Meat & Poultry Inspector II
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. All previous applicants MUST reapply to be considered. Please note: Job postings close at 11:59:59 p.m. the night before the listed Posting End Date above. A Sign-on bonus of $2,500 may be offered to the successful applicant(s) of this posting. To be eligible for a sign-on bonus, the candidate must not have worked as a probationary, permanent, or time-limited employee in the last 12 months as an employee in North Carolina state government, including without limitation the judicial system, state executive branch agencies, and the university system, subject to the State Human Resources Act. 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 will serve as the Inspector in Charge at one slaughter/processing establishment and one processing establishment in McDowell County. Along with daily inspection requirements for the slaughtering of cattle, swine, sheep, goats and bison, processing activities include inspection of raw intact, raw non-intact, heat treated 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 does not meet 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 5:00 am and as late as 4:00 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
- Must successfully complete required training within specified timeframes
- Must have a valid driver’s license by date of employment
- Bachelor’s degree from an appropriately accredited institution and one year of related experience in the meat and poultry inspection work
- OR High School or General Educational Development (GED) diploma and five 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
Nice To Haves
- 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.
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
- Performing relief duties at other establishments
Benefits
- State Employee Benefits
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
