Knowledge, Skills, and Abilities: Knowledge of: basic public health practices and philosophy including food and potable water safety and security; Hazard Analysis Critical Control Points (HACCP) principles, procedures and software; foodborne illness investigation procedures; methods and safety precautions for investigating, mitigating and abating hazards; methods for conducting inspections and identifying and mitigation violations according to Federal, State and local laws, codes and regulations. Schedule and conducts timely, accurate and efficient inspections of licensed and regulated establishments and programs (food purveying establishments, day care centers, group homes, retirement homes, trailer courts, swimming pools/spas, tattoo establishments, etc.) to evaluate their ability to operate healthfully and provide services to the public.