Basic Qualification Requirements for Biologist, GS-0401-15
1. From the descriptions below, select the one which best describes your education and/or experience to meet the Basic Qualification Requirements for Biologist, GS-0401.A. I have a bachelor's degree in biological sciences, agriculture, natural resource management, chemistry or a related discipline appropriate to the position.
Basic Qualification Requirements for Microbiologist, GS-0403-15
2. From the descriptions below, select the one which best describes your education and/or experience to meet the Basic Qualification Requirements for Microbiologist, GS-0403-15.A. I have a bachelor's degree in microbiology; or biology, chemistry, or basic medical science that included at least 20 semester hours in microbiology and other subjects related to the study of microorganisms, and 20 semester hours in the physical and mathematical sciences combining course work in organic chemistry or biochemistry, physics, and college algebra, or their equivalent.
Basic Qualification Requirements for Toxicologist, GS-0415-15
3. From the descriptions below, select the one which best describes your education and/or experience to meet the Basic Qualification Requirements for Toxicologist, GS-0415-15.A. I have a bachelor's degree in toxicology; or an appropriate discipline of the biological, medical, or veterinary sciences that included at least 30 semester hours in chemistry, biochemistry, or physiology, and 12 semester hours in toxicology.
Basic Qualification Requirements for General Health Scientist, GS-0601-15
4. From the descriptions below, select the one which best describes your education and/or experience to meet the Basic Qualification Requirements for General Health Scientist, GS-0601-15.A. I have a degree in a major study in an academic field related to the health sciences or allied sciences appropriate to the work of this position.
Additional Qualification Requirements for Biologist GS-0401-15, Microbiologist GS-0403-15, Toxicologist GS-0415-15, or General Health Scientist GS-0601-15
5. From the descriptions below, select the one which best describes your education and/or experience to meet the Additional Qualifications Requirements for Biologist, GS-0401-15, Microbiologist GS-0403-15, Toxicologist GS-0415-15 or General Health Scientist, GS-0601-15.A. I have one year of specialized experience, equivalent to the GS-14 level in Federal service, planning, developing, executing, and coordinating food safety policies/activities to include, safety of produce, plant products, beverages, dairy and eggs, retail food safety, and food processing science and technology; assisting in formulating, developing, and executing short and long-range goals reducing the incidence of foodborne illness and disease threats; assisting in organizational structuring of personnel and resources; representing agency in high level meetings with internal/external stakeholders regarding food safety, etc.
For each task in the following group, choose the statement from the list below that best describes your experience and/or training. Darken the oval corresponding to that statement in Section 25 of the Qualifications and Availability Form C. Please select only one letter for each item.A- I have not had education, training or experience in performing this task.
6. Assist Senior Management in the formulation and development of short and long-range goals in reducing foodborne illnesses and disease threats.
7. Oversee various activities related to coordination of foodborne illness response, and rapid detection of foodborne disease outbreaks (e.g. efficient/effective monitoring of food supply safety, food safety education programs and materials, risk assessment, etc).
8. Oversee, conduct, and coordinate food safety system risk analysis activities and associated research with national/international food safety issues.
9. Oversee activities related to statistical and epidemiological support for field research, extramural and regulatory programs regarding food safety issues.
Planning and Evaluating
10. Develop, plan, organize and staff projects/activities related to the safety of produce, plant products, beverages, diary and eggs, retail food safety, and food processing science and technology.
11. Review and evaluate program goals, objectives and commitments within agencies, and legislated responsibilities, and identify critical problems/issues in regards to food safety and defense policies.
12. Develop and implement programs to protect consumers from attempts to contaminate food at any stage along the food production, processing, and distribution chain.
Managing Human Resources
13. Provide executive leadership and managerial direction to staff on a variety of activities related to planning, development, execution, and coordination of food safety policies/activities.
14. Assist in the organizational structuring of functional responsibilities and work assignments to ensure effective/efficient use of personnel and resources.
15. Identify staffing needs and assist in recruiting/retaining managers and key personnel.
16. Ensure equal employment opportunities are being met in accordance with organizational objectives (e.g. promotion of employees; recruitment and hiring of applicants; fair treatment of all employees; recognition of employee achievement; etc).
Administration and Management
17. Evaluate estimates and justifications on the organizational budget, and make appropriate recommendations to senior staff.
18. Review contract proposals by bidders and recommend reward(s) based on scientific merit.
19. Oversee the Agency's responsibility for developing and enforcing standards and regulations to protect the consumer.
20. Perform various administrative decisions (e.g. approve leave, resolve grievances, review and approve disciplinary actions, approve leave, promotions, travel, etc).
21. Represent agency at high level meetings/conferences with internal/external stakeholders on issues related to food safety programs.
22. Present recommendations and conclusions reflecting Agency's position on matters related to existing and proposed policies, programs, regulations, and proposed legislations to internal/external stakeholders related to food safety programs.
23. Inform senior level internal stakeholders on programs, resources and considerations that would affect and/or influence planning, development, and administration food safety programs.
24. Coordinate and provide interpretation and guidance on food safety regulatory policies, and ensure policies are communicated across agencies and welcome interaction/input from various departments on food safety and packaging issues.
25. Develop regulations, guidance, programs, and position papers and recommend research priorities on issues related to safety of produce, plant products, beverages, dairy and eggs, retail food safety, and food processing science and technology.
26. Provide recommendations regarding scientific merit, sound reasoning, priorities, availability of resources and anticipated results as it relates to food safety and defense policies to internal/external stakeholders.
27. Develop office policies in resolving personnel administrative and logistical problems in relation to food safety issues.