Environmental Public Health Specialist (Food Safety)

Job Description

Under general supervision of the Environmental Public Health Team Supervisor, protects public health by inspecting permitted facilities and enforcing federal, state and local food safety and sanitation statutes, rules, regulations and codes. Ensures that food products are produced in a safe and sanitary manner in order to prevent outbreaks of foodborne illnesses. Responds to emergencies and investigates complaints including but not limited to vector control and general sanitation; assists food service establishments in developing plans and procedures to remediate operating and physical site deficiencies and establish and maintain compliance with the US Food and Drug Administration Food Code and the standards of design, construction, and equipment established under the Michigan Food Law Act 92 of 2000. Additional duties include inspection of body art facilities, pools, daycares, and other duties as assigned.

This is a full-time, benefited position based at the James Street Campus in Holland, MI. Frequent travel throughout the County is required. Typical working hours are Monday-Friday from 8:00a.m. to 5:00p.m.

Essential Job Functions

The essential functions of this position include, but are not limited to, the following:

• Inspects permanent, temporary, and transient food establishments for compliance with the provisions of the Michigan Model Food Code and Michigan Food Act and all licensing requirements.
• Evaluates standard operating procedures and practices for food preparation, serving, storage, inventory control and other processes directly affecting the safety of food served by the establishment.
• Observes the performance food preparers and handlers to assess their respective levels of competence and compliance with standard operating procedures and code requirements.
• Prepares and reviews results of inspection reports, including descriptions of noncompliant conditions and the applicable section(s) of the Food Code, code requirements for compliance, the corrective action(s) necessary to achieve compliance, and the health hazards created by noncompliance.
• Performs re-inspections to determine whether operators have voluntarily corrected violations in compliance with established schedules.
• Subject to final authorization by Environmental Public Health Team Supervisor, initiates enforcement actions against food service establishments and operators who fail to comply with voluntary correction plans and/or plans issued by the employee.
• Orders the closing of unlicensed food service establishments and of establishments presenting immediate threats to public health and safety.
• Reviews site plans for construction of new food service facilities, remodeling of existing facilities, and ownership transfers, and identifies changes required to ensure conformance to the Food Code, Michigan Food Act and County ordinances and successful application for licensure.
• Presents testimony in court as required for litigation of disputed enforcement actions.
• Assists with and conducts epidemiological investigations of foodborne illnesses to identify and isolate the source, prevent further disease transmission, and correct the condition(s) that facilitate further disease transmission.
• Reviews applications for food service licenses and license renewals for food service establishments, retail grocery and convenience stores, charitable organizations or private citizens serving food to the public, and new ownership of a food service establishment.
• Performs other related duties as assigned.

Required Education, Training and Experience

Bachelor's degree from an accredited institution in Environmental Health, Biology, Microbiology, or related field required.

Experience as an Environmental Health Specialist or Sanitarian preferred.

Licenses and Certifications:

Additional Requirements and Information

Required Knowledge and Skills:

• Thorough working knowledge of the US Food and Drug Administration Model Food Code, FDA Hazard Analysis and Critical Control Point program (HACCP), the Michigan Food Law Act 92 of 2000, and Ottawa County health and food safety ordinances.
• Thorough working knowledge of the causes of foodborne illnesses.
• Thorough working knowledge of the principles and practices of food safety and prevention of foodborne illnesses.
• Ability to read and interpret blueprints, construction plans, engineering diagrams and specifications and as-built drawings to evaluate compliance of planned and completed food establishment facility construction.
• Good working knowledge of the principles and practices of epidemiology.
• Good working knowledge of basic principles of food science and technology such as food quality and its measurement, disposal of food wastes, food-borne infections and intoxication, and the technological aspects of processing and preserving foods.
• Good working knowledge of the accepted practices for the design of food processing systems, including types of materials used and their location in relation to public health needs.
• Knowledge of the cultural and ethnic groups represented in Ottawa County and cultural norms affecting food preparation and food storage practices.
• Working knowledge of professional and ethical practice standards.
• Computer literacy, including good user knowledge of word-processing, spreadsheet and database management applications software and Internet search engines.
• Good interpersonal and human relations skills.
• Ability to interact positively with food service establishment owners, operators, and employees; architects, architectural engineers, and construction managers; co-workers, health care and human service practitioners and community representatives from widely diverse cultural and socio-economic backgrounds and with varying levels of interpersonal and communications skills.

• Must possess sufficient mobility with or without assistive devices to access all areas, features, fixtures and/furnishings of food service establishments during inspections.
• Must have sufficient visual acuity with or without corrective lenses to visually inspect foodstuffs, food storage areas, and food preparation areas, and read thermometers, gauges and other measurement tools and instruments.
• Must have sufficient olfactory acuity to detect odors associated with food spoilage.
• Must be able to descend to and ascend from ground/floor level to take measurements and to inspect equipment, electrical connections, drains and other features, equipment and fixtures located at floor level.
• Must have sufficient mobility in shoulders, elbows and wrists to access and operate fans, exhaust hoods, sprinklers systems, smoke detectors and other equipment located above shoulder level.
• Must be able to ascent /descend ladders to access ceiling mounted fixtures and equipment in food service establishments.
• Must be able to tolerate exposure to temperature extremes in kitchens, freezers and refrigerators.
• Must be able move and setup inspection equipment weighing up to 30 lbs.

