Consumer Safety Inspector (Training Leader)

Full Job Description

This is a field trainer position under Office of Field Operations, Regulatory Operations (RO).

RO administers a nation-wide public health regulatory program for meat, poultry, and egg products, through a field structure consisting of all districts and a widely dispersed workforce.

These programs operate in accordance with the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act (PPIA), the Egg Products Inspection Act (EPIA), and the Humane Methods of Slaughter Act (HMSA).

Applicants must meet all qualifications and eligibility requirements (including time-in-grade restrictions, specialized experience and/or education) by the closing date of the announcement, as defined below.

Time in grade: Applicants must meet one year at the next lower grade to be considered for the next higher grade (e.g.

one year at the GS-09 grade level for consideration at the GS-10 grade level.) For the GS-10 level: Applicants must have one year of specialized experience (equivalent to the GS-09 level) that demonstrates: Experience that provided knowledge of the properties and characteristics of inspection activities of meat, poultry, and processed egg products, working with SSOP and HACCP principles and practices.

Skill in applying proper techniques for collecting samples and performing field tests and examinations; and experience in reaching and interpreting conclusions.

Experience developing written reports and communicating findings verbally. Experience in maintaining personal contacts with internal and external stakeholders.

*Past or present experience training others will enhance your qualifications for this position.

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. Major Duties:

• Serves as a trainer and ongoing resource to ensure Inspection Program Personnel (IPP) understand how to properly verify an establishment’s food safety system and regulatory compliance with pathogen reduction, standards, and regulations.
• Adjusts training needs based on the type of establishment (e.g., poultry, meat, egg products, etc.) and individual skillsets.
• Ensures proper training is provided to all Consumer Safety Inspector (CSI) and Food Inspectors (FI) grade levels and disciplines.
• Assesses Center for Learning (CFL) training and provides feedback on any gaps/updates needed to training materials.
• Provides supplemental / remedial training as determined necessary, after the completion of the initial training
• Ensure IPP continue to receive the most up to date information required of their positions.
• Implements an approved training plan based on individual skills and experiences, specific assignment, and evaluation of the quality of FSIS inspection work.
• Assesses activities of IPP in field locations for inspection consistency and verification of regulatory compliance to identify trends.
• Identifies areas where IPP require supplemental technical support during and at completion of OJT.
• Conducts additional training in HACCP categories, Sanitation SOPs, Sanitation Performance Standards (SPS), and enforcement authorities as needed.
• Advises supervisory officials on IPP's progress on their training plan and level of mastery of required skills as well as any significant operational gaps requiring additional instruction or policy interpretation.