Minimally qualified candidates at the Entry level will have:
Experience using computer software, programs, and databases in an educational or professional setting, including but not limited to, Outlook, Excel, SharePoint, Word, etc.
And at least one of the following:
Experience working in a regulated industry (retail food establishment, restaurant, product/facility inspections, meat/poultry processing, food processing plants, dairy plants/farms, etc.) which prepares food for human consumption; or
Experience demonstrating knowledge, judgment, interpretive ability, and technical skill associated with making a product which meets all prescribed standards of quality and confirms with approved production methods, or
Experience working in quality assurance or inspection verifying compliance with established standards, specifications, or regulations; or
Training or education in Animal Science, Meat Science, Biology, Microbiology, Food Science or another related field of study
Highly qualified candidates at the Entry level will have one or more of the following:
Experience interpreting and enforcing state and/or federal regulations
Training and/or experience with hazard analysis critical control point (HACCP) plans
In addition to the Entry level requirements, the Objective level applicants will also have the following:
Completed Food Safety Inspection Services Inspection Methods training or its equivalent and have successfully completed a state or federal training and assessment program
Minimum of six months of prior experience independently performing ante and post-mortem inspection, as well as inspection tasks using PHIS covering processing tasks such as HACCP Verification, Pre-Op and Operational SSOP, General Labeling, Hazard Analysis Verification, etc.
