Inspector V - Team Lead

Functional Title: Inspector V - Team Lead

Agency: Dept of State Health Services

Department: Meat Safety Assurance Section

Posting Number: 3909

Posting Audience: Internal and External

Salary Group: TEXAS-B-19

Shift: Day

Additional Shift: Days (First)

Telework: Not Eligible for Telework

Travel: Up to 60%

Regular/Temporary: Regular

Full Time/Part Time: Full time

FLSA Exempt/Non-Exempt: Nonexempt

Facility Location:

Job Location City: AMARILLO

Job Location Address: 3407 PONY EXPRESS WAY

Other Locations: Wichita Falls

MOS Codes:

6016,6017,6033,8012,8056,1S0X1,2A7X2,2F0X1,43HX,4E0X1,640A,68R,86M0,87G0,87I0,87Q0,8I000,8I100,8S000

AD,AM,AME,BOSN,HT,IV,ME,MSSD,MSSE,MSSR,MST,OAP11,OAP14

Job Description:
Inspector V - This position is headquartered in the Texas 01 Circuit, but work includes all counties included in the Texas 01 and adjacent MSA circuits. Serves as the Circuit Meat Inspection Operations Officer under minimal supervision of the Meat Safety Assurance (MSA) Circuit Manager (CM) and with considerable latitude for use of initiative and independent judgment in performing specialized technical and scientific meat inspection coordination and correlation activities. Plans and coordinates the activities and work schedules of up to 15 circuit inspection staff, thereby providing for daily inspection of livestock slaughter and meat/poultry processing establishments in accordance with state and federal requirements. Monitors daily inspection activities at establishments within the Circuit and reports to CM any significant non-compliances or inspection issues. Ensures appropriate new employee training and continuing correlation for all inspectors within the circuit and in adjacent circuits that do not have a separate resource for these activities. Provides input to CM on inspection staff performance. In coordination with the State Meat Inspection Standardization and Correlation Officer (SMISCO), is responsible for staying abreast of new/revised regulatory requirements set forth by US Department of Agriculture (USDA), Food Safety Inspection Service (FSIS) and for developing and providing appropriate correlation for inspection staff to ensure that implementation of the new/revised requirements in the circuit is equal to USDA-FSIS. Under supervision of the CM, is responsible for administering the Circuit’s responsibilities associated with routine inspections of establishments with a Grant of Custom Exemption or a Grant of Poultry/Rabbit Exemption. May perform as relief CM with approval from the Manager, MSA. May perform relief inspection work during times of constraints on Circuit or statewide inspection resources. Under veterinary supervision, may assist in the investigation and control of zoonotic diseases related to meat products.

