Occ. Code 6127100

 

 

FOOD LABORATORY SPECIALIST 1, Grade 18

6127100

FOOD LABORATORY SPECIALIST 1 (SEED), GRADE 18

6127110

FOOD LABORATORY SPECIALIST 2 (Microbiology), Grade 23

6127210

FOOD LABORATORY SPECIALIST 2 (Chemistry), Grade 23

6127220

FOOD LABORATORY SCIENTIST, Grade 25

6126600

FOOD LABORATORY SCIENTIST (SEED), GRADE 25

6126610

ASSISTANT DIRECTOR FOOD LABORATORY, Grade 27

6126850

DIRECTOR FOOD LABORATORY, M-3

6126900

 

 

New York State Department of Civil Service

 

Classification Standard

 

BRIEF DESCRIPTION OF CLASS SERIES

 

            Positions in this series use knowledge of chemistry, microbiology and other sciences to conduct analytical testing in support of food safety and security, agricultural and consumer interests in New York State.  These positions use a variety of laboratory techniques to study, test and analyze specific health hazards or accuracy of labeling of foods, beverages, livestock feed, pet food and agricultural commodities.  These positions are located in the Department of Agriculture and Markets.

   

DISTINGUISHING CHARACTERISTICS

 

FOOD LABORATORY SPECIALIST 1: full performance level; under general supervision of a Food Laboratory Specialist 2 (Microbiology), or Food Laboratory Specialist 2 (Chemistry), conducts laboratory testing and analysis of foods and agricultural commodities and submits written reports of analysis in an assigned unit.

 

FOOD LABORATORY SPECIALIST 1 (SEED): full performance level; under general supervision of the Food Laboratory Scientist (Seed), conducts germination and purity testing on seed samples and prepares summaries and reports of analysis.

 

FOOD LABORATORY SPECIALIST 2 (Microbiology): first supervisory level; plans, conducts and oversees the microbiological testing and analysis of samples for food-borne pathogens and other microbiological parameters; and/or plans or conducts experiments to advance research.

 

FOOD LABORATORY SPECIALIST 2 (Chemistry): first supervisory level; plans, conducts and oversees the chemistry testing and analysis of samples for the presence of chemical hazards or other chemistry parameters; and/or plans or conducts experiments to advance research.

 

          FOOD LABORATORY SCIENTIST: non-competitive; one-position class; performs independent research and coordinates Food Laboratory research efforts to improve methods of chemical and microbiological analysis of food and agriculture commodities and explore the ecology and epidemiology of food-borne diseases.

 

            FOOD LABORATORY SCIENTIST (SEED):    non-competitive; one-position class; conducts regulatory tests on samples for seed purity and quality, and to ensure accuracy of labeling; applies  research methods in seed physiology, pathology and biology that may relate to seed quality, development, maturation, germination, dormancy deteriorations and other attributes.

           

ASSISTANT DIRECTOR FOOD LABORATORY: non-competitive, one-position class; functions as the overall second-in-command to the Director of the New York State Food Laboratory.

 

DIRECTOR FOOD LABORATORY: non-competitive, one position class; under the general direction of the Commissioner of Agriculture and Markets, functions as the Director of the New York State Food Laboratory.

 

ILLUSTRATIVE DUTIES

 

            FOOD LABORATORY SPECIALIST 1  

 

 

 

 

 

 

 

 

 

         

          FOOD LABORATORY SPECIALIST 1 (SEED)

 

 

 

 

 

 

 

 

 

 

 

 

           

FOOD LABORATORY SPECIALIST 2 (MICROBIOLOGY) (CHEMISTRY)

            (General duties for both)

 

 

 

 

 

 

 

 

 

 

 

 

 

            FOOD LABORATORY SPECIALIST 2 (Microbiology)

 

 

 

 

 


FOOD LABORATORY SPECIALIST 2 (Chemistry)

 

 

 

 

 

 

 

          FOOD LABORATORY SCIENTIST

 

·       Develops collaborative relationships with food safety staff in academia, industry and State and federal agencies.

 

·       Plans and conducts scientific research projects and studies, which result in the publication of professional papers or scientific reports authored singly or jointly.

 

·       Performs research in a variety of food safety and security research projects and programs related to the ecology and epidemiology of food-borne pathogens and toxins, and specialized detection methods of biological and chemical hazards.

 

·       Provides input for changes in sanctioned methodologies to be adopted by State and federal food regulatory agencies and associations.

