Meat & Poultry Inspector II

State of North Carolina•McDowell County, NC

1d•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. 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.

Requirements

Accurate color vision (will be tested at the time of the interview)
Proficient in the English language with accurate and effective oral and written communication skills (will be given a writing test at the time of the interview)
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

A REAL ID-compliant driver’s license or other acceptable forms of identification to obtain necessary Federal credentials

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 up to and including suspending plant operations until regulatory requirements are met
Performing relief duties at other establishments