Skip Navigation

Vacancy Questions Preview

Vacancy Questions Preview

Grade: 03
1.PHHRS 0696 - AP Band 3: I have the following basic qualifications for this position (more than 1 choice may apply):
  1. A bachelor's degree that included 30 semester hours of related science coursework (i.e. animal science, chemistry, food science and nutrition, public health science, microbiology, zoology etc.), AND 52 weeks or more of *specialized experience at the next lower grade level (e.g., generally, the GS-8 level) or band level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience that totals 52 weeks or more.
  2. In the absence of a degree, 30 semester hours of related science coursework as specified above, AND 52 weeks or more one year of *specialized experience at the next lower grade level (e.g., generally, GS-8 level) or band level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience that totals 52 weeks or more.
  3. A master's degree or two full years of progressively higher level graduate education in a related field of study, as specified above.
  4. Post- high school education of 30 semester hours of related science coursework (i.e. animal science, chemistry, food science and nutrition, public health science, microbiology, zoology etc.), AND 52 weeks or more of *specialized experience at the next lower grade level (e.g, GS-9 or GS-10) or band level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience that totals 52 weeks or more.
  5. A Ph.D. or three full years of progressively higher level graduate education in a related field of study.
  6. None of the above


2.Please select the answer that reflects your basic qualifications for this position. This is used together with your answers in the previous question.
  1. My specialized experience meets the specialized experience requirement that is cited in the vacancy announcement text and/or below. By selecting this option, I am acknowledging that I have read the text in the vacancy announcement or below which outlines specialized experience, and to the best of my knowledge, I meet this requirement. I understand that my resume and application must provide detail to fully support this claim.
  2. I do not meet the requirement as stated above.


*Please carefully review the specialized experience for this position. Education alone or combinations of education and specialized experience may qualify for this position, and the specialized experience may be gained in GS, PHHRS, another pay band, other or any combination, but in any event, qualifying specialized work experience must meet the following definition: Specialized experience is regular responsibility for verification of food safety systems, including application of the methodology for verifying Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), E-coli procedures, and interactions of these systems. It also includes working with enforcement actions, applying investigative methodology, documenting case files, administrative enforcement, recall activity, consumer complaint monitoring, and responsibility for assessing and verifying the adequacy of food safety systems

Grade: 04
1.Please select the answer that reflects your basic qualifications for this position. This is used together with your answers in the previous question.
  1. My specialized experience meets the specialized experience requirement that is cited in the vacancy announcement text and/or below. By selecting this option, I am acknowledging that I have read the text in the vacancy announcement or below which outlines specialized experience, and to the best of my knowledge, I meet this requirement. I understand that my resume and application must provide detail to fully support this claim.
  2. I do not meet the requirement as stated above.


*Please carefully review the specialized experience for this position. Education alone or combinations of education and specialized experience may qualify for this position, and the specialized experience may be gained in GS, PHHRS, another pay band, other or any combination, but in any event, qualifying specialized work experience must meet the following definition: Specialized experience is regular responsibility for verification of food safety systems, including application of the methodology for verifying Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), E-coli procedures, and interactions of these systems. It also includes working with enforcement actions, applying investigative methodology, documenting case files, administrative enforcement, recall activity, consumer complaint monitoring, and responsibility for assessing and verifying the adequacy of food safety systems

2.PHHRS 0696 - AP Band 4: I have the following basic qualifications for this position:
  1. Education above high school that included 30 semester hours of related science coursework (i.e. animal science, chemistry, food science and nutrition, public health science, microbiology, zoology etc.), AND at least 52 weeks of *specialized experience at the next lower grade level (GS-11 or 12 level) or band level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience that totals 52 weeks or more.
  2. None of the above


Grade: All Grades
* 1.Check all that apply. I have previous experience in:
  1. A food related recall incident
  2. Collecting samples for pathogens tests (e.g., Listeria, Salmonella, E.coli)
  3. Receiving pathogen test results
  4. Making recommendations based on pathogen test results
  5. Verifying or enforcing corrective actions
  6. Conducting in-depth interviews
  7. Documenting non-compliance
  8. Write technical reports of 3 pages in length or longer
  9. None of the above


* 2.Gather data utilizing scientific journal articles and/or scientific web sites for the purpose of assessing food safety systems.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 3.Prepare professional technical reports substantiated by objective data and scientific knowledge to summarize findings from investigation, audit, assessments, or inspection.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 4.Check all that apply. I have delivered food science related presentations to audiences of:
  1. General public
  2. Entry level food science personnel
  3. Professional level food science personnel
  4. Management and official level food science personnel
  5. Academicians
  6. None of the above apply


* 5.For each type of audience checked above, please provide an example of consisting the location, the approximate date, and topic of the presentation.
Maximum length of 8000 characters.


