Consumer Safety Inspector.

About the role

This position involves regulatory oversight of meat and poultry establishments to ensure compliance with food safety standards, including verification of Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) plans. Responsibilities include conducting inspections, documenting non-compliance, initiating enforcement actions, and coordinating with other agencies on import compliance and animal health restrictions.

Responsibilities

• Execute inspection methods to determine compliance with regulatory requirements and initiate enforcement actions when necessary.
• Verify that SSOP and HACCP plans meet regulatory requirements and are effectively implemented to prevent unsanitary conditions and product adulteration.
• Review records, observe plant operations, and conduct hands-on verification to ensure compliance with regulatory requirements.
• Prepare detailed documentation (Non-Compliance Records) of non-compliance and assess the need for regulatory control actions, including corrective or preventative measures.
• Conduct regulatory oversight activities related to consumer protections, such as economic adulteration and misbranding.
• Communicate with plant managers and owners to explain legal and regulatory requirements, discuss SSOP and HACCP plans, and address non-compliance issues.
• Advise other agency inspectors, supervisors, and officers on inspection and enforcement matters.
• Perform sampling, surveys, and tests to gather data on potential problem areas, industry trends, or issues of current interest to the Agency.
• Conduct health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria) or contaminants.
• Ensure that imported meat and poultry products comply with all applicable Federal regulations and authorize or refuse entry of products accordingly.
• Coordinate with other Federal agencies (e.g., Animal and Plant Health Inspection Service, U.S. Customs and Border Protection) on matters such as animal health restrictions and refused entry lots.

Requirements

• Training as a condition of employment (TCOE) is required and must be completed within 12 months of selection.
• Must be a U.S. Citizen or U.S. National.
• Males born after 12/31/1959 must be Selective Service registered or exempt.
• Subject to satisfactory adjudication of background investigation and/or fingerprint check.
• Must successfully complete a pre-employment medical examination.
• Must be at least 18 years of age.
• Must successfully pass the E-Verify employment verification check.
• Must be able to read, speak, write, and effectively communicate in English.

Qualifications

Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement, including specialized experience and/or education.

Specialized Experience

• GS-05: At least 52 weeks of experience demonstrating knowledge of regulated food commodities (e.g., meat, poultry, fish, eggs) or other ingestible substances. Experience may include applying sampling techniques, identifying abnormalities, developing written reports, and maintaining effective contacts with individuals regarding food safety standards.
• GS-07: In addition to GS-05 requirements, one year of specialized experience at the GS-05 level, including independently carrying out routine inspection duties and verifying compliance with regulatory requirements.
• GS-08: One year of specialized experience at the GS-07 level, including working with the Federal Meat, Poultry, and Egg Products Inspection Acts, verifying SSOP and HACCP plans, performing basic mathematics and statistical methods, and interpreting conclusions.
• GS-09: One year of specialized experience at the GS-08 level, including working more independently, recommending refusal of exports, and providing temporary coverage at locations outside the official duty station.

Education

• GS-05: A bachelor’s degree with at least 24 semester hours in agricultural, biological, or physical sciences, food technology, epidemiology, home economics, pharmacy, engineering, or nutrition. Alternatively, a combination of education and specialized experience totaling 100% of the requirement.
• GS-07: One full year of directly related graduate education or a combination of education and specialized experience totaling 100% of the requirement.
• GS-09: Two full years of directly related graduate education or a master’s degree, or a combination of education and specialized experience totaling 100% of the requirement.

Additional information

• Must be physically and medically able to perform essential job functions, including standing, walking on slippery surfaces, climbing stairs and ladders, lifting up to 50 pounds, and having full range of motion and manual dexterity.
• Must have good near and distance vision, correctable to at least 20/40 in one eye, and the ability to distinguish shades of color (significant color blindness may be disqualifying).