Job Title:          Meat Inspector I

Division:           Animal Health

Headquarters: TBD - Charleston, WV Area

FLSA Status:   Non-Exempt

Salary:              $30,000 - $35,000

Nature of Work: Under the supervision of a Circuit Supervisor and/or Public Health Veterinarian, the employee in this position is responsible for applying the laws, regulations, policies, and inspection methods concerned with antemortem and postmortem inspection and limited meat and poultry processing at commercial processing plants and slaughterhouses.

Must complete an intensive training program divided into two components: 1) inspection requirements associated with the slaughter of livestock and poultry; 2) pathogen reduction principles associated with food processing and more complex processing inspections.

Continuation of employment is contingent upon completing the aforementioned training and scoring a minimum of 80% on the tests.

Examples of Work:

• Must maintain continuing instruction/education and supplementary supervision in the application of relevant laws, regulations, policies, and inspection methods.
• Examines heads, viscera and carcasses of slaughtered meat producing animals for diseased or abnormal conditions. Tags suspect parts for a more thorough inspection and final disposition by a Public Health Veterinarian.
• Observes and inspects: cutting, boning and trimming operations; byproducts; handling of viscera; inedible handling; and refrigeration of parts and carcasses.
• Observes the removal of localized defects in carcasses and parts; monitors that facility staff is following standard operating procedures for cleaning and disinfecting equipment.
• Observes the branding of carcasses passed without restriction; maintains required control over the carcasses and parts passed under restriction or condemned.
• Verifies that slaughter operations complies with Pathogen Reduction requirements.
• Verifies pre-operational and operational sanitation inspections at commercial meat and poultry processing plants and slaughterhouses.
• Enforces compliance with Sanitation Standard Operational Procedures (SSOP).
• Reviews HACCP plans, records, and supporting documents for compliance with applicable regulations.
• Conducts inspections of processing operations, and on a limited basis, reviews processing formulae, procedures, technologies, ingredients, letters of guarantee, and labels.
• Selects random product samples for laboratory examination and analysis, both economic and microbiological.
• Other duties as assigned.

Working Conditions:

Extensive travel to inspected plants (5 days per week regularly; weekends/holidays infrequently) to perform duties under difficult environmental conditions (heat, high humidity, sharp objects, slippery floors, etc.). Requires the ability to sit, stand, or walk for extended periods of time; frequently bend, squat, reach above shoulder level, push, pull and handle objects and capable of lifting up to 50 pounds. Requires well-developed manual dexterity, contact with animal blood and body fluids, and occasional indirect contact with ingesta and chemical substances. Requires excellent vision and color recognition.

Knowledge, Skills and Abilities:

• Knowledge or ability to learn meat and poultry inspection laws, regulations, policies, directives, and other documents pertaining to inspection.
• Knowledge or ability to learn the Hazard Analysis and Critical Control Points (HACCP) systems and their application in the meat and poultry industry.
• Knowledge or ability to learn slaughtering, meat and poultry processing procedures and technologies.
• Knowledge or ability to learn the normal appearance and behavior of animals.
• Knowledge or ability to learn the appearance of healthy carcasses and parts.
• Ability to work in a noisy, hot, humid room under hazardous conditions such as slippery floors, suspended carcasses, and sharp, rotating parts of equipment.
• Ability to use a knife with dexterity.
• Ability to communicate effectively, both verbally and in writing.
• Ability to use a personal computer or laptop; access and use the Public Health Information System.
• Ability to effectively deal with plant managers; including cases of controversy.

Qualifications:

Training: High school diploma or GED required. VoTech Certification of additional training in slaughter of animals and/or meat processing preferred. College education in animal science, meat science, microbiology or a closely-related field is preferred.

Experience Substitution: High school diploma and extensive experience in food inspection and practical application of pathogen reduction and HACCP systems at commercial establishments may be substituted.

Additional Requirements:

• Valid Driver’s License is required.
• Satisfactory completion of pre-employment drug testing.
• Satisfactory completion of pre-employment law enforcement background investigation, including DMV records.
• Must obtain a USDA LincPass.
• Must maintain a positive image of the Commissioner, West Virginia Department of Agriculture, and the State of West Virginia.

This description is subject to review and revision at the discretion of the Commissioner and designees.