AGRICULTURAL INSPECTOR III8207C3 Pay Grade: 26 DEFINITION OF WORK Summary This is supervisory and technical inspection work administering an advanced agricultural regulatory program. Work involves responsibility for directing an inspection program such as dairy or meat processing plant inspection, agricultural products registration or anhydrous ammonia facilities inspection, or weights and measures, and for planning and performing the more technical inspections at large meat or dairy processing facilities. Supervision is exercised over lower level inspectors. Standard Classification Factors Supervision Received - LEVEL B: "Under general supervision..." Employees working under general supervision usually receive some instructions with respect to the details of most assignments but are free to develop their own work sequences within established procedures, methods and policies. They are often physically removed from their supervisor and subject to only periodic checks. Difficulty - LEVEL B: Average - Where the employee is confronted with a variety of duties susceptible to different methods of solution which, in turn, places a correspondingly higher demand upon resourcefulness and concentration. Positions which require the analysis and evaluation of raw data and the rendering of conclusions would, in many instances, fall into this category. Complexity - LEVEL C: Work is of a standardized nature that may involve a variety of duties. Analytical thought becomes more important at this level due to increased data and changing situations. Tasks usually have several steps, some of which may not be directly related. Alternatives may exist for processes or methods to be used in solving problems. Workers at this level exercise a moderate amount of independent judgment. Work is controlled by routine review and reporting to or consultation with supervisors. When guidelines exist at this level, they tend to be more complicated or technical in nature requiring careful interpretation. Consequences of Actions and Decisions - LEVEL D: Consequences of actions or decisions at this level are significant as the work may be rarely if ever reviewed, making errors difficult to detect. Errors may cause major program failure or a high degree of confusion. Injuries to others due to errors are serious or incapacitating or both and costs due to errors are substantial. Contacts - LEVEL B: The purpose of the contact is to plan, coordinate and advise on work efforts, interpret guidelines or instructions, elicit opinions or give guidance on the basis of facts to resolve common issues or problems when the information is not sensitive in nature or the individuals or groups are working toward mutual goals and have basically cooperative attitudes. Well developed communication skills are required. Physical Demands - LEVEL B: The work requires light physical exertion. The employee may be required to perform handling activities with lightweight or easily moved items (e.g. books, file folders, boxes of office supplies, small machine parts, etc.); perform moving activities for brief periods; operate light equipment; perform repetitive motions for brief periods; confined to a work area. Environmental Conditions - LEVEL B: The work environment involves moderate hazards, risks or discomforts. Exposure to minor deviations from pleasant environmental conditions is normal. Minor to serious injuries are possible. Supervision/Leadership - LEVEL D: Involves administrative supervision responsibility. As a "first line supervisor", the primary responsibility involves scheduling, supervising and evaluating employees who perform the same or similar work. Responsible for recommending hiring and disciplinary actions to a higher level of authority. As a "project manager" may direct the activities of project leaders to develop plans and criteria and to evaluate progress and results for one or more projects. Distinguishing Features Differs from the Agricultural Inspector II class in which the incumbent accomplishes non-supervisory inspection work in an agricultural regulatory program. EXAMPLES OF WORK PERFORMED Assigns and reviews work of inspectors, trains new inspectors, and periodically accompanies inspectors to determine thoroughness of inspection procedures. Develops and implements an educational, safety or training program to further public understanding of the program, such as anhydrous ammonia, milk sanitation, or egg grading and processing. Performs the more difficult inspections at large meat and poultry processing plants, dairy, or egg processing facilities to determine compliance with laws and regulations. Monitors and assesses the quality of the work of technicians and service companies that test weights and measures. Oversees complaint investigations on products regulated. Registers seed, fertilizer and feed products; cancels registration of products that are not in compliance with labeling regulations. Reviews laboratory analysis reports of seed, feed or fertilizer samples, and checks labels of products to determine inclusion of required information. Plans and conducts inspection of safety equipment and containers used to transport and store anhydrous ammonia; inspects premises for compliance with location requirements. Recommends changes in inspection procedures and in rules and regulations when necessary. Compiles data and evidence pertaining to violation of laws and regulations; presents evidence at hearings when required. Advises personnel of industries in proper care of equipment, safety and sanitary practices, and labeling and packaging procedures. REQUIRED KNOWLEDGE, ABILITIES AND SKILLS Knowledge *Knowledge of milk chemistry and bacteriology and the etiology and epidemiology of milk borne diseases; or agricultural products marketing practices and procedures. *Knowledge of laws, regulations and standards pertaining to the regulation of the meat processing industry, dairy or egg processing industry, agricultural products manufacturers, or anhydrous ammonia transportation, storage, handling, and use. *Knowledge of materials and equipment used in slaughtering and processing meat and poultry and of the composition of ingredients used in meat products, or the construction and operation of dairies and pasteurization plants and of the process of pasteurization. *Knowledge of grade standards for eggs, and the methods and practices for production of quality eggs. *Knowledge of calibration methods, techniques, and instruments. *Knowledge of the metric system. *Knowledge of laws and regulations pertaining to the commercial use of weighing and measuring devices. Knowledge of sampling procedures and practices as related to agricultural fertilizers and feed stuffs. *Knowledge of sanitary procedures and practices as related to meat and poultry processing and packing or the manufacture of dairy products. *Knowledge of the principles and techniques of supervision. Abilities *Ability to collect and present evidence of violations of laws and regulations and to give testimony in court. *Ability to instruct, supervise, and review work of agricultural inspectors. *Ability to establish and maintain effective relationships with the public and personnel of private industry. Ability to lift and carry a minimum of 50 pounds. *Ability to use precision measuring instruments, maintaining close tolerance. *Ability to maintain complete and accurate records. *Ability to plan and present an educational or safety program. *Ability to communicate effectively. *Ability to explain and interpret laws and regulations to the public and the personnel of private industry. *Necessary at Entry MINIMUM REQUIREMENTS: Three years of experience in agricultural product inspection and measurement. Education in agricultural sciences may be substituted for experience as determined relevant by the agency. NC: 06/93 |