Food Inspector (Slaughter)

Department Of Agriculture Ottumwa , IA 52501

Posted 3 days ago

  • Duties

HelpDuties Summary

The locations listed in this announcement are covered by the Office of Field Operations, Des Moines District and are located in the following states: Iowa, Minnesota, South Dakota, and Wisconsin. This announcement will be used to collect applications and will be used to fill vacancies as they become available. Your application is valid for 90 days from the closing date. You will be contacted if you are found qualified and when a position matching your preference becomes available.

Learn more about this agency

Responsibilities

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

  • 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.

Travel Required

Occasional travel - You may be expected to travel for this position.

Supervisory status

No

Promotion Potential
7

  • Job family (Series)
    1863 Food Inspection

  • Requirements

HelpRequirements Conditions of Employment

  • U.S. Citizenship required.

  • Successful completion of a pre-employment medical examination.

  • Selectee must be able to obtain and maintain a Public Trust security clearance. If selected you may be subject to a National Agency Check and Inquiry (NACI).

  • Selectee may be subject to satisfactory completion of a one year probationary or trial period.

  • Must be at least 16 years of age.

Qualifications

The duties of a Food Inspector are performed in a hazardous working environment. To experience what it's like to work in a slaughter plant as a Food Inspector, please click here. For additional information about training, please click here. The below requirements are not an 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 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.

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.

For the GS-5 level: Applicants must have one year (52 weeks) of specialized experience that was obtained after your 16th birthday. Qualifying specialized experience must demonstrate the applicant's knowledge, judgment, interpretive ability, and technical skill associated with the production of a finished product which meets all prescribed standards of quality and confirms with approved production methods. Such experience may have been gained in the following:

  • Experience in a slaughter or processing plant, or a comparable manufacturing or production activity which prepares food for human consumption. This experience must demonstrate skills in sorting good from bad; applying, interpreting, and explaining standards, making decisions, and communicating with others.

  • Experience as a meat cutter/butcher in a wholesale or retail meat/poultry business, provided a full range of responsible duties are performed such as cutting or butchering, sanitation, dealing with customers, meeting customer standards, use of judgment, interpretation or various requirements, and sorting acceptable from unacceptable.

  • 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. An example of qualifying experience may be a Veterinary Technician conducting lab tests, assessing animals and/or partial examination of animals, performing necropsies, monitoring animals under anesthesia and administering medications.

  • Supervisory responsibilities in the food or livestock industry, which demonstrates the applicant applied and has effective skills in communicating job requirements, evaluating results of work methods or processes, applying instructions, and interpreting standards or regulations. Responsibility for management or supervision of a full scale commercial or industrial livestock or poultry enterprise.

  • Commercial restaurant or kitchen chef or cook responsible for proper food preparation, safe food handling and sanitation practices and judgment recognizing abnormalities in food.

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 at least 12 semester hours in biological, physical, mathematical, or agricultural sciences. If you are qualifying based on education, 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 Resource Operations Division prior to reporting for duty.

Note: Education is not creditable for positions above the GS-5 level.

For the GS-7 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 the 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 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..

Education

See above, there is no education substitution for GS-7.


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Food Inspector (Slaughter)

Department Of Agriculture