This position is in the Office of Policy and Program Development (OPPD), Risk Management and Innovations Staff (RMIS). RMIS ensures that OPPD's policy development initiatives have a strong scientific basis by collaborating with the Office of Public Health Science (OPHS). RMIS participates in the Agency's risk analysis process by developing risk management options to be modeled and addressed by OPHS risk assessments and then formulating policy recommendations. .

Duties

Assist the in managing, directing, supervising, staffing, coordinating, and evaluating functions and activities. Serve in a managerial and supervisory capacity for a professional workforce of technical and administrative personnel. Establish and maintain relationships with other organizations. Empower staff to be accurate, creative, resourceful, and diligent in the performance of their duties and responsibilities. Share authority in the planning, formulation, interpretation, enforcement, and application of regulations, policies, and systems pertaining to processed meat, poultry, and egg products. Collaborate with other officials in making changes to existing policies, systems, and procedures related to domestic and international inspection, including slaughter, processed products, and egg products inspection.

Requirements

• You must be a US Citizen or US National.
• Males born after 12/31/1959 must be Selective Service registered or exempt.
• Subject to satisfactory adjudication of background investigation and/or fingerprint check.
• Successful completion of one-year probationary period, unless previously served.
• Subject to one-year supervisory/managerial probationary period unless prior service is creditable. New USDA supervisors must successfully complete all components of the required training program before the end of their probationary period.
• Direct Deposit – Per Public Law 104-134 all Federal employees are required to have federal payments made by direct deposit to their financial institution.
• Must pass the E-Verify employment verification check. To learn more, including your rights and responsibilities, visit E-Verify at https://www.e-verify.gov/

Qualifications

Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including time-in-grade restrictions, specialized experience and/or education, as defined below. TIME-IN-GRADE REQUIREMENTS: Merit promotion applicants must meet applicable time-in-grade requirements to be considered eligible. One year at the GS-13 is required to meet the time-in-grade requirements for the GS-14 level. (Must submit your SF-50 that shows Time-in-Grade eligibility and reflects your title, series, and grade.) MINIMUM QUALIFICATIONS: To be considered minimally qualified for this position, you must demonstrate that you have the required specialized experience: Specialized Experience: You must have at least one year of specialized experience equivalent to the GS-13 grade level in the Federal service that includes: Developing regulatory policy regarding existing and new meat, poultry, and egg inspection regulations to ensure policy meets food safety public health and consumer protection goals in a Hazard Analysis Critical Control Point (HACCP) environment; Serving as a spokesperson for technical and non-technical audiences in order to advise on HACCP-based food safety programs, as well as animal and food science principles to produce safe meat, poultry, and egg products from farm-to-table that are properly labeled and packaged; Developing and implementing strategies to assist plants in adopting the use of technologies, maintaining compliance with regulatory requirements, and reducing pathogens to improve food safety; and Responding to internal and external stakeholder inquiries related to sampling programs, Public Health Risk Evaluations, Food Safety Assessment methodology, new technologies, and other food safety policies. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community, student, social). Volunteer work helps build critical competencies and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.

Education

Education cannot be substituted for experience to qualify for this position.

Contacts

• Address Food Safety and Inspection Service 1400 Independence Ave SW Washington, DC 20250 US
• Name: Keysha Handy
• Phone: 612-852-7638
• Email: [email protected]