Consumer Safety Inspector.

Responsibilities Ensure that 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 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 Non‑Compliance Records. Determine when regulatory control action is necessary, assessing plant corrective or preventative actions, trends in non‑compliance, or enforcement action. Conduct regulatory oversight activities inside plants related to other consumer protections (e.g., economic adulteration and misbranding). Contact plant managers, owners and others to explain legal and regulatory requirements, including SSOP and HACCP operation. Communicate and defend determinations on non‑compliance issues and discuss plans for addressing non‑compliance. Work with individuals to resolve problems and clarify interpretations concerning HACCP and other food safety or consumer protection requirements. Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters. Conduct sampling, surveys and tests to obtain data on potential problem areas, industry trends or other issues of current interest. Perform health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria) or contaminants. Assure that products approved for import comply with all applicable Federal regulations governing the importation of meat and poultry products. Authorize entry of products considered compliant with Federal regulations or refuse entry of any products violating admission requirements. Coordinate with other Federal agencies (e.g., APHIS or U.S. Customs and Border Protection) on animal health restrictions and refused entry lots. Conditions of Employment Training as a condition of employment (TCOE) is required. Training must be begun within 90 days of the effective date and completed within 12 months of selection. Applicant must be a U.S. Citizen or U.S. National. Males born after 12/31/1959 must be Selective Service registered or exempt. Background investigation and/or fingerprint check must be satisfactory. Successful completion of a one‑year probationary period, unless previously served. Successful completion of a pre‑employment medical examination. Applicant must be at least 18 years of age. Applicant must successfully pass the E‑Verify employment verification check. Direct deposit is required for all Federal employee payments. Declaration for Federal Employment (OF‑306) may be required prior to appointment. False statements or responses on a resume or application can jeopardize employment and may result in disciplinary action. Applicant must 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 Specialized experience is experience that has provided knowledge of the properties and characteristics of regulated food commodities or other products for human consumption. Such experience may be acquired in roles such as consumer safety inspector, inspection aide, food inspector, public health inspector, or quality inspection specialist. For the GS‑05 Level Applicants must have at least 52 weeks of qualifying experience that provided knowledge of regulated food commodities and substances. Experience may include sampling, field tests, reporting findings, and maintaining effective contacts with stakeholders. For the GS‑07 Level In addition to the GS‑05 qualifications, applicants must have at least one year of equivalent specialized experience and have performed standard and recurrent duties independently. For the GS‑08 Level Applicants must have at least one year of specialized experience equivalent to GS‑07, with additional experience in the Federal Meat, Poultry, and Egg Products Inspection Acts, basic SSOP and HACCP principles, basic mathematics and elementary statistical methods, and data interpretation. For the GS‑09 Level Applicants must have at least one year of specialized experience equivalent to GS‑08, with independent-level experience such as recommending refusal of exports and providing temporary coverage at locations outside the official duty station. Education Education may be used to qualify in lieu of specialized experience. For the GS‑05 Level Successful completion of a full 4‑year bachelor's degree with major study in agricultural, biological or physical sciences, food technology, epidemiology, home economics, pharmacy, engineering or nutrition. Specialized government or military training related directly to this position is creditable. For the GS‑07 Level One full year of directly related graduate education is qualifying for GS‑07. Alternatively, a combination of education and specialized experience may satisfy the requirement, with education counting for the portion of the requirement not met by experience. For the GS‑09 Level Two full years of directly related graduate education or a directly related master’s degree is qualifying for GS‑09. Alternatively, a combination of education and specialized experience may satisfy the requirement, with education counting for the portion of the requirement not met by experience. Physical Requirements Be physically and medically able to efficiently perform essential job functions without being a direct threat to self or others. Have full range of motion to perform rapid repetitive twisting and work with arms above shoulder level. Be able to stand, 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 normal touch sensation in both hands. Have good near and distance vision, be free of chronic eye disease and have correctable vision of at least 20/40 in one eye. Have the ability to distinguish shades of color. Significant color blindness may be disqualifying. Individuals with some hearing loss and/or requiring hearing amplification will be assessed on a case‑by‑case basis. #J-18808-Ljbffr Food Safety and Inspection Service