Sanitarian I

Job Description:

Sanitarian I 

Under the direct supervision of the Program Manager, the general management of the Deputy Regional Director (DRD) and the Regional Medical Director (RMD). Conducts inspections of retail food service facilities using current, preventive, risk based techniques; Conducts complex sanitation surveys of youth camps, pools/spas, jails, playgrounds; Conducts complex investigations in response to consumer complaints and food borne disease outbreaks. Provides technical assistance and consultative services to owners, managers and operators of youth camps, retail food establishments, pools/spas, public lodging: as well to local health departments and to the general public. Presents comprehensive, progressive food sanitation programs and training courses focusing on education to civic groups, food establishment personnel and to public officials on request to promote knowledge and understanding of food safety principles. Provides data for work completed for Service Level Agreement (SLA) in a timely manner. Performs other duties as assigned to include but are not limited to actively participating and/or serving in a supporting role to meet the agency's obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. Employee maintains an acceptable driving record that meets the standards developed by the Texas Department of Public Safety (DPS) and safely operates either a state owned vehicle or personal vehicle to conduct state business in accordance with DSHS Policy OS-3901, Fleet Operations and Management & Procedures and Texas Motor vehicle, traffic and driving licensing law. Employee must have a valid Class C Texas driver's license or equivalent license from another state. Employee must adhere to all DSHS guidelines to include employee immunizations policy  

Essential Job Functions:

(65%) Attends work on a regular basis and predictable schedule in accordance with agency leave policies. Performs other duties as assigned. Inspects retail food establishments, retail food stores. catering services, mobile food units, youth camps, pools, playgrounds and other establishments as needed to ensure compliance with regulatory and accepted sanitary requirements. Prepares and submits inspections and survey reports to the central office in a timely manner 

(25%) Investigate consumer complaints concerning regulated program facilities; Investigate food borne illness outbreaks and prepare related reports and evaluations; assist local health departments in public health and food sanitation areas as requested

(5%) Presents programs and provides technical assistance toward local health department personnel, public health officials, industry workforce and consumers to increase food safety knowledge and understanding through education, training and oversight.

(5%) Marginal function; will attend worker safety training, program staff training, and other professional training to maintain and increase public sanitation and retail food expertise. Performs related duties as assigned and may be called upon to respond to public health emergencies and events
 

Registrations, Licensure Requirements, or Certifications:

Registered as a Professional Sanitarian in the State of Texas or equivalent with a current license. Hold a valid Texas "C" drivers license or equivalent.  

Knowledge, Skills, and Abilities:

Ability to work independently with very little supervision and organize work to efficiently use time and state resources 
Ability to identify rodent filth and read labels with 1/32 inch type size during inspections
Ability to perform inspection work of attics/crawl spaces
Ability to properly move 50 pounds
Ability to write and verbal communicate clearly and concisely when making decisions and recommendations
Ability to interpret and effectively administer public health and food program regulations. Ability to address an audience efficiently and effectively.
Ability to successfully execute food program and public sanitation activities and deliver all services fairly, uniformly and ethically; establish and maintain effective working relationships with staff members, food establishments, local health officials and the general public; deal tactfully and effectively with complainants and exercise good judgment when making assessments and recommendations while evaluating health related situations
Knowledge of HACCP (Hazard Analysis Critical Control Point) principles and how they apply to retail food establishments. Ability to use a computer and have a working knowledge of Microsoft Office
Thorough knowledge of health and sanitation principles and practices, state and federal laws pertaining to public health and to food program activities; structure and functions of public health organizations, community interrelationships and current social and economic problems pertaining to public health