Safety Supervisor (Agent/Outreach) - Wisconsin
At the Department of Agriculture, Trade & Consumer Protection our mission and vision is to make Wisconsin a world leader in agriculture, food safety, and consumer protection.
Job Duties: This position provides supervision
and leadership to a highly technical food scientist unit in the planning and
performance of their daily activities (e.g,.
technical evaluation of retail or Standardized agent programs; Audit
Department staff in food processing and dairy facilities; direct food
sampling programs, provide technical training to department and industry
staff, etc.; building design and materials; equipment design, construction
and installation; and development of complex food and dairy processing
systems for retail food establishments. This position is a primary liaison
between Division management staff and field staff. These principles include;
directing work activities toward establishments and processes that pose the
highest risk of causing food-borne illness, providing education and
consultation to industry and working with industry to not only correct
problems, but help them find ways to prevent recurrence of problems.This position also acts as the Department
representative in communicating with industry, the general public, and other
stakeholders of the program. This communication includes interactions with
FDA, USDA, other State and Local agencies, and other Department Divisions and
involves occasional travel throughout Wisconsin. A valid driver's license or
the ability to provide ones own transportation for
work assignments is required. An 18-month probation
will be required upon appointment.
Job Knowledge, Skills and Abilities: Considerable knowledge of the regulations and standards governing equipment used in the Retail and food manufacturing industries. Extensive knowledge of Wisconsinís food laws, Hazard Analysis Critical Control Point (HACCP) plan evaluation, regulations and related standards in the Code of Federal Regulations (CFR), and USDA Dairy Division Standards. Considerable knowledge of accepted practices of CIP (Clean in Place) systems and the chemicals used to accomplish cleaning and sanitizing. Working knowledge of building construction, design, and materials and knowledge of the regulations and standards governing facilities in the retail and food manufacturing industries. Knowledge of the principles of food production, storage, handling and distribution. Knowledge of broad range of microorganisms concerning their tolerance to various temperatures and chemicals. Knowledge of food products, storage temperatures, and the effects of temperature on product quality and possible food adulteration that may occur through deterioration. Basic knowledge and understanding of training principles and presentation techniques. Effective organizational, file maintenance and report writing skills. Knowledge of food emergency procedures including containment, product recall and problem resolution.
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Please send a copy of your applicable credential to firstname.lastname@example.org or fax to 608 224-4757 or mail to DATCP-HR; Attn: Linda Nowaczyk; P.O. Box 8911; Madison, WI 53708-8911 by the deadline date.
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