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Food Technologist - Department of Health - Washington, DC




Job Title:

Food Technologist



$73,867.00 - $94,504.00


Department of Health

899 N. Capitol St NE

Open to the Public

12/30/2015 - 1/9/2016


Bring your professional career to Washington, D.C., the most dynamic and diverse city in the country.  With its proximity to major museums, world class parks, entertainment and restaurants, increasing job opportunities and the seat of the federal government, the District of Columbia continues to be ranked in the top 10 of thriving city indicators where you can live, work and play.  Contribute to and work for a nationally accredited Health Department.  The District of Columbia Department of Health (DOH) earned national accreditation by the Public Health Accreditation Board (PHAB) and is an early adopter in attaining the designation.  Come see where your skills are appreciated and rewarded by applying for the following public health opportunity.

Job Summary
This position is located within the Department of Health (DOH), Health Regulation and Licensing Administration (HRLA), Bureau of Community Hygiene (BCH), Food Safety and Hygiene Inspection Division (FSHISD). The incumbent serves as the Food Technologist-Enforcement and Compliance Officer and is responsible for assisting in the enforcement of violations of the District Food Code, including evidence preparation and court appearances. Reviews staff inspection and performance to measure accuracy of enforcement actions and compliance with the District Food Codes to achieve standardized staff inspections and enforcement. Proposes, coordinates and gives technical advice relative to food safety enforcement and epidemiological studies, findings and recommendations. Develops protocols and using epidemiological methods, quantitative and qualitative analysis to evaluate food illnesses and risks from food to the populations. Serves as the FDA Training/Evaluation Officer and providing training to staff Sanitarians for standardization.  Assists in conducting in-service training programs for staff on the provisions and contents of sanitary laws and regulations: the interpretation and applications: the methods and procedures to be followed in making adequate inspections: the preparation and essential contents of adequate reports: and the purpose, use, reading and care of various instruments, gauges and other measuring and detecting devices equipment and the compliance with the District Food Code.  Leads, conducts and coordinates public health activities on assigned projects that involve the integrations and coordination of multidisciplinary efforts of experts and consultants within and outside the District and Federal government to resolve critical food safety issues. Prepares papers and abstracts for publication in professional, trade and scientific journals. Serves as the administrationís liaison between the District and the Food and Drug Administration, the Public Health Service, and other local and federal agencies, and cooperates with them in promoting HACCP, quality control and the safe-handling of food and food products.

*This vacancy is for a Career Service Permanent Appointment, CS-1382-12. Promotion Potential to CS-13.  This position is in the collective bargaining unit represented by AFGE Local 2725 and you may be required to pay an agency service fee (dues) through direct payroll deduction.
Knowledge of the fundamental theories, principles and techniques of biology, microbiology, mathematics, epidemiology, and chemistry to evaluate environmental health conditions. Knowledge of public health principles and hazard analysis critical control points (HACCP).

Thorough knowledge of the District Health Codes, District Food Safety Codes and other applicable regulations governing environmental health conditions to cite unsanitary conditions.

Ability to inspect and make on-site determinations of sanitary and unsanitary conditions. Ability to advise of the proper manner to handle food hygienically and to improve sanitation in general.

Knowledge of enforcement procedures, objectives and the rules of evidence in order to cite conditions and make appropriate recommendations.

Ability to exercise professional poise and composure in dealing with owners and/or managers to promote the nature of the program in a positive manner and still maintain the firmness necessary to attain any necessary corrective actions.

Knowledge of aseptic techniques used in collecting official samples.

Licensures, Certifications and other requirements
Must process and maintain a driverís license
Applicants must be graduates of an accredited four year college or university with a bachelorís degree in food technology, or dairy technology, microbiology, biology, chemistry, physics, or a related discipline or field of biological or physical science. 
Work Experience
At least one (1) year specialized experience. Specialized Experience: Experience that equipped the applicant with the particular knowledge, skills, and abilities to perform successfully the duties of the position, and that is typically in or related to the work of the position to be filled.  To be creditable, at least one (1) year of specialized experience must have been equivalent to at least the next lower grade level in the normal line of progression of the occupation in the organization.  
Work Environment
The work is performed in an office setting and field environment.  


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