Job Description

Under general supervision of the Environmental Public Health Team Supervisor, protects public health by inspecting permitted facilities and enforcing federal, state and local food safety and sanitation statutes, rules, regulations and codes. Ensures that food products are produced in a safe and sanitary manner in order to prevent outbreaks of foodborne illnesses. Responds to emergencies and investigates complaints including but not limited to vector control and general sanitation; assists food service establishments in developing plans and procedures to remediate operating and physical site deficiencies and establish and maintain compliance with the US Food and Drug Administration Food Code and the standards of design, construction, and equipment established under the Michigan Food Law Act 92 of 2000. Additional duties include inspection of body art facilities, pools, daycares, and other duties as assigned.

This is a full-time, benefited position based at the James Street Campus in Holland, MI. Frequent travel throughout the County is required. Typical working hours are Monday-Friday from 8:00a.m. to 5:00p.m.

Essential Job Functions

The essential functions of this position include, but are not limited to, the following:

• Inspects permanent, temporary, and transient food establishments for compliance with the provisions of the Michigan Model Food Code and Michigan Food Act and all licensing requirements.
• Evaluates standard operating procedures and practices for food preparation, serving, storage, inventory control and other processes directly affecting the safety of food served by the establishment.
• Observes the performance food preparers and handlers to assess their respective levels of competence and compliance with standard operating procedures and code requirements.
• Prepares and reviews results of inspection reports, including descriptions of noncompliant conditions and the applicable section(s) of the Food Code, code requirements for compliance, the corrective action(s) necessary to achieve compliance, and the health hazards created by noncompliance.
• Performs re-inspections to determine whether operators have voluntarily corrected violations in compliance with established schedules.
• Subject to final authorization by Environmental Public Health Team Supervisor, initiates enforcement actions against food service establishments and operators who fail to comply with voluntary correction plans and/or plans issued by the employee.
• Orders the closing of unlicensed food service establishments and of establishments presenting immediate threats to public health and safety.
• Reviews site plans for construction of new food service facilities, remodeling of existing facilities, and ownership transfers, and identifies changes required to ensure conformance to the Food Code, Michigan Food Act and County ordinances and successful application for licensure.
• Presents testimony in court as required for litigation of disputed enforcement actions.
• Assists with and conducts epidemiological investigations of foodborne illnesses to identify and isolate the source, prevent further disease transmission, and correct the condition(s) that facilitate further disease transmission.
• Reviews applications for food service licenses and license renewals for food service establishments, retail grocery and convenience stores, charitable organizations or private citizens serving food to the public, and new ownership of a food service establishment.
• Performs other related duties as assigned.

Required Education, Training and Experience

Bachelor's degree from an accredited institution in Environmental Health, Biology, Microbiology, or related field required.

Experience as an Environmental Health Specialist or Sanitarian preferred.

Licenses and Certifications:

Additional Requirements and Information

Required Knowledge and Skills:

• Thorough working knowledge of the US Food and Drug Administration Model Food Code, FDA Hazard Analysis and Critical Control Point program (HACCP), the Michigan Food Law Act 92 of 2000, and Ottawa County health and food safety ordinances.
• Thorough working knowledge of the causes of foodborne illnesses.
• Thorough working knowledge of the principles and practices of food safety and prevention of foodborne illnesses.
• Ability to read and interpret blueprints, construction plans, engineering diagrams and specifications and as-built drawings to evaluate compliance of planned and completed food establishment facility construction.
• Good working knowledge of the principles and practices of epidemiology.
• Good working knowledge of basic principles of food science and technology such as food quality and its measurement, disposal of food wastes, food-borne infections and intoxication, and the technological aspects of processing and preserving foods.
• Good working knowledge of the accepted practices for the design of food processing systems, including types of materials used and their location in relation to public health needs.
• Knowledge of the cultural and ethnic groups represented in Ottawa County and cultural norms affecting food preparation and food storage practices.
• Working knowledge of professional and ethical practice standards.
• Computer literacy, including good user knowledge of word-processing, spreadsheet and database management applications software and Internet search engines.
• Good interpersonal and human relations skills.
• Ability to interact positively with food service establishment owners, operators, and employees; architects, architectural engineers, and construction managers; co-workers, health care and human service practitioners and community representatives from widely diverse cultural and socio-economic backgrounds and with varying levels of interpersonal and communications skills.

• Must possess sufficient mobility with or without assistive devices to access all areas, features, fixtures and/furnishings of food service establishments during inspections.
• Must have sufficient visual acuity with or without corrective lenses to visually inspect foodstuffs, food storage areas, and food preparation areas, and read thermometers, gauges and other measurement tools and instruments.
• Must have sufficient olfactory acuity to detect odors associated with food spoilage.
• Must be able to descend to and ascend from ground/floor level to take measurements and to inspect equipment, electrical connections, drains and other features, equipment and fixtures located at floor level.
• Must have sufficient mobility in shoulders, elbows and wrists to access and operate fans, exhaust hoods, sprinklers systems, smoke detectors and other equipment located above shoulder level.
• Must be able to ascent /descend ladders to access ceiling mounted fixtures and equipment in food service establishments.
• Must be able to tolerate exposure to temperature extremes in kitchens, freezers and refrigerators.
• Must be able move and setup inspection equipment weighing up to 30 lbs.

This position is benefited and is in the AFSCME bargaining unit.

Ottawa County offers a wide range of benefits to support you in your career. View the Benefits Summary for more information.

The current wage scale can be viewed here.

**Part-time benefitted positions will recieve prorated benefits.