Title: / JAC:
SAFETY SUPERVISOR 11-04967
Food Safety Supervisor (Technical)
be up to $64,728 annually, dependent upon qualifications & experience.
Excellent State of Wisconsin benefits and insurance options. This position
is in pay schedule/range 81-03. A twelve-month probationary period is
required upon appointment.
hire, selected candidate must possess one of the following certifications:
Registered Sanitarian (RS Certificate); NEHA REHS/RS or the Certified Food
Safety Professional Credential (CFSP). Documentation will be required.
Linda Nowaczyk, Human Resources Specialist Senior,
Materials are due by the deadline date.
003 Food Safety Supervisor Technical
This position will be
assigned a specific geographic area of the state with the
inspection work area to include travel to the surrounding counties.† The headquarters city will be established
at the time of appointment in one of the above mentioned counties.
Job Duties: This position provides
supervision and leadership to a highly technical food scientist unit in the
planning and performance of their daily activities.† This includes giving direction, coaching
and support to field technical staff so they can competently conduct
technical evaluation of building design and materials; equipment design,
construction and installation; and development of complex food and dairy
processing systems.† This position
assists as the primary liaison between Division management staff and field
staff.† The position requires giving
guidance to food scientists in how to apply the Divisionís mission statement
principles in their daily work activities.†
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 so they understand
how the regulatory requirements apply to their operations, 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.†
involves occasional travel throughout Wisconsin is required. A
valid driver's license or the ability to provide ones
own transportation for work assignments is required. A
one-year probation may be required upon appointment.
**Possession of, and maintenance of one of the
following credentials is a condition of employment: Registered
Sanitarian Certificate; NEHA REHS/RS or the Certified Food Safety
Professional Credential (CFSP). Credential may be asked for at the time
Knowledge, Skills and Abilities:
Considerable knowledge of the regulations and standards governing equipment
used in the food and dairy industries; i.e., the Pasteurized Milk Ordinance
and the 3-A Sanitary Standards and Accepted Practices.
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), Pasteurized Milk Ordinance (PMO), 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. Considerable
knowledge of the design, materials and construction methods used in milking
and milk handling systems on dairy farms. Working
knowledge of building construction, design, and materials and knowledge of
the regulations and standards governing facilities in the food and dairy
industries. Knowledge of the principles of food
production, storage, handling and distribution.
Considerable knowledge of dairy and food process automation including
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.
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