Positions in this job family are assigned responsibilities involving planning, conducting, coordinating and supervising technical and professional work operations related to an assigned agricultural program or in an assigned area or district to ensure compliance with applicable federal and state laws, rules, and regulations and to provide protection for consumers and others within the industry. Responsibilities include performing inspections, grading, reporting, samplings, surveys, and investigations, reviewing and approving federal grants, providing consultative services, and specialized functions such as market reporting.
TYPICAL FUNCTIONS
The functions within this job family will vary by level and area of assignment, but may include the following:
Conducts inspections, investigations, samplings, and surveys of agricultural services, operations, products, facilities, and related activities of owners, operators, producers, and distributors of agricultural products to ensure compliance with agricultural laws.
Audits records; license facilities, dealers and manufacturers.
Provides consultative services to ensure compliance with federal and state laws, rules, and regulations and to protect the consumer and other individuals within the industry.
Inspects agricultural products, facilities, dealers, manufacturers and producers in an area or district to ensure compliance with production, quality control programs, and environmental land consumer protection laws and standards.
Collects samples of water, air, soil, industrial waste, seed, feed, fertilizer, blood, milk and meat for analysis to ensure proper sanitation, good animal health, clean and wholesome products for consumers, and that health standards are met for the public.
Collects and analyzes environmental samples; provides technical assistance; and prepares enforcement documentation.
Monitors the state’s agricultural products to protect the public health; issues licenses, provides training and technical assistance; enforces applicable rules and regulations.
Evaluates environmental health status of the state and prepares relevant reports; performs epidemiological investigations to prevent environmental health and protection incidents.
Presents cases of apparent violations and serves as expert witness in formal hearings and courts of law regarding agricultural regulatory requirements.
Researches, develops, and assists in the implementation of long term planning for efficient use of the state’s air and water resources; assists in the development of waste reduction practices through recycling and pollution prevention programs; ensures waste disposal practices protect land resources for present and future use.
Analyzes industry generated food safety programs including Hazard Analysis Critical Control Point (HACCP), and sanitation standard operating procedures (SSOP).
Conducts tests on weighing and/or measuring devices, blood samples, reagents, compounds, and solutions for compliance with weights and measures, animal diseases, and environmental quality laws and regulations.
Supervises field and office personnel; plans, organizes and participates in various training programs, and evaluates job performance of subordinates.
Monitors and approves temporary and emergency storage; recommends needed statutory or rule changes; administers the Commodity Storage Indemnity fund; coordinates Commodity Credit Corporation required examinations, license suspensions and/or revocations, seizure and salvage of commodities operations following revocation of license; initiates security bond collections.
KNOWLEDGE, SKILLS, & ABILITIES
Level I: Knowledge of procedures for inspecting, evaluating and grading various agricultural commodities; of state and USDA regulations governing the standards and transport of applicable agricultural products; of federal and state laws regarding packaging and other standards related to agricultural products; of environmental and sanitation standards; of materials and equipment used in the applicable agricultural industry; of various types of animal and plant diseases; of record keeping; of basic mathematics including percentages; and of English usage. Ability is required to conduct inspections related to agricultural products, services, and facilities to determine compliance with established standards, laws and regulations; to follow complex oral and written instructions; to communicate effectively, both orally and in writing; to establish and maintain effective working relationships with others; to attend to several matters simultaneously; to operate and maintain monitoring and detection equipment; and to apply research methodologies.
Level II: Those identified in Level I plus knowledge of methods and procedures of processing operations; and of the characteristics of applicable agricultural products. Ability is also required to read and interpret plans and specifications of proposed facilities and to perform a full range of inspections and investigations within the assigned area of specialization.
Level III: Those identified in Level II plus knowledge of the principles and practices of public administration; of state laws related to the applicable specialty area; of investigative techniques and procedures used to gather and evaluate evidence; and of procedures for the inventory, accounting, and storage of agricultural products. Ability is also required to prepare written reports appropriate for admission to court; to conduct several investigations simultaneously; and to train and direct the work of others.
Level IV: Those identified in Level III plus knowledge of supervisory principles and practices and the ability to supervise and train others; to exercise independent judgment; and to analyze complex situations and adopt an appropriate course of action.
Level V: Those identified in Level IV plus knowledge of program development and implementation and of office management practices and ability to supervise and direct the work of others.
LEVEL DESCRIPTORS
This job family consists of five levels which are distinguished based on the complexity of job assignments, the level of expertise required to perform assigned duties, and the responsibility assigned for the leadership of others or the management of assigned functions.
