Inspector V

Texas Health & Human Services Commission•Mount Pleasant, TX

11d•$4,263 - $4,263•Onsite

About The Position

The Inspector V performs complex inspections, investigations, and quality assurance reviews at state-permitted livestock slaughter and meat/poultry processing establishments. The role ensures compliance with applicable State and Federal laws, regulations, and agency policies, evaluates establishment procedures and their implementation, and prepares and distributes reports and correspondence. The position may also perform these functions at USDA Food Safety Inspection Service establishments through a Federal/State cooperative inspection program staffed by the Meat Safety Assurance Unit. The position is posted for Mt. Pleasant, Texas, and surrounding counties. The headquarters assignment may change to accommodate the mission and goals of the Meat Safety Assurance Unit. The employee works under the direct supervision of the Meat Safety Assurance Circuit Manager and the general management of the Meat Safety Assurance Unit Manager. Frequent travel is required, and the employee must provide transportation and safely operate a personal or state-owned vehicle for state business. The employee may be required to work evenings, weekends, holidays, or other than usual hours, and may work outdoors in inclement weather. Disaster response or Continuity of Operations duties may require an alternate shift or location. The successful candidate must hold a valid Class C or higher Texas driver’s license, or an equivalent license from another state, maintain an acceptable driving record, and pass an approved color vision test. The employee must have USDA Food Safety Inspection Methods certification or equivalent state training, or obtain certification when first sent to the course. Continued employment is contingent on obtaining credentials needed to access State and Federal computer systems; a background check may be required.

Requirements

Graduation from a standard senior high school or equivalent.
Valid Class C or higher Texas driver’s license, or an equivalent license from another state, and an acceptable driving record.
Must pass an approved color vision test before employment.
Must have USDA Food Safety Inspection Methods certification or equivalent state training, or successfully complete and obtain certification on the first occasion the agency sends the employee to the course.
Must obtain credentials required to access State and Federal computer systems; continued employment is contingent upon obtaining them.
Thorough knowledge of livestock slaughter operations and meat/poultry processing and fabrication procedures.
Knowledge of SPS, SSOP, HACCP, humane slaughter, pathogen reduction, and other meat/poultry industry quality control programs.
Knowledge of HACCP-establishment inspection protocols and State and Federal laws, regulations, directives, notices, and other regulatory documents.
Knowledge of veterinary medicine principles and practices, disease prevention and control, zoonoses, food animal anatomy, epidemiology, specimen collection and testing, and livestock disease control requirements.
Working knowledge of regulations governing insect and rodent control and basic rules of evidence.
Skill in conducting inspections, determining appropriate courses of action, and using tools or instruments for inspection and sample collection.
Skill in basic mathematics, including fractions, decimals, percentages, parts per million, and weights and measures.
Ability to prepare reports, gather and analyze data, interpret laws and regulations, and train others.
Ability to exercise sound judgment; assess meat product labels and technical documents; communicate regulatory requirements tactfully; and explain technical requirements for SPS, SSOP, HACCP, humane slaughter, and trade labeling.
Ability to follow oral and written directions, maintain working relationships, communicate clearly, distinguish normal from abnormal inspection findings, and identify sanitary deficiencies and potential livestock disease conditions.
Ability to use a computer for word processing, spreadsheets, and email.
Ability to safely operate a personal or state-owned vehicle for state business.

Nice To Haves

Course credit from an accredited two- or four-year college or university, particularly relevant coursework in animal or food science, livestock slaughter, or meat/poultry processing.
Graduation from an accredited two- or four-year college or university, particularly with relevant coursework in animal or food science, livestock slaughter, or meat/poultry processing.
USDA-FSIS training, or equivalent education or knowledge, in SPS, SSOP, HACCP, humane slaughter, or food microbiological sampling.
Experience in a public health or animal health related field.
Experience with livestock slaughter and/or meat/poultry processing operations and procedures.
Experience with State or Federal laws, regulations, rules, and directives relevant to livestock slaughter and meat/poultry processing.
Experience in a regulatory field requiring direct contact with the public.
Experience in a regulatory or quality control position in a regulated food industry, or as an inspector in a State or Federal food inspection program.
Experience in a regulatory or quality control position in a commercial livestock slaughter or meat/poultry processing establishment, or as an inspector in a State or Federal regulatory meat/poultry inspection program.
Experience writing reports or organizing, preparing, and presenting information in written or verbal formats.
Experience using computers for word processing, spreadsheets, and email.
Experience in a position requiring direct contact with the public.

Responsibilities

Inspect livestock slaughter and meat/poultry processing establishments for ongoing compliance with applicable State and Federal requirements.
Perform ante-mortem and post-mortem procedures at livestock slaughter establishments and monitor or verify processing activities at meat/poultry processing establishments.
Verify humane slaughter compliance and conduct sanitation inspections, risk-based scheduled tasks, and unscheduled inspection tasks.
Verify establishment food safety systems, including Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis Critical Control Point (HACCP) systems, and other prerequisite plans.
Identify and document establishment noncompliance, evaluate corrective and preventive actions, and review supporting documentation.
Receive inspection schedules, record findings, prepare technical reports and correspondence, and submit required documentation accurately and on time.
Coordinate work schedules to provide inspection coverage and maintain establishment files according to Meat Safety Assurance procedures.
Monitor establishment microbiological sampling systems; collect and submit tissue samples for State, economic, in-plant, and National Tissue Residue sampling programs.
Evaluate meat/poultry product formulas and preparation methods for potential disease transmission risks; analyze labeling compliance and assess new processing methods and relevant requirements.
Research regulatory documents, identify proper disposition of noncompliance, respond to establishment management questions, and serve as liaison between the Circuit Manager and establishment management.
Recognize and report zoonotic diseases and participate in investigations when needed.
Serve as a relief inspector, promote public education on sanitary practices, and support disaster response, recovery, or Continuity of Operations activities as assigned.
Safely operate a personal or state-owned vehicle for state business and maintain an acceptable driving record.