Essential Job Functions:
Attends work on a regular and predictable schedule in accordance with agency leave policy and performs other duties as assigned. (50%) Under the supervision of and in coordination with the Circuit Manager (CM), the Circuit Meat Inspection Operations Officer (CMIOO) plans, coordinates, and monitors the activities and work schedules of up to 15 circuit inspection staff, thereby providing for daily inspection of livestock slaughter and meat/poultry processing establishments in accordance with state and federal requirements. Through on-site observation, quality assurance reviews, and in-depth reviews of establishments’ operations, records, etc., monitors the daily inspection activities and reports to Circuit Manager (CM) any significant non-compliances or inspection issues. Provides input to CM on inspection staff performance. Maintains situational and operational awareness of all Circuit activities to provide input to the CM as needed and to be able to Performs as relief CM at the direction of the MSA Unit Manager. (35%) The CMIOO ensures appropriate new employee training and continuing correlation for all inspectors within the circuit and acts as a resource for CM in adjacent circuits that do not have a separate resource for this function. In coordination with the State Meat Inspection Standardization and Correlation Officer (SMISCO), provides correlation of inspectors by developing and delivering inspection standard guidance and instruction to inspectors concerning subject matters pertinent to the MSA mission, including but not limited to: Basic Livestock Slaughter Inspection, Basic Processing Inspection, PHIS (Public Health Information System) including noncompliance documentation, HACCP (Hazard Analysis and Critical Control Point), SSOP (Standard Sanitation Operating Procedures), FSRE (Food Safety Regulatory Essentials), Lock-Out/Tag-Out, Microbial and Chemical sampling. Schedules MSA personnel to attend USDA-FSIS training courses. Correlates inspector performance by providing instruction and hands-on OJT. Prepares and provides routine reports on the standardization, training, and skills proficiency and knowledge within the circuit (and adjacent circuits as needed), and provides correlation and training status information to the SMISCO. Serves as a member of the SMISCO’s statewide correlation team regarding new policies and procedures and correlation needs related to new/revised policies and procedures and for ensuring statewide standardization and correlation of inspection activities, personnel, and regulatory actions. (10%) Under supervision of the CM, the CMIOO is responsible for administering the Circuit’s responsibilities associated with inspections of establishments with a Grant of Custom Exemption or a Grant of Poultry/Rabbit Exemption. Provides guidance to the Circuit’s Meat Inspection Team Lead(s) who perform the majority of the routine inspections of these establishments, and conducts these routine inspections during their absence. Prepares and submits reports to the CM and the MSA Central Office as required. (5%) Other duties as assigned include but are not limited to: Recognizing zoonotic diseases, reporting them to the appropriate authority, and assisting in the investigation and control of zoonotic diseases related to meat products under the supervision of a veterinarian; Promoting public education on sanitary practices through individual contacts and/or civic or other public meetings; Actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation; such participation may require an alternate shift pattern assignment and/or location. Employee must have a valid Class C (or higher) Texas driver’s license or equivalent license from another state and maintain an acceptable driving record that meets the standards developed by the Texas Department of Public Safety (DPS) by safely operating a personal vehicle or state owned vehicle to conduct state business in accordance with DSHS Policy OS-3901, Fleet Operations and Management & Procedures, and Texas motor vehicle, traffic, and driving licensing law.

Knowledge Skills Abilities:
Through knowledge of State and Federal laws, rules, regulations, directives, notices, and other regulatory documents pertaining to livestock slaughter and meat/poultry processing for human consumption *Thorough knowledge of all phases of meat inspection to include livestock slaughter and meat/poultry processing/fabrication operations and procedures *Through knowledge of Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedure (SSOP) principles, Hazard Analysis and Critical Control Points (HACCP) principles, humane slaughter, pathogen reduction, and other mandated sanitation control programs within the meat industry *Through knowledge of inspection protocols specific to a HACCP establishment environment and the Federal computer-based Performance Based Inspection System *Knowledge of the principles, practices, and procedures of veterinary medicine; animal and human disease prevention and control methods and procedures; zoonotic diseases and controls; food animal anatomy; epidemiology; techniques used in the collection of specimens and their testing; state and federal livestock disease control rules and regulations, methods, and practices *Knowledge of regulations governing safe and effective insect and rodent control *Knowledge of the basic rules of evidence *Skill in written and verbal communications in a teaching, training, and/or correlation setting *Skill in conducting inspections, in determining proper courses of action, and in using instruments or tools necessary to perform inspections *Skill in applying basic mathematics using addition, subtraction, division, multiplication, fractions, decimals, percentages, parts per million, and weights/measures *Ability to work independently and exercise sound judgment *Ability to plan, assign, and/or supervise the work of others *Ability to establish and maintain working relationships and to express ideas clearly and concisely *Ability to perform inspections enforcing compliance with rules and regulations; record findings; and prepare technical reports and similar documents *Ability to detect the normal from the abnormal in the inspection process *Ability to prepare reports, to gather and analyze data, to interpret laws and regulations, and to supervise the work of others *Ability to rationalize clearly, to exercise sound judgment, and evaluate words and phrases commonly used on meat product labels, in technical reports and similar documents *Ability to deal with people in a tactful manner and help them understand the full implications of the rules and regulations *Ability to interpret and explain rules, regulations, and technical requirements pertaining to the livestock slaughter and meat/poultry processing operations *Ability to follow verbal and written directions, and to express ideas clearly and concisely both verbally and in writing *Ability to pass a standardized color vision test *Ability to use the computer for word processing, spreadsheets, and email.

Registration or Licensure Requirements:
Registration or Licensure Requirements: Must possess a valid Class C (or higher) Texas driver’s license or equivalent license from another state *Must possess certification for successful completion of a U.S. Department of Agriculture (USDA), Food Safety Inspection Service (FSIS) Food Safety Regulatory Essentials (FSRE) training course or equivalent *Certification for Enforcement Investigations and Analysis Officer (EIAO) Training is preferred but not required. If the incumbent is not EIAO qualified, there is an expectation that the incumbent will obtain the certification at the first available opportunity at State expense.

