Staff Inspector (Organic Certifiers)

Staff Inspector (Organic Certifiers) Remote, California Company Description For more than three decades, FoodChain ID has been at the forefront of the New Food industry, helping companies navigate increasing global demands for transparency, accountability, safety, and sustainability. Job Description Inspect operations seeking or maintaining USDA organic certification to assess compliance with National Organic Program (NOP) regulations. The position will be responsible for completing the following types of inspections/assignments: Initial, Annual, Additional, Limited Scope, Unannounced, Sampling, Remote Desk Audits, Peer Witness Evaluations. Duties and Responsibilities Coordinate with producers/handlers to schedule initial, annual, and any follow-up inspections within a determined timeframe. Schedule and conduct field/facility inspections in accordance with all Organic Certifier’s (OC) policies and work instructions and in line with the National Organic Program standards. Collect food, product, or environmental samples from client sites and ship samples to designated laboratories for testing. Interview operation personnel, request and review operation records, and conduct site inspections to assess compliance with the standards. Report observations and inspection findings in required OC documents (inspection report, etc.). Adequately document reported findings with evidence collected at inspection. Submit all required documents (as defined by OC Work Instructions) by the due date of the assignment. Conduct unannounced inspections and gather samples in accordance with NOP Regulations and OC Policies and Work Instructions. Maintain effective and prompt communication with supervisor, colleagues, and clients. Participate in witness audits and/or peer evaluations as required. Remain abreast of NOP regulatory changes and updates to OC’s policies, procedures, and best practices. Complete a minimum of 150 inspection assignments per year. Support department with procedural and technical policy review and calibration. Witness, train, and/or evaluate peer inspectors as needed, based on qualifications. Support in delivery of quarterly Inspector Feedback. Provide technical support to other inspectors as needed. Develop training materials and guidance documents and participate in quarterly trainings as needed. Complete OC-assigned trainings and maintain inspector qualifications as required by NOP standards. Other duties as assigned. Qualifications Education & Experience Bachelor’s degree in agriculture, food science, environmental science, quality management, or related field (or equivalent practical experience). Inspectors must be able to demonstrate a minimum of 2,000 hours (1 year) of experience relevant to the scope and complexity of operations they will inspect (eligible experience includes but is not limited to; work on a farm or ranch, agricultural extension work, agricultural education, internships, apprenticeships, experiential education, 4-H, FFA, other inspecting/auditing work, experience at a food processing/handling operation, food processing research, natural resource management work). Technical Expertise Comprehension of NOP regulations (7 CFR Part 205), the NOP Handbook, and the National List. Certification & Training Documentation of sufficient training to demonstrate relevant knowledge, skills, and experience required to inspect operations of the scope and complexity assigned and to evaluate compliance with applicable regulations. Skills & Attributes Excellent analytical and report-writing skills. Strong interpersonal abilities for interviewing and relationship-building. Self-motivation and ability to work independently. Excellent communication skills (written and verbal). Ability to speak English/Spanish preferred. Willingness and ability to travel. Computer literacy (able to use electronic inspection platforms, GPS, digital photography). Experience with Microsoft Office Suite, i.e. Word, Excel, PowerPoint, Outlook, etc. Must have a valid driver’s license and reliable transportation. Training Requirements Prior to Formal Authorization: Initial basic training on policies, forms, files, web-system, etc. Standards training as appropriate (NOP, etc.) Inspectors with less than one year of inspection experience must complete at least 50 hours of training prior to performing inspections independently. Each inspector will be evaluated while performing an inspection at least once every three years, or more frequently if warranted. Inspectors with less than three years of inspection experience must undergo a witness inspection annually. Monitored training period as needed to demonstrate competence. Yearly Requirements to Maintain Authorization: Inspectors with one or more years of experience will maintain 10 hours of continued education every year if inspecting one area of operation and an additional 5 hours for each additional area of operation inspected. Attendance of Annual OC Meetings and Quarterly Trainings. Attendance of any additional trainings as deemed necessary. EEO Statement FoodChain ID, Inc. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. If you require reasonable accommodation in completing this application, interviewing, completing any pre-employment testing, or otherwise participating in the employee selection process, please direct your inquiries to our Human Resources Department at [email protected] .