JOB TITLE: CHIEF, FOOD SAFETY DIVISION

JOB CODE: 51530

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 managerial work directing food safety and seasonal farm labor camp programs administered by the Department of Agriculture.

The employee in this job is responsible for planning and directing the statewide food safety and seasonal farm labor camp investigation and enforcement programs through subordinate supervisors. Work involves interpreting laws, rules, and regulations applicable to the food and restaurant industry and seasonal farm labor camps including the Pennsylvania Food and Milk Law, Pennsylvania Frozen Dessert Law, Pennsylvania Public Eating and Drinking Place Law, and the Pennsylvania Seasonal Farm Labor Law; coordinating the activities of regional food inspection staff in conjunction with municipal, state, and federal agencies; developing proposed legislation and regulations; and developing training programs for regulatory and food industry personnel in food handling procedures in order to prevent foodborne illnesses. Work also includes developing and maintaining effective working relationships with other jurisdictions to avoid duplication of work, and functioning as a liaison with stakeholder groups concerning the Division’s programs. Work is assigned by the bureau director or assistant bureau director in the form of broad program goals and objectives and is reviewed for conformance to departmental policies through reports, conferences, and evaluation of results.

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.):

• Directs the Department’s statewide food safety inspection, investigation, and enforcement program and the seasonal farm labor camp program.

• Recommends, reviews, and drafts revisions to existing or proposed state food safety policies, procedures, rules, regulations, and legislation.

• Directs the development of food safety and inspection training for regulators and food industry personnel.

• Directs the development of food-related licensing and registration programs for vendors and processors of food products sold in Pennsylvania.

• Prepares and delivers formal presentations to industry, regulatory, academic personnel, and the public regarding the Department’s food-related functions, programs, laws, regulations, and procedures.

• Serves as a liaison between the Department of Agriculture and other Commonwealth agencies, boards, commissions, and local and federal regulatory agencies.

• Reviews reports and recommendations from subordinate staff regarding violations of state food laws and the Pennsylvania Seasonal Farm Labor Law.

• Discusses cases with the legal office and seeks clarification on laws, rules, and regulations relating to food safety.

• Ensures the documentation of cases in terms of violations, history, and problems encountered with compliance activities.

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

• 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 duties 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 laws, rules, and regulations concerning food safety standards.

• Knowledge of the development of food safety plans.

• 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.

• Knowledge of the principles and practices of employee supervision.

• 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 used to ensure compliance with food safety rules and regulations.

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

• Ability to plan, direct, and evaluate the food safety inspection, investigatory, and enforcement program.

• Ability to plan, organize, and assign work.

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

• 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 Regional Food Safety Supervisor;

or

• Six years of experience in the inspection of food establishments or food processing facilities, which included two years as supervisor, and a bachelor's degree in food science, food technology, or a closely related field;

or

• An equivalent combination of experience and training, which included two years of experience supervising the inspection of food establishments or food processing facilities.

SPECIAL REQUIREMENT:

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