1) Experience interpreting and using municipal, county, state, or federal ordinances, rules, regulations, statutes, laws, or other legal requirements (2) Experience applying municipal, county, state, or federal ordinances, rules, regulations, statutes, laws, or other legal requirements for issuing a license/permit (or equivalent) to persons/establishments to conduct a business, profession, or similar activity (3) Experience applying municipal, county, state, or federal ordinances, rules, regulations, statutes, laws, or other legal requirements for issuing a grant/license/permit to persons/establishments to conduct food or livestock slaughter and meat/poultry processing (4) Experience with database management software such as Public Health Information System (PHIS) inspection software or equivalent (5) Experience in implementing and coordinating a system for scheduling, collecting, analyzing, and reporting results of samples from production of products (6) On the date of application, the applicant has four (4) or more years of combined regulatory public health experience in a municipal/county/state/federal food or meat or poultry inspection program since January 1, 2000.See below for potential substitution of education for experience. (1) Experience in a regulatory public health job requiring: (a) direct contact and interaction with the public and coworkers; (b) planning, directing, coordinating or administering a project or program/system; (c) reviewing and analyzing data and preparing written reports; (d) organizing, preparing, and presenting information in both verbal and written format; (e) use of computers for database management, word processing, spreadsheets, on-line training, and electronic mail (e-mail) programs (2) Graduation from an accredited high school or GED equivalent is required (3) On the date of application, the applicant has satisfactorily completed a Food Safety Regulatory Essentials (FSRE) or Inspection Methods class, or state equivalent training.