Public Health Sanitarian

Arizona Department of Administration•Phoenix, WA

5d•Onsite

About The Position

The Arizona Department of Agriculture is recruiting two Public Health Sanitarians for its Meat and Poultry Inspection Program. The positions conduct inspections in Phoenix, Arizona, and surrounding areas. State meat inspection personnel monitor plant and equipment sanitation, processing sanitation, good manufacturing practices during production, ante-mortem and post-mortem slaughter inspection, multi-ingredient formulation, approved labeling, and laboratory sampling programs. The role involves independent preoperational and operational environmental health inspections, humane livestock handling oversight, examination of animal viscera and organs, and surveillance for diseases and other conditions that may affect human health. It also supports compliance with pathogen interventions, HACCP, pest control, food security, and official carcass inspection marking. The sanitarian collects laboratory samples, verifies plants’ HACCP procedures and records, advises government officials and industry representatives on food safety and sanitation, maintains in-plant records, and stays current with USDA and FSIS directives and recalls. The position requires standing for extended periods, working in excessive heat or cold, in-state travel, and driving a state vehicle for business. USDA and Arizona Department of Agriculture mandated training is required.

Requirements

Knowledge of public health sanitation principles and practices, including food handling and processing, insect and rodent control, and environmental health laws and regulations.
Knowledge of HACCP and Standard Sanitation Operating Procedures (SSOP).
Knowledge of animal diseases and pathology.
Knowledge of Microsoft Outlook, Word, Excel, and federal computer programs.
Ability to analyze situations accurately and adopt an effective course of action.
Ability to work effectively with internal and external customers and diverse customer groups.
Ability to prepare concise technical reports and communicate effectively in writing and orally.
Ability to recommend improvements in private-sector sanitary practices and public-sector sanitation programs.
Ability to apply and interpret federal, state, and agency laws, rules, regulations, and policies.
Skill in organoleptic examination of food products.
Ability to maintain confidentiality and integrity of proprietary formulations or equipment that may be trade secrets.
Ability to work independently and multitask in a changing work environment while providing customer service and producing timely results.
Ability to stand for long periods and work in excessive heat and/or cold conditions.
Valid, current, unexpired, class-appropriate driver’s license; employees driving on state business must meet driver training and record-check requirements and maintain an acceptable driving record.
Successfully pass background and reference checks.
Successfully complete E-Verify employment eligibility verification; required for all newly hired State employees.
Maintain statutorily required liability insurance if operating a personally owned vehicle on state business.

Nice To Haves

Working knowledge of HACCP and SSOP.
Experience in the food industry, commercial kitchens, red meat or sausage processing, or slaughterhouse operations.
Basic animal anatomy and knowledge of animal disease and pathology.
Meat or poultry inspection experience.
Diversity training.
USDA- or agriculture-mandated training.
Meat cutting techniques.

Responsibilities

Conduct substantial preoperational and operational environmental health inspections, including inspection of humane livestock handling.
Perform ongoing visual and hands-on inspections of animal viscera and organs, including incising lymph nodes and palpation.
Examine animals for tuberculosis, central nervous system disorders, bovine spongiform encephalopathy, antibiotic residue, lymphoma, and other pathology of human health concern.
Monitor compliance with pathogen interventions, HACCP, pest control, and food security requirements.
Check that inspected and passed carcasses are branded with the official mark of inspection.
Collect samples for Listeria monocytogenes, Salmonella, and E. coli O157:H7.
Verify processing against plant HACCP plans by observing monitoring procedures and reviewing records, including critical times and temperatures, to ensure physical, chemical, and biological hazards are controlled.
Advise county and municipal officials and industry representatives on complex food safety and sanitation matters.
Maintain in-plant records and files.
Remain current on FSIS and USDA directives and recall information.
Complete USDA- and Arizona Department of Agriculture-mandated training.
Drive a state vehicle for state business and perform other duties as assigned.

Benefits

Sick leave
Vacation
10 paid holidays per year
Paid parental leave of up to 12 weeks per year for a newborn or newly placed foster or adopted child (pilot program)
Health insurance
Dental insurance
Arizona State Retirement System plan
Life insurance
Long-term disability insurance
Optional short-term disability insurance
Deferred compensation plans
Supplemental life insurance