What are the responsibilities and job description for the Inspector III position at Dept of State Health Services?
This position is posted for the Smithville, TX area and ALL surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance Unit.
***Under the direct supervision of the Meat Safety Assurance (MSA) Circuit Manager and the general management of the MSA Section Manager, performs complex inspections, investigations, and quality assurance reviews at establishments with a State grant (permit/license) to perform livestock slaughter and/or meat/poultry processing operations to ensure compliance with State and Federal laws, rules/regulations, and agency policies. Evaluates and reviews establishment procedures and implementation and prepares and distributes reports and correspondence dealing with the results. Through the Federal/State cooperative inspection program, carries out the functions as herein described in establishments with a United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) grant (permit/license) but with MSA staffing. Safe operation of either a state-owned vehicle or personal vehicle is required to conduct state business and an acceptable driving record must be maintained in accordance with Department of State Health Services (DSHS) Policy OS-3901, Fleet Operations and Management & Procedures and standards developed by the Texas Department of Public Safety. Other duties as assigned include but are not limited to 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.
***Under the direct supervision of the Meat Safety Assurance (MSA) Circuit Manager and the general management of the MSA Section Manager, performs complex inspections, investigations, and quality assurance reviews at establishments with a State grant (permit/license) to perform livestock slaughter and/or meat/poultry processing operations to ensure compliance with State and Federal laws, rules/regulations, and agency policies. Evaluates and reviews establishment procedures and implementation and prepares and distributes reports and correspondence dealing with the results. Through the Federal/State cooperative inspection program, carries out the functions as herein described in establishments with a United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) grant (permit/license) but with MSA staffing. Safe operation of either a state-owned vehicle or personal vehicle is required to conduct state business and an acceptable driving record must be maintained in accordance with Department of State Health Services (DSHS) Policy OS-3901, Fleet Operations and Management & Procedures and standards developed by the Texas Department of Public Safety. Other duties as assigned include but are not limited to 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.
Essential Job Functions:
***(50%) Evaluates livestock slaughter and/or meat/poultry processing establishments to determine continuous compliance with all applicable State and Federal laws, rules, and regulations. In accordance with inspection programs and procedures including MSA and USDA/FSIS rules, regulations, directives, notices, and/or other regulatory documents: performs ante-mortem and post-mortem procedures in livestock slaughter establishments and/or monitors/verifies processing activities in meat/poultry processing establishments; ensures compliance with humane slaughter requirements; performs daily sanitation inspections (pre-operation & during operation), scheduled inspection tasks generated by a risk-based computer inspection system, and/or unscheduled inspection tasks; verifies establishment’s food safety systems (e.g., Sanitation Performance Standards (SPS); Sanitation Standard Operating Procedures (SSOP); Hazard Analysis Critical Control Point (HACCP) systems; other prerequisite plans) as implemented in inspected facilities. Identifies all establishment regulatory noncompliance(s) and properly documents them on Noncompliance Record (NR). Evaluates the establishment’s corrective actions and preventive measures and supporting documentation.
***(15%) Receives inspection schedules and reports the results using a computer and electronic mail. Records findings of reviews and inspections. Using word processing, spreadsheets, the internet, and email, prepares and submits technical reports outlining violations of regulations, SPS, SSOP and HACCP plans, humane slaughter. Assures that all DSHS and MSA required documentation is accurate, concise, and timely. Coordinates work schedules to effectively provide inspection coverage between/among assigned establishments. Assures that all establishment violations are properly noted and recorded on Noncompliance Record (NR). Maintains establishment files in accordance with MSA procedures.
***(10%) Monitors establishment microbiological sampling systems and collects tissue samples for mandated State microbiological and economic sampling programs. Monitors and collects tissue samples for in-plant and National Tissue Residue Sampling Program. Documents and prepares collected samples and submits them in a timely manner to the appropriate designated laboratory.
***(10%) Evaluates formulae and methods used in preparing meat/poultry products pertaining to their potential as a vehicle for transmission of disease or disease producing organisms or their toxins. Makes recommendations concerning the compliance of labels using mathematical and analytical analysis where required. Appraises the effects of new processing methods and keeps informed of requirements and changes in labeling, product formulation, and methods of preparation.
