Food Inspector Slaughter - Chino, United States - USDA Food Safety and Inspection Service

Description

Duties:

• Entrylevel Food Inspector positions filled through this announcement work in slaughter plants

Our Food Inspectors:

• Examine food animals in privatelyowned 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.

Requirements:


Conditions of Employment:

• U.S. Citizenship required.
• Successful completion of a preemployment medical examination.
• Subject to satisfactory adjudication of background investigation and/or fingerprint check.
• Must be at least 18 years of age.
• Male applicants born after December 31, 1959, must complete a Pre-Employment Certification Statement for Selective Service Registration.
• If you are newly hired, the documentation you present for purposes of completing the Department Homeland Security (DHS) Form I9 on your entryonduty date will be verified through the DHS "E-VERIFY" system.
• If you are selected, you may need to complete a Declaration for Federal Employment (OF306) prior to being appointed to determine suitability for Federal employment and to authorize a background investigation.

• Direct Deposit

• Per Public Law every Federal employee is required to have federal payments made by direct deposit to a financial institution of that employee's choosing.
• Should be able to read, speak, write, and effectively communicate in the English language.
• This is a Bargaining Unit position covered by the National Joint Council (NJC) of Food Inspection Locals.

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 allinclusive list. Failure to fully meet a functional requirement is not automatically disqualifying.

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Applicants must:

• Be physically and medically able to efficiently perform the essential job functions, without being a direct threat 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 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.
• Have good near and distance vision, be free of chronic eye disease and have correctable vision of at least 20/40 in one eye.
• Have the ability to distinguish shades of color. Any significant degree of color blindness (more than 25 percent 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 casebycase 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 of various requirements, and sorting acceptable from unacceptable.
• Quality control or laboratory analytical experience in the food industry or other similar production environments. 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.
• 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