Consumer Safety Inspector

About the role

This position involves inspecting meat, poultry, and egg products to ensure they meet regulatory requirements. Duties include verifying Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans, conducting inspections, and communicating findings.

Responsibilities

• Execute appropriate inspection methods to determine non-compliance with regulatory requirements.
• Document non-compliance and initiate enforcement action when necessary.
• Verify SSOP and HACCP Plans to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations, and conduct hands-on verification to ensure compliance with regulatory requirements.
• Determine when regulatory control action is necessary and assess the adequacy of corrective or preventative actions.
• Conduct regulatory oversight activities and communicate with plant managers and others to explain legal and regulatory requirements.
• 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.
• Perform various samplings, surveys, and tests to gather data on potential problem areas and industry trends.
• Ensure products approved for import are compliant with Federal regulations.
• Coordinate with other federal agencies on matters such as animal health restrictions and refused entry lots.

Requirements

• Must be a US Citizen or US National.
• Males born after 12/31/1959 must be Selective Service registered or exempt.
• Background investigation and/or fingerprint check must be satisfactory.
• Must complete a one-year probationary period, unless previously served.
• 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 authorize federal payments by direct deposit.

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.
• 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.