Read the statements below to determine what options (001, 002, 003, and/or 004) you would like to be considered for. You must enter at least one code. Please ensure that you submit the proper documentation to support your answer (see required document section).
1. Please select the response below that best indicates how you meet the basic education requirement for the GS-0401 position.A. I possess a degree in biological sciences, agriculture, natural resource management, chemistry, or a related discipline. (You must submit transcript at time of application submission)
2. Please select the response below that best indicates how you meet the basic education requirement for the GS-0403 position.A. I possess a degree in microbiology, biology, chemistry, or basic medical science that included at least 20 semester hours in microbiology or 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. (You must submit transcript that shows the related coursework at time of application submission)
3. Please select the response below that best indicates how you meet the basic education requirement for the GS-0440 position.A. I possess a degree in genetics; or one of the basic biological sciences that included at least 9 semester hours in genetics. (You must submit transcript that shows the related coursework at time of application submission)
4. Please select the response below that best indicates how you meet the minimum qualifications for this position.A. I possess one year of specialized experience, equivalent to at least the GS-12 level in the Federal service, formulating guidelines for scientific policies regarding dietary ingredients; providing technical guidance on food substance regulations, policies, and laws; and, reviewing sponsor's submissions and conducting safety assessments of new dietary ingredients.
For each of the items below, select the one statement that most accurately describes your experience and capability using the scale below.A- I have no experience in performing this work behavior.
5. Conduct a safety assessment of new or current manufacturing processes involving fermentation for the production of enzymes.
6. Conduct scientific analyses on the toxicological and pharmacological testing of dietary ingredients to derive scientific conclusions.
7. Review scientific data packages from consumer safety advocacy groups, and other sources that provide direct or supplemental information related to food substances.
8. Evaluate chemical and safety data supporting requested actions on food substances.
9. Review sponsor submissions to recommend a regulatory course of action related to the safety of dietary ingredients.
10. Provide scientific advice in the preparation of draft regulations and guidelines.
11. Identify regulatory areas that require policy development and interpretation.
12. Advise industry and internal contacts on Dietary Supplements Health and Education Act (DSHEA) of 1994 to aid in the safety assessment of new dietary ingredients.
13. Participate in scientific conferences with industry scientists and academics where aspects of microbiology, genetics or biology data related to the safety of dietary ingredients are discussed.
14. Advise internal and external contacts, such as scientists, attorneys, academics, and private industry on the requirements and policies concerning food substances.
15. Update managers on the progress, potential controversies, or far-reaching implications of scientific reviews.
16. Coordinate the activities of scientists and analysts in the completion of projects related to the review of industry submissions.
17. Prepare scientific responses to letters of inquiry from the regulated industry and other interested parties.
18. Write safety assessments on dietary supplement ingredients.
19. Develop written justifications of reviews and recommendations on the safety of dietary ingredients.
20. Update data reviews and conclusions based upon new data/issues or new manufacturing technology.