This position is being filled under a stream-lined hiring authority, Title 21 of the United States Code (21 US Code 379d-3a) as amended by the 21st Century Cures Act of 2016, section 3072 and the Consolidated Appropriations Act of 2023, Section 3624. The candidate selected for this position will serve under a career or career-conditional appointment and be paid under the provisions of this authority. This position is being recruited based on the Title 21 Pay Table 1, Band F.
In order to qualify for the Director of Office of Produce Safety position which falls under the 0601 occupational Series, you must meet the following requirements by 11:59 pm EST on 08/07/2025: Basic Qualification Requirements: Have a bachelor's degree or higher in a science, technology, engineering, medical, health, or mathematic field, or business administration or business analytics, computer science, systems engineering, information systems, operations management, or biotechnology, or bioinformatic. The degree must be from an accredited program. OR Have a combination of education and experience directing major initiatives designed to manage microbial risks in fresh and processed produce and other processed foods and provides technical expertise in the area of produce safety to federal and state partners as well as international bodies. NOTE: Applicants must submit all relevant transcripts that demonstrate you possess the required education to meet the Basic Qualifications. AND IN ADDITION TO MEETING THE BASIC REQUIREMENTS OUTLINED ABOVE, APPLICANTS MUST ALSO MEET ONE OF THE FOLLOWING MINIMUM YEARS OF EXPERIENCE REQUIREMENTS. (A TRANSCRIPT WILL BE REQUIRED) Have a bachelor's degree and have 7 years of comparable experience directing major initiatives designed to manage microbial risks in fresh and processed produce and other processed foods and provides technical expertise in the area of produce safety to federal and state partners as well as international bodies. OR Have a master's degree and have 6 years of comparable experience directing major initiatives designed to manage microbial risks in fresh and processed produce and other processed foods and provides technical expertise in the area of produce safety to federal and state partners as well as international bodies. OR Have a Doctorate and/or J.D. degree and have 4 years of comparable experience directing major initiatives designed to manage microbial risks in fresh and processed produce and other processed foods and provides technical expertise in the area of produce safety to federal and state partners as well as international bodies OR Have a MD, DO, DDS, DPM, or DVM degree and 4 years of comparable experience directing major initiatives designed to manage microbial risks in fresh and processed produce and other processed foods, and provides technical expertise in the area of produce safety to federal and state partners as well as international bodies. OR 11 years of comparable experience directing major initiatives designed to manage microbial risks in fresh and processed produce and other processed foods and provides technical expertise in the area of produce safety to federal and state partners as well as international bodies. NOTE: Applicants must submit all relevant transcripts that demonstrate you possess the required education to meet the Basic Qualifications.
This position serves as the Director, Office of Produce Safety, providing policy expertise on produce safety matters throughout the FDA. The incumbent has the highest level of scientific and regulatory expertise related to produce safety and assumes responsibility for the work intended to formulate FDA policies that are of national and international scope and significance, such as the development of regulations, guidance, polices, strategies and programs designed to manage microbial risks in fresh and processed produce. The work of this position involves the highest technical expertise and leadership related to substantive activities involved in the full range of the promotion and advancement of food safety practices in the growth, harvest, and processing of produce. Provides executive leadership and managerial direction to professional, technical, and support personnel engaged in a variety of activities related to the planning, development, execution, and coordination of microbial food safety activities. As principal advisor to the Director of Office of Microbiological Food Safety (OMFS), analyzes and provides authoritative evaluation and recommendations concerning the initiation, curtailment, consolidation, or decentralization of programs and in the efficient deployment of allocated resources. Assists the Director of Office of Microbiological Food Safety (OMFS) and leads as required the organizational structuring of functional responsibilities and work assignments to ensure the effective, efficient, and economical use of personnel and resources for OPS. Identifies staffing needs and assist in recruiting and retaining high quality managers and personnel. Evaluate budget estimates and justifications for the office and makes appropriate recommendations to the Director of Office of Microbiological Food Safety (OMFS). Ensures that the organizational structure of the Office provides for uniformity, optimum effectiveness, and operational efficiency. Analyzes and defines significant obstacles to program accomplishments and recommends changes and initiates action to ensure effective resources utilization and the elimination of unnecessary duplication. Promotes and encourages intra- and inter-Program cooperation to achieve program objectives. At the request of the Director of Office of Microbiological Food Safety (OMFS), serve as the Agency representative, agency officials and others in testifying before Congress and in meetings with Congressional staff, other Federal agencies, regulated industry, and other stakeholders. Collaborates with executive within Office of Microbiological Food Safety (OMFS) in the formulation, development, and execution of short- and long-range goals related to the planning, development, execution, and coordination of microbial food safety initiatives. Manages the personnel and financial resources of the Office ensuring that resources are allocated and utilized in accordance with the identified priorities and core functions of the Super Office, Office of Microbiological Food Safety. Directs strategic planning, policy development, and management, oversight, coordination, and facilitation in the safety of produce and processed foods. Develops policy, regulations, guidance, and similar documents for matters within the scope of the responsibility of the Office. Provides expert advice to Office of Microbiological Food Safety (OMFS) leadership, other key officials, and directs major FDA initiatives for produce safety as well as provides expertise in food safety to federal and state partners as well as international bodies. Provides technical and regulatory support for farm and facility inspections, compliance and enforcement actions, and recalls. Serves as a nationally and internationally recognized expert on produce and/or process food safety, the incumbent provides authoritative guidance on FDA positions and actions with regard to national and international initiatives. Serves engages with other federal agencies, such as those within the U.S. Department of Agriculture, and international entities, such as Health Canada. The Director regularly interacts with representatives from the industry, and other scientific professionals in areas related to produce and processed food safety. Serves as a spokesperson for FDA on these subject matters in a variety of settings and for a range of audiences, including regulated industry, advocacy groups, other Federal agencies, state and local regulators, and officials from other governments. The incumbent recommends regulatory and policy positions, along with alternatives. These decisions concentrate on complex, long-range, emerging, potentially controversial and precedent-setting regulatory challenges related to food safety.