What are the responsibilities and job description for the Veterinarian II position at Dept of State Health Services?
This Veterinarian II is also tasked as an Enforcement, Investigations, & Analysis Officer (EIAO). The hiring manager may consider designating the headquarters for this position in any location that is beneficial to the program. The operational area for this position is statewide. Performs Veterinary Dispositions of suspect animals and carcasses. Provides expert level evaluation, consultation, and training regarding humane handling and slaughter of livestock. Provides instruction and training regarding animal disease signs and anatomy to meat inspection personnel statewide. Performs advanced monitoring of state inspected meat and/or poultry slaughter and/or processing establishments’ Food Safety Systems located throughout the State of Texas by ensuring that establishments comply with State and Federal Laws and Regulations. Within this framework: identifies, prioritizes, plans, and accomplishes the work by conducting onsite food safety and other consumer protection verification activities associated with systems of commercial establishments operating under a Grant of Inspection issued by the program on behalf of the Department of State Health Services (DSHS) and the State of Texas. Assesses the scientific adequacy of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOP), establishment microbiological verification sampling strategies, and the interaction of these food safety systems within the establishment. Work is systems oriented. Assists inspection personnel in the continuous and statewide implementation of significant new inspection procedures designed to verify that official establishments meet regulatory requirements for food safety and other consumer protection. Conducts Routine Listeria monocytogenes Risk-Based (RLm) Sampling in each establishment where a Food Safety Assessment (FSA) is conducted that produces Ready to Eat (RTE) products that are post-lethality exposed. Conducts Intensified Verification Testing (IVT) in the event of a product safety failure, as directed. May be assigned routine or special inspection duties as needed. May present trends across the state and/or training materials at MSA Meetings. Works under limited supervision as a member of the MSA Central Office Team and has a high degree of latitude for the use of initiative and independent judgment.
Essential Job Functions:
(25%) Conducts Veterinary Dispositions of suspect animals, carcasses, and parts.
(55%) Provides department verification in official establishments focusing on the design of the establishment’s systems and obtains all information available regarding the establishment including, but not limited to, computer-based inspection data as related to regulatory requirements of meat and poultry inspection before going onsite. Performs a complete assessment of the design of an establishment’s individual control systems before making an overall, integrated food safety assessment of the establishment and its products. These systems include HACCP (which includes the establishment’s written plan and its monitoring, verification, recordkeeping, corrective actions, validation, and reassessment); SSOP (which includes the establishment’s written plan and its implementation, maintenance, corrective actions, and recordkeeping requirements); plant microbiological verification sampling strategies (which includes generic E. coli procedures, Lm control measures, and Salmonella data) and Sanitation Performance Standards. Identifies and evaluates conditions affecting the growth of organisms, assesses the statistical validity of the establishment’s microbiological sampling plans and their monitoring procedures. Directs/conducts RLm Sampling and IVT as directed. Reviews establishments’ methods of obtaining laboratory analytical results. Explains or discusses, from a food safety perspective, specific chemical and/or microbiological laboratory analyses, technological aspects of records, processes, control systems, test data, as well as related industry practices with establishment officials and DSHS Meat Safety Assurance (MSA) Unit field staff. Uses considerable tact and persuasiveness to obtain the necessary documentation and information to assess compliance, and to attain voluntary compliance actions from establishment management. Applies knowledge of industry practices and current food safety issues to the extent they may affect the safety of the establishment’s products. Prepares assessment reports explaining the establishment’s control system and collects documents and information to demonstrate how these control systems work, as necessary.
(15%) Determines if an establishment’s food safety systems are effective and meet regulatory requirements. Verifies establishment proposed, written corrective actions are scientifically sound and comply with regulatory requirements. Communicates findings of the FSA with the establishment both verbally and in writing and provides the MSA Central Office Team and Circuit Manager with a written report of the findings of the FSA. Proposes appropriate enforcement actions, as deemed necessary.
