Inspector V

Texas Health & Human Services Commission•KAUFMAN, TX

About The Position

The Inspector V performs complex inspections, investigations, and quality assurance reviews at establishments licensed or permitted to slaughter livestock and/or process meat or poultry. The role ensures compliance with applicable State and Federal laws, rules, regulations, agency policies, and inspection program requirements. It evaluates establishment procedures and their implementation, documents findings, prepares reports and correspondence, and carries out inspection functions at USDA Food Safety and Inspection Service establishments through the Federal/State cooperative inspection program. The position is posted for Kemp, Texas, and surrounding counties. The headquarters assignment may change to meet the mission and goals of the Meat Safety Assurance Unit. The Inspector V works under the direct supervision of the MSA Circuit Manager and general management of the MSA Unit Manager. The employee must safely operate a personal or state-owned vehicle for state business, maintain an acceptable driving record, and provide their own transportation. Certification in USDA Food Safety Inspection Methods or equivalent state training is required, either before employment or upon the first occasion MSA sends the employee to the course. Continued employment is contingent on obtaining credentials to access State and Federal computer systems. The position may require work outside usual business hours, including evenings, weekends, and holidays, and outdoor work in inclement weather. The employee may also support disaster response, recovery, or Continuity of Operations activation, potentially at an alternate location or shift pattern.

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 obtain USDA Food Safety Inspection Methods certification, or equivalent state training, either before employment or upon the first occasion MSA sends the employee to the course.
Must obtain credentials required to access State and Federal computer systems; this may include a background check.
Thorough knowledge of livestock slaughter operations, meat/poultry processing and fabrication, SPS, SSOP, HACCP, humane slaughter, pathogen reduction, and related quality control programs.
Knowledge of inspection protocols for HACCP establishments and of State and Federal laws, regulations, directives, notices, and other regulatory documents.
Knowledge of veterinary medicine principles, animal and human disease prevention and control, zoonoses, food animal anatomy, epidemiology, specimen collection and testing, and livestock disease control requirements.
Working knowledge of safe insect and rodent control regulations and basic rules of evidence.
Skill in conducting inspections, determining appropriate courses of action, and using instruments or tools needed for inspections and sample collection.
Skill in basic mathematics, including calculations involving fractions, decimals, percentages, parts per million, and weights and measures.
Ability to prepare reports, gather and analyze data, interpret laws and regulations, train others, and use word processing, spreadsheets, and email.
Ability to exercise sound judgment; explain and interpret technical requirements; communicate clearly and tactfully; follow oral and written directions; and maintain effective working relationships.
Ability to distinguish normal from abnormal inspection findings, identify sanitary deficiencies and potential livestock disease conditions, and evaluate meat product labels and technical documents.
Must safely operate a personal or state-owned vehicle to conduct state business.

Nice To Haves

Course credit from an accredited two- or four-year college or university, particularly in animal or food science, livestock slaughter, or meat/poultry processing.
Graduation from an accredited two- or four-year college or university, particularly with major coursework relevant to 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 all phases of livestock slaughter 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 regulatory or quality control work in a regulated food industry, or as an inspector in a State or Federal food inspection program.
Experience in regulatory or quality control work at 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.

Responsibilities

Inspect livestock slaughter and meat/poultry processing establishments for continuous compliance with applicable State and Federal requirements.
Perform ante-mortem and post-mortem procedures, monitor or verify processing activities, and ensure compliance with humane slaughter requirements.
Conduct daily sanitation inspections, risk-based scheduled tasks, and unscheduled inspection tasks.
Verify establishment food safety systems, including Sanitation Performance Standards, Sanitation Standard Operating Procedures, HACCP systems, and other prerequisite plans.
Identify and document regulatory noncompliances, evaluate corrective actions and preventive measures, and maintain establishment files.
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 among assigned establishments.
Monitor establishment microbiological sampling systems and collect, document, prepare, and submit tissue samples for State, economic, in-plant, and National Tissue Residue Sampling Program requirements.
Evaluate meat and poultry product formulas and preparation methods for disease transmission risks; assess label compliance and the effects of new processing methods.
Research regulatory materials, respond to establishment management questions, and serve as liaison between the MSA Circuit Manager and establishment management.
Recognize and report zoonotic diseases and, when appropriate, participate in investigations.
Serve as a relief inspector, promote public education on sanitary practices, and support disaster response, recovery, or COOP activation as assigned.
Safely operate a personal or state-owned vehicle for state business and maintain an acceptable driving record.