GENERAL STATEMENT OF DUTIES: To supervise, analyze, and evaluate or lead the field inspectional programs relative to the regulation of a wide variety of food businesses to insure compliance with applicable statutes and regulations; to perform the more complex activities of said programs; to supervise foodborne disease investigations; review plans for new and remodeled food establishments; supervise program activities relative to sample collection, vector control, recreational health, and food safety; and to do related work as required. EDUCATION AND EXPERIENCE: Education: Successful completion of a 4-year course of study leading to a Bachelor's Degree from a college of recognized standing with courses that included at least 30 semester hours in one or a combination of the following: Biological Sciences, Chemistry, Physical Sciences, Food Science/Technology, Nutrition, Medical Science, Engineering, Epidemiology, Veterinary Medical Science, Psychology, or related scientific fields that provided knowledge directly related to food protection and environmental health.