Public Service Loan Forgiveness Program is available. For more information click: PSLF Program Shifts and species will vary based on assignment. For additional information call Davi-anne Phillip at 404-562-5937 or e-mail Davi-anne.Phillip@usda.gov. Employee will primarily work in one plant but may be detailed to any shift at any plant in the Atlanta District.
Applicants must meet all qualifications and eligibility requirements (including time-in-grade restrictions, specialized experience and/or education) by the closing date of the announcement, as defined below. Time in grade: Applicants must meet one year at the next lower grade to be considered for the next higher grade (e.g. one year at the GS-10 grade level for consideration at the GS-11 grade level.) For the GS-11 level: Applicants must have one year of specialized experience (equivalent to the GS-10 level) that demonstrates: Experience that provides knowledge of slaughter, processing, and inspection of meat, poultry, or egg products. Experience may include applying either the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act (PPIA), or the Egg Products Inspection Act (EPIA) and/or the Humane Methods of Slaughter Act (HMSA) to ensure safety and wholesomeness of meat, poultry, and egg products intended for human consumption and enforce/implementation of regulatory requirements. Skill to tactfully communicate with internal and external stakeholders (such as Noncompliance records, emails, verification reports, verbal/written communication to advise establishment personnel/colleagues/supervisors/consumers/academia to notify or inform about food safety or personnel, comments during work unit meetings). Skill or ability to lead a team, supervise and/or provide direct oversight of the work of others or subject matter (related to food safety or ingestible items) For more information on the qualifications for this position, click here. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. For more information on the qualifications for this position, please view OPM's Qualifications Standards, Consumer Safety Inspector Series, GS-1862.The duties of a Consumer Safety Inspector are performed in a hazardous working environment. For additional information, please click here.The below requirements are not an all-inclusive list. Failure to fully meet a functional requirement is not automatically disqualifying. Applicants must: Be physically and mentally able to efficiently perform the job functions, without hazard to themselves and others. Have full range of motion to perform rapid repetitive twisting and working with arms above shoulder level. Be able to stand and walk on slippery and uneven floors and catwalks; and climbing stairs and ladders. Be able to lift, carry, push and pull up to 30 pounds, with occasional lifting of up to 50 pounds. Have manual dexterity of the upper body, including arms, hands, and fingers with a normal sense of touch in both hands. Must have good near and distance vision, be free of chronic eye disease and have correctable vision of at least 20/40 in one eye. Have the ability to distinguish shades of color. Any significant degree of color blindness (more than 25 percent error rate on approved color plate test) may be disqualifying. Individuals with some hearing loss and/or requiring hearing amplification will be assessed on a case-by-case basis. For more information, please click Position Requirements.
Plans and directs the full range of day-to-day food inspection, ensuring public health by verifying the implementation of food safety systems.
Coordinates inspection activities amongst personnel including completion of inspection tasks to ensure completion of duties and scheduled tasks.
Supervises personnel in completion of assigned tasks.
Determines if corrective actions taken by establishments are adequate to resolve product contamination.
Identifies corrective measures necessary to meet regulatory requirements.
Communicates with stakeholders to interpret and clarify regulations, policies, procedures, and practices.
Provides training and information to employees on job tasks, policies, procedures, and practices.
Reviews and rates job performance of employees for award submissions, quarterly reviews, and annual reviews.
Serves as the Inspector-in-Charge (IIC) of an establishment when required.
Fosters working relationships between internal and external stakeholders to improve collaboration.