(5%) Performs other duties as assigned, including but not limited to, routine, relief, or special inspection duties, training, and presentations to staff and/or consumer groups. Performs emergency response functions and participates in emergency response training as assigned. Participates in exercises and actual emergency responses as required.
(25%) Conducts Veterinary Dispositions of suspect animals, carcasses, and parts.
(55%) Provides department verification in official establishments focusing on the design of the establishment’s systems and obtains all information available regarding the establishment including, but not limited to, computer-based inspection data as related to regulatory requirements of meat and poultry inspection before going onsite. Performs a complete assessment of the design of an establishment’s individual control systems before making an overall, integrated food safety assessment of the establishment and its products. These systems include HACCP (which includes the establishment’s written plan and its monitoring, verification, recordkeeping, corrective actions, validation, and reassessment); SSOP (which includes the establishment’s written plan and its implementation, maintenance, corrective actions, and recordkeeping requirements); plant microbiological verification sampling strategies (which includes generic E. coli procedures, Lm control measures, and Salmonella data) and Sanitation Performance Standards. Identifies and evaluates conditions affecting the growth of organisms, assesses the statistical validity of the establishment’s microbiological sampling plans and their monitoring procedures. Directs/conducts RLm Sampling and IVT as directed. Reviews establishments’ methods of obtaining laboratory analytical results. Explains or discusses, from a food safety perspective, specific chemical and/or microbiological laboratory analyses, technological aspects of records, processes, control systems, test data, as well as related industry practices with establishment officials and DSHS Meat Safety Assurance (MSA) Unit field staff. Uses considerable tact and persuasiveness to obtain the necessary documentation and information to assess compliance, and to attain voluntary compliance actions from establishment management. Applies knowledge of industry practices and current food safety issues to the extent they may affect the safety of the establishment’s products. Prepares assessment reports explaining the establishment’s control system and collects documents and information to demonstrate how these control systems work, as necessary.
(15%) Determines if an establishment’s food safety systems are effective and meet regulatory requirements. Verifies establishment proposed, written corrective actions are scientifically sound and comply with regulatory requirements. Communicates findings of the FSA with the establishment both verbally and in writing and provides the MSA Central Office Team and Circuit Manager with a written report of the findings of the FSA. Proposes appropriate enforcement actions, as deemed necessary.
(5%) Performs other duties as assigned, including but not limited to, routine, relief, or special inspection duties, training, and presentations to staff and/or consumer groups. Performs emergency response functions and participates in emergency response training as assigned. Participates in exercises and actual emergency responses as required.
Knowledge Skills Abilities:
Thorough knowledge of animal disease presentations and their potential zoonotic and other public health impact to include possible foodborne illness. Thorough knowledge regarding sampling procedures for taking clinical samples to determine zoonotic and other public health impact. Thorough knowledge of all phases of meat inspection to include slaughter operations, processing, and meat fabrication procedures. Thorough knowledge of State and Federal laws, rules, processes, and procedures pertaining to meat and poultry operations and products, including the Texas Meat and Poultry Inspection Act, Federal Meat and Poultry Inspection Acts, State and Federal Regulations, and other State and Federal issuances. Thorough knowledge of the basic operation principles of the regulated industry, including Sanitation Performance Standards (SPS), SSOP, HACCP, and Pathogen Reduction and Control. Knowledge of performing the Hazard Analysis Verification (HAV) Task. Thorough knowledge of microbiological and economic sampling procedures of meat and poultry products and slaughter and/or processing environments. Knowledge of responsibilities of agencies with overlapping authority. Skill in verbal and written communication and the ability to communicate effectively and intelligently with program staff, meat industry representatives, and the public. Skill in problem solving, conducting investigations, and determining proper courses of action. Skill in the use of a personal computer. Skill in organizing, preparing, and presenting information in both verbal and written form. Skill in communicating professionally and persuasively with a wide variety of persons under occasionally extreme circumstances (e.g. anger, frustration, etc.) to attain voluntary compliance. Skill in public speaking and training. Ability to read, analyze, and interpret correspondence, technical data, reports, and regulations and to determine necessary action. Ability to independently analyze new situations and respond with sound technical judgment. Ability to deal with people in a tactful manner and to explain proper interpretation of technical requirements pertaining to rules and regulations. Ability to establish and maintain working relationships, and to express ideas clearly and concisely. Ability to prepare concise reports and business correspondence. Ability to work well with others and interact with professionals at all levels of government and industry. Ability to function as a team leader and/or as a member of a team. Ability to interpret laws and regulations and to gather and analyze information. Ability to organize and prioritize work and meet deadlines. Ability to use computer word processing programs, spreadsheets, on-line computer training, and electronic mail programs. Ability to identify sanitation deficiencies and potential disease conditions/abnormalities in livestock. Ability to move up to 30 pounds during FSAs and other duties.
