Meat & Poultry Inspector II

State of North Carolina•McDowell County, NC

About The Position

The North Carolina Department of Agriculture and Consumer Services is seeking an Inspector in Charge at one slaughter/processing establishment and one processing establishment in McDowell County. The Meat and Poultry Inspection Division works to ensure that meat and poultry products sold in North Carolina are safe, wholesome, and properly labeled. Its inspection program is recognized as at least equal to the USDA Food Safety Inspection Service program. The role includes extensive onboarding and continuing training: six weeks of on-the-job learning, six weeks of classroom instruction, and ongoing training as regulations evolve. Inspectors examine meat and poultry products and processing operations, document findings in a web-based system, communicate with plant management, and take enforcement action when needed. The work takes place in an industrial environment that may be cold or hot and humid, and involves standing, climbing, and using elevated platforms. Work hours vary with establishment production schedules; assigned establishments may operate as early as 5:00 a.m. or as late as 4:00 p.m. Occasional overtime, weekend, or holiday work may be required, and relief duties at other establishments should be expected. New hires must pass a federal background check and present a REAL ID-compliant driver’s license to obtain necessary federal credentials.

Requirements

Bachelor’s degree from an appropriately accredited institution and one year of related experience in meat and poultry inspection; or a high school diploma or GED 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.
Successfully complete required Meat and Poultry Inspection Training Programs within specified timeframes.
Accurate color vision; candidates will be tested during the interview.
Proficiency in English and effective oral and written communication skills; candidates will take a writing test during the interview.
Computer skills to create basic documents, communicate by email, and enter data into State and Federal systems.
Ability to work independently without direct supervision.
Ability to work in the vicinity of live animals and in direct contact with meat and poultry products derived from cattle, swine, sheep, goats, ratites, chickens, and turkeys.
Have a valid driver’s license by the date of employment.
Pass a federal background check and present a REAL ID-compliant driver’s license to obtain necessary Federal credentials.

Responsibilities

Conduct ante mortem and post mortem inspections.
Verify humane handling of animals.
Evaluate plant sanitation.
Review HACCP plans.
Collect samples.
Ensure accurate product labeling.
Inspect raw ground and non-ground products and a variety of processing activities.
Document inspection findings in a web-based system.
Communicate effectively with plant management and establishment personnel.
Take enforcement actions when necessary, including suspending operations until issues are resolved.
Perform relief duties at other establishments.