PROGRAM MANANGER (Location To Be Determined)

Job Title:  Program Manager
Division:  Animal Health
Headquarters:  To Be Determined
Reports To:  Assistant Director
Supervisory
Responsbility:  None
FLSA Status:  Non-Exempt

Nature of Work:

The Program Manager is primarily responsible for meat and poultry processing inspection operations at State-inspected commercial establishments, monitoring and enforcement of law and applicable regulatory provisions.  The Program Manager may assist the Assistant Director with other duties as assigned.

The Program Manager may act on behalf of  the Assistant Director for programmatic matters or in representing the Meat and Poultry Inspection Bureau when delegated to do so. 

Examples of Work:

• Reviews SSOPs, HACCP plans, label approvals.
• Schedules sampling and interprets results.
• Conducts Food Safety Assessments at commercial establishments.
• Provides in-plant oversight of inspectors.
• Assists with the training of new inspectors.
• Provides technical assistance/outreach to potential establishment owners.
• Provides occasional relief inspection at establishments, ensures the implementation of applicable Federal directives and notices.
• Assists in preparing reports and assessments of program performance, may assist compliance staff with basic compliance activities.
• Conduct research work primarily in an office setting reducing amount of time working with animals.
• Other duties as assigned.

Working Conditions:

The position requires extensive travel to inspected plants (up to 5 days per week) performing duties under difficult environmental conditions (heat, high humidity, sharp objects, slippery floors, etc.).

The position requires frequent or repetitive reaching above shoulder level, lifting up to 50lbs, bending, standing, walking, pulling and pushing, well-developed manual dexterity, contact with blood and body fluids, occasional indirect contact with ingesta and chemical substances.

Knowledge, Skills, and Abilities:

• Knowledge of the Code of West Virginia, Chapter 19, Articles 2B and 2E, State and Federal rules on inspection of meat and poultry, Federal Meat Inspection Act, Poultry Products Inspection Act, documents generated by USDA, FSIS such as the MPI Manual, Directives, Notices, etc., and the ability to assess processing operations for compliance with regulatory requirements.
• Knowledge of applicable processing technologies, techniques, and procedures utilized in the meat and poultry industry.
• Ability to use a computer and Public Health Information System.    
• Ability to identify assess the microbial, chemical and physical hazards; Identify the critical control points; establish the critical control limits that will adequately protect public health; establish the monitoring procedures; establish the corrective actions and enforce verification steps in the meat and poultry processing environment.
• Ability to assess the technologies from the standpoint of food safety and public health protection.
• Ability to determine whether possible technological deviations may have a negative impact on health quality of finished products.
• Ability to interpret results of laboratory findings and enforce corrective action plans.
• Knowledge of State and Federal labeling requirements.
• Ability to evaluate product formulation in the context of proposed labeling, and processing technologies in the context of finished product safety.
• Ability to review sanitation programs in the processing areas, monitor complex processing operations, enforce labeling and packaging requirements, evaluate plant facilities and processing equipment.
• Skill in written communication necessary to prepare technical reports, develop detailed records covering program operations, documentation of laboratory findings and results, communication of policies and policy decisions to licensed establishment operators and inspectional staff, etc.
• Skill in oral communication is necessary to effectively explain technical information and meat processing inspection requirements to inspectors, licensed establishments operators, county, state, and federal regulatory officials, and industry officials.

Minimum Qualifications:

Education:

Graduation from an accredited college or university with a bachelor’s degree in animal science, microbiology, epidemiology, public health or closely related field.

Experience:

Five or more years’ experience preferred in meat and poultry inspection performed under the Hazard Analysis and Critical Control Points (HACCP) system.

Substitutions:

High school diploma and at least 3 -years of experience working with the enforcement of meat and poultry rules and regulations in licensed establishments and 5 or more years of experience preferred