Thorough knowledge of animal disease presentations and their potential zoonotic and other public health impact to include possible foodborne illness. Thorough knowledge regarding sampling procedures for taking clinical samples to determine zoonotic and other public health impact. Thorough knowledge of all phases of meat inspection to include slaughter operations, processing, and meat fabrication procedures. Thorough knowledge of State and Federal laws, rules, processes, and procedures pertaining to meat and poultry operations and products, including the Texas Meat and Poultry Inspection Act, Federal Meat and Poultry Inspection Acts, State and Federal Regulations, and other State and Federal issuances. Thorough knowledge of the basic operation principles of the regulated industry, including Sanitation Performance Standards (SPS), SSOP, HACCP, and Pathogen Reduction and Control. Knowledge of performing the Hazard Analysis Verification (HAV) Task. Thorough knowledge of microbiological and economic sampling procedures of meat and poultry products and slaughter and/or processing environments. Knowledge of responsibilities of agencies with overlapping authority. Skill in verbal and written communication and the ability to communicate effectively and intelligently with program staff, meat industry representatives, and the public. Skill in problem solving, conducting investigations, and determining proper courses of action. Skill in the use of a personal computer. Skill in organizing, preparing, and presenting information in both verbal and written form. Skill in communicating professionally and persuasively with a wide variety of persons under occasionally extreme circumstances (e.g. anger, frustration, etc.) to attain voluntary compliance. Skill in public speaking and training. Ability to read, analyze, and interpret correspondence, technical data, reports, and regulations and to determine necessary action. Ability to independently analyze new situations and respond with sound technical judgment. Ability to deal with people in a tactful manner and to explain proper interpretation of technical requirements pertaining to rules and regulations. Ability to establish and maintain working relationships, and to express ideas clearly and concisely. Ability to prepare concise reports and business correspondence. Ability to work well with others and interact with professionals at all levels of government and industry. Ability to function as a team leader and/or as a member of a team. Ability to interpret laws and regulations and to gather and analyze information. Ability to organize and prioritize work and meet deadlines. Ability to use computer word processing programs, spreadsheets, on-line computer training, and electronic mail programs. Ability to identify sanitation deficiencies and potential disease conditions/abnormalities in livestock. Ability to move up to 30 pounds during FSAs and other duties.
Registration or Licensure Requirements:
License to practice Veterinary Medicine in the State of Texas.
License to practice Veterinary Medicine in the State of Texas.
Initial Selection Criteria:
REQUIRED: Applicant must meet all three (3) of the required criteria for this position. *1. Education: Graduation from an accredited veterinary school with a Doctor of Veterinary Medicine degree (or equivalent). *2. Licensure: Must possess a valid Texas veterinary medical license or be eligible to obtain a Texas veterinary license within six (6) months of start of employment. *3. Must show use of computers, word processing, spreadsheets, on-line training, and electronic mail (e-mail) programs.
