Consumer Safety Inspector

About the role

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 establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.

Verify execution of Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.

Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.

Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in non-compliance, or if enforcement action is warranted.

Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).

Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.

Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.

Work with a variety of individuals to resolve problems, 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 for which you are involved.

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.

Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), 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 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.

Cook with a variety of individuals to resolve problems, 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 for which you are involved.

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.

Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), 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 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.

Responsibilities

• Execute appropriate inspection methods, determine non-compliance with regulatory requirements, document non-compliance and initiate enforcement action, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Verify execution of Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. Assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in non-compliance, or if enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, 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 for which you are involved.
• 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.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), 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 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.

Requirements

• Must be a U.S. citizen or U.S. national.
• Males born after 12/31/1959 must be registered with the Selective Service System or exempt from registration.
• 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.
• Be physically and medically able to efficiently perform the essential job functions, without being a direct threat to themselves and others.
• Have full range of motion to perform rapid repetitive twisting and working with arms above shoulder level.
• Be able to stand and walk on slippery and uneven floors and catwalks, and climb stairs and ladders.
• Be able to lift, carry, push and pull up to 30 pounds, with occasional lifting of up to 50 pounds.
• Have manual dexterity of the upper body, including arms, hands, and fingers with a normal sense of touch in both hands.
• Have good near and distance vision, be able to hear and understand spoken communication, and be able to communicate effectively verbally and in writing.

Qualifications

• Specialized experience: Experience that provided you with knowledge of the properties and characteristics of regulated food commodities or other products for human consumption. Examples include working in positions such as consumer safety inspector or inspection aid, food inspector, public health inspector, quality inspection specialist, or other related positions.
• Education: A full 4-year course of study leading to a bachelor's degree with major study or at least 24 semester hours/credits in any combination of coursework in the areas of: agricultural, biological, or physical sciences, food technology, epidemiology, home economics, pharmacy, engineering, or nutrition. Specialized government or military training may be creditable if it is related directly to this position.
• Combination of education and specialized experience: Only education in excess of the first 60 semester hours of a course of study leading to a bachelor's degree (with some related coursework, as described in number 2 above) is creditable towards meeting the requirements, along with specialized work experience. The combination must equal 100% of the requirement.

Pay

$5,000 Sign on Bonus, Creditable Service for Annual Leave Accrual, Public Service Loan Forgiveness Program, Accelerated Promotion Program, Referral Bonus Awards are available.

Schedule

Shifts and species will vary based on assignment.

Benefits

Employee may be detailed to any shift at any plant in the Raleigh District.

Contact Information

For additional information contact Laura Hutchison at (919) 214-1984 or laura.hutchison@usda.gov