U.S. Department of Agriculture (USDA) - United States Department of Agriculture (USDA)

The Specialty Crops Inspection (SCI) Division is responsible for developing U.S. grade standards and providing inspection, grading, certification, and audit-based services nation-wide on a user-fee basis for fresh and processed fruits and vegetables and related products. SCI Division coordinates Federal and Federal-State terminal market and shipping point inspections for fresh fruits and vegetables and maintains cooperative agreements with individual States and Puerto Rico to meet the needs of these programs. SCI Division develops and conducts training in support of these inspection and audit-based programs. SCI Division also provides services including information coordination and label review services in support of USDA feeding programs. SCI Division is also responsible for Government-wide development and coordination of Commercial Item Descriptions for foods. SCI Division Area Offices deliver Division services to applicants within the individual office’s designated geographic area of coverage. Services are provided by area office inspection personnel under the supervision of the Officer-in-Charge (OIC), the Assistant Officer-in-Charge (AOIC), and possibly a Sub-area Supervisor (SAS). The incumbent serves as a grader at an inspection point, processing facility or area office lab. Assignments may also involve details and/or reassignment to a different geographical area as determined by management. The incumbent is subject to geographic mobility should a directed reassignment become necessary.

DUTIES & RESPONSIBILITIESFor fresh fruits and vegetables and related products: Selects representative samples from the product lots in accordance with prescribed sampling and plans.Inspects products to determine the quality, condition, and/or compliance with U.S. Grade Standards or stated contract specifications. Typically, this requires considering such factors as:- product size, shape, color, and similar quality factors;- product maturity, firmness, breakdown or decay, bruising, and similar condition factors; and - quantity, packaging, or similar conditions which are common in contract specifications.Prepares inspection reports based on examination of product. This is done through application of official grade standards or contract specifications to determine product’s grade, quality and/or condition. When the assignment involves products with which the employee is thoroughly knowledgeable, the incumbent applies the official standards and regulations to determine the product’s grade and/or condition and directly issues the certificate using the FEIRS software on the ruggedized laptop issued to each grader, but only after first learning the certification process utilizing handwritten note sheets and certificates. Verbally explains inspection determinations to appropriate industry employees.In difficult or unusual cases, prepares a draft certificate with a tentative determination and submits it for higher-level review (i.e., a supervisor, inspector-in-charge or senior grader) before issuance.As assigned, performs inspections and grading of products with which the employee is unfamiliar under the guidance of a senior grader, inspector-in-charge or supervisor.For processed fruits and vegetables, related products and/or nuts:Draws and examines representative samples of products and determines grade, condition and wholesomeness in accordance with official grade standards, buyer-seller contracts or other written specifications.Makes observations to determine if plant facilities, operating methods, processing equipment and personnel are in compliance with SCI sanitation requirements and FDA regulations. If the plant or operation is not in compliance, the grader reports this to plant management and higher SCI Division officials.Observes the raw product material to establish the suitability for processing and advises plant management of the results. If/when corrective action by the plant is necessary, inspector monitors and assesses effectiveness.Performs a limited number of analytical determinations by prescribed methods and techniques, often under the direction of an inspector of higher grade.Instructs technicians and aids in proper grading and inspection techniques.May serve as a lead grader at a processing plant, peanut buying point and/or shelling facility and may coordinate activities, schedules and work assignments for other inspection personnel assigned to the facility.May monitor processing plant operations, product grade evaluation, and quality controlprocedures; provides technical assistance as necessary.EVALUATION FACTORS1. Knowledge Required by the PositionKnowledge of and skill in applying the official U.S. Grade Standards, regulations and specifications to grade a number of fresh and/or processed fruits, vegetables and related products. These products may differ considerably in analytical and subjective characteristics. As appropriate, knowledge of pertinent characteristics and product defects as applied to a number of fresh and/or processed products and related products; ability to obtain representative samples, inspect and grade a limited variety of distinct products.As appropriate, the incumbent must demonstrate an understanding of State and other governmental regulations (such as FDA regulations on quality, wholesomeness, standards of identity and labeling) along with various other specifications and requirements in addition to the official standards.Knowledge of production, processing, packaging, transportation, storage, marketing and distribution operations associated with fresh and/or processed fruits and vegetables and related products as these factors may be causes of product defects and such knowledge may help determine compliance with specification and sanitation requirements in the inspection of plant facilities and operations. Skill in expressing decisions using logical and concise oral and/or written communication. Skill in establishing rapport and demonstrating a tactful and diplomatic manner to maintain good working relations and productive interpersonal relationships with fellow employees, industry and other government agency personnel.2. Supervisory ControlsThe grader normally receives assignments from the Supervisor or designee, who defines the assignment objectives, determines work priorities and coordinates the work.The employee, in most instances, independently performs the procedures required by the assignment, resolves most technical problems and makes final grade determinations. However, technical assistance is readily available while assignments are being carried out and more difficult technical decisions or unusual situations are referred to a higher-grade employee or a supervisor. The employee issues certificates and reports based on inspection records. When a new commodity is assigned, the grader consults with a higher-grade employee or supervisor for guidance.As appropriate, the grader completes the operational steps necessary to accomplish the work under time constraints; the grader handles a number of products and makes decisions relating to grade