Meat Inspector I-II

AGR/Agriculture•Sussex, DE

9d•Onsite

About The Position

The Delaware Department of Agriculture is seeking a dedicated and detail-oriented individual to serve as a Meat Inspector. This position is responsible for independently conducting inspections of meat and meat products in processing and retail environments throughout the state, in accordance with federal and state standards. Hours and work location will vary according to plant locations and schedules. Duties include preparing detailed inspection reports, maintaining and issuing certificates and forms, and making final determinations on inspection outcomes. This role requires the candidate to complete training and obtain a USDA Meat Inspection License within 6 months of hire.

Requirements

Six months experience in math such as addition, subtraction, multiplication, division, percentages, or decimals
Knowledge of meat or poultry slaughtering OR meat or poultry product inspection OR meat or poultry processing.
Knowledge of record keeping.
Knowledge of applying laws, rules, regulations, standards, policies and procedures.
Knowledge of using standard computer software programs for word processing, spreadsheets or databases.
Possession of a valid Driver's License (not suspended, revoked or cancelled, or disqualified from driving).
Possession of a Food Inspector license.
One year experience in meat or poultry slaughtering OR meat or poultry product inspection OR meat or poultry processing.
One year experience in math such as addition, subtraction, multiplication, division, percentages, or decimals.
Six months experience in record keeping.
Six months’ experience in determining compliance laws, rules, regulations, standards, policies and procedures.
Six months’ experience in using standard computer software for word processing, spreadsheets or databases.

Nice To Haves

Complete training and obtain a USDA Meat Inspection License within 6 months of hire.

Responsibilities

Conducts examinations of livestock such as cattle, bison, swine, goats, sheep, and lambs to be slaughtered for evidence of disease, injury or abnormalities; segregates suspect animals for veterinary confirmation; rejects animals in an unfit condition.
Supervises proper disposition of contaminated animals.
Conducts examination of slaughtered livestock (i.e., carcass, organs, etc.), passing those fit for consumption and rejecting or retaining for state or federal veterinarian's attention those which show evidence of conditions which might render them unfit for human consumption; submits blood and tissue specimens as necessary for laboratory analysis.
Inspects the preparation, cooking, curing including smoking, canning or freezing of meat, poultry and/or fish products for conformity in kind, quantity, quality and condition to assure adherence to formulation and ingredient label and documents same.
Performs sampling tests and exploratory sampling of meat and poultry products for detection of foodborne pathogens and microbes such as Listeria, Salmonella, Campylobacter, and E.Coli.
Schedules federal testing, packages samples and test materials, and ships to federal lab.
Reviews and recommends to U.S.D.A. for approval trade labels prepared for new poultry and meat products.
Approves generic labels.
Assures that the ingredients are listed in the order of their proportion and that the product is properly identified by its label, including allergens.
Performs formulation checks to assure safe levels of restricted ingredients.
Conducts sanitation inspection of complete facility prior to daily start up of operations as well as during operations.
Reports noted deficiencies/noncompliance to plant management and/or owners including actions needed for correction, explaining legal and regulatory requirements, and defending determinations on noncompliance issues.
Records same and conducts timely follow-up to ensure compliance.
Prepares monthly report to U.S.D.A.
Verifies meat and poultry slaughter and/or processing establishments’ Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) plans meet regulatory requirements and are being executed effectively to prevent unsanitary conditions and contamination of product.
Identifies violations and issues with compliance including those that pose potential health risk; tags lines, equipment and/or product and/or stops processing.
Utilizes the Public Health Information System (PHIS) during domestic, import, and export inspection activities to input, collect, consolidate, and analyze data to detect and respond to foodborne hazards in a real-time manner to protect public health.
Encourages establishments to voluntarily implement a food defense plan which includes inside, outside and personnel security measures/practices and training/exercises to prevent, protect, mitigate, respond to and recover from intentional contamination of food supply.
Utilizes computers to prepare reports and maintain records.
Reviews specifications for plant construction/reconstruction for adherence to U.S.D.A. regulations; may recommend modifications; submits plans to U.S.D.A; inspects approved construction while in progress to ensure compliance.