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State of Washington Classified Job Specification


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Class Code: 393G
Category: Protective Services

Class Series Concept

See Food Safety Compliance Specialist 2.


Serves as a regional or state-wide senior specialist in one or more specified technical subject areas within the Food Safety Program. Ensures compliance with the various licensing requirements for facility design, processing, sanitation, allergen control and product labeling per Federal and State laws.

Distinguishing Characteristics

This class requires written designation by the Food Safety Program Manager or above. Serves as technical resource for complex food processing technologies or technical coordinator for highly specialized and technical food manufacturing process analysis.

Serves as technical resource for complex food processing technologies or technical coordinator for highly specialized and technical food manufacturing process analysis.

Specializes or serves as a regional or state wide specialist in one or more areas of regulated food production such as acidified foods, low acid canned foods, inspection standards or employee auditing/training, seafood, juice, custom meat, shell egg, cottage food, Cannabis products, and animal feed;

Specializes in the identification and control of hazards such as those associated with allergen cross-contact, thermal processing, acidification, and refrigerated foods;

May serve as a specialist for Grade ‘A’ Dairy, inspection standards auditor, cottage food, cannabis products, hemp extract or emergency management/recall coordination for human or animal food.

Typical Work

Leads staff in hazard analysis and complex food safety or for cause inspections and investigations;

Independently takes appropriate on-site action such as embargo, degrade, or plant closures;

Provides training and mentoring to other staff;

Acts as a point of contact for the region when needed;

Independently conducts or supervises detailed public health food safety inspections, Federal Hazard Analysis Critical Control Point inspections, for cause investigations, and/or surveillance of commercial establishments that manufacture, process, hold or transport food products intended for public and/or animal consumption;

Provides technical assistance to the industry;

Serves as representative on food safety program issues at legal proceedings;

Interacts with and advises the public, industry personnel, and other government officials on public health issues with regard to food safety.

Knowledge and Abilities

Knowledge of: theory, principles and practices of food safety sanitation enforcement, dairy and/or food technology, Federal, State, and local laws and regulations concerning manufacturing, processing, storage, handling and sale of fresh and processed food or dairy products.

Ability to: apply and enforce laws and regulations, using maturity and judgment, as well as the power of the law; understand and interpret written and oral directions and specifications; deal tactfully with the public, government, and industrial officials; prepare written reports and make oral presentations; consult with and advise plant owners and personnel on design and operation of plants and farms to comply with sanitation requirements, laws and regulations; work independently; travel frequently and for extended periods; traverse uneven or steep terrain in rural environments and climb ladders in industrial manufacturing warehouses.

Legal Requirement(s)

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.

Persons legally authorized to work in the U.S. under federal law, including Deferred Action for Childhood Arrivals recipients, are eligible for employment unless prohibited by other state or federal law.

Desirable Qualifications

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.


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

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

Class Specification History

New class: 10-15-99
New class code: (formerly 62130) effective July 1, 2007
Revised salary range, definition, typical work, distinguishing characteristics, knowledge and abilities, title change; all adopted June 30, 2017, effective July 1, 2017; previously Food Safety Officer 3, previously range 52.
Updated to remove the word "marijuana" and replace it with "cannabis", effective July 1, 2022.
Revised class series concept, definition, distinguishing characteristics, typical work, knowledge and abilities, desirable qualifications, adopted June 22, 2023, effective July 1, 2023.

Revised Legal Requirements; effective June 6, 2024, due to adopted legislative action.