Environmental Health Specialist Ii - Food & Establishment Change Of Owner Coordinator

Under the direction of the Food and Consumer Protection Division Director, the Environmental Health Specialist II- Food Inspection & Facility Ownership Change Coordinator is responsible for safeguarding the well-being and safety of the public. Their primary duties include ensuring adherence to the Indiana Food Code, Allen County Food and Beverage Ordinance, and Allen County Tattoo/Body Piercing Ordinance. This role involves supervising the transition of Ownership or operation of food establishments and conducting regular inspections of such establishments.  This position is covered as defined by The Board of Commissioners of the County of Allen Employee Handbook.

This position offers a comprehensive and competitive benefits package which includes: 

• Medical, dental, vision and more available first day of employment
• Longevity pay increases: 6 months, 1, 3, 5, 10, 15 and 20 years
• Retirement plan with up to 5% matching
• Generous paid time off and holidays
• Paid time off received after 30, 60 & 180 days
• Gym membership and Wellness reimbursements available through insurance

Hours: 8:00am-4:30pm; 37.5 hours/week; the ability to be on-call 24/7 including weekends and holidays

ESSENTIAL FUNCTIONS:

• Responsible for overseeing the process of inspecting, reviewing plans, and ensuring compliance of food establishments that undergo a change in ownership or operator, in accordance with state and local food codes.
• Conducts various types of food establishment inspections, including routine, complaint, follow-up investigations, reportable disease/outbreak, and inspections of temporary/mobile event units. Takes enforcement action by issuing citations for establishments without proper permits, while employing educational approaches to promote compliance.
• Educates food establishment operators and staff members on proper food sanitation practices and disease prevention measures.
• Conducts inspections of tattoo and body-piercing facilities during larger events, requiring cross-training and the ability to educate and enforce regulations related to these facilities. Provides guidance to tattoo and body-piercing personnel on handling infectious waste and adhering to universal precautions for preventing the transmission of Bloodborne Pathogens and infectious diseases.
• Performs data entry using mobile equipment in the field, conducts recall inspections, and ensures accurate completion of all necessary paperwork.
• Develops and maintains training materials and curriculum, in coordination with the supervisor, for staff members involved in facility changes in ownership or operator. Assists in training new employees on the associated processes.
• Acts as the Department's on-call representative for emergency food-related situations after regular working hours for one full week, approximately every 5th or 6th week.
• Refers imminent health hazards and persistent violations to the supervisor for immediate action or administrative hearings, ensuring proper resolution of code violations.
• Assists in urgent public health outreach efforts, such as clinics and foodborne outbreak responses, and supports other necessary public health interventions.
• Keeps up-to-date with new trends in food safety, as well as tattoo and body-piercing safety, by attending relevant trainings. Undertakes cross-training in all areas within the Food and Consumer Protection Division, as well as other pertinent public health topics.
• Performs all other duties as assigned, including overtime as required.

REQUIREMENTS:

• Bachelor's degree in Biology, Chemistry, Public Health, Education, Environmental Health, or a related field 
• Preferred 2-3 years of prior experience in restaurant management, culinary arts, food safety, management, public health, or related areas
• Prior experience in inspections is also desirable
• Valid Driver's License to conduct on-site inspections at various establishments
• Obtains ServSafe Certification within one year of employment
• Must acquire National Incident Management System (NIMS) certification upon employment, as mandated for all public health personnel
• Demonstrates a scientific background with knowledge of identifying microbial agents, understanding the impact of time and temperature on pathogen growth, pH measurement, chemical concentration, and heat transfer
• Possesses knowledge of the transmission of bloodborne pathogens
• Familiarity with federal and local regulations and the ability to interpret them
• Strong written and verbal communication skills to effectively educate and provide information to the community, facility operators, and staff in the areas of food safety, bloodborne pathogens, and infectious waste
• Demonstrates good judgment to apply codes, understand the underlying purpose of requirements, and assess risks through thorough inspections
• Capable of responding on a 24/7 basis
• Proficient in computer skills, including the use of Microsoft Office and other job-related software

LICENSING: 
Valid Driver's License to perform inspections on-site at various establishments
ServSafe Certification within 1 year of employment
National Incident Management System (NIMS) certification upon employment as required for all public health staff