GENERALLY PREFERRED BUT NOT REQUIRED: The hiring supervisor may consider any applicant that does not meet any or all of the following generally preferred criteria for this position and may give preference to an applicant that meets one or more of the generally preferred criteria. 1. Three (3) or more years of regulatory public health experience in a state and/or federal meat and/or poultry inspection program since January 1, 2000, on the date of application. 2. Satisfactory completion of Inspection Methods (IM), 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. 3. Satisfactory completion of the Enforcement Investigation and Analysis Officer (EIAO) course 4. Graduation with a degree from an accredited graduate and/or post-graduate school or university in a field relevant to the assignment in addition to the required Doctor of Veterinary Medicine degree (or equivalent).
REQUIRED: Applicant must meet all three (3) of the required criteria for this position. *1. Education: Graduation from an accredited veterinary school with a Doctor of Veterinary Medicine degree (or equivalent). *2. Licensure: Must possess a valid Texas veterinary medical license or be eligible to obtain a Texas veterinary license within six (6) months of start of employment. *3. Must show use of computers, word processing, spreadsheets, on-line training, and electronic mail (e-mail) programs.
GENERALLY PREFERRED BUT NOT REQUIRED: The hiring supervisor may consider any applicant that does not meet any or all of the following generally preferred criteria for this position and may give preference to an applicant that meets one or more of the generally preferred criteria. 1. Three (3) or more years of regulatory public health experience in a state and/or federal meat and/or poultry inspection program since January 1, 2000, on the date of application. 2. Satisfactory completion of Inspection Methods (IM), 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. 3. Satisfactory completion of the Enforcement Investigation and Analysis Officer (EIAO) course 4. Graduation with a degree from an accredited graduate and/or post-graduate school or university in a field relevant to the assignment in addition to the required Doctor of Veterinary Medicine degree (or equivalent).
Additional Information:
This Veterinarian II is also tasked as an Enforcement, Investigations, & Analysis Officer (EIAO). The hiring manager may consider designating the headquarters for this position in any location that is beneficial to the program. The headquarters for this position may be in a variety of locations within the state of Texas and may be home-based if advantageous to the program. Current location or the willingness to relocate to a different location may impact hiring decisions. Additionally, this position may locate as necessary to accomplish the mission in an efficient and effective manner with the change in establishment locations or other reasons. Up to 75% 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 any area 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. Continued employment with Meat Safety Assurance (MSA) is contingent upon the employee passing background checks conducted by the United States Department of Agriculture (USDA) and being issued a LincPass for access to USDA systems. Continued employment with MSA is also contingent upon the employee successfully passing required training courses including the Inspection Methods (IM) Course or equivalent and the Enforcement Investigations and Analysis Officer (EIAO) Course or equivalent in this position. The interview may include an in-basket exercise relevant to the EIAO position. Selected candidate 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.
I-9 Form - Click here to download the I-9 form
This Veterinarian II is also tasked as an Enforcement, Investigations, & Analysis Officer (EIAO). The hiring manager may consider designating the headquarters for this position in any location that is beneficial to the program. The headquarters for this position may be in a variety of locations within the state of Texas and may be home-based if advantageous to the program. Current location or the willingness to relocate to a different location may impact hiring decisions. Additionally, this position may locate as necessary to accomplish the mission in an efficient and effective manner with the change in establishment locations or other reasons. Up to 75% 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 any area 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. Continued employment with Meat Safety Assurance (MSA) is contingent upon the employee passing background checks conducted by the United States Department of Agriculture (USDA) and being issued a LincPass for access to USDA systems. Continued employment with MSA is also contingent upon the employee successfully passing required training courses including the Inspection Methods (IM) Course or equivalent and the Enforcement Investigations and Analysis Officer (EIAO) Course or equivalent in this position. The interview may include an in-basket exercise relevant to the EIAO position. Selected candidate 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.
I-9 Form - Click here to download the I-9 form
MOS Code:
64A. 64B, 64C, 64F
64A. 64B, 64C, 64F
Top 10 Tips for Success when Applying to Jobs at HHSC and DSHS
HHS agencies use E-Verify. You must bring your I-9 documentation with you on your first day of work.
I-9 Form - Click here to download the I-9 form.
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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