff, government officials, industry representatives, and the public.

• Evaluates the effectiveness of regional food safety programs to determine if they are achieving program goals and objectives and prepares recommended revisions.

• Participates on special committees representing the food safety programs to explain concerns and to ensure that recommendations meet program needs.

• Evaluates and recommends training for field staff.

• Develops and conducts training courses for field staff, governmental officials, county health departments, food facility operators, and the public on food safety programs.

• Meets with field personnel to demonstrate new techniques, equipment, and methodologies developed for use in food safety programs.

• Compiles and presents technical data for use in food safety program planning, implementation, and evaluation.

• Provides information to municipal officials regarding procedures for requesting federal and state funds to plan and implement food safety programs.

• Provides guidance to municipal officials, consulting engineers, facility operators, and the public on the development of food sanitation plans.

• Informs public and private officials of changes in program policies, procedures, departmental rules, and regulations.

• Coordinates the acquisition of equipment and special services necessary for emergency situations, such as epidemiological outbreaks and clean-up activities for flood disasters.

• 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.

• Employees 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 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.

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

• 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.

• Ability to review and comment on proposed food safety legislation, rules, regulations, policies, and procedures.

• Ability to develop and present training courses.

• 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 Inspector 2;

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 and training.

SPECIAL REQUIREMENT:

• All positions require possession of an active Pennsylvania non-commercial Class C driver's license or equivalent.