See Food Safety Compliance Specialist 2

This is the highest level in the series responsible for administering a statewide food safety subprogram or supervises professional staff within a designated region or specialty area.

Independently plans, develops, organizes, directs and evaluates the program or region activities; or is designated as a technical expert and performs all of the following:

• Provides consultation, direction and evaluation on technical issues, concerns, policies, regulations, and procedures regarding food safety program at the division, department, state or national level.
• Trains food safety professionals.
• Serves as a program representative at the agency, state and national level.
• Recognized as a program expert before the legislature, Food and Drug Administration, administrative hearings, negotiations with other governmental entities and other legal proceedings on food safety issues.

Plans, organizes, coordinates and directs the food safety program in areas such as Grade ‘A’ Dairy, egg, manufactured food, food storage warehouse, cottage food, custom meat, custom slaughter, seafood, juice, animal feed, or Cannabis processing; establishes, monitors, and evaluates program objectives and priorities;

Provides a continuous review of personnel activity reporting in relation to program goals and objectives;

Provides conceptual guidance and direction to subordinates; allocates workloads and establishes completion dates;

Directs, and evaluates the work of other program staff and other professional/technical staff; develops and conducts training of the trainers at the state or national level;

Develops and implements policies and procedures; coordinates and allocates resources within the program;

Evaluates technical, regulatory, administrative and policy and procedural issues relating to the State's food safety program responsibilities;

Establishes and maintains effective working relationships with federal, state and local governmental agencies, academic institutions, industrial organizations, professional societies, and other groups concerned with food safety programs;

Performs other work as required.

Knowledge of: principles, practices, techniques, organization and objectives of public health and environmental health programs; State and Federal laws and regulations pertaining to environmental health; developments in public health as related to environmental health; principles of program administration, personnel supervision and training.

Ability to: plan, organize, train and evaluate the work of professional and technical public health personnel; coordinate work with relevant governmental, professional and industrial officials; supervise the enforcement of public regulations; speak and write effectively.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

A Bachelor's degree involving major study in business, microbiology, food science, food technology, biochemistry, dairy science, environmental health or a degree in a closely allied field.


Four years of equivalent public health regulatory-related experience or food manufacturing experience.

Additional experience will substitute for education on a year for year basis.

New Class adopted July 1, 2023.