* 6.My most recent supervisor would say my ability to develop good working relationships is:
  1. Excellent
  2. Very Good
  3. Good
  4. Fair
  5. Needs improvement


* 7.My most recent supervisor would say my ability to explain scientific knowledge in easy to understand terms is:
  1. Excellent
  2. Very Good
  3. Good
  4. Fair
  5. Needs improvement


* 8.My most recent supervisor would say my ability to deliver corrective (e.g., negative) feedback in a manner that maintains cooperative relationships is:
  1. Excellent
  2. Very Good
  3. Good
  4. Fair
  5. Needs improvement


* 9.Deliver feedback that may be negative or have negative consequences while maintaining a cooperative relationship between the organization (e.g., agency) and the plant (e.g., industry, federally regulated plant).
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 10.Choose the one answer that most closely describes your experience. I have work experience where my primary responsibility was to develop an administrative case file compiling evidence related to the failure to comply with food safety, sanitation or economic regulations. My years of experience where this was primary responsibility are:
  1. More than 5
  2. 3 to 5
  3. More than 1 but less than 3
  4. Less than one
  5. No work experience where this was my primary responsibility


* 11.Check all that apply. I have knowledge of and/or experience working with the following laws and regulations:
  1. Federal Meat Inspection Act
  2. Poultry Products Inspection Act
  3. Egg Products Inspection Act
  4. Humane Slaughter Act (9 CFR 313)
  5. Rules of Practice (9 CFR 500)
  6. Small Business Regulatory Enforcement Fairness Act (SBREFA)
  7. None of the above.


* 12.Check all that apply. I have experience reviewing or implementing the following:
  1. Sampling plan written procedures
  2. e. Coli testing for process control verification
  3. HACCP plans
  4. SSOPs
  5. Good manufacturing practices (GMPs)
  6. Manufacturing records
  7. None of the above


* 13.Check all that apply. I have experience verifying the following:
  1. Sampling plans and sampling techniques (e.g., meeting criteria for random sample)
  2. e. Coli monitoring and charting test results
  3. HACCP plans
  4. SSOPs
  5. Good manufacturing practices (GMPs)
  6. None of the above


* 14.Evaluate the effectiveness of food safety systems and practices by applying federal regulations and laws to determine compliance.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 15.Perform investigative work related to food processing and/or slaughter systems to obtain information, gather evidence or verify facts.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 16.Provide guidance to small organizations on locating and/or obtaining validation evidence for food processing, manufacturing or slaughter activities.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 17.Choose the one answer that best describes your highest level of education.
  1. Completed a second graduate degree (e.g., public health, business administration) beyond doctorate degree.
  2. Completed additional relevant graduate level coursework (e.g., food science, health science, public health, business administration) beyond a doctorate degree in food science related field (e.g., veterinary medicine, public health, biology, agriculture).
  3. Completed doctorate degree in food science related field (e.g., veterinary medicine, biology, agriculture, public health).
  4. Completed two master of science degrees both relevant to food science related field (e.g., public health, business administration, agriculture, biology).
  5. Completed graduate coursework, in addition to master of science degree, but less than a doctorate degree in science related field.
  6. Completed master of science degree in a food science related field (e.g., food science, animal science, meat science, agriculture, epidemiology, microbiology, public health).
  7. Completed graduate coursework in food science related courses, in addition to a bachelor of science degree, but have not received a master of science degree.
  8. Completed bachelor of science degree in food science related field (with at least 30 semester hours in related science courses e.g., animal science, meat science, food science, agriculture, microbiology, biology, or chemistry).
  9. Completed 30 semester hours in basic biological and physical sciences, including 20 semester hours in food science or closely related subjects that directly apply to food science.
  10. None of the above applies to me.


