ENVIRONMENTAL SPECIALIST II - 42000021 (FOR INTERNAL AGENCY EMPLOYEES ONLY)

State of Florida • Oviedo, FL

22h • $48,215 - $66,536

About The Position

The Environmental Specialist II works for the Florida Department of Agriculture and Consumer Services (FDACS), Division of Food Safety, Bureau of Quality Management. The position is open only to current FDACS employees, with headquarters negotiable within Citrus, Flagler, Hernando, Lake, Orange, Osceola, Pasco, Pinellas, Seminole, Sumter, and Volusia counties. The role implements food safety training for new employees and conducts regulatory inspections of food establishments, including inspections and sampling to assess compliance with food safety, sanitation, labeling, and consumer protection requirements. It also investigates complaints and food-borne illnesses, takes enforcement action when indicated, and completes associated reporting and administrative work. Occasional travel is required, and some work may take place during evenings, weekends, or holidays and involve overnight or extended travel.

The position requires a high school diploma or equivalent plus qualifying experience, or a bachelor’s degree from an accredited college or university, as specified in the minimum requirements. A valid Class E driver license is required. Employees conducting food establishment inspections must pass and maintain the training and certification required by Rule 5K-4.021 within 12 months of appointment. The successful applicant must pass a background screening, including fingerprinting, and must reside in areas specified by Division Policy A-10. The role requires the ability to lift and carry 50 pounds.

Requirements

• High school diploma or equivalent and one year of experience in environmental protection, regulation, or health; a physical or natural science; agriculture; or engineering; or high school diploma or equivalent and six months of experience as an Environmental Specialist I or higher with the State of Florida; or a bachelor’s degree (four years) from an accredited college or university.
• Valid Class E driver license.
• Employees appointed to food establishment inspection positions must pass and maintain the training and certification required by Rule 5K-4.021, Florida Administrative Code, within 12 months of appointment.
• Must reside in areas specified in Division Policy A-10.
• Successful applicant must pass a background screening, including fingerprinting.
• Ability to lift and carry 50 pounds.
• Knowledge of biological, chemical, physical, and environmental factors affecting food safety and related control measures.
• Working knowledge of the current electronic database system, food safety laws and rules, and personal computer hardware and software.
• Ability to evaluate food establishment structures, environments, equipment, methods, and controls for regulatory and sanitation compliance.
• Knowledge of specialized food processing, pathogenic microorganisms, food-borne illness factors, control measures, and their application in HACCP plans.
• Knowledge of food additives, preservatives, coloring agents, and chemicals used in or incidental to food processing and storage.
• Skill in documenting sanitation and regulatory discrepancies and advising management on corrective action.
• Knowledge of food examination and testing, including use of test kits and equipment.
• Ability to exercise professional judgment during inspections and when instituting enforcement actions.
• Skill in preparing accurate and timely reports.
• Ability to use personal computers and troubleshoot basic hardware or software operating problems.
• Ability to train and instruct others in regulations and procedures using sound communication skills.
• Occasional travel is required; some tasks require evening, weekend, or holiday activity, including overnight or extended travel.

Responsibilities

• Implement the food safety training program and prepare new employees for standardization, including conducting district training using a risk-based inspection methodology.
• Conduct training at district meetings, retrain personnel as required, and assist in researching and writing training modules.
• Accompany inspectors on re-inspections, follow-up visits, and visits to recurring problematic firms where administrative action is anticipated; explain and model risk-based inspection practices.
• Conduct regulatory inspections of food establishments under FDACS jurisdiction for compliance with regulatory, sanitation, and consumer protection requirements.
• Evaluate food processing methods, production controls, equipment and structural design and maintenance, and personnel practices using a risk-based approach.
• Conduct inspections or reviews for contract or cooperative-agreement programs with federal partners, including FDA and USDA.
• Conduct initial inspections to assess food processes and determine applicable food safety requirements.
• Prepare inspection reports documenting deficiencies; explain public health laws, rules, and standards; and advise establishment management on corrective action.
• Initiate stop-sale and stop-use orders, release notices, movement of goods under stop-sale orders, and other documents as indicated by inspection findings.
• Inspect and sample foods for compliance with consumer protection standards, including reviewing labels and advertising, selecting samples for laboratory analysis, and investigating possible adulteration or other violations.
• Operate, calibrate, and maintain inspection test equipment, including thermometers and sanitizer test kits, and train new employees in food evaluation and sampling.
• Investigate consumer complaints and food-borne illnesses; conduct follow-up reporting, information requests, initial and special inspections, multi-agency investigations, special projects, and emergency-response work as assigned.
• Exercise professional judgment and take appropriate enforcement actions while applying relevant statutes, rules, and legal requirements.
• Prepare and submit accurate, complete, and timely inspection, sample collection, consumer complaint, activity monitoring, travel, expense, and other required reports and documents.
• Attend designated training sessions and courses, follow department policies and procedures, represent FDACS professionally, and perform other related duties as assigned.

Benefits

• Annual and sick leave
• Nine paid holidays and one personal holiday each year
• State Group Insurance options, including health, life, dental, vision, and supplemental insurance
• Retirement plan options, including employer contributions
• Flexible Spending Accounts
• Tuition waivers

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED