Food Regulatory Specialist I

Job Code: 32000973
Salary Grade: NC07
Revision Date: 06/2018

Class Concept

This is inspection and regulatory work in the State's food regulatory and control program administered by the Food and Drug Protection Division of the Department of Agriculture and Consumer Services. Positions serve as food field specialists in an assigned territory involved in the implementation of state and federal laws, and regulations set forth to ensure safe, sanitary, and fit food for human consumption, as well as adequate identification of food to consumers through proper label statements. Positions inspect a variety of food processing plants and commercial outlets (such as wholesale and retail bakeries; food warehouses; beer, wine, and soft drink bottlers; snack food manufacturers; flour and corn meal mills; salad and sandwich manufacturers; etc.) for overall sanitary conditions of the plant, premises, equipment, and raw materials. Finished products are checked for evidence of harmful ingredients, adulteration, and improper labeling. Investigates and collects evidence pertaining to cases of poisoning or injury resulting from the consumption of contaminated food and appears in court as a witness in cases involving violation of State food laws and regulations. Work is performed under the general supervision of the Food Regulatory Supervisor and is evaluated through written reports and joint field inspections.

Recruitment Requirements

Knowledge, Skills, and Abilities

• Basic knowledge of the state and federal laws and regulations pertaining to the manufacture, storage, distribution, and sale of foods.
• Basic knowledge of the techniques and equipment used in the production, processing, storing, and sale of foods.
• Basic knowledge of the principles of sanitation, particularly as they apply to the food processing industry. Basic knowledge of the physical characteristics and behavior of the raw materials commonly used in creameries, canneries, bakeries, confectionery plants, and various other food handling and processing establishments.
• Ability to observe and report pertinent information relating to investigations performed and to present this information in oral or written form.
• Ability to establish and maintain effective working relationships with persons engaged in the manufacture, distribution, and sale of foods, as well as with the general public.

Minimum Education and Experience

Bachelor's degree with a major in biology, food science, home economics, or a related field from an appropriately accredited institution; or an equivalent combination of education and experience.