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Loudoun County, located 25 miles west of Washington, DC is approximately 520 square miles in size. It is considered part of the Northern Virginia area and the Washington DC Metropolitan Statistical Area (MSA). In 2015, the population was estimated at 375,629, making it Virginia’s third-most populous county. Forecasts estimate the County population will reach 410,449 by 2020 and 447,137 by 2025. The eastern portion of the County is developing rapidly as a result of its proximity to Dulles Airport and Washington DC. The western portion of the County, bordered by the Blue Ridge Mountains to the west and the Potomac River to the north, maintains a rural and historical environment.
Loudoun County is ranked first in the nation for median income; however, despite, the County’s relative wealth, there are many economic challenges faced by the County’s residents. The share of the population in poverty in 2014 it was 4.0%. Increasing poverty poses unique public transportation and social service challenges due to services being stretched out over much larger service delivery areas of varying population densities, unlike dense, centralized inner cities where poverty was historically concentrated.
Loudon County Public Schools (LCPS) is Virginia’s fifth largest school system; it serves over 70,000 students from Kindergarten through 12th grade. In 2014, Loudoun’s share of the population age 25 and over with a Bachelor’s degree or higher degree was 58.7%. For the 2010-2014 period, the share was 58.0%.
From 2000 to 2014, Loudoun’s Hispanic population more than quadrupled, going from 5.9% (10,091) to 13.4% (47,283) of the total population. Loudoun has the 3rd highest population and 11th highest concentration of Hispanic residents in Virginia. Likewise, from 2000 to 2014, Loudoun’s foreign-born population more than quadrupled. The share increased from 11.3% to 24.0%.
This FCS extension agent is housed in Loudoun County and specializes in Food Safety education. The agent's primary responsibilities include developing, implementing and evaluating food safety educational programs for residential and commercial audiences to include but not limited to: consumers, wholesale producers, retail producers, wholesale food businesses, retail food businesses, food entrepreneurs, farmers markets and other direct marketers. Types of programs expected of this agent include current VCE food safety programs (ServSafe, Cooking for Crowds, Home Food Processing and Preservation) and need-based local programs relating to safe food handling, safe food preservation, safe food preparation, and safe food presentation. Other duties will include working with stakeholders to assess and address residential and commercial information needs associated with food preparation, food processing, food preservation, and food presentation. This agent is the local resource for research-based, technical information relating to all aspects of food handling and safety. Manage the Virginia Master Food Volunteer Program in Loudoun County to include identifying, recruiting, training, and supporting a cadre of volunteers. Other program responsibilities include developing, implementing, and supervising a Loudoun Master Food Volunteer Program. This extension will develop and maintain partnerships with business, industry and local agencies to facilitate multi-disciplinary cooperation in food safety programming in Loudoun County working with the local Department of Health, and Virginia Department of Agriculture and Consumer Services. Collaboration between this agent with faculty from VCE's Agriculture and Natural Resources, Community Viability and 4-H to meet local educational program needs is essential.
A minimum of a Bachelor's degree from an accredited university or college with the ability to attain a Master's degree in a discipline relating to food safety. A master’s degree and promotion to Extension Agent are required no later than the sixth year of employment. Undergraduate academic preparation and demonstrated scholarly mastery in a discipline relevant to agriculture, horticulture, family & consumer sciences, nutritional sciences, health sciences, public health, microbiology, biology, animal science, meat science, dairy science, food science, or other closely related field. Master’s degrees that may enhance undergraduate degrees may include, but are not limited to, marketing, entrepreneurship, public health, health science, education, agriculture, or food science. Demonstrated understanding of the educational process, i.e., developing, managing, and evaluating educational programs with a demonstrated ability to promote creativity and vision in program development. Experience working collaboratively with a wide variety of stakeholders and developing productive partnerships. Experience planning programs and managing large projects. Demonstrated experience in leading programs that effectively involve people from different cultural and/or racial, ethnic backgrounds. Demonstrated use of technology in managing and/or delivering educational programs. Demonstrated effectiveness in oral and written communications. Extension agents recognizes the importance of diversity and inclusion in the development and delivery of Extension programs, actively work to diversify program participation and are responsible for VCE’s civil rights policies and compliance with affirmative action.
Experience in the food industry working in the areas of processing, inspection, product development and research, auditing, etc. Registered Sanitarian, ServSafe Certification, and/or Certified Food Safety Professional, or ability to obtain one or more of these certifications within one year of hire. Demonstrated successful experience working with teams. Experience in volunteer program management to include recruitment, training, recognition and retention of volunteers. Demonstrated fiscal management and success in securing funding to support new and existing programs. Working knowledge of SDSU Extension policies and organizational structures. Previous Extension service experience. Experience in publishing Extension materials and/or peer reviewed journals.
Employee Category: Administrative and Professional Faculty
Appointment Type: Regular
Tenure Status: Non-Tenure Track
Percent Employment: Full-time
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