This announcement will remain open until 07/17/2020. It will be used to collect applications and fill vacant positions as they become available in the Springdale District. Cut-off dates for referral to hiring managers for selection consideration will be established as needed by the agency. When a request is received to fill a vacant CSI in a specific geographic location a list of the qualified applicants interested in that location will be sent to the hiring manager for further consideration.
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Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining noncompliance with regulatory requirements, documenting noncompliance and initiating enforcement action, where warranted.
Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (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) of non-compliance with regulatory requirements.
Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if enforcement action is warranted.
Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
Work with a variety of 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 for which you are involved.
Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.
1862 Consumer Safety Inspection
Conditions of Employment
Training as a condition of employment (TCOE) is required. You must begin the training within 90 days of the effective date of your selection, and you must successfully complete it within 12 months of the effective date of your selection.
Selectee must be able to obtain and maintain a Public Trust security clearance. If selected you may be subject to a Moderate Risk Background Investigation.
Selectee may be subject to satisfactory completion of one year probationary or trial period.
U.S. Citizenship required.
Passing a pre-employment medical examination is required.
Male applicants born after December 31, 1959, must complete a Pre-Employment Certification Statement for Selective Service Registration.
You must have 1 year of specialized experience equivalent to the experience that would have been gained if working in this position or a similar, closely related position at the next lower level by the closing date of this announcement or the appropriate education substitution. See specialized experience definitions below.
For all grade levels:
This experience should encompass at least two of the following areas:
Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including the following specialized experience and/or education, as defined below. Your application or resume must clearly show that you possess the appropriate experience requirements.
For the GS-05 Level: At least 52 weeks of qualifying experience gained under close supervision that provided you with knowledge of the properties and characteristics of regulated food commodities and substances; such as: meat, poultry, fish, eggs, or other food for human consumption, and other ingestible substances, such as pharmaceuticals. This experience should include several or all of the following: Skill in applying proper techniques for collecting samples and performing field tests and examinations, skill in developing written reports and reporting findings or results orally, and skill in maintaining effective personal contacts with a variety of individuals. Such experience may have been acquired in work such as consumer safety inspector or inspection aid, food inspector, public health inspector, quality inspection specialist, or similar position with responsibility for sampling, quality control and sanitation in a food manufacturing or production environment, or similar environment for other ingestible items.
For the GS-07 Level: In addition to the qualifications above, incumbents are expected to perform standard and recurrent duties on an independent basis. Your resume should demonstrate at least 52 weeks of experience in independently carrying out routine, standard assignments on a regular and recurring basis that provided you with knowledge of the properties and characteristics of regulated food commodities and substances; such as: meat, poultry, fish, eggs, or other food for human consumption, and other ingestible substances, such as pharmaceuticals.
Such experience may have been acquired in work such as consumer safety inspector or inspection aide, food inspector, public health inspector, quality inspection specialist, or similar position with responsibility for sampling, quality control and sanitation in a food manufacturing or production environment, or similar environment for other ingestible items.
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.
Please view OPM's Qualifications Standards, Consumer Safety Inspector Series, GS-1862.
The duties of a Consumer Safety Inspector are performed in a hazardous working environment. For additional information, please click here. The below requirements are not an all-inclusive list.
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 climbing 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 a 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 20/30 in one eye.
Have the ability to distinguish shades of color. Any significant degree of color blindness (25 percent or more error rate on approved color plate test) may be disqualifying.
Individuals with some hearing loss and/or requiring hearing amplification will be assessed on a case by case basis.
Education may be used to qualify in lieu of specialized experience as described below.
For the GS-05 level: Successful completion of a full 4 year course of study leading to a bachelor's degree with major study or at least 24 semester hours/credits in any combination of coursework in the areas of: agricultural, biological, or physical sciences, food technology, epidemiology, home economics, pharmacy, engineering, or nutrition. Specialized government or military training may be creditable if it is related directly to this position.
A combination of education and specialized experience. In this instance, only education in excess of the first 60 semester hours of a course of study leading to a bachelor's degree (with some related coursework, as described in the paragraph above) is creditable towards meeting the requirements, along with specialized work experience. The combination must equal 100% of the requirement. For example, if you have 33% of the education requirement, then you will need 67% of the specialized experience requirement.
For the GS-07 Level: One full year of directly related graduate education is qualifying for GS-7.
A combination of education and specialized experience. In this instance, only graduate education directly related to the work of the position is creditable towards meeting the requirements, along with specialized work experience. The combination must equal 100% of the requirement. For example, if you have 33% of the education requirement, then you will need 67% of the specialized experience requirement.
Department Of Agriculture