A Day in the Life:

​The essential functions of this role are as follows:  

• Coordinate standardization evaluation activities with local health department staff who are candidates for the standardization certification.  
• Review all standardization and inspection reports for technical accuracy prior to submission to the central office.  
• Coordinate with the other staff to develop and implement program training activities that may occur or are assigned.  
• Perform public speaking activities as requested and/or assigned.  
• Act as the editor and publisher of the program newsletter and is responsible for its development for quarterly dissemination through the website and mail for the public, food industry and local health departments.  
• Develop interpretations of food law and formal letters for the supervisor to provide to the food industry, public and local health departments.  
• Provide consultation, technical assistance, and program information when appropriate or requested to field staff, industry, consumers, local health departments, and other agencies.  
• Interpret state and federal laws, rules and regulations governing food protection to field staff, industry, consumers, and local health departments.  
• Provide consultation to staff, local health departments on investigations concerning hazardous events, such as fires, floods, tornadoes, and truck/train wrecks or food processing equipment breakdowns and assures the disposal of dangerous, mislabeled, or contaminated foods.  
• Conduct inspections of food establishments on state property, collects food samples, conducts complaint inspections, and utilizes inspection tools to produce reports and track data.  
• Review blueprints and specifications for food production/storage facilities and provides consultation for potential new food businesses in conjunction with the food program Plan Review Specialist. 
• May testify in administrative hearings and courts of law about the status of facilities subject to our food protection rules and laws.  
• Conduct special sampling or surveillance initiatives.  
• Effectively uses electronic forms of communication and reporting tools. 
• Maintain updated electronic schedule and communicate any deviations to the central office. 

The job profile is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

What You'll Need for Success:

You must meet the following requirements to be considered for employment: 

• Bachelor’s Degree in Food Science, Biology, Microbiology, or closely related field or an equivalent amount of related work experience. 
• Be willing to travel with an appropriate accommodation. 
• Extensive knowledge of food protection principles and practices including bacteriology, microbiology, chemistry, epidemiology, food technology, “Preventative Controls for Human Food” and “Hazard Analysis Critical Control Point” (HACCP) theory and application.  
• Thorough knowledge of and ability to apply federal; state and local laws, rules, and regulations which govern food protection.  
• Thorough knowledge of legal procedures for collecting evidence.  
• Specialized knowledge of inspection methods, of food manufacturing, preservation, and packaging techniques, such as irradiation, reduced oxygen packaging, acidified foods and low-acid canning techniques.  
• Ability to conduct investigations and inspections of food facilities including conducting tests utilizing equipment, such as chemical test kits, pH meters, microcomputers, thermometers and collecting appropriate samples for laboratory analysis.  
• Ability to recognize, observe, and evaluate potentially hazardous sanitation conditions and law violations and prepare technical reports documenting findings.  
• Ability to collect and analyze data and prepare reports/technical documents for administrative or regulatory action.  
• Specialized knowledge of and ability to review plans of facility construction and equipment layout and to make appropriate recommendations for needed changes.  
• Ability to communicate, verbally and in writing with individuals and in group situations.  
• Ability to direct statewide crisis reaction situations, such a special sampling initiative, foodborne disease outbreaks, consumer complaints, suspected tampering, natural disasters, etc. on short notice with effective results.  
• Ability to collect and preserve food samples for laboratory analysis in accordance with chain-of-custody requirements. 

Supervisory Responsibilities/Direct Reports: