Food Regulatory Specialist II
North Carolina Office of State Personnel - North Carolina

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Duties involve inspections and enforcing the requirements of the NC Food, Drug, and Cosmetic Act and regulations as they apply to the manufacture, transport, storage, and sale of food; enforcing established laws and regulations to assure that food manufacturing, storage, and transportation facilities are adequate to insure a safe, sanitary food supply, as well as adequate identification of the food to consumers via proper label statements; inspections of milk processing plants and milk products for conformance to quality standards; inspections and collections of raw materials for food analysis; inspections of high-risk food plants that produce products such as low-acid canned foods, bottled water, salads containing meats, etc.; supervising the reconditioning of embargoed products where such can be placed in a safe and wholesome condition; and inspections of products damaged by storms, fires, floods, etc., for evidence of contamination. Headquarters -- must reside in one of the following counties: Craven, Duplin, Jones, Lenoir, New Hanover, Onslow, Pender, Sampson, or Wayne. Work territory will include the following counties: Craven, Duplin, Jones, Lenoir, New Hanover, Onslow, Pender, Sampson, Wayne, Beaufort, Bertie, Brunswick, Camden, Carteret, Chowan, Columbus, Currituck, Dare, Gates, Greene, Hertford, Hyde, Martin, Pamlico, Pasquotank, Perquimans, Pitt, Tyrrell, and Washington.

Knowledge, Skills and Abilities / Competencies:
General knowledge of the State and federal laws and regulations pertaining to the manufacture, storage, distribution, and sale of foods; general knowledge of the techniques and equipment used in the production, processing, storing, and sale of foods; general knowledge of the principles of food sanitation; general 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 demonstrate good oral and written communication skills; ability to make pasteurization equipment performance tests and to calculate flow rates and piping specifications; and ability to establish and maintain effective working relationships.

Minimum Education and Experience Requirements:
Graduation from a four-year college or university with a major in food science, biology, or a related field and three years of food regulatory experience; or an equivalent combination of education and experience. . . . .

Supplemental and Contact Information:
Any employment offer may be less than the maximum of the range due to salary equity with similarly situated employees or the selected candidate's related education and experience. Please follow instructions to apply on-line. It is important that your application includes all of your relevant education and experience. Resumes are not accepted as a substitution for a completed application. Those applicants seeking veteran's preference should submit a copy of their Form DD-214.

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