food & dairy inspector 2 - Columbia, United States - State of Tennessee

Description

Job Information

State of Tennessee Job Information

Opening Date/Time 04/30/2024 12:00AM Central Time Closing Date/Time 05/06/2024 11:59PM Central Time Salary (Monthly) $3,542.00 Salary (Annually) $42,504.00 Job Type Full-Time City, State Location Columbia, TN Department Agriculture

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF AGRICULTURE, CONSUMER AND INDUSTRY SERVICES DIVISION, MAURY COUNTY

Qualifications

Education and Experience: Graduation from an accredited college or university with a bachelor's degree and two years of full time work experience in the planning of nutritional food programs for individuals or establishments, or any experience involved with adherence to proper hygiene or sanitation of food, dairy, water, or related environmental health issues, including but not limited to, (1) the inspection of agricultural or industrial establishments, commodities, or equipment; (2) the training of retail staff who prepare food; (3) the proper storage and processing of food, dairy, or water commodities or (4) dairy farm work. Substitution of Experience for Education: Qualifying experience in the planning of nutritional food programs for individuals or establishments, or any experience involved with adherence to proper hygiene or sanitation of food, dairy, water, or related environmental health issues may substitute for the required education on a year for year basis to a maximum of four years (e.g., experience equivalent to one year of full-time work in one or a combination of the above listed fields may substitute for one year of the required education). Necessary Special Qualifications: A valid vehicle operator's license may be required for employment in some positions. Examination Method: Education and Experience, 100%, for Preferred Service positions.

Summary

Summary: Under general supervision, is responsible for technical inspection and enforcement work of average difficulty involving food and dairy manufacturing, processing, and marketing laws and regulations; and performs related work as required. Distinguishing Features: This is the working level class for the Food and Dairy Inspector series. An employee in this class is responsible for inspecting and enforcing compliance with state and federal laws and regulations at food and dairy processing, manufacturing, wholesale, or retail establishments within a fixed geographic area of the state and may lead or assist in the training of lower level inspectors. This class differs from that of Food and Dairy Inspector 1, in that an incumbent of the latter functions at an entry level capacity under immediate supervision. This class differs from that of a Food and Dairy Inspector 3 in that the latter functions at the advanced working level in inspections and enforcement of state and federal laws in the most complex food processing, manufacturing, wholesale, and retail sites, and specifically dairy processing plants. NOTE: Applicants may be appointed directly into this job classification or be promoted from the job title of Food and Dairy Inspector 1,, without further examination, upon satisfactory completion of a mandatory two year probationary period.

Responsibilities

Inspecting Equipment, Structures, or Material:

1. Conducts visual inspection of equipment such as meat saws/grinders, milking equipment, and mixers located within establishments to determine condition (e.g., cleanliness, proper materials, good repair) and appropriate design.
2. Conducts visual inspection of structures such as dairy barns, warehouses, and retail stores to determine condition (e.g., good repair, cleanliness, pest resistance).
3. Conducts visual inspection of food materials such as pipes, ingredients and packaging to verify materials are approved food grade.

Getting Information:

1. Gathers information regarding the conditions of establishment (e.g., sanitation, food handling practices, hygienic practices) for the purpose of determining compliance with all applicable Tennessee laws and regulations.
2. Collects samples of food, dairy and water for laboratory analysis by using appropriate collection methods (e.g., retail procurement, fluid mild sample from farm bulk tank, water samples).
3. Collects exhibits such as photographs, insects, and evidence of rodents to document specific conditions.
4. Gathers information about establishments used in the manufacture, sale and distribution of food and/or dairy (e.g., name, address, type, ownership) to update the information and verify permit is current.
5. Reviews last inspection of establishment to ensure facility has kept a copy of this inspection and had made corrections.

Making Decisions and Solving Problems:

1. Determines the appropriate regulatory action to take based on inspection findings as determined by rules and regulations.
2. Investigates potential health risks caused by disasters such as floods, fires, and food transport accidents to determine necessary action (e.g., seizure, condemnation, destruction of product).
3. Determines the severity of violation by reviewing current and past inspection information and comparing to rules, regulations, and laws.
4. Makes recommendations to establishments to help them resolve violations and become compliant.

