Consumer Safety Officer, GS-0696-13


Vacancy ID: 756537   Announcement Number: HHS-FDA-CFSAN-MP-13-756537   USAJOBS Control Number: 327610600

Occupational/Assessment Questions:

Basic Requirement

1. Select the statement below that best describes how you meet the basic requirement to qualify for the Consumer Safety Officer, GS-0696-13:

A. I have a bachelor's or higher degree that included at least 30 semester hours in one or a combination of the following: biological sciences, chemistry, pharmacy, physical sciences, food technology, nutrition, medical science, engineering, epidemiology, veterinary medical sciences, or a related scientific field that provided knowledge directly related to consumer safety officer work. (The 30 semester hours can include up to 8 semester hours in statistics, or course work that included the principles, theory, or practical application of computers or computer programming.)
B. I have a combination of education and experience-courses consisting of at least 30 semester hours in the fields of study described in response A above, plus appropriate experience or additional education.
C. I do not have the education and/or experience described in responses A or B above.

Additional Qualification Requirement

2. From the descriptions below, select the one which best describes your experience to meet the Additional Qualifications Requirements for Consumer Safety Officer, GS-0696-13:

A. I have one year of specialized experience, equivalent to the GS-12 level in Federal service, developing complex policy, regulations, position papers, regulatory guidelines, compliance strategies, and advisory opinions on issues related to the safety of plants and plant derived foods and beverages; developing, collecting, and interpreting data regarding the safety, composition, quality, and manufacture of plant and plant derived foods and beverages; providing policy and program advice to internal/external stakeholders on evolving policy, foodborne illness outbreaks, regulatory follow-up investigations, education/outreach programs, and risk based research needs for the safety of plant and plant derived foods and beverages.
B. I do not have the experience described in response A above.

Technical Competence

In this section, you are asked to evaluate yourself on task items using the scale provided. When making your ratings, please do not overstate or understate your level of experience and capability. You should be aware that your ratings are subject to evaluation and verification. Ensure that all claimed experience can be verified by the information in your resume. Do not give yourself credit for having performed tasks you have not performed. Deliberate attempts to falsify information will be grounds for not selecting you or for dismissing you from employment with the organization. For each task, select the ONE response that most accurately describes your current level of experience and capability.

A- I have not had education, training or experience in performing this task.
B- I have had education or training in performing the task, but have not yet performed it on the job.
C- I have performed this task on the job. My work on this task was monitored closely by a supervisor or senior employee to ensure compliance with proper procedures.
D- I have performed this task as a regular part of a job. I have performed it independently and normally without review by a supervisor or senior employee.
E- I am considered an expert in performing this task. I have supervised performance of this task or normally the person who is consulted by other workers to assist them in doing this task because of my expertise.

3. Develop regulations and guidance related to the safety of plant and plant derived foods and beverages.

4. Provide technical expertise and training to internal and external stakeholders on issues regarding the safety of plant and plant derived foods and beverages.

5. Develop and implement policies and programs, involving complex and high priority scientific matters affecting the regulations, policies and programs, related to the safety of plant and plant derived foods and beverages.

Planning and Evaluating

6. Develop policy, regulations, regulatory guidelines, advisory opinions, position papers, and compliance strategies and policy in preventing food borne illnesses and diseases.

7. Develop, collect and interpret data regarding the safety, composition, quality, and manufacture of plant and plant derived foods and beverages.

8. Develop and evaluate programs, implementation of laws and regulations regarding the safety of plant and plant derived foods and beverages.

Oral Communications

9. Provide policy and program advice to internal/external stakeholders regarding evolving policy, foodborne illness outbreaks, regulatory follow-up investigations, education/outreach programs, and risk based research needs for the safety of plant and plant derived foods and beverages.

10. Provide guidance and direction to staff/others about potential sources of contamination of plant and plant derived foods and beverages.

11. Provide policy, scientific and technical advice to internal/external stakeholders (e.g. industry, federal, state, local public health officials, etc.) on issues related to the safety of plant and plant derived foods and beverages.

12. Represent agency at meetings/conferences regarding the safety of plant and plant derived foods and beverages.

Writing

13. Draft/review documents embodying policy and program proposals and decisions on the safety of plant and plant derived foods and beverages.

14. Prepare correspondence to interested third party entities on industry-wide and/or broad health implications regarding the safety of plant and plant derived foods and beverages.

15. Prepare and present informal remarks at briefings, training sessions, consumer industry workshops, regarding the safety of plant and plant derived foods and beverages.