FOODBORNE DISEASE SPECIALIST
Marion County Public Health Department, Indianapolis, IN, United States
Marion County Public Health Department is an organization that celebrates diversity, and seeks to employ a diverse workforce. We actively encourage all individuals to apply for employment and to seek advancement opportunities. Marion County Public Health Department also provides reasonable accommodations to qualified individuals with disabilities as required by law. For additional questions please contact us at: hrmail@hhcorp.org.
Job Role Summary This position is responsible for ensuring the department meets program goals for reducing foodborne illness risk factors and foodborne illness. This position serves as a lead on foodborne illness investigations and as a subject-matter expert. Job duties include education and training, surveillance of reported foodborne illnesses, and foodborne illness investigations. Coordinates laboratory testing of samples and acts as a liaison between MCPHD, other departments, and outside agencies. Duties also include inspecting assigned retail food establishments.
Associated Job Duties
Conduct and lead foodborne illness investigations. Inspect food establishments; obtain food samples, interview patrons and food employees; administer foodborne illness surveys, and work with Epidemiology on final investigation reports.
Conduct after-action discussion following foodborne investigations as part of ongoing quality improvement in investigative procedures.
Train staff annually on procedures for investigating consumer foodborne illness reports, including proper documentation and sample collection. Train all new staff on foodborne illness prevention and investigation. Coordinate and lead a mock foodborne illness annually when there is no significant foodborne illness investigation.
Implement effective control measures to prevent spread of communicable disease. Duties include excluding or restricting food handlers from work as required.
Maintain inventory and supplies for investigations and sampling.
Coordinate laboratory testing of samples and act as liaison between MCPHD, other departments, and outside agencies. Interprets laboratory findings and reports to the public.
Monitor recall information and determine course of action. Coordinate recall effectiveness checks.
Maintain and update MCPHD Food and Consumer Safety foodborne illness investigation procedures.
Ensure department is meeting Standard 5 of the FDA Voluntary Retail Food Regulatory Program Standards.
Work with management and staff to reduce foodborne illness risk factors in retail food establishments through education, outreach, and enforcement.
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.
Provide clear and accurate technical reports of inspection outcomes, determine corrective actions, and discuss findings with food establishment representative.
Respond to requests for service from consumers, including single person foodborne illness investigations. Pursue appropriate corrective action and communicate results to consumer.
Ensure compliance and perform follow-up inspections and initiate 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.
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.
Provide reports of foodborne illness data and inspection data. Monitor trends in foodborne illness.
Participate in public health emergency preparedness exercises and in the response to public health emergencies, as directed.
Participate in a minimum of two H.O.P.E. events totaling a minimum of eight (8) hours annually.
Other duties as assigned.
Qualifications
Bachelor’s degree required, with a concentration in Environmental Health, Microbiology, Food Science, or closely related science-based curriculum. Master’s Degree preferred.
Valid Indiana Driver’s License and use of personal vehicle required.
Experience as an Environmental Health Specialist or equivalent preferred.
Licenses/Certifications Required
Passage of an American National Standards Institute (ANSI) approved foodhandler certification exam or obtainment of the Certified Professional – Food Safety (CP‑FS) credential within first year of employment.
Knowledge, Skills & Abilities
Ability to effectively communicate through written and oral communication
Ability to use departmental software and other programs to provide foodborne illness data reports
Knowledge of foodborne illness, laboratory procedures and emerging trends
Effective interpersonal, oral, and written communication skills. Ability to communicate clearly with clients, other professionals, and the general 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 in assigned district.
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.
Ability to lead on projects and investigations; delegating work to other staff as needed.
Considerable physical effort in walking, standing and bending during food establishment inspections. Must carry and utilize computer tablet, printer and necessary equipment to effectively perform a food establishment inspection.
Exposure to extreme heat and cold, excessive noise, and slippery and uneven walking surfaces during inspections.
Requires working around machinery and equipment with moving parts or hot surfaces.
Exposure to sanitizing and cleaning chemicals, steam, smoke, grease, strong odors and insects or vermin with food establishments.
Steady use of hands and fingers; use of computer keyboard and monitor.
Regular work outside regular business hours (evenings and weekends) as needed.
Automobile driving for all field inspection duties, in varying weather conditions.
