By April Haynes, OFO
on detail to OPACE

John Baker is celebrating a milestone of federal service as a consumer safety inspector (CSI) in Hannibal, Missouri. In his 60 years of federal service, he spent 57 employed with FSIS. In 1964, he began his federal career enlisted as a taxi driver in the U.S. Army motor pool. While serving, he trained as a food inspector and served in that capacity for his remaining 18 months of active duty.

Baker became aware of FSIS while stationed at Fort Campbell as an Army food inspector. He noticed USDA’s presence while performing his duties at a plant in Union City, Tennessee, which supplied pork products to the U.S. Army. He applied for a position with FSIS before his discharge in 1967 and began a 6-month training assignment in Memphis, Tennessee.

His first assignment was at a beef and pork slaughter establishment in West Point, Mississippi. Two years later, Baker was promoted to a processing establishment in Miami, Florida, inspecting products produced for hotels, restaurants and similar institutions. His duties also included export inspection.

Baker then moved to Missouri and worked as a food inspector at multiple establishments in Anderson and Marshall. In 1974, Baker was promoted to a patrol assignment in St. Louis, Missouri, as a CSI, inspecting a variety of processing plants. Baker briefly worked a processing assignment in Mexico, Missouri. He then landed a CSI position in Hannibal, Missouri, where he’s stayed for 47 years. The assignment includes a thermal processing and ready-to-eat establishment that produces chicken soup and chicken components for frozen dinners.

He knows that his job is important, and his priority is to protect consumers by making sure that establishments follow their Hazard Analysis and Critical Control Point (HAACP) plans and remain in compliance with FSIS regulations.

During his tenure with FSIS, Baker has identified important food safety and labeling issues, such as can defects and net weight noncompliance due to formulation errors. He knows the actions he takes every day are important in preventing foodborne illness. Baker finds that looking into a seemingly small issue can uncover a bigger food safety issue, which his supervisor attributes to Baker’s attention to detail.

Throughout his career, Baker has seen a lot of change, including the agency’s transition to HACCP. Other changes within the agency have improved his ability to perform his duties. When he started with FSIS, he had to search through binders and books when he had questions. Now, finding help and information is easier with online tools.

Baker attributes his length of service to his overall good health and takes satisfaction from the daily challenges of his job. He describes himself as a person who strives to be dependable, reliable and a resource for his colleagues. He finds value in maintaining a positive attitude and focusing on doing more than asked without expecting anything in return. Baker’s supervisor congratulates him on his years of service, stating that “CSI Baker is a dedicated inspector and actively performs his duties. He makes the job fun and enjoyable. He never hesitates to help another inspector or pitch in when needed.”

Baker has eight children, 19 grandchildren, six great-grandchildren and one great-great-grandchild. In his leisure time, he likes to work around his home, performing yard work, minor house repair and mechanical work on cars and all-terrain vehicles.