Food Regulatory Supervisor

Class Concept

This is supervisory and regulatory work in state's food regulatory and control program administered by the Food and Drug Protection Division of the Department of Agriculture and Consumer Services. Position supervises the work of field specialists engaged in inspecting and regulating a wide variety of food processing plants, milk processing plants, and commercial outlets for overall sanitary conditions and compliance with state and federal laws and regulations. Responsibilities require considerable contact with representatives of processing plants and distributing firms concerning laboratory analysis and field inspection reports. Trains field specialists; conducts and coordinates in-service training programs; evaluates field specialists' performance and determines training needs. Supervises the testing, licensing, and auditing of milk testers, samples, and haulers.

Recruitment Requirements

Knowledge, Skills, and Abilities

• Considerable knowledge of State and federal laws and regulations pertaining to the manufacture, storage, distribution, and sale of foods and food products.
• Considerable knowledge of the techniques and equipment used in the manufacture, storage, and distribution of foods and food products.
• Considerable knowledge of the principles of sanitation, particularly as they apply to the food industry.
• Considerable knowledge of the physical characteristics and behavior of raw materials used in creameries, canneries, bakeries, confectionery plants and various other food handling and processing establishments.
• Ability to supervise, plan, and coordinate the work of field specialists.
• Ability to train and evaluate the performance of field specialists.
• Ability to establish and maintain effective working relationships with the public and persons engaged in the manufacture, storage, distribution, and sale of foods.

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 and four years of food regulatory experience; or an equivalent combination of education and experience.