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State of Florida · 1 week ago

ENVIRONMENTAL SPECIALIST III - 42000914 (FOR INTERNAL AGENCY EMPLOYEES ONLY)

Miami Gardens, FL

Contract

Onsite

New Grad, Entry, Mid Level

$61K/yr - $73K/yr

0+ years exp

The State of Florida is seeking an Environmental Specialist III for the Department of Agriculture and Consumer Services. This role involves serving as a technical advisor, conducting regulatory inspections of manufactured food establishments, and developing training programs in accordance with food safety standards.

Government Administration

No H1B

Responsibilities

The incumbent serves as a technical advisor to management and is also responsible for coordinating, preparing, and providing required training material needed for industry and department personnel

This position also serves as a technical advisor for the department and prepares and presents oral and written presentations to industry and department personnel

Responsible for developing and implementing the manufactured food training program in accordance with Standard 2 of the Manufactured Food Regulatory Program Standards (MFRPS)

Trains new manufactured food inspectors to meet the basic training requirements in Standard 2 of the MFRPS

Trains inspectors to meet advanced training requirements in MFRPS Standard 2 for each of the following: low acid canned food processing, seafood processing, acid/acidified food processing, juice processing, and other processes not previously specified which may occur in manufactured food establishments

Plans, directs and participates in field audits of manufactured food inspectors in accordance with the Manufactured Food Regulatory Program Standards (MFRPS) Standard 4 and FDA Field Management Directive 76 (FMD 76)

Performs inspection report audits in accordance with the MFRPS Standard 4

Responsible for conducting regulatory inspections of manufactured food establishments under the jurisdiction of the Florida Department of Agriculture and Consumer Services (FDACS) as set forth in Chapter 500, Florida Statutes, and Chapter 5K-4, Florida Administrative Code, for compliance with regulatory, sanitation and consumer protection requirements

Utilizes a risk-based approach to evaluate processing methods, production controls, equipment design, structural design and maintenance, and personnel practices in manufactured food establishments to assure that foods for human consumption are safe and prepared, packed, distributed and stored under sanitary conditions

Performs inspections and collects food and environmental samples as required under contract with the Food and Drug Administration (FDA)

Performs opening inspections on manufactured food establishments, evaluating and assessing the food processes and activities conducted to determine the requirements for the specific business

The incumbent must utilize a high level of expertise in the microbiology of spoilage organisms and food-borne pathogens, toxicology, food production and processing procedures, good manufacturing practices and one or more of the following: low acid canned food processing, seafood processing, acid/acidified food processing, juice processing, or other processes not previously specified which may occur in manufactured food establishments

Performs inspections of manufactured food establishments in accordance with the Food Safety Modernization Act (FSMA), applying current good manufacturing practices, and other applicable laws and regulations

Must be knowledgeable with the major classifications of pathogenic microbial organisms commonly associated with food-borne illness; their aerobic or anaerobic, temperature and pH reproductive requirements; typical food substrates; related control measures and apply the knowledge of these factors to the review of food safety/Hazard Analysis Critical Control Point (HACCP) plans during inspections

Performs joint inspections/investigations with FDA and other federal, state and local agencies as appropriate

Prepares reports to document regulatory deficiencies, interprets and provides education of public health laws, rules and sanitation and safety standards to food establishment personnel, advising management of the necessary corrective action as part of each inspection

Initiates stop sale orders, stop use orders, destruction reports, release notices, and movement of goods under stop sale orders when indicated by inspection findings

Assists as needed in other territories and districts

Provides support to the State Hemp Program

Responsible for attending training sessions and courses as required in Standard 2 of the MFRPS, applicable train the trainer and public speaking courses, and position specific training under the incident command structure for rapid response, as designated by the bureau

Administrative functions include the preparation and timely submission of accurate and complete inspection reports, sample collection reports, food permit applications, consumer complaint reports, daily activity reports, travel vouchers, expense vouchers, supply requisitions and other documents as may be required

Responsible at all times for following department policies and procedures and conducting official duties in a professional manner as a representative of FDACS

Some tasks will require evening, weekend and/or holiday activity, including overnight and/or extended travel

Responsible for inspecting and testing foods for compliance with consumer protection standards

Conducts inspections and reports the results of testing of foods using various test procedures and methods for compliance with consumer protection standards using sampling methods required by each procedure to insure statistically valid findings

Related tasks include, but are not limited to, the review of food labels for misrepresentation and inclusion of mandatory consumer information, evaluation of advertising matter for possible product misrepresentation, selection of food samples for laboratory analysis, and investigation and collection of food and environmental samples when circumstances indicate possible food adulteration or other violations of the law

Responsible for the operation, calibration and maintenance of inspection test equipment including, but not limited to, thermometers, sanitizer test kits, ph meters, and associated equipment and reagents

Performs other related duties as required

Qualification

Environmental protectionFood safety regulationsMicrobiology knowledgeFood Inspection Management SystemReport preparationData analysisPhysical staminaEffective communicationTeam collaborationProblem-solving

Required

A bachelor's degree or higher from an accredited college and six (6) months of experience in environmental protection, regulation, or health; one of the physical or natural sciences; or engineering; or

One and a half (1.5) years of experience as an Environmental Specialist I or higher with the State of Florida; or

Two (2) years of experience as described above

Requires possession of a valid driver license

Employees appointed to positions involved in food establishment inspections under authority of Chapter 500, Florida Statutes, must complete basic and advanced training requirements stated in the Manufactured Food Regulatory Programs Standard 2 (MFRPS), Laws and Rules and Certified Food Manager certifications, as required, as implemented by the Department of Agriculture and Consumer Services within 12 months of appointment and/or before attaining permanent status in the class

Must reside in required county(ies) throughout employment in this position

Successful applicant must pass a background screening, including fingerprinting, as a condition of employment

Knowledge of federal, state statutes, rules and regulations

Ability to understand and apply applicable federal, state statutes, rules and regulations

Ability to prepare, organize, review and submit reports and projects in a timely manner

Ability to operate a computer to access input and retrieve electronic information

Ability to communicate effectively, verbally and in writing

Ability to maintain effective working relationships with others

Ability to interpret rules and regulations

Ability to compile, organize and analyze data and make recommendations

Theory and applied knowledge in biological, chemical, physical and environmental factors affecting food safety and related control measures

Ability to evaluate food establishment structures, environment, equipment, methods and controls for compliance with regulatory and sanitation requirements

Skill in completing and maintaining accurate records

Maintains a comprehensive knowledge and understanding of the Food Inspection Management System (FIMS)

Ability to lift and carry 50 pounds