interpretation, referring only unusual situations to a higher-grade employee or a supervisor.The work receives a review for conformity to established policies and procedures. For fresh products inspection by the incumbent, work is reviewed for technical accuracy and completeness through spot checks of the grading while the work is being performed or through frequent review of worksheets or certificates. For processed products and nut inspection by the incumbent, specific work is frequently reviewed through checks of worksheets or certificates, or an informal comparison of grade determinations to expected results; technical proficiency is frequently reviewed.3. GuidelinesThe guides consist of the official U.S. grade standards for fresh and processed fruits, vegetables and related products and nuts; regulations pertaining to plant requirements for sanitation and processing; Agency instruction manuals for grading and conducting inspections; visual aids; and supplemental written and oral instructions for technical, borderline, difficult or unusual situations. The number of guides applicable to the work is limited.The employee uses discretion in selecting and applying the appropriate guides to a variety of situations and is required to use judgment in the interpretation of standards and regulations in making borderline grade determinations and in explaining or advising industry management on USDA requirements or policies. For borderline, difficult or unusual situations as well as assignments involving products unfamiliar to the incumbent, advice is sought from a supervisor or higher-grade inspector.As appropriate, the incumbent observes processing methods and, with the advice of the supervisor or inspector of higher grade, advises plant management of their effect on product quality when guidelines are not available.4. ComplexityThe work consists of grading and inspecting a number of fresh and/or processed products which may have a number of formulations within a product type. The work involves applying standards, regulations, and specifications to determine the grade and/or acceptability of a number of products. The grader may encounter some problems (i.e., borderline and/or difficult cases). The latter are resolved in consultation with appropriate instructions, higher-grade employees and/or the supervisor.Depending on the situation, the work may require evaluation of operations for compliance with sanitation requirements and good manufacturing practices. As appropriate, consideration must be given to the varied types of defects which can occur and the identification of same. The work also involves determining compliance or non-compliance with a number of distinctly separate contract specifications.As appropriate, the employee must consider a number of objective, and in some cases subjective, quality factors when inspecting and grading products. Inspectors must also take into consideration regulations and operational factors when evaluating sanitation conditions. As appropriate, the incumbent may serve as lead grader at a processing plant, peanut buying point and/or shelling facility and may coordinate activities, schedules, and work assignments for other inspection personnel assigned to the facility. As appropriate, the grader makes decisions under time pressures brought about by the movement of perishable products in the marketing channels, or other factors. The assistance of a supervisor or senior grader is readily available. 5. Scope and EffectFor fresh fruits, vegetables and related products, assignments involve making final grade, quality and/or condition determinations and issuing certificates; such determinations affect the product’s price and/or acceptability in relation to contract specifications. For processed fruits and vegetables and related products, assignments involve making grade and acceptability determinations, inspecting processing facilities for sanitation and compliance with Good Manufacturing Practices, and maintaining effective relationships with industry management. The grading and inspection decisions made by the grader directly affect the financial interests of buyers and sellers. In some instances, recipients of products can include government entities such as, but not limited to, USDA feeding programs, Department of Defense purchases, and State purchases.6. Personal ContactsFor fresh fruits and vegetables and related products, contacts include employees and managers of firms involved in fresh fruit and vegetable marketing such as receivers, vendors, brokers, shippers and personnel from other government agencies.For processed fruits and vegetables and related products, contacts may include the employees of processing plants, peanut buying points and shelling facilities, and other related industry firms, as well as other graders and employees of other governmental agencies.7. Purpose of ContactsThe purpose is to promote and maintain cooperation and suitable working relations with other graders and industry representatives by explaining Agency programs or resolving conflicts. For fresh fruits and vegetables and related products, this includes explaining grade, quality and/or condition determinations in addition to scheduling grading and inspection services in the most timely and efficient manner in cooperation with industry personnel.For processed fruits and vegetables and related products, this includes maintaining the cooperation of plant management and industry employees, facilitating resolution of conflicts, explaining grade determinations and related Agency policies and regulations, and advising on or exchanging information related to technical matters.8. Physical DemandsCommodity grading work requires periods of physical exertion to lift and move boxes, cartons and heavy packages of product (often weighing over 50 pounds); prolonged periods of standing, walking, stooping, bending, and climbing; physical coordination and finger dexterity in at least one hand to perform digital examinations of commodities; normal or corrected vision in at least one eye for distance, depth perception, and color to detect abnormalities in product; the ability to assure safety in a highly-mechanized and/or noisy environment through adequate or correctable hearing; use of both legs, arms and hands to perform carrying, pulling, pushing, reaching above the shoulder, kneeling, grasping, and working with hands in water; and the ability to determine product quality organoleptically (e.g., through sight, smell and/or taste).9. Work EnvironmentThe work environment includes exposure to freezing and/or hot temperatures, fumes, dust and odors from coolants, slippery surfaces, moving materials, handling equipment, high noise level and similar risks typical of fruit and vegetable and related processing plants, storage areas, terminal markets, peanut buying points and shelling facilities. The work environment further requires working in close proximity to others and/or alone; working on weekends and overtime; traveling for extended periods of time; working multiple shifts and changing/rotating shifts (i.e., first, second and third); and operating a motor vehicle via a valid driver’s license.