Organizing, Planning, and Prioritizing Work:

1. Maintains assigned area with inspectional frequency as mandated by regulation or as required by office policy.
2. Prioritizes inspections based on risk factors such as complaints, type and health hazard.
3. Organizes weekly workload by determining most efficient work plan based on number of inspections, locations, length of inspection time, establishment's history, facility types, and etc.
4. Completes daily time summary and projected itinerary for submittal to supervisor.

Interpreting the Meaning of Information for Others:

1. Explains rules and regulations to the customer during consultation/inspection to increase compliance understanding.

Evaluating Information to Determine Compliance with Standards:

1. Compares inspection data to State laws and regulations to determine compliance and appropriate action to be taken such as notice of violation, critical item notice, removed from sale, or permit suspension.

Establishing and Maintaining Interpersonal Relationships:

1. Develops and maintains positive relationships with industry by interacting in a professional, customer-friendly manner through repetitive contact.
2. Establishes and maintains effective working relationships with peers and management by fostering cooperation, sharing of ideas, and open/honest communication.

Training and Teaching Others:

1. Trains individuals such as industry, milk haulers, co-workers.

Documenting/Recording Information:

1. Fills out inspectional forms using check sheets, Scantrons, and written narrative to document findings or activities.
2. Enters time and labor or expense information electronically to document weekly schedule and work related travel.

Communicating with Supervisors, Peers, or Subordinates:

1. Participates in performance evaluation discussions with supervisor to understand performance expectations and method by which set goals are achieved.
2. Communicates with other inspectors to schedule and conduct joint inspection activities.
3. Submits weekly work documents by mail to verify work completed.

Updating and Using Relevant Knowledge:

1. Continuously maintains inspection manual by adding updated information such as memos, trade publications, and technical journals provided by supervisor and/or administration.
2. Attends area and statewide meetings with supervisors/administrators to discuss current trends, new administrative policies, legislation and other relevant topics.

Performing General Physical Activities:

1. Performs physical activities such as walking for extended periods of time, climbing ladders, lifting pounds, bending and stooping while conducting on-site inspections.

Competencies

Competencies:

1. Problem Solving
2. Technical Learning
3. Planning
4. Time Management
5. Presentation Skills
6. Approachability
7. Composure
8. Customer Focus
9. Ethics and Values
10. Integrity and Trust

Knowledge:

1. Building and Construction
2. Clerical
3. Customer and Personal Service
4. Design
5. Food Production
6. Mathematics
7. Production and Processing

Skills:

1. Active Learning
2. Active Listening
3. Critical Thinking
4. Mathematics
5. Reading Comprehension
6. Speaking
7. Writing
8. Coordination
9. Instructing
10. Persuasion
11. Service Orientation
12. Social Perceptiveness
13. Judgment and Decision Making
14. Time Management

Abilities:

1. Category Flexibility
2. Deductive Reasoning
3. Inductive Reasoning
4. Oral Comprehension
5. Oral Expression
6. Memorization
7. Problem Sensitivity
8. Selective Attention
9. Spatial Orientation
10. Time Sharing
11. Visualization
12. Written Comprehension
13. Written Expression
14. Reaction Time
15. Extent Flexibility
16. Gross Body Coordination
17. Gross Body Equilibrium
18. Stamina
19. Static Strength
20. Auditory Attention
21. Depth Perception
22. Far Vision
23. Near Vision
24. Peripheral Vision
25. Sound Localization
26. Speech Clarity
27. Speech Recognition

TN Driver Standards

State of Tennessee positions that may involve driving responsibilities require candidates to meet the following minimum driver qualifications:

• A valid driver's license
• For the past five years, the candidate's driver record must not have record of the following violations: driving under the influence (DUI), reckless driving, license suspension for moving violations, more than 4 moving violations.

Please include your Driver's License Information under the Licenses and Certifications section of your application.

**Agencies may allow an exception based on other factors.