***(10%) Research policy, rules, regulations, directives, notices and other regulatory documents regarding proper identification and disposition of non-compliances noted during inspections and providing responses to establishment management’s inspection related questions. Serves as liaison between the MSA Circuit Manager and establishment management.
***(5%) Other duties as assigned include but are not limited to: Recognizes zoonotic diseases, reports them to the appropriate authority, and may participate in their investigation. May serve as a relief inspector in livestock slaughter and/or meat/poultry processing establishment as directed by supervisor. Promotes 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
***(50%) Evaluates livestock slaughter and/or meat/poultry processing establishments to determine continuous compliance with all applicable State and Federal laws, rules, and regulations. In accordance with inspection programs and procedures including MSA and USDA/FSIS rules, regulations, directives, notices, and/or other regulatory documents: performs ante-mortem and post-mortem procedures in livestock slaughter establishments and/or monitors/verifies processing activities in meat/poultry processing establishments; ensures compliance with humane slaughter requirements; performs daily sanitation inspections (pre-operation & during operation), scheduled inspection tasks generated by a risk-based computer inspection system, and/or unscheduled inspection tasks; verifies establishment’s food safety systems (e.g., Sanitation Performance Standards (SPS); Sanitation Standard Operating Procedures (SSOP); Hazard Analysis Critical Control Point (HACCP) systems; other prerequisite plans) as implemented in inspected facilities. Identifies all establishment regulatory noncompliance(s) and properly documents them on Noncompliance Record (NR). Evaluates the establishment’s corrective actions and preventive measures and supporting documentation.
***(15%) Receives inspection schedules and reports the results using a computer and electronic mail. Records findings of reviews and inspections. Using word processing, spreadsheets, the internet, and email, prepares and submits technical reports outlining violations of regulations, SPS, SSOP and HACCP plans, humane slaughter. Assures that all DSHS and MSA required documentation is accurate, concise, and timely. Coordinates work schedules to effectively provide inspection coverage between/among assigned establishments. Assures that all establishment violations are properly noted and recorded on Noncompliance Record (NR). Maintains establishment files in accordance with MSA procedures.
***(10%) Monitors establishment microbiological sampling systems and collects tissue samples for mandated State microbiological and economic sampling programs. Monitors and collects tissue samples for in-plant and National Tissue Residue Sampling Program. Documents and prepares collected samples and submits them in a timely manner to the appropriate designated laboratory.
***(10%) Evaluates formulae and methods used in preparing meat/poultry products pertaining to their potential as a vehicle for transmission of disease or disease producing organisms or their toxins. Makes recommendations concerning the compliance of labels using mathematical and analytical analysis where required. Appraises the effects of new processing methods and keeps informed of requirements and changes in labeling, product formulation, and methods of preparation.
***(10%) Research policy, rules, regulations, directives, notices and other regulatory documents regarding proper identification and disposition of non-compliances noted during inspections and providing responses to establishment management’s inspection related questions. Serves as liaison between the MSA Circuit Manager and establishment management.
***(5%) Other duties as assigned include but are not limited to: Recognizes zoonotic diseases, reports them to the appropriate authority, and may participate in their investigation. May serve as a relief inspector in livestock slaughter and/or meat/poultry processing establishment as directed by supervisor. Promotes 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:
Thorough knowledge of all phases of livestock slaughter operations and meat/poultry processing and fabrication procedures
Knowledge of Sanitation Performance Standards (SPS), principles and application of Sanitation Standard Operating Procedure (SSOP), principles and application of Hazard Analysis and Critical Control Points (HACCP), humane slaughter, pathogen reduction, and other mandated quality control programs within the meat/poultry industry
Knowledge of inspection protocols specific to a HACCP establishment environment
Knowledge of State and Federal laws, rules, regulations, directives, notices, and other regulatory documents
Knowledge of the principles, practices, and procedures of veterinary medicine; animal and human disease prevention and control methods and procedures; zoonosis 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
Working knowledge of regulations governing safe and effective insect and rodent control
Working knowledge of the basic rules of evidence
Skill in conducting inspections, in determining proper courses of action, and in using instruments or tools necessary to perform inspections and collect samples
Skill in applying basic mathematics using addition, subtraction, division, multiplication, fractions, decimals, percentages, parts per million, and weights/measures
Ability to prepare reports, to gather and analyze data, to interpret laws and regulations, and to train 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 regulatory requirements found in State and Federal law, rules/regulations, and other regulatory documents
Ability to explain proper interpretation of technical requirements pertaining to SPS, SSOP, HACCP, humane slaughter, trade labeling
Ability to follow oral and written directions implicitly
Ability to establish and maintain working relationships and to express ideas clearly and concisely
Ability to detect the normal from the abnormal in the inspection process
Ability to pass a standardized color vision test
Ability to identify sanitary deficiencies and potential disease conditions of livestock
Ability to use the computer for word processing, spreadsheets, and email
Thorough knowledge of all phases of livestock slaughter operations and meat/poultry processing and fabrication procedures
Registration or Licensure Requirements:
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. The hiring manager will verify the license with the driver’s license issuing agency and will conduct a driving record check through the applicable Department of Public Safety or equivalent.