* 18.Check all that apply. I have successfully completed a training course with the primary emphasis of the training devoted to the topic of:
  1. Hazard Analysis and Critical Control Point (HACCP)
  2. Sanitation Standardized Operating Procedures (SSOP)
  3. Statistical Process Control
  4. Statistical Analysis
  5. ISO Training
  6. Risk Assessment
  7. Toxicology
  8. Microbiology
  9. Ante and Post Mortem Practices
  10. Good Manufacturing Practices
  11. Communication Skills
  12. Conflict Resolution Training
  13. None of the above.


* 19.For each training course checked above, please provide the date, location, and title of the training course.
Maximum length of 8000 characters.


* 20.My most recent supervisor would say my ability to quickly learn complex scientifically related material is:
  1. Excellent
  2. Very Good
  3. Good
  4. Fair
  5. Needs improvement


* 21.Choose the one answer that most closely describes your experience. My years of work experience in the meat science, animal science and/or food science fields are:
  1. More than 5
  2. 3 to 5
  3. More than 1 but less than 3
  4. Less than one
  5. No experience in the meat or food science fields.


* 22.Please check all that apply. I have experience working in:
  1. Slaughter plants - poultry
  2. Slaughter plants - red meat
  3. Processing plants - poultry
  4. Processing Plants - red meat
  5. Processing plants - egg products
  6. Processing plants - thermal processing (e.g., canning)
  7. Other food processing plants
  8. I do not have experience working in any of the above environments.


* 23.Choose the one answer that most closely describes your experience. I have work experience where my primary responsibility for the position was to inspect a plants or multiple plants operations and verify the execution of the plants (or plants) food safety program. My years of experience where this was my primary duty are:
  1. More than 5
  2. 3 to 5
  3. More than 1 but less than 3
  4. Less than one
  5. No work experience where this was my primary responsibility


* 24.Choose the one answer that most closely describes your experience. I have work experience where my primary responsibility was observing ante- and post- mortem inspection of animals to determine adequacy for human consumption. My years of experience where this was my primary responsibility are:
  1. More than 5
  2. 3 to 5
  3. More than 1 but less than 3
  4. Less than one
  5. No work experience where this was my primary responsibility


* 25.Choose the one answer that most closely describes your experience. I have work experience where my primary responsibility was working on a manufacturing line inspecting meat and/or food products in a slaughter or processing plant. My years of experience where this was my primary responsibility are:
  1. More than 5
  2. 3 to 5
  3. More than 1 but less than 3
  4. Less than one
  5. No work experience where this was my primary responsibility


* 26.Using scientific knowledge, determine the processing and/or slaughter activity effectiveness in maintaining a safe product.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 27.Evaluate the manufacturing, processing or slaughter food safety systems to ensure they are implemented as designed.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 28.My most recent supervisor would say my overall performance is:
  1. Excellent
  2. Very Good
  3. Good
  4. Fair
  5. Needs improvement


* 29.Determine work schedule and manage time to complete tasks within allotted timeframe.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.


* 30.Check all that apply. I have conducted assessments of, created, or calculated the following:
  1. Flow charts
  2. Sampling plans
  3. Trend analysis
  4. Means (averages), standard deviations or other descriptive statistics
  5. Inferential statistics (e.g., correlations, t-tests, regression analysis)
  6. None of the above


* 31.Use statistical procedures to assess the validity of sampling plans.
  1. I have not had education, training or experience in performing this task.
  2. I have had education or training in performing this task, but have not yet performed it on the job.
  3. I have performed this task on the job, with close supervision from supervisor or senior employee.
  4. I have performed this task as a regular part of the job, independently and usually without review by supervisor or senior employee.
  5. I have supervised performance of this task and/or I have trained others in performance and/or am normally consulted by others as an expert for assistance in performing this task.






This is a Federal job application system. Providing false information, creating fake IDs, or failing to answer all questions truthfully and completely may be grounds for not hiring, for disbarment from Federal employment, or for dismissal after the applicant begins work. Falsifying a Federal job application, attempting to violate the privacy of others, or attempting to compromise the operation of this system may be punishable by fine or imprisonment (US Code, Title 18, section 1001).