Meat & Poultry Inspector I

State of North Carolina

2d • Onsite

About The Position

The N.C. Department of Agriculture and Consumer Services provides services that promote and improve agriculture, agribusiness, and forests; protect consumers and businesses; and conserve farmland and natural resources for the prosperity of all North Carolinians. The Department employs approximately 2,000 employees. This is a readvertisement. Previous applicants do not need to reapply to be considered. The Meat and Poultry Inspection Division enforces State and Federal laws designed to ensure meat and poultry products sold to consumers are wholesome, unadulterated, and properly labeled. The division inspects approximately 200 plants statewide for red meat slaughter/processing and poultry processing and operates a program “at least equal to” the USDA, Food Safety Inspection Service. Successful applicants who are new to MPID will complete an extensive Meat and Poultry Inspection training program that consists of 6 weeks of on-the-job training, 6 weeks of classroom training, and occasional follow-up training to address changes to policies and regulatory requirements. Position serves as Inspector-in-Charge at one inspected slaughter/processing establishment in Alexander County. Along with the slaughter of cattle, swine, sheep, goat, and bison, the establishment on this assignment produce a variety of raw intact, raw non-intact, not heat treated-shelf stable, and fully cooked-not shelf stable products. Daily duties include conducting ante-mortem and post-mortem inspection of slaughtered livestock; observing the humane handling of said livestock; evaluating plant’s sanitation procedures and practices; verifying the implementation of plant’s Hazard Analysis Critical Control Point (HACCP) plans; collecting and submitting samples for microbiological analysis; verifying the accuracy of product labels; and other inspection activities as required. Working conditions include a noisy industrial environment; varying environmental conditions within the facility ranging from sub-freezing to extreme humidity; and standing, climbing, and kneeling on elevated platforms for extended periods of time. The inspections, observations and findings are generated by, and recorded in, a web-based information system. If a plant is not meeting regulatory requirements, the inspector must communicate this noncompliance to plant management. Inspector will document the noncompliance and follow enforcement actions up to and including suspending plant operations until regulatory requirements are met. The establishment on this assignment operates as early as 5:00 a.m. and as late as 2:00 p.m. Occasional holiday, weekend, and overtime work may be required. Relief duties at other establishments should be expected. As part of the onboarding process, new hires must pass a Federal background check and present a REAL ID-compliant driver’s license or other acceptable forms of identification to obtain necessary Federal credentials.

Requirements

• Bachelor’s degree from an appropriately accredited institution; or High school or General Educational Development (GED) diploma and four years of experience in the inspection, production, management or sale of meat and/or poultry; or an equivalent combination of education and experience.
• Successful completion of required Meat and Poultry Inspection Training Programs.
• If selected, must successfully complete required training within specified timeframes and have a valid driver’s license by date of employment.
• Accurate color vision.
• Proficient in the English language and to have accurate and effective oral and written communication skills
• Computer skills to create basic documents, communicate through email, and enter data into State and Federal systems
• Ability to work independently (without direct supervision).
• Must be able to work in the vicinity of live animals and in direct contact with meat and poultry products derived from cattle, swine, sheep, goats, ratites, chicken and turkeys.

Responsibilities

• Conducting ante-mortem and post-mortem inspection of slaughtered livestock
• Observing the humane handling of said livestock
• Evaluating plant’s sanitation procedures and practices
• Verifying the implementation of plant’s Hazard Analysis Critical Control Point (HACCP) plans
• Collecting and submitting samples for microbiological analysis
• Verifying the accuracy of product labels
• Communicating noncompliance to plant management
• Documenting the noncompliance and follow enforcement actions up to and including suspending plant operations until regulatory requirements are met.

Benefits

• Eligible state employees are entitled to comprehensive benefits, including a variety of leave options, professional development opportunities, insurance, and more.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Number of Employees: 1,001-5,000 employees