Consumer Safety Inspector

About the role

Consumer Safety Inspectors ensure regulated establishments produce safe products by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting non-compliance and initiating enforcement action, where warranted.

Responsibilities

• Execute inspection methods to ensure compliance with regulatory requirements.
• Determine non-compliance with regulatory requirements and document findings.
• Conduct hands-on verification to ensure compliance with regulatory requirements.
• Assess when regulatory control action is necessary and evaluate plant's corrective or preventative actions.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Resolve problems and clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Perform health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies on matters such as animal health restrictions and refused entry lots.

Requirements

• Training as a condition of employment (TCOE) is required.
• You must be a US Citizen or US 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 be at least 18 years of age.
• Successfully pass the E-Verify employment verification check.

Qualifications

• Specialized experience: Knowledge of properties and characteristics of regulated food commodities and substances, such as meat, poultry, fish, eggs, or other food or beverages for human consumption, or other ingestible substances, such as pharmaceuticals.
• Education: A full 4-year course of study leading to a bachelor's degree with major study in agricultural, biological, or physical sciences, food technology, epidemiology, home economics, pharmacy, engineering, or nutrition, or a combination of education and specialized experience.