 

·       Participates as a member of professional organizations devoted to the development, validation and publication of physical, chemical and microbiological laboratory methods for use by federal and State analytical laboratories.

 

·       Serves as an expert source of information related to topics researched.

 

·       Develop new methods to improve target detection sensitivity, speed of assay, and/or numbers of samples analyzed.

 

·       Modifies methods to respond to changing needs, analytical problems, poor performance, or other issues.  Validates new methods internally and in conjunction with multi-lab collaborative studies.

 

·       Provides recommendations to transfer new technologies and laboratory programs and methods.

 

·       Direct research studies using assigned staff in a laboratory or regulatory unit.

 

·       Performs independent research related to the development of new testing methodologies.

 

·       Prepares, submits and manages grants to support existing and new laboratory programs.

 

FOOD LABORATORY SCIENTIST (SEED)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

·       Participates as a member of professional organizations devoted to the seed analysis methods for use by Federal and State laboratories.

 

 

ASSISTANT DIRECTOR FOOD LABORATORY

 

 

 

 

 

 

 

 

 

 

          DIRECTOR FOOD LABORATORY

 

 

 

 

 

 

 

 

 

 

MINIMUM QUALIFICATIONS

 

FOOD LABORATORY SPECIALIST 1

Open Competitive:  a bachelors degree in or supplemented by 24 semester credit hours in: chemistry, biochemistry, biology, microbiology, food science, or related fields, and any one of the following:

 

  1. Completion of the two-year traineeship, or
  2. One year of professional experience*, and completion of one year of the traineeship, or
  3. Two years of professional experience*.

 

*Experience conducting microbiological, immunological or chemical testing and analysis in a commercial, academic, or governmental laboratory.

 

FOOD LABORATORY SPECIALIST 1 (SEED)

 

Open Competitive:  bachelors degree or higher in: microbiology, biology, molecular biology, chemistry, biochemistry, chemical engineering, public health, veterinary science, animal science, medical science, genetics, natural resources, environmental sciences, zoology, agriculture, food science, crop science, plant science, botany, seed science, seed technology and horticulture and any one of the following:

 

  1. Completion of the two-year traineeship, or
  2. One year of professional experience in a seed laboratory, and completion of one year of the traineeship, or
  3. Two years of professional experience* in a seed laboratory.

 

*Substitution: A Registered Seed Technologist, Certified Seed Analyst in Purity and Germination, Certified Viability Technologist, Certified Purity Technologist, or Certified Seed Analyst in Germination or Purity credential may substitute for two years of experience.

 

Additional Requirement: Employees must obtain and or maintain AOSA certification over the course of employment. Valid AOSA certification is a requirement for continuing appointment.

 

FOOD LABORATORY SPECIALIST 2 (Microbiology)

 

Promotion:  one year of service as a Food Laboratory Specialist 1.

 

            FOOD LABORATORY SPECIALIST 2 (Chemistry)

 

Promotion: one year of service as a Food Laboratory Specialist 1.

 

FOOD LABORATORY SCIENTIST

 

Non-Competitive:  bachelors degree in the biological, chemical, or physical sciences, food science or a related field; and four years of professional research experience** in an analytical laboratory, academic research laboratory or a public health laboratory, which includes research design and validation analytical methods or published research.

 

           FOOD LABORATORY SCIENTIST (SEED)

 

Non-Competitive: Current Certification as AOSA Seed Analyst and possession of a Bachelors degree in the biological, chemical, physical or natural sciences or food science or related field and four years of experience** in regulatory testing and analysis of seed in an analytical laboratory, which includes research design and validation of analytical methods or published research. 

 

ASSISTANT DIRECTOR FOOD LABORATORY

 

Promotion: one year of permanent service as a Food Laboratory Specialist 2 (Microbiology) or Food Laboratory Specialist 2 (Chemistry).

 

          DIRECTOR FOOD LABORATORY

 

Non-Competitive: bachelors degree in chemistry, biology, microbiology or food science or a related field, and six years of experience** in the management and supervision of a large analytical laboratory.  One year of which should include published research and the design of analytical methods.

 

**Substitutions: a masters degree may be substituted for one year of experience; a Ph.D. may be substituted for two years of experience.

 

Revised:  6/17

 

NOTE:  Classification Standards illustrate the nature, extent and scope of duties and responsibilities of the classes they describe. Standards cannot and do not include all of the work that might be appropriately performed by a class. The minimum qualifications above are those which were required for appointment at the time the Classification Standard was written. Please contact the Division of Staffing Services for current information on minimum qualification requirements for appointment or examination.