Job Description

The Food Protection Program, within the Bureau of Climate and Environmental Health the at the Department of Public health seeks a Senior Inspector who shall inspect, survey and investigate establishments that manufacture, handle, process, store, distribute and / or sell food and food products, milk and milk products, frozen desserts, seafood and shellfish, custom meat and poultry slaughtering and / or processing and / or food service to determine compliance with statutory provisions and regulations for the public's health protection and consumer safety. The incumbent shall respond to emergencies and conduct environmental assessments during foodborne illness investigations.

The Senior inspector shall coordinate activities with federal, state, and local agencies; provide technical assistance to local inspectors, other state agencies, and industry partners. They shall further provide guidance and consultation to food processing and other facilities or services in order to improve the quality of their functions, operations and services. The incumbent shall participate in studies related to planning for food service, food processing, milk, milk products, frozen dessert pasteurization and processing plants, seafood and shellfish plants, and custom meat and poultry slaughtering and/or processing facilities to assure compliance with departmental licensure and certification requirements.

• Inspect establishments that manufacture, handle, process, store, distribute and/or sell food and food products for compliance with laws, rules, regulations and established standards. Collect evidence and documentation to support inspection observations in accordance with FPP procedures.
• Evaluate practices at food processing facilities and dairy laboratories for compliance with appropriate laws, rules, regulations, and established standards.
• Evaluate shellfish shippers for compliance with the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and interstate milk shippers and dairy laboratories for compliance with requirements of the National Conference on Interstate Milk Shipments.
• Inspect foods and food products for compliance with governing laws, rules, regulations and established standards and take appropriate actions for substances found sub-standard, contaminated or otherwise unacceptable for consumption.
• Conduct traceback and trace forward of foods implicated in illness, injury, outbreak or found to contain a hazard.
• Obtain samples of food and food products for laboratory analysis in accordance with established procedures.
• Conduct routine and special sampling programs as assigned to assure compliance with standards of quality, identity, and purity.
• Investigate reports of food-related incidents within recommended timeframes.
• Conduct environmental assessments using established procedures and analyze environmental assessment data to identify contributing factors and antecedents that led to food contamination or adulteration causing illness, injury, or outbreak.
• Respond to food-related emergencies, including floods, fires, and vehicle accidents. Conduct food-related illness, outbreak, and hazard response activities with other authorities.
• Document violations and observations in accordance with procedures established by FPP, and follow-up with appropriate corrective action, compliance and enforcement. Review corrective action plans filed with FPP for effectiveness and perform recall audit checks as needed.
• Use established procedures to recommend appropriate progressive compliance and enforcement actions to the Department. Testify at hearings relative to the violation of laws, rules and regulations pertaining to foods and food products.
• Review applications for new or renewed licenses or permits for completeness and accuracy. Provide food processors with guidance on food manufacturing practices and principles of sanitation to improve the quality of their operations.
• Maintain liaison with local regulatory authorities and industry partners to exchange information and resolve problems.
• Provide consultation and training to local boards of health and their agents regarding inspectional and investigative techniques. Provide guidance on training for staff of food processing facilities and dairy laboratories.
• Perform related duties such as ensuring the proper disposal of confiscated products; maintaining records and files; responding to inquiries; attending and lecturing at meetings and conferences. Participate in studies related to food service, food processing, and other facilities and services to ensure compliance with departmental licensure and certification requirements and to acquire additional knowledge in these areas which will aid in the future planning of these services.
• Oversee and coordinate activities relative to the inspection of food and food products to ensure compliance with established standards.
• Review reports for completeness, accuracy and content and to determine appropriate action to be taken to resolve problems. Evaluate labeling, answer correspondence, perform statistical evaluation of inspectional and laboratory reports, collect information on specific topics and perform related work as required or directed.
• Complete trainings requirements within recommended timelines and ensure that FPP files have updated copies of training certificates in accordance with the Food Inspector Training Manual developed under FDA's Manufactured Food Regulatory Program Standards.
• Perform related duties as required or directed.

• Knowledge of the types and characteristics of various foods and food products and drugs.
• Demonstrated familiarity with the methods used in the manufacturing, handling, processing, storage and distribution of food, food products and drugs.
• Proficiency in the terminology and standard abbreviations used in connection with the manufacturing, handling, processing, storage and distribution of food, food products and drugs.
• Awareness of the types and uses of equipment and materials used in the manufacturing, handling, processing, storage and distribution of food, food products and drugs.
• Knowledge of inspection methods and techniques as they pertain to the manufacturing, handling, processing, storage and distribution of food, food products and drugs.
• Familiarity with the standard methods and devices used in testing food, food products and drugs.
• Knowledge of sanitation and safety practices and procedures in connection with the manufacturing, handling, processing, storage and distribution of food, food products and drugs.
• Proficiency in investigative techniques.
• Ability to understand, apply and explain the provisions of the laws, rules, regulations, policies, procedures, specifications, standards and guidelines governing assigned unit activities.
• Capacity to analyze and determine the applicability of data, to draw conclusions and make appropriate recommendations.
• Skill to assemble items of information in according to established procedures.
• Ability to determine the proper format for assembling items of information and to maintain accurate records.
• Capability to work accurately with names, numbers, codes and/or symbols.
• Talent to communicate effectively in oral and written expression and to deliver give oral and written instructions in a precise, understandable manner.
• Skill to adjust to changing situations to meet emergency or changing program requirements.
• Able to transport heavy objects.
• Capacity to walk and/or stand for prolonged periods of time.
• Talent to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates' training needs and providing or arranging for such training; motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action.

• Demonstrated knowledge of the types, characteristics and equipment used in various foods and food products and drugs; methods used in the manufacturing, handling, processing, storage and distribution of food and food products.
• Skilled with the sanitation and safety practices in connection with the manufacturing, handling, processing, storage and distribution of food and food products.
• Ability to analyze and determine the applicability of data, to draw conclusions and make appropriate recommendations.
• Aptitude in gathering information through observing and questioning individuals and by examining records and documents.
• Experience in the manufacturing, processing or distribution of food and food products, the major duties of which involved the inspection of food and food products, or in regulatory or law enforcement work involving the inspection of food and food products, or a bachelor's or higher degree with a major in food science or related field.
• Knowledge of the laws, rules regulations, policies, procedures, specifications, standards and guidelines governing the manufacture, sale, and inspection of food, food products milk, milk products, frozen dessert pasteurization and processing plants, and seafood and shellfish plants.
• Willingness to work varied shifts and/or irregular hours.
• Capacity to deal effectively with the public; to establish and maintain harmonious working relationships with others.
• Strong written and oral communication skills, including drafting concise, detailed reports, charts, and graphs.

• Possession of a current and valid Massachusetts Class 3 Motor Vehicle Operator's License is required.

• Extensive travel, including overnight travel, for job related purposes is required. Food and Drug Inspectors are on a standby (on call) work status; lift and carry heavy objects; stand and walk for prolonged periods of time; and may work exposed to the hazards of the harmful effects of noise, toxic and noxious fumes, chemicals, adverse weather conditions and temperature changes, etc.