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Title : Food Inspector - Department of Agriculture - 47 cities
link : Food Inspector - Department of Agriculture - 47 cities

Food Inspector - Department of Agriculture - 47 cities

Summary

The Food Safety and Inspection Service (FSIS) is the agency in the U.S. Department of Agriculture (USDA) responsible for protecting the publics health by ensuring the safety of the Nations commercial supply of meat, poultry, and processed egg products.

USDA is a great place to start or continue your career. It's ranked as one of the top 10 "Best Places to Work in the Federal Government" by the Partnership for Public Service (Best Places to Work Rankings). Rankings are based on employee feedback regarding satisfaction with their work experience. For more information on USDA and the Food Safety and Inspection Service, visit FSIS.

The locations listed in this announcement are covered by the Office of Field Operations, Raleigh District Office. Vacancies covered by this announcement are located in the following states: District of Columbia, Delaware, Maryland, North Carolina, New Jersey, Virginia, West Virginia.

SALARY RANGE: Salaries shown reflect Rest of US (RUS) pay only. Additional locality pay may apply. For more information about locality pay, please CLICK HERE

Permanent Recruitment: This announcement will be used to collect applications from applicants and will be used to fill vacancies as they become available. Your application is valid for 90 days following the closing date of the announcement unless otherwise notified. We are not able to predict if or when vacancies will be filled in specific geographic areas. You will be contacted when a position matching your geographic preference becomes available and you are among the best qualified applicants being considered for a position.

Duties

Entry-level Food Inspector positions filled through this job announcement work in slaughter plants. Our Food Inspectors:

• Examine food animals in privately-owned meat or poultry plants
• Perform their duties before and after slaughter, guaranteeing that the product is not contaminated
• Maintain sanitation procedures
• Are a valued member of a dynamic team that ensures the product is fit to eat and compliant with Federal laws

To experience what it is like to work in a slaughter plant as a Food Inspector, please CLICK HERE. For additional information about training, please CLICK HERE.

Travel Required

• Occasional Travel
• Some Travel may be required

Relocation Authorized

• No

Job Requirements

Key Requirements

• US Citizenship is required.
• Pre-employment Physical is required.
• Pre-employment Screening Assessment is required.
• Selective Service Registration is required for males born after 12/31/1959.
• A 1-year probationary period is required.
• Satisfactory completion of a background investigation and fingerprint check

Qualifications

Applicants must meet the qualifications and eligibility requirements by the closing date of the announcement including the following specialized experience and/or education, as identified below.

For the GS-05 level: Applicants must have one year (52 weeks) of specialized experience that was obtained after your 16th birthday.  Qualifying specialized experience must demonstrate the applicants knowledge, judgment, interpretative ability, and technical skill associated with the production of a finished product which meets all prescribed standards of quality and conforms with approved production methods. Such experience may have been gained in the following:

• Processing food in a slaughter, processing or manufacturing plant, or a comparable production activity which prepares food, beverages or pharmaceuticals for human consumption.
• Meat cutter/butcher in a wholesale or retail meat/poultry business that includes a full range of responsible duties such as sanitation, product judgment, determinations, and/or using formulas and recipes. 
• Performing Quality Control tests and/or laboratory tests in the food, beverage, pharmaceutical or pet food industry or other similar environments, assuring that standards are met with products that are consumed by humans or animals.
• Managing or supervising staff in the food or livestock industry demonstrating effective skills in communicating job requirements, evaluating employees results of work methods or processes, interpreting standards or instructions and budget or payroll responsibilities.
• Commercial restaurant or kitchen chef or cook responsible for proper food preparation, safe food handling and sanitation practices and judgment recognizing abnormalities in food.
• Veterinary Technician conducting lab tests, assessing animals and/or partial examination of animals, performing necropsies, monitoring animals under anesthesia and administering medications.

OR

Successful completion of a full 4 year course of study leading to a bachelor's degree in an accredited college or university that included 12 semester hours in biological, physical, mathematical, or agricultural sciences.  All qualifications based on education will be verified.  You must submit a copy of your transcripts when you apply.  Failure to do so will result in an ineligible rating.  If you are selected for a position, official transcripts must be sent directly from your college, in paper form in a sealed envelope or in a secure, certified official electronic format to our Minneapolis Human Resources Operations Division prior to reporting for duty.
For the GS-07 level: For positions above GS-5, applicants must have demonstrated one year (52 weeks) of specialized experience equivalent to at least the next lower grade level in the normal line of progression in the organization in which the position is being filled.
Specialized experience is regulatory food inspection work which involved either ante-mortem and post-mortem inspection of red meat animals, poultry, fish, or seafood; or inspection of production of processed products involving red meat, poultry, fish, seafood, or egg products.

This experience must have demonstrated:

• Knowledge of general sanitation practices, laws, and regulations governing the food industry;
• Knowledge of Federal laws and regulations pertaining to fitness of red meat animals, poultry, fish, or seafood for human consumption; or knowledge of Federal laws and regulations applicable to thee processing of red meat, poultry, fish, seafood, or egg products; and
• Ability to communicate effectively with supervisors and workers in the food industry.

The resume you provide must demonstrate the required experience as referenced in the announcement or you will be rated as ineligible for the GS-7.

For more information on the qualifications for this position, click here

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.

NOTE: There is no educational substitution for the GS-7

•  May be subject to satisfactory completion of one year probationary or trial period.
•  Must be 16 years of age
•  Subject to successful completion of pre-employment medical examination

Functional and Environmental Requirements
The duties of a Food Inspector are performed in a hazardous working environment.  The below requirements are not all-inclusive list.  Applicants must:

• Be physically and mentally able to efficiently perform the job functions, without hazard 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 up to 50 pounds
• Have manual dexterity of the upper body, including arms, hands, and fingers with normal sense of touch in both hands
• Must be free of chronic eye disease
• Have good near and distance vision
• Have the ability to distinguish shades of color.  Any significant degree of color blindness (more than 25 percent or more error rate on approved color plate test) is disqualifying
• The ability to hear and understand conversational voice

Security Clearance

Q - Nonsensitive

Apply

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