PROCESS SPECIALIST (50080203)

Job Role Summary

This position will serve as the department subject matter expert on special processes at retail, including reduced oxygen packaging, acidified foods and fermentation. Position will review HACCP applications, standard operating procedures and plans in consort with the Plan Review Specialist, management and inspection staff. This position will provide education, maintain supporting documentation and develop intake applications as needed.
This position also performs risk based inspections of retail food establishments to ensure they are meeting state, local and federal codes and regulations through education, regulation and enforcement. Environmental Health Specialists respond to consumer requests for service and foodborne illness investigations using knowledge of appropriate investigative procedures. Position is responsible for maintaining their assigned district, meeting or exceeding departmental goals. This job requires strong interpersonal, oral and written communication skills to provide clear and accurate technical reports of inspection outcomes and communicating findings to person in charge. Occasional night and evening work to complete district requirements and temporary event inspections. This position is also responsible for covering primary on-call duties on a rotating basis, including response to emergencies at retail food establishments and roadside food transportation incidents outside of regular business hours.

Associated Job Duties

• Review and respond to special process applications and inquiries; provide approval and/or guidance to department staff.
• Provide in-service training to new and existing staff in special process in retail food.
• Develop intake applications or supporting documentation as needed.
• Perform risk based inspections of retail food establishments to ensure they are meeting state, local and federal codes and regulations through education, regulation and enforcement. Reduce foodborne illness by focusing on reduction of contributing factors and assisting operators in achieving active managerial control of foodborne illness risk factors.
• Provides clear and accurate technical reports of inspection outcomes, determines corrective actions, and discusses findings with food establishment representative.
• Responds to requests for service from consumers, including single person foodborne illness investigations. Pursues appropriate corrective action and communicates results to consumer.
• Ensures compliance and performs follow-up inspections and initiates enforcement steps when necessary, including: issuing civil penalties, license suspensions or filing for court. Staff may be required to appear in court to provide testimony.
• Provide food safety education and supporting materials to food establishment’s owners, management, staff and consumers.
• Maintain assigned district, meeting or exceeding departmental goals.
• Meet minimum standards on quality assurance inspections.
• Monitor overdue invoices within district, including civil penalties and license fees and take appropriate action for payment.
• Perform retail food establishment inspections and temporary event inspections outside of regular working hours to meet district and departmental goals.
• Responsible for covering primary on-call duties on a rotating basis. Responsibilities include after hour response to fires, food transportation incidents, power outages and other emergencies.
• Participates in public health emergency preparedness exercises and in the response to public health emergencies, as directed.

Qualifications

• Bachelor’s degree required, with a concentration in Environmental Health, Microbiology, Food Science, or closely related science based curriculum preferred.
• Strong written and verbal communication skills.
• Understanding of retail food processes and culinary arts.

Licenses/Certifications Required

• Passage of an American National Standards Institute (ANSI) approved foodhandler certification exam or obtainment of the Certified Professional – Food Safety (CP-FS) credential within first year of employment.
• Valid Indiana Driver’s License and use of personal vehicle required.

Knowledge, Skills & Abilities

• Effective interpersonal, oral and written communication skills. Ability to communicate clearly with clients, other professionals and the general public. Ability to understand, interpret, and convey technical information to reach desired outcomes and protect public health.
• Knowledge of food safety standards and principles, including the VNRFRPS.
• Ability to work independently performing regulatory oversight of retail food establishments and collaborate with other staff on projects, inspections and foodborne illness investigations as needed.
• Strong organizational skills, including ability to prioritize higher risk inspections and objectives.
• Ability to function effectively under stress, including working with unreceptive clients or working in unsafe conditions.
• Knowledge of basic computer programs and ability to effectively learn and utilize inspection software.

Working Environment

• Considerable physical effort in walking, standing and bending during food establishment inspections. Must carry and utilize computer tablet, printer and necessary equipment to effectively perform a food establishment inspection.
• Exposure to extreme heat and cold, excessive noise, and slippery and uneven walking surfaces during inspections.
• Requires working around machinery and equipment with moving parts or hot surfaces.
• Exposure to sanitizing and cleaning chemicals, steam, smoke, grease, strong odors and insects or vermin with food establishments.
• Steady use of hands and fingers; use of computer keyboard and monitor.
• Occasional work outside regular business hours (evenings and weekends) as needed.
• Automobile driving for all field inspection duties, in varying weather conditions.
• Moderate light lifting.
• Occasional need to relate to members of the public who exhibit challenging, atypical or hostile behaviors and/or communication.