CHEMIST, GS-1320-13


Vacancy ID: 769252   Announcement Number: HHS-FDA-MP-13-769252   USAJOBS Control Number: 329112800

Occupational/Assessment Questions:

Basic Requirement

1. Select the statement below that best describes how you meet the Basic Qualification Requirement to qualify for Chemist, GS-1320-13.

A. I have a bachelor's or higher degree in physical sciences, life sciences, or engineering that included 30 semester hours in chemistry, supplemented by course work in mathematics through differential and integral calculus, and at least 6 semester hours of physics. (Must submit transcripts)
B. I have a combination of education and experience -- Course work equivalent to a major as shown in A above, including at least 30 semester hours in chemistry, supplemented by mathematics through differential and integral calculus, and at least 6 semester hours of physics, plus appropriate experience or additional education. (Must submit transcripts)
C. I do not have the education described in responses A or B above.

Additional Qualification Requirement

2. From the descriptions below, select the one which best describes your experience and meets the Additional Qualifications Requirements for Chemist, GS-1320-13.

A. I have one year of specialized experience, equivalent to the GS-12 level in Federal service, serving as a technical authority on toxic and hazardous chemical aspects of toxicological evaluations and risk assessments associated with the presence of chemical containments in plant and plant derived food products and beverages; developing complex policy, regulations, position papers, regulatory guidelines, compliance strategies, and advisory opinions on issues related to the regulatory control of chemical contaminants in plant and plant derived food products and beverages; providing policy and program advice on plant and plant derived food products and beverages to stakeholders on evolving policy; representing an organization at high level meetings/conferences on issues related to the regulatory control of chemical contaminants in plant and plant derived food products 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 and implement policies and programs related to the safety of chemical contaminants in plant and plant derived food products and beverages.

4. Provide policy, scientific and technical advice and assistance to internal/external stakeholders (e.g. industry, federal, state, public health officials, etc.) on the regulatory control of chemical contaminants in plant and plant derived food products and beverages.

5. Review toxicological evaluations, exposure assessments and risk assessments associated with the presence of chemical contaminants in plant and plant derived food products and beverages.

Planning and Evaluating

6. Develop regulations and guidance for the safety of chemical contaminants in plant and plant derived food products and beverages.

7. Update management on issues related to the development and modification of guidance addressing the regulatory control of chemical contaminants in plant and plant derived food products and beverages.

8. Serve as the agency point of contact on issues related to compliance with industry food and safety regulations as they relate to chemical contaminants in plant and plant derived food products and beverages.

Writing

9. Develop and evaluate compliance strategies and policies, field programs and targeted surveys for chemical contaminants to assess the quality and safety of plant and plant derived food products and beverages.

10. Draft written responses to correspondence from within and outside the agency regarding food safety related to chemical contaminants in plant and plant derived food products and beverages.

11. Prepare position papers, background and briefing materials for senior management on the safety of chemical contaminants in plant and plant derived food products and beverages.

12. Develop/revise current and future policies and programs regarding food safety issues related to the safety of chemical contaminants in plant and plant derived food products and beverages.

Oral Communications

13. Provide policy and program advice to agency task forces establishing new or existing regulations regarding chemical contaminants in plant and plant derived food products and beverages.

14. Represent agency at meetings/conferences regarding food safety issues related to chemical contaminants in plant and plant derived food products and beverages.

15. Prepare and present programs on the safety of chemical contaminants in plant derived foods and beverages for a wide range of audiences.

16. Provide guidance and/or training to staff and others on matters related to food safety issues related to chemical contaminants in plant and plant derived foods and beverages.

17. Attend and participate in expositions and scientific meetings, and through other contacts, to maintain close communication with industry associations, academia and government agencies to keep abreast of current industry and problems related to the control of chemical contaminants in plant and plant derived food products and beverages.