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Registered
Sanitarian - ICU - A Total Safety Company
approximately 60 food service locations. Expected to be the subject matter expert to
identify issues but to also educate vendors and work
with other contractors to foster interdepartmental
relationships to raise awareness of issues and make recommendations for the goal of improving food
sanitation. Individual will also be
expected to support other staff for general safety, industrial
hygiene and environmental sampling periodically. Most work located in
Arlington and Alexandria, Virginia. All
inspections based on guidance on the reduction and/or elimination of
non-compliance with
the following : US Army Technical Bulletin (TB) MED 530, 30 Oct 2002,
Occupational and
Environmental Health Food Sanitation (copy available on internet); US Public
Health Service
FDA Food Code, 2009; DoD Instruction 4150.7, DoD Pest Management Program (copy available). The
reporting aspects are critical for this program therefore requiring computer
competence in Microsoft Word and Excel (including links
and graphing), and comfort with the use of hand-held devices (i.e:
tablet device) for data input in the field. Monthly
inspections include all food preparation, serving, vending and storage
operations. Inspections will also include compliance
with regulations governing food preparation/ serving equipment maintenance, operation,
cleaning, sanitizing and storage. The
monthly inspections shall
be primarily conducted during normal food service operating hours. A separate
monthly inspection shall be conducted after normal operating hours to record shut down and cleanup procedures. The
Registered Sanitarian must be prepared to respond to emergency situations
which may occur at any time of the day. Inspection of a food service site upon
completion of repairs,
clean-up, etc., after an emergency situation (i.e.: fire, plumbing failure,
etc.), will require immediate response from the
Sanitarian. The
Registered Sanitarian will be responsible for tracking and reporting any food
product recalls,
safety alerts, etc., which may impact food service operations at any of the
60 food service locations including in the
program. The
Registered Sanitarian shall be prepared to investigate any reports of food
borne illnesses,
deficient food service work practices, facility conditions, pest control deficiencies, and other factors which may impact
food safety. The
Registered Sanitarian shall also be responsible for inspecting food
preparation, serving, storage, and cleanup operations
for any special events. These events may take place
on weekends and/or holidays and may require the Registered Sanitarian to hire
two to four other Registered Sanitarians
for an event through their own resources.
All inspection
must include recording and submitting findings, observations, comments, etc.,
on
the required Food Service Facility Inspection Report, and Vending Machine
Inspection Report.
All inspection reports must be submitted to the Project Manager or
their designee via government-approved electronic
format ready for distribution to the customer. All
inspections must include the following elements: Food Safety Survey: Conduct food safety inspections of
all food preparation, serving, vending, and storage operations. Food safety inspections shall specifically review
and document, but not be limited to, the
following:
raw
and cooked food preparation practices
hot
and cold food storage practices
raw
and cooked food storage practices
food
serving and transportation techniques
sanitary
conditions of food and beverage preparation area
sanitary
conditions of food and beverage serving and vending areas
sanitary
conditions of food and beverage storage areas
washing
and sanitizing procedures for food and beverage preparation, serving and
storage
equipment
food
service employee personal hygiene practices The
Registered Sanitarian may also be required to review specifications, plans,
blue prints, scopes of work, etc., for upgrades,
renovations and construction of new and/or existing food service facilities. Reviews must
report relevant variance from applicable standards nd codes observed during phased
construction walkthroughs scheduled by the client. All
reports, reviews and inspection information shall be in a format approved by
the Government
and shall be legible, accurate, complete, and ready for distribution to the customer
whether that be each food service establishment manager, the concessions manager, and cognizant vendor COR/POC. Qualifications: •Natural
born citizen and able to qualify for required security clearances •B.S.
degree from an accredited college or university, preferably in science or
topic related to
food safety sanitation negligible amount of force constantly to move
objects. Subject to wet floors,
temperature extremes, and excessive noise. Must be able to bend, stoop, and perform
extensive walking.
Must be able to exert well paced mobility to
move quickly to the different areas. Position
requires ability to communicate well with staff, and ability to taste and
smell. |
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