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
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
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.
•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
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.
requires ability to communicate well with staff, and ability to taste and
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