Level I: This is the basic level of this job family where employees are assigned duties and responsibilities involving beginning level work in a training status to build their skills in conducting investigations, performing basic professional analysis and interpreting state and federal laws, rules and regulations concerning agricultural products and services. In this role they will be involved in the evaluation of inspection and survey data, preparing technical records and reports, and assisting in making recommendations concerning remedial action to correct environmental or water problems.
Level II: This is the career level of this job family where employees are assigned duties and responsibilities at the full performance level for performing a full range of tasks involving investigation, analysis, and interpretation of state and federal laws. In this role, employees will evaluate inspection and survey data, prepare technical reports and records, and make recommendations concerning remedial actions to correct agricultural environmental, water, and other problems. Some responsibility may be assigned for providing limited guidance and training to entry-level employees performing environmental program duties.
Level III: This is the specialist level of this job family where employees are assigned independent responsibilities for performing advanced level work in the management of a single or multi-program agricultural, environmental, animal health, or consumer protection area. Employees at this level will have a clear specialization in an agricultural related discipline and may be recognized as an expert in the assigned specialty. The work is generally performed with a high degree of technical and administrative freedom to plan, develop, organize, and conduct all phases of the work necessary for completion within broad program guidelines.
Level IV: This is the leadership level of this job family where employees are assigned responsibilities involving planning, directing, and supervising designated specialty areas involving agricultural products and services, such as animal health, meat inspection, environmental quality, agricultural resources, and agricultural warehouses. This includes developing and implementing new programs, modifying existing programs; training and supervising assigned inspectors, and other related functions. Responsibilities are broadly defined and incumbents have a high degree of latitude in planning, controlling, and evaluating the work and activities of assigned staff as well as performing related administrative functions.
Level V: At this level employees are assigned management level responsibilities involving the direction and supervision of the work activities of assigned areas of responsibilities, programs, or a unit on a regular and consistent basis. Some positions may be assigned primary responsibility for the direction and supervision of assigned staff in completing assigned functions and activities, including reviewing and assigning work, providing training, evaluating performance, approving leave, and initiating disciplinary actions. Other positions may perform state-wide program development, monitoring, reporting, and other administrative duties to insure compliance with applicable laws pertaining to the area of responsibility, which may include products or services such as seed, feed, fertilizers, eggs, weights and measures, entomology, agricultural warehouses, fruits and vegetables, meat, animal health, water quality, or other appropriate programs involving agricultural services and production.
MINIMUM QUALIFICATIONS
Level I: Education and Experience requirements at this level consist of a bachelor’s degree in an agricultural, biological, plant, animal, physical or natural science, food technology, or a closely related field; or an equivalent combination of education and experience; or possession of the appropriate USDA license prescribed by the contract creating the position.
Level II: Education and Experience requirements at this level consist of those identified in Level I plus one additional year of qualifying inspection experience or administrative or managerial experience in an agricultural related field.
Level III: Education and Experience requirements at this level consist of those identified in Level II plus one additional year of qualifying inspection experience or administrative or managerial experience in an agricultural related field.
Level IV: Education and Experience requirements at this level consist of those identified in Level III plus one additional year of qualifying inspection experience or administrative or managerial experience in an agricultural related field.
Level V: Education and Experience requirements at this level consist of those identified in Level IV plus one additional year of qualifying inspection experience or administrative or managerial experience in an agricultural related field.
SPECIAL REQUIREMENT
Applicants must possess a valid Oklahoma Drivers license and be willing and able to fulfill all job-related travel normally associated with the position. Some positions may require that applicants be eligible for registration as a Sanitation-in-Training, possess a valid Oklahoma commercial chauffeurs license, be willing and able to climb ladders; catwalks, or other high objects, be able to lift 50 pounds, and be able to work unusual hours when necessary. Some positions may require a U.S. Department of Agriculture (USDA) license as prescribed in the USDA contract. Some positions may require certification from an optometrist of having passed a color vision test before entering on duty.
Level I Meat Inspectors are required to pass 20 days basic slaughter and meat processing training and 8 days regulatory HACCP inspection training.
Federal/State Graders are required to attend Federal grader training, pass the training test and obtain a USDA grader license as prescribed by the USDA contract within three months after the enter-on duty date.
Level II Meat Inspectors must pass a 12-day processing inspection training course and have one week of FAIM computer training.
CLASS: L16A; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: L16B; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: L16C; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: L16D; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: L16E; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
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