Moderate light lifting.
Occasional need to relate to members of the public who exhibit challenging, atypical, or hostile behaviors and/or communication. Frequent work in high crime areas or in establishments under criminal investigation.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
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Job Role Summary This position is responsible for ensuring the department meets program goals for reducing foodborne illness risk factors and foodborne illness. This position serves as a lead on foodborne illness investigations and as a subject-matter expert. Job duties include education and training, surveillance of reported foodborne illnesses, and foodborne illness investigations. Coordinates laboratory testing of samples and acts as a liaison between MCPHD, other departments, and outside agencies. Duties also include inspecting assigned retail food establishments.
Associated Job Duties
Conduct and lead foodborne illness investigations. Inspect food establishments; obtain food samples, interview patrons and food employees; administer foodborne illness surveys, and work with Epidemiology on final investigation reports.
Conduct after-action discussion following foodborne investigations as part of ongoing quality improvement in investigative procedures.
Train staff annually on procedures for investigating consumer foodborne illness reports, including proper documentation and sample collection. Train all new staff on foodborne illness prevention and investigation. Coordinate and lead a mock foodborne illness annually when there is no significant foodborne illness investigation.
Implement effective control measures to prevent spread of communicable disease. Duties include excluding or restricting food handlers from work as required.
Maintain inventory and supplies for investigations and sampling.
Coordinate laboratory testing of samples and act as liaison between MCPHD, other departments, and outside agencies. Interprets laboratory findings and reports to the public.
Monitor recall information and determine course of action. Coordinate recall effectiveness checks.
Maintain and update MCPHD Food and Consumer Safety foodborne illness investigation procedures.
Ensure department is meeting Standard 5 of the FDA Voluntary Retail Food Regulatory Program Standards.
Work with management and staff to reduce foodborne illness risk factors in retail food establishments through education, outreach, and enforcement.
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.
Provide clear and accurate technical reports of inspection outcomes, determine corrective actions, and discuss findings with food establishment representative.
Respond to requests for service from consumers, including single person foodborne illness investigations. Pursue appropriate corrective action and communicate results to consumer.
Ensure compliance and perform follow-up inspections and initiate 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.
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.
Provide reports of foodborne illness data and inspection data. Monitor trends in foodborne illness.
Participate in public health emergency preparedness exercises and in the response to public health emergencies, as directed.
Participate in a minimum of two H.O.P.E. events totaling a minimum of eight (8) hours annually.
Other duties as assigned.
Qualifications
Bachelor’s degree required, with a concentration in Environmental Health, Microbiology, Food Science, or closely related science-based curriculum. Master’s Degree preferred.
Valid Indiana Driver’s License and use of personal vehicle required.
Experience as an Environmental Health Specialist or equivalent preferred.
Licenses/Certifications Required
Passage of an American National Standards Institute (ANSI) approved foodhandler certification exam or obtainment of the Certified Professional – Food Safety (CP‑FS) credential within first year of employment.
Knowledge, Skills & Abilities
Ability to effectively communicate through written and oral communication
Ability to use departmental software and other programs to provide foodborne illness data reports
Knowledge of foodborne illness, laboratory procedures and emerging trends
Effective interpersonal, oral, and written communication skills. Ability to communicate clearly with clients, other professionals, and the general 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 in assigned district.
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.
Ability to lead on projects and investigations; delegating work to other staff as needed.
Considerable physical effort in walking, standing and bending during food establishment inspections. Must carry and utilize computer tablet, printer and necessary equipment to effectively perform a food establishment inspection.
Exposure to extreme heat and cold, excessive noise, and slippery and uneven walking surfaces during inspections.
Requires working around machinery and equipment with moving parts or hot surfaces.
Exposure to sanitizing and cleaning chemicals, steam, smoke, grease, strong odors and insects or vermin with food establishments.
Steady use of hands and fingers; use of computer keyboard and monitor.
Regular work outside regular business hours (evenings and weekends) as needed.
Automobile driving for all field inspection duties, in varying weather conditions.
Moderate light lifting.
Occasional need to relate to members of the public who exhibit challenging, atypical, or hostile behaviors and/or communication. Frequent work in high crime areas or in establishments under criminal investigation.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
#J-18808-Ljbffr