Enter your Social Security Number in the space indicated. Your Social Security Number is requested under the authority of Executive Order 9397 to uniquely identify your records from those of other applicants who may have the same name. As allowed by law or Presidential directive, your Social Security Number is used to seek information about you from employers, schools, banks and others who may know you. Providing your Social Security Number is voluntary, however we can not process your application without it.
Are you a current Food and Drug Administration (FDA) employees with competitive status only? Competitive status refers to employees who are serving on a career or career conditional appointment.
Are you a PHS Commissioned Officer (This includes active duty officers, inactive reserve officers, and applicants who have been approved for commissioning in the USPHS Commissioned Corps)?
Are you eligible for noncompetitive appointment?
This includes applicants who are eligible for special or noncompetitive appointment authorities such as 30% or more compensable disabled veterans, persons with disabilities and PHS Commissioned Corps Officers. This also includes applicants who meet the qualifications for this position and who have previously held, or currently hold, a Federal position at the grade of this position.
Enter the lowest grade level that you will accept for this position. The lowest grade for this position is 13.
If you are a male at least 18 years of age, born after December 31, 1959, have you registered with the Selective Service System?
Select/enter at least one occupational specialty. The specialty code for this position is:
Select/enter at least one geographic location in which you are interested and will accept employment. The location code for this position is:
1. From the descriptions below, select the one which best describes your experience and meets the Additional Qualifications Requirements for Consumer Safety Officer (Food-LACF/HACCP/Seafood), GS-0696-13.A. I have one year of specialized experience, equivalent to the GS-12 grade level in the Federal service that includes knowledge of the Food, Drug, and Cosmetic Act, implementing rules, regulations, and court precedents which apply to the principles, practices, and theories of food program activities. Experience managing regulatory enforcement program activities carried out by subordinate units, such as consumer affairs, enforcement and quality management programs, which directly impact regulated industry, Federal, State and local agencies and governments, and the general public.
2. From the descriptions below, select the one which best describes your education and/or experience and meets the Basic Qualifications Requirements for Consumer Safety Officer (Food-LACF/HACCP/Seafood), GS-0696-13.A. I have successfully completed a full four year course of study at an accredited college or university leading to 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 science, or related scientific fields 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.
3. I am a current employee of the Food and Drug Adminstration (FDA), Office of Regulatory Affairs (ORA), New England District or a FDA, PHS Commissioned Corps Officer.A. YES
4. Do you meet the time-in-grade requirement of 52 weeks at the GS-12 grade level.A. YES
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.
5. Makes recommendation to management officials as to whether or not a firm/individual involved in food products is in compliance with regulatory procedures.
6. Review reports of inspections and investigations for violations to determine the sufficiency of the evidence.
7. Manages the review of previously approved products determining whether they should continue to be permitted in light of current scientific safety criteria recommending a course of action if needed.
8. Acts upon the full range of violations within the area of expertise including emergency situations ensuring violation is corrected.
9. Develop and interpret established operating policies and procedures in order to formulate and recommend plans, leadership, guidance and program strategies.
10. Maintain crucial review of overall program to ensure applicable laws, guidance and policies are followed and implemented in accomplishing assigned tasks.
11. Review and evaluates tests methodss and new automated methods of processing and analysis.
12. Conducts inspections and investigations of facilities where only limited guidance documents are available or new regulations must be used in evaluating the industry.
13. Conducts more complex, technical investigations and inspections of establishments preparing proposed or final endorsements.
14. Assists in long term investigations, grand juries, or multi-organization investigations with limited oversight, directly monitoring or managing compliance programs for sample collection or inspection programs.
15. Performs investigations involving complaints of injury or death requiring special coordination and a high degree of insight planning, deciding and directing the investigation.
16. Analyzes results, decides when an investigation is complete or what additional work may be required providing timely and accurate feedback to management.
17. Plans, conducts and directs highly technical, complex and multi-faceted inspections and in-depth investigations related to the production, control and testing of food products.
18. Develop and maintain effective communication with regulated industry, consumer groups and the general public.
19. Meets with industry representatives to exchange information and to provide advice and guidance regarding those aspects of review with deficiencies.
20. Provides extensive advisory, liaison and consultative services for food programs to regulated industries, State agencies, Federal agencies and management.
21. Handles hostile or uncooperative industrial officials with tact and firmness to obtain information needed.
22. Advises on new advances in technology related to food products, new programs, laws and regulations, significant court decisions and any new findings involving food products.
23. Collaborate with internal offices and governmental agencies coordinating investigations and emergency operations and advising on policy and programmatic directions relating to national public health.
24. Employ all media and personal contacts available with diplomacy and tact in furthering the mission.
25. Serves on task forces and study groups charged with considering problems or directions in the area of food programs making recommendations for consistency across lines.
26. Serves as expert witness in area of expertise in court cases dealing with regulated products.
27. Prepares memoranda, briefings and other background material concerning substantive issues, findings, conclusions and proposed solutions to keep management and appropriate staff involved at key decision points.
28. Develops and implements formal training programs for personnel, industry and state/local officials regarding technicial and scientific matters, inspectional/investigational issues, policies and laws affecting the food program area.
29. Researches and prepares final background and decision papers for the signature of upper management.