Company: USDA Food Safety and Inspection Service
Posted on: September 21, 2022
Entry-level Food Inspector positions filled through this
announcement work in slaughter plants. Our Food Inspectors:
Examine food animals in privately-owned meat or poultry plants.
Perform their duties before and after slaughter, guaranteeing that
the product is not contaminated.
Maintain sanitation procedures.
Are a valued member of a dynamic team that ensures the product is
fit to eat and compliant with Federal laws.
RequirementsConditions of Employment
U.S. Citizenship required.
Successful completion of a pre-employment medical examination.
Selectee must be able to obtain and maintain a Public Trust
security clearance. If selected you may be subject to a National
Agency Check and Inquiry (NACI).
Selectee may be subject to satisfactory completion of a one year
probationary or trial period.
Must be at least 16 years of age.
Male applicants born after December 31, 1959, must complete a
Pre-Employment Certification Statement for Selective Service
The duties of a Food Inspector are performed in a hazardous working
environment. To experience what it's like to work in a slaughter
plant as a Food Inspector, please click here. For additional
information about training, please click here. The below
requirements are not an all-inclusive list. Failure to fully meet a
functional requirement is not automatically disqualifying.
Be physically and medically able to efficiently perform the
essential job functions, without being a direct threat to
themselves and others.
Have full range of motion to perform rapid repetitive twisting and
working with arms above shoulder level
Be able to stand and walk on slippery and uneven floors and
catwalks, and climb stairs and ladders.
Be able to lift, carry, push and pull up to 30 pounds, with
occasional lifting of up to 50 pounds.
Have manual dexterity of the upper body, including arms, hands, and
fingers with a normal sense of touch in both hands.
Have good near and distance vision, be free of chronic eye disease
and have correctable vision of at least 20/40 in one eye.
Have the ability to distinguish shades of color. Any significant
degree of color blindness (more than 25 percent error rate on
approved color plate test) may be disqualifying.
Individuals with some hearing loss and/or requiring hearing
amplification will be assessed on a case-by-case basis.
Applicants must meet all qualifications and eligibility
requirements by the closing date of the announcement including the
following specialized experience and/or education, as defined
For the GS-5 level: Applicants must have one year (52 weeks) of
specialized experience that was obtained after your 16th birthday.
Qualifying specialized experience must demonstrate the applicant's
knowledge, judgment, interpretive ability, and technical skill
associated with the production of a finished product which meets
all prescribed standards of quality and confirms with approved
production methods. Such experience may have been gained in the
Experience in a slaughter or processing plant, or a comparable
manufacturing or production activity which prepares food for human
consumption. This experience must demonstrate skills in sorting
good from bad; applying, interpreting, and explaining standards,
making decisions, and communicating with others.
Experience as a meat cutter/butcher in a wholesale or retail
meat/poultry business, provided a full range of responsible duties
are performed such as cutting or butchering, sanitation, dealing
with customers, meeting customer standards, use of judgment,
interpretation of various requirements, and sorting acceptable from
Quality control or laboratory analytical experience in the food
industry or other similar production environments. An example of
qualifying experience may be a Veterinary Technician conducting lab
tests, assessing animals and/or partial examination of animals,
performing necropsies, monitoring animals under anesthesia and
Supervisory responsibilities in the food or livestock industry,
which demonstrates the applicant applied and has effective skills
in communicating job requirements, evaluating results of work
methods or processes, applying instructions, and interpreting
standards or regulations. Responsibility for management or
supervision of a full scale commercial or industrial livestock or
Commercial restaurant or kitchen chef or cook responsible for
proper food preparation, safe food handling and sanitation
practices and judgment recognizing abnormalities in food.
Successful completion of a full 4-year course of study leading to a
bachelor's degree in an accredited college or university that
included at least 12 semester hours in biological, physical,
mathematical, or agricultural sciences. If you are qualifying based
on education, you must submit a copy of your transcripts when you
apply; failure to do so will result in an ineligible rating. If you
are selected for a position, official transcripts must be sent
directly from your college, in paper form in a sealed envelope or
in a secure, certified official electronic format to our
Minneapolis Human Resource Operations Division prior to reporting
Note: Education is not creditable for positions above the GS-5
For the GS-7 level: For positions above GS-5, applicants must have
demonstrated one year (52 weeks) of specialized experience
equivalent to at least the next lower grade level in the normal
line of progression in the organization in which the position is
Specialized experience is regulatory food inspection work which
involved either ante-mortem and post-mortem inspection of red meat
animals, poultry, fish, or seafood; or inspection of production of
processed products involving red meat, poultry, fish, seafood, or
This experience must have demonstrated:
Knowledge of general sanitation practices, laws, and regulations
governing the food industry
Knowledge of Federal laws and regulations pertaining to fitness of
red meat animals, poultry, fish, or seafood for human consumption;
or knowledge of Federal laws and regulations applicable to the
processing of red meat, poultry, fish, seafood, or egg products;
Ability to communicate effectively with supervisors and workers in
the food industry.
The resume you provide must demonstrate the required experience as
referenced in the announcement or you will be rated as ineligible
For more information on the qualifications for this position, click
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, knowledge, and
skills and can provide valuable training and experience that
translates directly to paid employment. You will receive credit for
all qualifying experience, including volunteer experience.
See above, there is no education substitution for GS-7.
This announcement will be used to collect applications from
applicants and will be used to fill vacancies as they become
available. Your application is valid for 90 days following the
closing date of the announcement. We are not able to predict if or
when vacancies will be filled in specific geographic areas. You
will be contacted when a position matching your geographic
preference becomes available if you are among the best qualified
applicants being considered for a position.
This is a Bargaining Unit position covered by the National Joint
Council (NJC) of Food Inspection Locals.
Career Transition Assistance Plan (CTAP), Reemployed Priority List
(RPL), or Interagency Career Transition Assistance Plan (ICTAP): To
exercise selection priority for this vacancy, CTAP/RPL/ICTAP
candidates must meet the basic eligibility requirements and all
selective factors. CTAP/ICTAP candidates must be rated and
determined to be well qualified (or above) based on an evaluation
of the competencies listed in the How You Will Be Evaluated
section. When assessed through a score-based category rating
method, CTAP/ICTAP applications must receive a rating of at least
70 out of a possible 100.
Direct Deposit - Per Public Law 104-134 every Federal employee is
required to have federal payments made by direct deposit to a
financial institution of that employee's choosing.
E-Verify: Federal law requires agencies to use the E-Verify system
to confirm the employment eligibility for all new hires. If you are
selected as a newly hired employee, the documentation you present
for purposes of completing the Department of Homeland Security
(DHS) Form I-9 on your entry-on-duty date will be verified through
the DHS E-VERIFY system. Under the system, the new hire is required
to resolve any identified discrepancies as a condition of continued
If you are selected, you may need to complete a Declaration for
Federal Employment (OF-306) prior to being appointed to determine
suitability for federal employment and to authorize a background
investigation. False statements or responses on a resume or
application can jeopardize employment and may be grounds for
disciplinary action, including removal from federal service.
Persons with disabilities who require alternative means for
communication of program information (Braille, large print,
audiotape, etc.) should contact: USDA's TARGET Center at (voice and
..... click apply for full job details
Keywords: USDA Food Safety and Inspection Service, Greeley , Food Inspector, Other , Greeley, Colorado
Didn't find what you're looking for? Search again!