Inspector VI

Inspector VI - Performs highly advanced monitoring and coordination of daily meat and poultry inspection operations at State inspected meat and/or poultry slaughtering and/or processing establishments located throughout the State of Texas. Consults with and advises the general public, meat industry representatives, local and state government officials, health professionals, and program staff on all aspects of meat and poultry inspection and food safety. Assists in maintaining the Texas State Meat and Poultry Inspection Program in a status that is at least equal to the inspection program conducted nationwide by the United States Department of Agriculture, Food Safety Inspection Service.

Coordinates and oversees product and environmental sampling programs in state-inspected establishments.

Performs Food Safety Assessments at State inspected meat and poultry slaughter and/or processing establishments.

Provides expert level input on regarding programmatic issues regarding food safety. Provides training to program staff. Coordinates and oversees the assignment and use of computers, including inventory control, and ensures that users receive appropriate training and use the computers effectively.

Prepares cases for administrative hearings or other legal actions. Serves as an Acting Circuit Manager during vacancies or other times of need.

May work under limited supervision of the Meat Safety Assurance Section Director or the Meat Safety Assurance Section Assistant Director; has extensive latitude for the use of initiative and independent judgment.

Essential Job Functions:

(30%) Perform highly advanced oversight and coordination activities of daily meat and poultry inspection operations at State inspected meat and/or poultry slaughtering and/or processing establishments located throughout the State of Texas. Provide guidance and training to field staff regarding proper disposition of violations noted during inspections; provide responses to their inspection related questions.

Collect, review, and track data related to inspection work; make recommendations to Circuit Supervisors and In-Plant inspection personnel; and provide performance data and management control data to higher management. Review reports related to inspection of meat and/or poultry slaughter and/or processing establishments, summarize trends, and report findings to the Director. Review completed Public Health Inspection System (PHIS) schedules, noncompliance reports, Food Safety Assessments, IPPS, and other documentation to verify work meets expectations. Coordinate and assign relief inspectors when necessary.

Serve as Acting Circuit Manager during vacancies or other times of need. Provide performance report data regarding inspection related topics to the Director. (30%) Consult with and advise the general public, meat industry representatives, local and state government officials, health professionals, and program staff on all aspects of meat and poultry inspection and food safety.

Respond to telephonic inquiries pertaining to the Federal and State meat and inspection requirements. Participate in conferences and make presentations as a representative of MSA, the Consumer Protection Division and DSHS. Design and participate in training programs for MSA inspection staff; present training on new procedures and processes to MSA inspection and supervisory staff; develop and/or present training to Texas meat and/or poultry industry personnel and municipal, county, and state regulatory officials.

Prepare and present updates on issues related to meat and poultry inspection to division field staff, Texas meat and/or poultry industry personnel, and municipal, county, and state regulatory officials.

Prepare casework for administrative hearings or other legal actions and testify at hearings and legislative meetings as appropriate. Represent MSA with federal, state, and local agencies or groups; plan activities, report on Program participation and/or responsibility. (25%) Assist in maintaining the Texas Meat and Poultry Inspection Program in a status that is at least equal to the inspection program conducted by the United States Department of Agriculture, Food Safety Inspection Service (FSIS). Research and reviews FSIS directives, notices, policies, procedures, regulations, etc. and recommends program equivalents as appropriate.

Participates in annual self-assessment and assists with FSIS on-site audits. Assist and/or conduct reviews or other inspections requiring specialized knowledge, skills, and judgment of meat and poultry plant operations to determine the inspector's effectiveness in assuring establishment compliance with, or detect the violation of, the Texas Meat and Poultry Inspection Act and related laws and regulations. Conduct exit briefings of establishment review findings. (10%) Serve as a secondary overseer of the assignment and use of program computers, including inventory control. Provide assistance to users with inspection related issues with software such as Public Health Information System (PHIS), Aglearn, and Assurance Net.

Provides additional support in the areas of enforcement processing and labeling. (5%) Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency's obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. Knowledge Skills Abilities:

Thorough knowledge of all phases of meat inspection to include slaughter operations, processing, and meat fabrication procedures. Through knowledge of State and Federal laws, rules, regulations, and directives pertaining to meat and poultry operations and products, including the Texas Meat and Poultry Inspection Act, Federal Meat and Poultry Inspection Acts and Regulations. Through knowledge of the operation principles of the meat industry, including Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (SSOP), the regulatory process for Hazard Analysis Critical Control Point (HACCP) based inspections, Pathogen Reduction and Control.

Through knowledge of microbiological and economic sampling procedures of meat and poultry products and slaughter and/or processing environments. Knowledge of responsibilities of agencies with overlapping authority. Knowledge of the Public Health Information System (PHIS), AgLean, and CAPPS.

Skill in verbal and written communication and the ability to communicate effectively and intelligently with program staff, regulated industry, trade associations, the legislature, the media, and the public. Skill in problem solving,

conducting investigations, basic rules of evidence, and determining proper courses of action. Skill in the use of a personal computer.

Skill in organizing, preparing, and presenting information in both verbal and written form. Skill in negotiating effectively with a wide variety of persons under occasionally extreme circumstances (anger, frustration, etc.) to obtain voluntary compliance. Skill in public speaking, correlation, and training. Skill in applying basic mathematics using addition, subtraction, division, multiplication, fractions, decimals, percentages, parts per million, and weights/measures.

Ability to read, analyze, and interpret correspondence, technical data, reports, applications, and regulations and to determine necessary action. Ability to independently analyze new situations and respond with sound technical judgments.

Ability to deal with people in a tactful manner and to explain proper interpretation of technical requirements pertaining to rules and regulations, to establish and maintain working relationships, and to express ideas clearly and concisely. Ability to prepare concise reports and business correspondence. Ability to work well with others; communicate effectively; establish and maintain effective working relationships; and interact with professionals at all levels of government and industry. Ability to function as a project team leader and/or as a member of a team.

Ability to interpret laws and regulations; to gather and analyze information; to prepare and present factual and concise reports for proposed rules/statutes. Ability to organize and prioritize work, set priorities, and meet deadlines.

Ability to use computer word processing, spreadsheets, on-line computer training, and remote mail programs. Ability to identify sanitary deficiencies and potential disease conditions of livestock. Ability to move up to 30 lbs. during inspections or special investigations. Registration or Licensure Requirements:

None. Initial Selection Criteria:

A minimum of 5 years of experience in regulatory meat inspection or a minimum of 1 year of experience in regulatory meat inspection if a candidate possesses a bachelor's degree or higher in an applicable field is required.

A bachelor's degree or higher in Food Science, Animal Science, Biology, or similar field is strongly preferred. Completion of the Inspection Methods Course (or similar) and the Enforcement, Investigation, and Analysis Officer Course (or similar) is strongly preferred.

A successful candidate who has not completed these courses would be expected to do so at the first opportunity. Additional Information:

Though this position posting is based in the Austin, TX area, the potential may exist for this position to be located in an alternate location. MOS Code:

68R, 68S, 640A

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In compliance with the Americans with Disabilities Act (ADA), HHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview.

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