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. The hiring manager will verify the license with the driver’s license issuing agency and will conduct a driving record check through the applicable Department of Public Safety or equivalent.
Initial Selection Criteria:
The following four (4) criteria are REQUIRED; the hiring supervisor cannot consider any applicant that does not meet all four (4) of the required criteria for this position. 1. Experience writing reports and/or organizing, preparing, and presenting information in written and/or verbal format 2. Experience using computers for such functions as word processing, spreadsheets, and e-mail programs 3. Experience in a position requiring direct contact with the public 4. Graduation from a standard senior high school or equivalent ****
****In addition to the four (4) required criteria, the following nine (9) criteria are GENERALLY PREFERRED BUT NOT REQUIRED; the hiring supervisor may consider any applicant that does not meet any or all of the generally preferred criteria for this position and may give preference to an applicant that meets one or more of the generally preferred criteria. 1. Course credit from an accredited two- or four-year college or university; and/or, course credit from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 2. Graduation from an accredited two- or four-year college or university; and/or, graduation from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 3. Training from the U. S. Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) in, or equivalent education and/or knowledge of, Sanitation Performance Standards (SPS), Sanitary Standard Operating Procedures (SSOP), Hazard Analysis Critical Control Point (HACCP), Humane Slaughter, and/or food microbiological sampling 4. Experience in a public health and/or an animal health related field 5. Experience with all phases of livestock slaughter and/or meat/poultry processing operations and procedures 6. Experience with state and/or federal laws, regulations/rules, and directives relevant to livestock slaughter and meat/poultry processing 7. Experience in a regulatory field requiring direct contact with the public 8. Experience in a regulatory/quality control position in a regulated food industry; and/or, experience as an inspector in a state and/or federal food inspection program 9. Experience in a regulatory/quality control position in a commercial livestock slaughter and/or meat/poultry processing establishment; and/or, experience as an inspector in a state and/or federal regulatory meat/poultry inspection program****
The following four (4) criteria are REQUIRED; the hiring supervisor cannot consider any applicant that does not meet all four (4) of the required criteria for this position. 1. Experience writing reports and/or organizing, preparing, and presenting information in written and/or verbal format 2. Experience using computers for such functions as word processing, spreadsheets, and e-mail programs 3. Experience in a position requiring direct contact with the public 4. Graduation from a standard senior high school or equivalent ****
****In addition to the four (4) required criteria, the following nine (9) criteria are GENERALLY PREFERRED BUT NOT REQUIRED; the hiring supervisor may consider any applicant that does not meet any or all of the generally preferred criteria for this position and may give preference to an applicant that meets one or more of the generally preferred criteria. 1. Course credit from an accredited two- or four-year college or university; and/or, course credit from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 2. Graduation from an accredited two- or four-year college or university; and/or, graduation from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 3. Training from the U. S. Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) in, or equivalent education and/or knowledge of, Sanitation Performance Standards (SPS), Sanitary Standard Operating Procedures (SSOP), Hazard Analysis Critical Control Point (HACCP), Humane Slaughter, and/or food microbiological sampling 4. Experience in a public health and/or an animal health related field 5. Experience with all phases of livestock slaughter and/or meat/poultry processing operations and procedures 6. Experience with state and/or federal laws, regulations/rules, and directives relevant to livestock slaughter and meat/poultry processing 7. Experience in a regulatory field requiring direct contact with the public 8. Experience in a regulatory/quality control position in a regulated food industry; and/or, experience as an inspector in a state and/or federal food inspection program 9. Experience in a regulatory/quality control position in a commercial livestock slaughter and/or meat/poultry processing establishment; and/or, experience as an inspector in a state and/or federal regulatory meat/poultry inspection program****
Additional Information:
This position is posted for the Smithville, Texas, areas and all surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance (MSA) Section.