Initial Selection Criteria:
The applicant must document the following required and generally preferred criteria in the official application. Information in resumes will not be considered. * REQUIRED: The following criteria are required for consideration for initial selection for this position. The applicant must document the required criteria in the official application; information in resumes will not be considered. * (1) Experience in a regulatory public health job requiring: (a) direct contact and interaction with the public and coworkers; (b) planning, directing, coordinating and/or administering a project and/or program/system ; (c) reviewing and analyzing data and preparing written reports; (d) organizing, preparing, and presenting information in both verbal and written format; (e) use of computers for database management, word processing, spreadsheets, on-line training, and electronic mail (e-mail) programs * (2) Graduation from an accredited high school or GED equivalent is required * **** **** GENERALLY PREFERRED BUT NOT REQUIRED The hiring supervisor may consider any applicant who does not meet any of the following generally preferred criteria for this position, and the hiring supervisor may give preference to an applicant who meets one or more of the generally preferred criteria. The applicant must document the generally preferred criteria in the official application; information in resumes will not be considered. * (1) Experience interpreting and using municipal, county, state, and/or federal ordinances, rules, regulations, statutes, laws, and/or other legal requirements * (2) Experience applying municipal, county, state, and/or federal ordinances, rules, regulations, statutes, laws, and/or other legal requirements for issuing a license/permit (or equivalent) to persons/establishments to conduct a business, profession, or similar activity * (3) Experience applying municipal, county, state, and/or federal ordinances, rules, regulations, statutes, laws, and/or other legal requirements for issuing a grant/license/permit to persons/establishments to conduct food and/or livestock slaughter and meat/poultry processing * (4) Experience with database management software such as Public Health Information System (PHIS) inspection software or equivalent * (5) Experience in implementing and coordinating a system for scheduling, collecting, analyzing, and reporting results of samples from production of products * (6) On the date of application, the applicant has four (4) or more years of combined regulatory public health experience in a municipal/county/state/federal food and/or meat and/or poultry inspection program since January 1, 2000. See below for potential substitution of education for experience. * (7) On the date of application, the applicant has graduated with a degree from an accredited four-year college or university with major course work in a field relevant to the assignment (for example, Animal Science, Meat Science, Food Science, etc.). The hiring supervisor may also consider this degree as up to one (1) year of experience for the applicant. * (8) On the date of application, the applicant has graduated with an advanced degree from an accredited graduate and/or post-graduate college or university in a field relevant to the assignment (for example, Animal Science, Meat Science, Food Science, etc.). The hiring supervisor may also consider this degree as up to one (1) year of experience for the applicant. * (9) On the date of application, the applicant has satisfactorily completed a Food Safety Regulatory Essentials (FSRE) class, or equivalent training in humane livestock slaughter and meat and poultry Hazard Analysis and Critical Control Points (HACCP), Sanitation Standard Operating Procedures (SSOP), Sanitation Performance Standards (SPS), Pathogen reduction, Humane Slaughter. IMPORTANT NOTE: If the successful candidate has not satisfactorily completed this type of training, the successful candidate must complete a state or federal FSRE (or equivalent) class as a condition of employment at the first opportunity at State expense.

Additional Information:
Please complete the application in full and document your experiences, knowledge base, skills, and abilities in the official application. 70% travel is required. May be required to work other than usual hours (8 a.m. – 5 p.m. M-F) including evenings, weekends, and holidays. Outside work in inclement weather may be required. May be directed to work in other areas of the state as needed. Employee must provide their own transportation and must possess and provide a current, valid Texas driver’s license. You may be asked to provide a copy of your driving record. Selected candidate must be able to pass an approved color vision test prior to employment. If selected for an interview, the applicant may be asked to participate in an in-basket exercise upon completion of the interview.

“Note: Military occupation(s) that relate to the initial selection criteria and registration or licensure requirements for this position may include: 68R, 35M, 06, 6033, 2A7X2, AM, 35M. For more information see the Texas State Auditor’s Military Crosswalk at http://www.hr.sao.state.tx.us/Compensation/JobDescriptions.aspx.”