ENVIRONMENTAL HEALTH SPECIALIST (50075419)

HHC•Indianapolis, IN

15d

About The Position

This position performs risk-based inspections of retail food establishments to ensure they are meeting state, local and federal codes and regulations through education, regulation, and enforcement. Environmental Health Specialists (Food Safety Inspection Officers) respond to consumer requests for service and foodborne illness investigations using knowledge of appropriate investigative procedures. Position is responsible for maintaining their assigned district, meeting, or exceeding departmental goals. This job requires strong interpersonal, oral, and written communication skills to provide clear and accurate technical reports of inspection outcomes and communicating findings to person in charge. Occasional night and evening work to complete district requirements and temporary event inspections. This position is also responsible for covering primary on-call duties on a rotating basis, including response to emergencies at retail food establishments and roadside food transportation incidents outside of regular business hours.

Requirements

Bachelor’s degree required, with a concentration in Environmental Health, Microbiology, Food Science, or closely related science-based curriculum preferred.
Strong written and verbal communication skills.
Use of personal vehicle required.
Passage of an American National Standards Institute (ANSI) approved food manager certification exam or obtainment of the Certified Professional – Food Safety (CP-FS) credential within first year of employment.
Valid Indiana Driver’s License
Effective interpersonal, oral, and written communication skills. Ability to communicate clearly with clients, other professionals, and the public. Ability to understand, interpret, and convey technical information to reach desired outcomes and protect public health.
Knowledge of food safety standards and principles, including the VNRFRPS.
Ability to work independently performing regulatory oversight of retail food establishments and collaborate with other staff on projects, inspections and foodborne illness investigations as needed.
Strong organizational skills, including ability to prioritize higher risk inspections and objectives.
Ability to function effectively under stress, including working with unreceptive clients or working in unsafe conditions.
Knowledge of basic computer programs and ability to effectively learn and utilize inspection software.

Responsibilities

Perform risk-based inspections of retail food establishments to ensure they are meeting state, local and federal codes and regulations through education, regulation, and enforcement. Reduce foodborne illness by focusing on reduction of contributing factors and assisting operators in achieving active managerial control of foodborne illness risk factors.
Obtain and maintain comprehensive knowledge of local and national food codes. Develop awareness of other ordinances that pertain to retail food establishments.
Provides clear and accurate technical reports of inspection outcomes, determines corrective actions, and discusses findings with food establishment representative.
Responds to requests for service from consumers, including single person foodborne illness investigations. Pursues appropriate corrective action and communicates results to consumer.
Ensures compliance and performs follow-up inspections and initiates enforcement steps when necessary, including issuing civil penalties, license suspensions or filing for court. Staff may be required to appear in court to provide testimony.
Provide food safety education and supporting materials to food establishment’s owners, management, staff, and consumers.
Maintain assigned district, meeting or exceeding departmental goals.
Meet minimum standards on quality assurance inspections.
Monitor overdue invoices within district, including civil penalties and license fees and take appropriate action for payment.
Perform retail food establishment inspections and temporary event inspections outside of regular working hours to meet district and departmental goals.
Responsible for covering primary on-call duties on a rotating basis. Responsibilities include emergency response to fires, food transportation incidents, power outages and other emergencies. Emergency response rotation is 24 hours a day, 7 days a week
Participates in public health emergency preparedness exercises and in the response to public health emergencies, as directed.
Participates in a minimum of two H.O.P.E. events totaling a minimum of eight (8) hours annually.
Other duties as assigned.
Work with other members of staff on projects, including foodborne illness outbreak response. Investigations may include sampling of food or environmental sampling.
Provide field training to new employees and shadowing experience for interns, MCPHD staff or other agencies as needed.
Investigation of illegal food service operations, often with external agencies, including law enforcement.
Perform and assist in change of ownership, licensing inspections and equipment evaluations within district or other districts, as needed.
Assignment to short- or long-term projects in addition to regular EHS duties, as required.