Review Vacancy
AgencyEnvironmental Conservation, Department of
TitleFood Inspector 1/ Trainee 1 and 2 - NY HELPS
Occupational CategoryI.T. Engineering, Sciences
Bargaining UnitPS&T - Professional, Scientific, and Technical (PEF)
Salary RangeFrom $47925 to $80248 Annually
Minimum Qualifications This title is part of the New York Hiring for Emergency Limited Placement Statewide Program (NY HELPS).
For the duration of the NY HELPS Program, this title may be filled via a non-competitive appointment, which means no examination is required but all candidates must meet the minimum qualifications of the title for which they apply. At this time, agencies may recruit and hire employees by making temporary appointments. In May 2024, if a temporary NY HELPS employee is satisfactorily performing in the position, the appointment will be changed from temporary pending Civil Service Commission Action to permanent non-competitive and the official probationary period will begin.
At a future date (within one year of permanent appointment), it is expected employees hired under NY HELPS will have their non-competitive employment status converted to competitive status, without having to compete in an examination. Employees will then be afforded with all of the same rights and privileges of competitive class employees of New York State. While serving permanently in a NY HELPS title, employees may take part in any promotion examination for which they are qualified.
Non-Competitive qualifications:
Either 1. 120 semester credit hours which MUST include 24 credit hours in: chemistry, microbiology, food quality control, epidemiology, entomology, food technology, food science, food processing technology, food sanitation, dairy science, biology, environmental sanitation, environmental health, human physiology, genetics, animal science, nutrition/dietetics, or medical sciences;
Or 2. 60 semester credit hours which MUST include 24 credit hours in: chemistry, microbiology, food quality control, epidemiology, entomology, food technology, food science, food processing technology, food sanitation, dairy science, biology, environmental sanitation, environmental health, human physiology, genetics, animal science, nutrition/dietetics, or medical sciences AND two years of experience where your primary responsibility is in the areas of environmental health protection and sanitation of food establishments, or quality control of food products at a wholesale food manufacturing facility.
Qualifying Experience: For the purposes of this examination, qualifying experience can be gained in jobs such as Environmental Health Technician, Sanitarian for food business, Food Inspector/Investigator, Meat Inspector, Quality Control Technician for a food processing plant or food warehouse, or Laboratory Technician with experience conducting analysis of food or dairy products.
Examples of non-qualifying experience include but are not limited to: Food Service Worker, Restaurant or Food Store Manager, Chef, Butcher, Caterer, Food Warehouse Foreperson, Food Warehouse Management, Food Comptroller, Beverage Comptroller, Food Production line worker, Banquet Manager, Steward, Food Equipment Salesperson, Food and Sanitation Equipment Salesperson, Food Broker, or Pesticide Applicator.
Competitive Qualifications:
Reassignment - Currently in the title and an employee of DEC
or
Reinstatement Eligible - Previously held the title on a permanent competitive basis or held a title as indicated under the transfer eligible section on a permanent competitive basis.
or
Transfer Eligible - One year of permanent competitive service at Salary Grade 11 or higher and either:
Eligible for transfer under Section 70.4: Must meet the open competitive minimum qualifications - listed below;
or
Eligible for transfer under Section 70.1: Permanent competitive service as a Farm Products Grading Inspector 1, Farm Products Grading Inspector 2, or Dairy Products Specialist 1.
55-b/55-c Candidates must meet the open competitive minimum qualifications below and include with their resume or application, a copy of the letter from Civil Service which indicates approval for the 55-b/55-c program.
Open competitive minimum qualifications (provided for 55b/c candidates and 70.4 transfer eligibles):
Either 1. 120 semester credit hours which MUST include 24 credit hours in: chemistry, microbiology, food quality control, epidemiology, entomology, food technology, food science, food processing technology, food sanitation, dairy science, biology, environmental sanitation, environmental health, human physiology, genetics, animal science, nutrition/dietetics, or medical sciences;
Or 2. 60 semester credit hours which MUST include 24 credit hours in: chemistry, microbiology, food quality control, epidemiology, entomology, food technology, food science, food processing technology, food sanitation, dairy science, biology, environmental sanitation, environmental health, human physiology, genetics, animal science, nutrition/dietetics, or medical sciences AND two years of experience where your primary responsibility is in the areas of environmental health protection and sanitation of food establishments, or quality control of food products at a wholesale food manufacturing facility.
Qualifying Experience: For the purposes of this examination, qualifying experience can be gained in jobs such as Environmental Health Technician, Sanitarian for food business, Food Inspector/Investigator, Meat Inspector, Quality Control Technician for a food processing plant or food warehouse, or Laboratory Technician with experience conducting analysis of food or dairy products.
Examples of non-qualifying experience include but are not limited to: Food Service Worker, Restaurant or Food Store Manager, Chef, Butcher, Caterer, Food Warehouse Foreperson, Food Warehouse Management, Food Comptroller, Beverage Comptroller, Food Production line worker, Banquet Manager, Steward, Food Equipment Salesperson, Food and Sanitation Equipment Salesperson, Food Broker, or Pesticide Applicator.
Duties Description The Food Inspector 1 position in the Bureau of Shellfisheries conducts sanitary and Hazard Analysis Critical
Control Point (HACCP) inspections of certified wholesale shellfish shippers (dealers) and processor facilities
located in New York State. Primary duties include:
• Prepare Shellfish Inspection and HACCP Reports to document sanitation, tagging, labeling, and record
keeping deficiencies and non-compliance;
• Conduct pre-operational inspections of new shellfish shipper facilities;
• Conduct investigations of shellfish-related illnesses and illegal foreign imports;
• Collect samples of shellfish products and associated data from harvesters, shippers, and processors for
bacteriological examination;
• Investigate illegal shellfish shipping activities and coordinate with the Division of Law Enforcement for
appropriate action;
• Testify in court for non-compliance of shellfish shipper or HACCP requirements, as directed;
• Required Training: Attend the FDA Shellfish Plant Standardization Course (several days), out-of-state or
virtual;
• Overnight travel is needed to conduct upstate inspections, as assigned
Additional Comments Must have a valid driver’s license or demonstrate the ability to meet the transportation needs of the position. Travel may be required. Overnight travel may be required. Telecommuting may be required, will be discussed at interview.
We offer a work-life balance and a generous benefits package, worth 65% of salary, including:
• Holiday & Paid Time Off
• Public Service Loan Forgiveness (PSLF)
• Pension from New York State Employees’ Retirement System
• Shift & Geographic pay differentials
• Affordable Health Care options
• Family dental and vision benefits at no additional cost
• NYS Deferred Compensation plan
• Access to NY 529 and NY ABLE College Savings Programs, and U.S. Savings Bonds
• And many more...
For new State employees appointed to graded positions, the annual salary is the hiring rate (beginning of the Salary Range) of the position. Promotion salaries are calculated by the NYS Office of the State Comptroller in accordance with NYS Civil Service Law, OSC Payroll rules and regulations and negotiated union contracts.
Some positions may require additional credentials or a background check to verify your identity.