Consumer Safety Inspector.

Responsibilities

• Ensure regulated establishments produce a safe product by executing appropriate inspection methods, determining non‑compliance with regulatory requirements, documenting non‑compliance, and initiating enforcement action where warranted.
• Verify that meat and poultry slaughter and/or processing establishments’ Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) plans meet regulatory requirements.
• Verify execution of SSOP and HACCP plans to prevent unsanitary conditions and product adulteration.
• Review records, observe plant operations, and conduct hands‑on verification to ensure compliance; prepare detailed Non‑Compliance Records.
• Determine when regulatory control action is necessary, assess corrective or preventative actions, identify trends, and recommend enforcement when appropriate.
• Conduct regulatory oversight activities related to other consumer protections (e.g., economic adulteration and misbranding).
• Contact plant managers, owners, and other stakeholders to explain legal and regulatory requirements and discuss SSOP, HACCP, and other food‑safety programs.
• Communicate and defend determinations on non‑compliance issues and discuss plans for addressing them.
• Work with a variety of individuals to resolve problems and clarify interpretations of HACCP and other food‑safety or consumer‑protection requirements.
• Advise other agency inspectors, supervisors, and officers on inspection and enforcement matters.
• Conduct samplings, surveys, and tests to obtain data on potential problem areas, industry trends, or other issues of interest to the agency.
• Perform health‑and‑safety verification sampling and tests for detection of specific microbes (e.g., Salmonella, Listeria), residues, or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of compliant meat or poultry products and refuse entry of products that violate admission requirements.
• Coordinate with other Federal agencies (e.g., APHIS, U.S. Customs and Border Protection) on animal‑health restrictions and refused‑entry lots.

Conditions of Employment

• Training as a Condition of Employment (TCOE) required; must begin within 90 days of selection and complete within 12 months.
• 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.
• Successful completion of a one‑year probationary period, unless previously served.
• Successful completion of a pre‑employment medical examination.
• Must be at least 18 years of age.
• Must successfully pass the E‑Verify employment verification check.
• Direct deposit required for all Federal payments (Public Law 104‑134).
• May be required to complete a Declaration for Federal Employment (OF‑306) prior to appointment.
• False statements on a resume or application can result in disciplinary action, including removal from Federal service.
• 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 as defined below.

• Specialized Experience – Experience that provided knowledge of the properties and characteristics of regulated food commodities or other products for human consumption. Relevant positions include consumer safety inspector, inspection aide, food inspector, public health inspector, quality inspection specialist, or similar roles involving sampling, quality control, and sanitation.
• GS‑05 Level – At least 52 weeks of qualifying experience with knowledge of regulated food commodities (meat, poultry, fish, eggs, beverages, pharmaceuticals, etc.). Experience should demonstrate:
  • Applying proper techniques for collecting samples and performing field tests.
  • Developing written reports and/or orally reporting findings.
  • Maintaining effective personal contacts with a variety of individuals regarding food‑safety standards.
  • Making determinations on products for human consumption or the production environment.
• GS‑07 Level – In addition to GS‑05 requirements, at least one year of specialized experience equivalent to the GS‑05 level, performed independently on a routine basis.
• GS‑08 Level – At least one year of specialized experience equivalent to the GS‑07 level, including:
  • Working with the Federal Meat, Poultry, and Egg Products Inspection Acts.
  • Applying basic SSOP and HACCP principles to verify plant responsibilities.
  • Using basic mathematics and elementary statistical methods for testing and sampling.
  • Reaching and interpreting conclusions from test results.
• GS‑09 Level – At least one year of specialized experience equivalent to the GS‑08 level, with greater independence, such as recommending refusal of exports or providing temporary coverage at locations outside the official duty station.
• Volunteer experience (e.g., Peace Corps, AmeriCorps) may be counted toward qualifying experience.

Education

• GS‑05 Level – Successful completion of a four‑year bachelor's degree with at least 24 semester hours/credits in agricultural, biological, or physical sciences, food technology, epidemiology, home economics, pharmacy, engineering, nutrition, or related fields. Specialized government or military training directly related to the position may also be creditable. Alternatively, a combination of education (beyond the first 60 semester hours) and specialized experience may satisfy the requirement.
• GS‑07 Level – One full year of directly related graduate education qualifies, or a combination of graduate education and specialized experience.
• GS‑09 Level – Two full years of directly related graduate education or a directly related master’s degree qualifies, or a combination of graduate education (beyond the first 18 semester hours) and specialized experience.

Additional Information

• Pre‑employment physical required; must be medically able to perform essential job functions without posing a threat to self or others.
• Full range of motion needed for rapid repetitive twisting and work with arms above shoulder level.
• Ability to stand and walk on slippery or uneven floors, catwalks, and to climb stairs and ladders.
• Must be able to lift, carry, push, and pull up to 30 lb (occasionally up to 50 lb).
• Manual dexterity of the upper body, including hands and fingers, with normal sense of touch.
• Good near and distance vision; correctable to at least 20/40 in one eye; free of chronic eye disease.
• Ability to distinguish shades of color; significant color‑blindness may be disqualifying.
• Individuals with some hearing loss may be considered if they can meet the essential job functions.