Meat Poultry Inspector- Missoula

State of Montana•Missoula, MT

31d•Onsite

About The Position

The Meat and Poultry Inspector is the first line of defense for meat and poultry food safety. The inspector verifies that food safety systems in officially inspected slaughter and/or processing establishments comply with regulations and produce safe food. The Montana Meat & Poultry Inspection Bureau ensures that meat and poultry products processed in Montana meet state and federal requirements for wholesomeness and purity, working in cooperation with other state and federal agencies. Inspectors work in privately owned meat or poultry slaughter and processing plants. Inspections cover live animals, carcasses, facilities, slaughter and processing operations, and finished products. The inspector samples products for laboratory testing, verifies plant records, and inspects product labels and packaging. The role emphasizes interpreting state and federal regulations and taking appropriate regulatory action. Findings and inspection tasks are entered into a federal database, and daily activities are documented in weekly reports. The inspector performs regulatory oversight of sanitation performance standards, sanitation standard operating procedures, pathogen-reduction verification, food-security verification, and other consumer protections, including prevention of economic adulteration and misbranding. The inspector also uses the Public Health Information System (PHIS) to update establishment profiles, select inspection tasks, enter information, and respond to system data. The position may serve as a slaughter and/or processing inspector in red meat or poultry plants and requires carrying out the full range of assigned inspection functions across different types of establishments. The job requires knowledge of meat and poultry handling and labeling regulations; livestock characteristics, behavior, diseases, and symptoms; observation and sampling methods; facility and sanitation requirements; chemical use and pest control; humane slaughter; additive formulas and regulated substances; and related inspection practices. The inspector must be able to use a computer, operate a motor vehicle, travel to remote locations, interpret laws and regulations, prepare reports, perform arithmetic, follow instructions, maintain effective working relationships, and recognize livestock breeds and sex, disease characteristics, injection sites, and possible use of drugs or hormones. The position requires extensive travel throughout the assigned region, often to remote locations and during inclement weather. Work takes place indoors and outdoors and includes repetitive hand and finger use, reaching, walking, standing, climbing stairs and ladders, bending and stooping, and detecting odors. Hazards and exposures include potential pathogens, unpredictable live animals, knives, hooks, steam lines, sterilizers, slick floors, contagious disease, and unpleasant sights, sounds, and odors. The successful applicant must live within 30–50 miles of Missoula, Montana, although other locations may be considered case by case. A valid Montana driver's license and an acceptable driving record are required. The inspector must attend and pass federal workshops and seminars on USDA FSIS and FDA inspection methods, regulations, and labeling criteria, including FSIS training within the first six months of hire. The successful candidate must also attend a 30-day FSIS Inspection Methods course within one year of employment. Employees accessing applicable government systems must complete USDA credentialing processes, including a fingerprint background check, and meet PHIS access requirements.

Requirements

High school diploma or equivalent.
One year of experience in food safety or the meat industry.
Ability to obtain and maintain a valid Montana driver's license and safely operate a motor vehicle with an acceptable driving record.
Ability to use a computer and the Public Health Information System (PHIS).
Ability to travel extensively, including to remote locations and during inclement weather.
Ability to interpret state and federal laws and regulations, follow instructions, prepare reports, perform arithmetic calculations, and establish and maintain effective working relationships.
Knowledge of state and federal meat and poultry handling and labeling regulations, livestock characteristics and diseases, inspection and sampling methods, sanitation and facility requirements, humane slaughter, and related food safety practices.
Ability to identify livestock breeds and sex, disease characteristics and symptoms, injection sites, and signs of drug or hormone use.
Ability to perform the physical activities required for inspections, including repetitive hand and finger use, reaching, walking, standing, climbing, bending, and stooping.
Ability to detect odors and meet the stated speech and vision requirements.
Must live within 30–50 miles of Missoula, Montana, unless another location is approved case by case.
Must complete USDA credentialing and fingerprint background check processes for access to applicable government systems.
Must attend and successfully pass federal workshops and seminars pertaining to USDA FSIS and FDA inspection methods, regulations, and labeling criteria, including FSIS training within the first six months of hire.
Must attend a 30-day FSIS Inspection Methods course within one year of employment.

Responsibilities

Inspect live animals, carcasses, facilities, slaughter and processing operations, and finished products in meat and poultry establishments.
Verify that establishment food safety systems comply with applicable state and federal regulations and support safe food production.
Conduct oversight of sanitation performance standards, sanitation standard operating procedures, pathogen-reduction verification, food-security verification, and other consumer protections.
Sample products for laboratory testing.
Verify establishment records and inspect product labels and packaging.
Take appropriate regulatory action based on inspection findings and applicable regulations.
Use PHIS to update establishment profiles, select inspection tasks, enter information, and respond to system data.
Carry out assigned slaughter and/or processing inspection functions in red meat and/or poultry plants.
Record inspection findings and tasks in a federal database and document daily activities in weekly reports.
Travel throughout the assigned region, including to remote locations.