The successful candidate must have certification for the United States Department of Agriculture (USDA) Food Safety Inspection Service’s Inspection Methods (IM) Course or equivalent or must successfully complete and obtain certification on the first occasion that MSA sends the employee to the course.
Continued employment with MSA is contingent upon the employee passing background checks conducted by the USDA and being issued a LincPass for access to USDA systems.
May be required to work other than usual hours (8-5 Monday thru Friday) including evenings, weekends, and holidays.
Outside work in inclement weather may be required.
**PLEASE NOTE: THE POSTED SALARY RANGE IS THE FULL RANGE FOR THIS POSITION. AGENCY SALARY POLICY, BUDGET AND CANDIDATE’S QUIALIFICATIONS WILL DICTATE FINAL SALARY OFFER. TYPICALLY, SALARY OFFERS ARE AT OR NEAR THE MIDPOINT OF THE RANGE, DEPENDING ON QUALIFICATIONS OR OTHER FACTORS.**
Employee must provide own transportation and will be reimbursed in accordance with State and agency requirements. Safe operation of either a state owned vehicle or personal vehicle is required to conduct state business and applicants must have a valid Class C (or higher) Texas driver’s license or an equivalent license from another state; applicants selected for interview are responsible for providing a copy of the driver’s license prior to the interview. The hiring manager will verify the license with the driver’s license issuing agency and will conduct a driving records check through the applicable Department of Public Safety or equivalent
Applicants selected for interview may be asked to perform an in-basket exercise
Must be able to pass an Approved Color Vision Test prior to employment.
HHS agencies use E-Verify. You must bring your I-9 documentation with you on your first day of work.
In compliance with the Americans with Disabilities Act (ADA), HHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview
This position is posted for the Smithville, Texas, areas and all surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance (MSA) Section.
**PLEASE NOTE: THE POSTED SALARY RANGE IS THE FULL RANGE FOR THIS POSITION. AGENCY SALARY POLICY, BUDGET AND CANDIDATE’S QUIALIFICATIONS WILL DICTATE FINAL SALARY OFFER. TYPICALLY, SALARY OFFERS ARE AT OR NEAR THE MIDPOINT OF THE RANGE, DEPENDING ON QUALIFICATIONS OR OTHER FACTORS.**
HHS agencies use E-Verify. You must bring your I-9 documentation with you on your first day of work.
In compliance with the Americans with Disabilities Act (ADA), HHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview
MOS Code:
JOB CODE 1323—MOS Codes to Job Posting
Note: Military occupation(s) that relate to the initial selection criteria and registration or licensure requirements for this position may include, but not limited to: 640A, 68R, 68S. All active duty military, reservists, guardsmen, and veterans are encouraged to apply if qualified to fill this position. For more information, see the Texas State Auditor’s Military Crosswalk at http://www.hr.sao.state.tx.us/Compensation/JobDescriptions.aspx
JOB CODE 1323—MOS Codes to Job Posting
Note: Military occupation(s) that relate to the initial selection criteria and registration or licensure requirements for this position may include, but not limited to: 640A, 68R, 68S. All active duty military, reservists, guardsmen, and veterans are encouraged to apply if qualified to fill this position. For more information, see the Texas State Auditor’s Military Crosswalk at http://www.hr.sao.state.tx.us/Compensation/JobDescriptions.aspx
HHS agencies use E-Verify. You must bring your I-9 documentation with you on your first day of work.
In compliance with the Americans with Disabilities Act (ADA), HHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview.
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