ENVIRONMENTAL SPECIALIST II - (FOR INTERNAL AGENCY EMPLOYEES ONLY)

Environmental Specialist IIThis position's headquarters is negotiable within Brevard, Citrus, Flagler, Hernando, Lake, Leon, Orange, Osceola, Pasco, Putnam, Seminole, Sumter, and Volusia County.Minimum Requirements: A high school diploma or its equivalent and one (1) year of experience in environmental protection, regulation, or health; one of the physical or natural sciences; agriculture; or engineering; or A high school diploma or its equivalent and six (6) months of experience as an Environmental Specialist I or higher with the State of Florida; or A bachelor's degree (4 years) from an accredited college or university. Requires possession of a valid Class E driver license.Job Duties: Responsible for implementing the food safety training program and preparing new employees for standardization. Conducts district training of new personnel using a risk-based inspection methodology. Conducts training at district meetings as directed. Performs retraining of personnel as required. Assists in researching and writing training modules to be used at district meetings, annual meetings, for online training and throughout the training process. Accompanies inspectors, as needed, on re-inspections, follow-up visits, and reoccurring problematic firms where administrative action is anticipated. Can effectively explain and model the elements of a Risk-based inspection for trainees. Consistently models professional behavior and proper inspection practices. Attends meetings as requested. Responsible for conducting regulatory inspections of food establishments under the jurisdiction of the Florida Department of Agriculture and Consumer Services (FDACS) as set forth in Chapter 500, Florida Statutes, and Chapter 5K-4, Florida Administrative Code, for compliance with regulatory, sanitation and consumer protection requirements. Utilizes a risk-based approach to evaluate processing methods, production controls, equipment design, structural design and maintenance, and personnel practices to assure that foods for human consumption are safe and prepared, packed, distributed and stored under sanitary conditions. Performs inspections/reviews, as required, for contract or cooperative agreement programs with federal partners including, but not limited to, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). Performs initial inspections on food establishments, evaluating and assessing the food processes and activities conducted to determine the food safety requirements for the specific business. Utilizes science-based knowledge to determine compliance with environmental and sanitation regulations for processes which may include, but not limited to, reduced oxygen packaging, low acid food processing, seafood processing, acidified foods, and foods deemed potentially hazardous due to their ability to support rapid growth of infectious or toxigenic microorganisms, which may occur in food establishments. Prepares reports to document regulatory deficiencies, interprets and explains significance of public health laws, rules and sanitation and safety standards to food establishment personnel, advising management of the necessary corrective action as part of each inspection. Initiates stop sale orders, stop use orders, release notices, movement of goods under stop sale orders and other documents as needed when indicated by inspection findings. Assists as needed in other areas of the state. Responsible for inspecting and sampling foods for compliance with consumer protection standards. Conducts inspections and takes enforcement action based on the results of food testing. Related tasks include, but are not limited to, the review of food labels for misrepresentation and inclusion of mandatory consumer information, evaluation of advertising matter for possible product misrepresentation, selection of food samples for laboratory analysis, and investigation and collection of food samples when circumstances indicate possible food adulteration or other violations of the law. Responsible for the operation, calibration and maintenance of inspection test equipment including, but not limited to, thermometers, sanitizer test kits, and associated equipment. Can effectively train new employees on the proper evaluation and sampling of foods. Responsible for other inspection functions including, but not limited to, investigation of consumer complaints; follow up reporting; food-borne illness investigations; information requests from consumers; initial inspections for new businesses; special inspections of fire or flood damaged food establishments; inspection of foods in vehicles involved in accidents; multi-agency investigations/inspections or special projects; any emergency response and other tasks as may be designated. Independently exercises professional judgment and institutes appropriate enforcement actions while discharging responsibilities. Uses effective judgment, knowledge of statutes and rules involved, and awareness of legal implications for compliance with regulations, sanitation, cleanliness, labeling and other food safety regulations and related requirements. Administrative functions include the preparation and timely submission of accurate and complete inspection reports, sample collection reports, consumer complaint reports, monitoring of daily activity, travel vouchers, expense vouchers, and other documents as may be required. Responsible for attending training sessions and courses as designated. Responsible at all times for following department policies and procedures and conducting official duties in a professional manner as a representative of FDACS. Performs other related duties as may be assigned.Knowledge, Skills, and Abilities: Theory and applied knowledge in biological, chemical, physical and environmental factors affecting food safety and related control measures. Complete working knowledge of the current electronic database system. Ability to evaluate food establishment structures, environment, equipment, methods and controls for compliance with regulatory and sanitation requirements. Knowledge in specialized food processing including, but not limited to, reduced oxygen packaging, low acid foods, acidified foods major classifications of pathogenic micro organisms commonly associated with food-borne illness, aerobic or anaerobic, temperature and pH reproductive requirements, typical food substrates, related control measures and the application of such factors into food safety Hazard Analysis Critical Control Point (HACCP) plans. Knowledge of food additives, preservatives, coloring agents and chemicals used in conjunction with or incidental to food processing storage. Skilled in documenting sanitation and regulatory discrepancies and advising management in corrective action. Knowledge of proficiencies in examining and testing foods for compliance including test kit and/or equipment usage. Working knowledge of statutes and rules establishing food requirements. Ability to exercise professional judgment and manner while conducting inspections and in instituting appropriate enforcement actions. Skilled in accuracy and timeliness in preparing reports. Ability to lift and carry 50 pounds. Knowledge of personal computer hardware and software resources. Skill in the use of personal computers. Ability to troubleshoot and resolve basic personal computer hardware/software operation problems. Ability to train and instruct others in the utilization of regulations and procedures using sound communication skills.