This position is located in the Food and Drug Administration (FDA),Center for Food Safety and Applied Nutrition (CFSAN),Office of Food Safety (OFS), Division of Seafood Science and Technology (DSST), Chemical Hazards Science Branch. The incumbent serves as the Supervisory Biologist and Branch Chief, providing administrative direction and scientific leadership and guidance to scientists.
Provides leadership related to biological sciences in developing mitigation strategies to expand or improve existing capability for determining preventive controls for the safe production of seafood and seafood products.
Applies technical expertise in biological sciences to all assigned duties, which include providing advice to agency scientists and high-level officials and developing agency regulations and policy in the specialty area.
Prepares official correspondence and reports and generates scientific manuscripts for publication in scientific journals.
Provides expert advice concerning approaches and options that are sound and feasible in relation to Branch goals and objectives, and develops recommendations for enhancement and improvements of the Branch.
Degree in biological sciences, agriculture, natural resources management, or related disciplines appropriate to the position OR Combination of education and experience. Courses equivalent to a major, as shown above.
Specialized Experience. Specialized experience is experience that equipped the applicant with the particular knowledge, skills, and abilities to perform successfully the duties of the position, and that is typically in or related to the work of the position to be filled.
GS-14: To qualify for the GS-14 grade level, you must possess 1 year of specialized experience equivalent to the GS-13 in the Federal service, public or private sectors that includes experience:
Overseeing the development and application of methods for a wide variety of natural and man-made chemical contaminants in seafood; AND
Providing scientific expertise and technical expertise to Federal, State, local, and international public health authorities in the monitoring and control of chemical contaminants in seafood.
The Office of Food Safety, Center for Food Safety and Applied Nutrition, Food and Drug Administration is responsible for developing and implementing regulations, guidance, policy, programs, position papers and advisory opinions, and recommends priorities for issues related to the safety of food for human consumption (produce, plant products, dairy, eggs, meat, seafood) and technologies used within food processing with the scope of responsibility of the office; recommends research priorities for issues related to the safety of food; develops, collects, and interprets data regarding the safety of food; provides expert policy, scientific and technical advice; serves as principal liaison to industry, international organizations, and other organizations on issues related to food; reviews proposed regulatory actions and provides technical evaluation; implements the laws and regulations related to food for human consumption; and develops model regulations and provides support, training, evaluation and certification for State and international food safety programs.
The Office of Food Safety is responsible for utilizing biological, microbiological, and chemical knowledge to inform scient...ific and regulatory decisions, regarding the safety of food for human consumption. Scientists collect data and scientific information to support decisions, regulatory programs, and policies. Scientists advise CFSAN staff, FDA staff, and other relevant parties on biology, microbiology, and chemistry and public health policies, regulations, and procedures that affect food for human consumption.