Meat Inspector V

Texas Health & Human Services Commission • Amarillo, TX

1d • $4,263 - $6,779 • Onsite

About The Position

The Meat Inspector V performs complex inspections, investigations, and quality assurance reviews at establishments licensed or permitted to conduct livestock slaughter and/or meat and poultry processing. The position ensures compliance with applicable State and Federal laws, rules, regulations, and agency policies. It evaluates establishment procedures and their implementation and prepares and distributes reports and correspondence describing inspection results. Through the Federal/State cooperative inspection program, the inspector performs these functions at USDA Food Safety and Inspection Service establishments staffed by the Meat Safety Assurance Unit.

The position is posted for Amarillo, Texas, and surrounding counties. The headquarters assignment may change to accommodate the mission and goals of the Meat Safety Assurance Unit. It works under the direct supervision of the Meat Safety Assurance Circuit Manager and the general management of the Meat Safety Assurance Unit Manager. The role requires travel of up to 50%, a valid driver’s license, and safe operation of a personal or state-owned vehicle for state business. The employee may also support disaster response, recovery, or Continuity of Operations activation, which may require an alternate shift pattern or location.

Requirements

• Graduation from a standard senior high school or equivalent.
• Must possess a valid Class C or higher Texas driver’s license, or equivalent license from another state, and maintain an acceptable driving record.
• Thorough knowledge of livestock slaughter operations and meat/poultry processing and fabrication procedures.
• Knowledge of SPS, SSOP, HACCP, humane slaughter, pathogen reduction, and other mandated meat/poultry quality control programs.
• Knowledge of inspection protocols in HACCP establishments and of applicable State and Federal laws, rules, regulations, directives, notices, and other regulatory documents.
• Knowledge of veterinary medicine principles and procedures; animal and human disease prevention and control; zoonoses; food animal anatomy; epidemiology; specimen collection and testing; and livestock disease control requirements.
• Working knowledge of regulations for safe and effective insect and rodent control 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 with 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; evaluate wording used on product labels and technical documents; and explain regulatory and technical requirements clearly and tactfully.
• Ability to follow oral and written directions, establish working relationships, and express ideas clearly and concisely.
• Ability to distinguish normal from abnormal inspection findings and identify sanitary deficiencies and potential livestock disease conditions.
• Ability to pass a standardized color vision test.
• Ability to use computers for word processing, spreadsheets, and email.

Nice To Haves

• Course credit from an accredited two- or four-year college or university, particularly in animal/food science, livestock slaughter, or meat/poultry processing.
• Graduation from an accredited two- or four-year college or university, particularly with major coursework in animal/food science, livestock slaughter, or meat/poultry processing.
• USDA-FSIS training or equivalent education in SPS, SSOP, HACCP, humane slaughter, and/or food microbiological sampling.
• Experience in a public health or animal health related field.
• Experience with all phases of livestock slaughter and/or meat/poultry processing operations and procedures.
• Experience with State and/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 and 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, monitor and verify processing activities, and ensure humane slaughter requirements are met.
• Conduct daily sanitation inspections, scheduled risk-based inspection tasks, and unscheduled inspection tasks.
• Verify facility food safety systems, including Sanitation Performance Standards, Sanitation Standard Operating Procedures, HACCP systems, and other prerequisite plans.
• Identify and document regulatory noncompliance, evaluate corrective actions and preventive measures, and maintain establishment files.
• Receive inspection schedules and report results; record findings and prepare accurate, concise, and timely technical reports and correspondence using computer applications and email.
• Coordinate work schedules to provide inspection coverage among assigned establishments.
• Monitor establishment microbiological sampling systems; collect and submit tissue samples for State, in-plant, and National Tissue Residue sampling programs to designated laboratories.
• Evaluate product formulas and preparation methods for potential disease transmission risks; analyze meat and poultry product labels for compliance and advise on processing, formulation, and labeling requirements.
• Research regulatory guidance and respond to establishment management questions about inspection-related requirements; serve as liaison between establishment management and the MSA Circuit Manager.
• Recognize and report zoonotic diseases and, as appropriate, participate in investigations.
• Serve as a relief inspector when directed and promote public education on sanitary practices.
• Participate in agency 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.

Benefits

• Insurance coverage and other benefits available through the State of Texas Group Benefits Plan administered by the Employee Retirement System of Texas (ERS).

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED