Job Title: Meat and Poultry Inspector I

Division: Animal Health

Headquarters: Clarksburg/Fairmont, WV

Reports To: Circuit II Supervisor

Supervisory Responsibility: None

FLSA Status: Non-Exempt

Nature of Work:

Under direct supervision of a Circuit Supervisor and/or Program Manager, the Meat and Poultry Inspector I 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:

• Maintain continuing instruction/education and supplementary supervision in the application of relevant laws, regulations, policies, and inspection methods.
• Examine heads, viscera, and carcasses of slaughtered meat producing animals for diseased or abnormal conditions. Tag suspect parts for a more thorough inspection and final disposition by a Public Health Veterinarian.
• Observe and inspect cutting, boning, and trimming operations; byproducts; handling of viscera; inedible handling; and refrigeration of parts and carcasses.
• Observe the removal of localized defects in carcasses and parts; monitor that facility staff is following standard operating procedures for cleaning and disinfecting equipment.
• Observe the branding of carcasses passed without restriction; maintain required control over the carcasses and parts passed under restriction or condemned.
• Verify that slaughter operations comply with Pathogen Reduction requirements.
• Verify pre-operational and operational sanitation inspections at commercial meat and poultry processing plants and slaughterhouses.
• Enforce compliance with Sanitation Standard Operational Procedures (SSOP).
• Review HACCP plans, records, and supporting documents for compliance with applicable regulations.
• Conduct inspections of processing operations, and on a limited basis, review processing formulae, procedures, technologies, ingredients, letters of guarantee, and labels.
• Select 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 Sanitation Standard Operational Procedures (SSOP) and their application in the meat and poultry industry.
• Knowledge or ability to learn slaughtering, meat and poultry 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 pats of equipment.
• Ability to use a knife with skillful 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.

Minimum Qualifications:

Education:

College education in animal science, meat science, microbiology, or a closely related field is preferred.

Substitutions:

High School diploma or GED required; VoTech Certification of additional training in slaughter of animals and/or meat processing preferred or a high school diploma and extensive experience in food inspection and practical application of pathogen reduction and HACCP systems at commercial establishments.

Licenses/ Certifications:

Food Safety and Inspection Service (USDA, FSIS) training equivalent for plant inspection certification must be completed. Must obtain a USDA Linc Pass.