Consumer Safety Inspector.

Duties Ensure that regulated establishments produce a safe product by executing inspection methods, determining non‑compliance, 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 documentation (Non‑Compliance Records). Determine when regulatory control action is necessary, assessing whether corrective or preventative actions are acceptable, effective and if enforcement is warranted. Conduct regulatory oversight activities related to other consumer protection matters such as economic adulteration and misbranding. Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of SSOP and HACCP plans and other food safety programs. Communicate and defend determinations on non‑compliance issues and discuss plans for addressing non‑compliance. Work with 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. Conduct samplings, surveys and tests to obtain data on potential problem areas, industry trends or other relevant issues. Perform health and safety verification sampling and testing for detection of specific microbes, residues or contaminants. Assure that products approved for import fully comply with federal regulations governing importation of meat and poultry products. Authorize entry of compliant products or refuse entry of products violating admission requirements. Coordinate with other federal agencies on matters such as animal health restrictions and refused entry lots. Requirements Training as a condition of employment required; must begin within 90 days of the effective date and complete within 12 months. Must be a 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. Successfully pass E‑Verify employment verification check (visit for more information). Direct deposit per public law required. May be required to complete a Declaration for Federal Employment prior to appointment. False statements or responses on a resume or application may jeopardize employment. Must be able to read, speak, write and effectively communicate in English. Specialized Experience Applicants must meet the specialized experience requirements for the advertised grade level, which include knowledge of regulated food commodities and experience in inspection and enforcement activities. GS‑05 Level At least 52 weeks of qualifying experience providing knowledge of regulated food commodities and substances such as meat, poultry, fish, eggs, beverages, and other ingestible products. Experience demonstrating proper techniques for collecting samples, performing field tests, recommending corrective actions, and maintaining effective contacts with internal and external stakeholders. GS‑07 Level Additionally, at least one year of specialized experience equivalent to the GS‑05 level. Experience performing standard and recurrent duties independently, with routine assignments on a regular basis. GS‑08 Level At least one year of specialized experience equivalent to the GS‑07 level, including work with Federal Meat, Poultry, and Egg Products Inspection Acts, basic SSOP and HACCP principles, elementary statistical methods for sampling, and interpretation of conclusions. GS‑09 Level At least one year of specialized experience equivalent to the GS‑08 level, with experience at a more independent level, including duties 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 as described below. GS‑05 Level Full four‑year course of study leading to a bachelor’s degree with major study or at least 24 semester hours in agricultural, biological, or physical sciences, food technology, epidemiology, home economics, pharmacy, engineering, or nutrition. Or a combination of education and specialized experience, where education in excess of the first 60 semester hours contributes to meeting the requirement together with experience. GS‑07 Level One full year of directly related graduate education, or a combination of graduate education and specialized experience where education exceeds 60 semester hours and together with experience equals 100% of the requirement. GS‑08 Level Two full years of directly related graduate education or a master's degree, or a combination where graduate education exceeds 18 semester hours and together with experience equals 100% of the requirement. Physical Requirements Must be physically and medically able to perform essential job functions without posing a direct threat to themselves or others. Must be able to perform rapid repetitive twisting and work with arms above shoulder level. Must be able to stand and walk on slippery and uneven floors, catwalks, stairs, and ladders. Must lift, carry, push and pull up to 30 pounds, with occasional lifting of up to 50 pounds. Must have manual dexterity of the upper body, including arms, hands and fingers with normal sense of touch in both hands. Must have good near and distance vision, be free of chronic eye disease, and have correctable vision of at least 20/40 in one eye. Must be able to distinguish shades of color; significant color blindness may be disqualifying. Individuals with hearing loss or requiring amplification will be assessed on a case‑by‑case basis. #J-18808-Ljbffr Food Safety and Inspection Service