Meat & Poultry Inspector I
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. 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 150 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 will serve as an Inspector in Charge at three inspected processing establishments in New Hanover County. Processing activities include inspection of heat treated-not fully cooked-not shelf stable, fully cooked-not shelf stable, raw intact, and raw non intact 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 establishments on this assignment operate as early as 7:30 am and as late as 4:30 pm. This position must be onsite during operational hours. 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
- Accurate color vision
- Proficient in the English language with 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
- Successful completion of required Meat and Poultry Inspection Training Programs
- 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
- Pass a Federal background check
- Present a REAL ID-compliant driver’s license or other acceptable forms of identification
Nice To Haves
- A CDL is listed as a preference and the selected applicant has a CDL at the time of hire, then the CDL will become a requirement for the position.
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 noncompliance and following enforcement actions
- Suspending plant operations until regulatory requirements are met
- Serving as an Inspector in Charge at inspected processing establishments
- Performing relief duties at other establishments
Benefits
- State Employee Benefits
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
