State of Wisconsin
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Meat Safety Inspector (2 positions)
role at
State of Wisconsin
Who We Are The Department of Agriculture, Trade and Consumer Protection (DATCP) works hard to protect and promote Wisconsin’s agricultural industries and consumers. As an agency, we strive to serve the people of Wisconsin ensuring safe, wholesome food; consumer protection and fair business practices; animal and plant health; a clean environment; and strong agriculture and commerce. Our success hinges on a diverse, well‑qualified, dedicated staff.
What We’re Seeking The DATCP’s Division of Food and Recreation Safety, Bureau of Meat and Poultry Businesses (BMPB), is recruiting for two
Meat Safety Inspectors (Meat Safety Inspector - Entry or Objective) . We will fill the position at the Entry or Objective level depending on the qualifications of the selected candidate.
These positions are field‑based. One will be headquartered in
Ashland, Sawyer, or Rusk County ; the other in
Winnebago County . Please select all counties you are interested in at the time of applying.
Qualified candidates need not reside in a county headquarters. However, there is no expense reimbursement for commuting. The specific headquarters used for determining travel reimbursement will be set at hire.
Benefits These positions offer the State of Wisconsin’s comprehensive benefits package, including 3.5 weeks of paid time off at hire, 9 paid holidays, accrued sick leave, multiple insurance options, and an exceptional retirement plan. Wisconsin state employees may also be eligible for the Public Service Loan Forgiveness Program. For details, visit the provided link.
Position Summary These entry or objective level field inspection positions involve conducting ante‑ and post‑mortem inspections of food animals and poultry in official meat establishments, verifying humane handling, sanitary dressing, zero tolerance, and specified risk material (SRM) requirements. They also verify the establishment’s sanitation standard operating procedures (SSOP), Hazard Analysis Critical Control Points (HACCP) plans, and pathogen reduction programs for regulatory compliance, as well as verifying formulation, labeling, net weight requirements, and collecting samples.
The role includes providing education, consultation, and regulation to licensed meat establishments while maintaining professional relationships. The impact is to assure safe, well‑labeled food for human consumption, preventing adulterated or misbranded products and reducing food‑borne disease risk.
On‑the‑Job Training Opportunities
Food Safety and Inspection Service (FSIS) Inspection Methods
FSIS Further Processing and Labeling
Slaughter School
BMPB Regional Meetings
Job shadowing for inspection and field work [PJMD1]
Conditions Of Employment
DATCP does not sponsor work visas. Appointment requires documentation of eligibility to work in the United States.
A criminal background check will be performed prior to an offer.
Possession of a valid driver’s license or personal transportation is required.
The employee will travel between inspection locations and may be required to stay overnight (1–4 nights per week, occasionally). Night, weekend, holiday, and overtime work are required.
Travel is required for approximately 90% of duties.
Ability to stand, walk, bend, squat, and lift up to 50 lbs.
Use of sight and hearing to observe physical surroundings.
Continuous travel and outdoor work throughout the year.
Field work may involve inclement weather, extreme temperatures, slippery or uneven floors, and challenging environments. Experience in slaughter establishments, meat processing, or food production facilities is preferred.
Qualifications Minimally qualified candidates at the Entry level will have:
Experience using computer software, programs, and databases in an educational or professional setting (e.g., Outlook, Excel, SharePoint, Word).
At least one of the following:
Experience in a regulated industry (e.g., retail food establishment, restaurant, product/facility inspections, meat/poultry processing, food processing plants, dairy farms) that prepares food for human consumption.
Experience demonstrating knowledge, judgment, interpretive ability, and technical skill for producing a product that meets all prescribed quality standards and approved production methods.
Experience in quality assurance or inspection, verifying compliance with established standards, specifications, or regulations.
Training or education in Animal Science, Meat Science, Biology, Microbiology, Food Science, or a related field.
Highly qualified candidates at the Entry level will have one or more of the following:
Experience interpreting and enforcing state and/or federal regulations.
Training and/or experience with hazard analysis critical control point (HACCP) plans.
For Objective level applicants, additional requirements include:
Completed Food Safety Inspection Services Inspection Methods training or equivalent, and successful completion of a state or federal training and assessment program.
Minimum of six months of prior experience independently performing ante‑ and post‑mortem inspections, using PHIS for processing tasks such as HACCP verification, pre‑op and operational SSOP, general labeling, hazard analysis verification, etc.
Salary Information The Entry level Meat Safety Inspector falls in schedule‑range 05‑64 with a starting pay of $26.57–$27.00. The Objective level falls in schedule‑range 05‑63 with a starting pay of $29.33–$32.79.
These positions are not represented by a collective bargaining unit. A 12‑month probationary period is required. Pay for current state employees will be set in accordance with the State Compensation Plan at hire.
How to Apply If viewing this posting on an external site, please visit Wisc.Jobs and search for Job ID: 19569 to complete your application.
DATCP is an Equal Opportunity and Affi... (facilitate inclusion of full EEOC statement). Veterans, women, people of color, LGBTQIA+, and people with disabilities are encouraged to apply. Reasonable accommodations are provided. The State of Wisconsin offers a special program for qualified veterans with a 30% or greater service‑connected disability—visit the Veterans Employment page for details.
To be considered, you must create an account (if you don’t already have one) and apply online via the “Apply for Job” button. You will be required to upload a current resume and a letter of qualifications describing how your qualifications match the listed requirements. Failure to upload these materials will result in your application not being considered.
Submitted application materials will be evaluated by one or more job experts. Candidates deemed eligible will be invited to the next selection step, beginning with those most qualified.
For general Wisc.Jobs user information and technical assistance, see the FAQ. Questions regarding the application process should be addressed to Jensen Peterson at Jensen.peterson@wisconsin.gov.
Application Deadline The deadline to apply for this position is 11:59 p.m. on Monday, January 5.
#J-18808-Ljbffr
Meat Safety Inspector (2 positions)
role at
State of Wisconsin
Who We Are The Department of Agriculture, Trade and Consumer Protection (DATCP) works hard to protect and promote Wisconsin’s agricultural industries and consumers. As an agency, we strive to serve the people of Wisconsin ensuring safe, wholesome food; consumer protection and fair business practices; animal and plant health; a clean environment; and strong agriculture and commerce. Our success hinges on a diverse, well‑qualified, dedicated staff.
What We’re Seeking The DATCP’s Division of Food and Recreation Safety, Bureau of Meat and Poultry Businesses (BMPB), is recruiting for two
Meat Safety Inspectors (Meat Safety Inspector - Entry or Objective) . We will fill the position at the Entry or Objective level depending on the qualifications of the selected candidate.
These positions are field‑based. One will be headquartered in
Ashland, Sawyer, or Rusk County ; the other in
Winnebago County . Please select all counties you are interested in at the time of applying.
Qualified candidates need not reside in a county headquarters. However, there is no expense reimbursement for commuting. The specific headquarters used for determining travel reimbursement will be set at hire.
Benefits These positions offer the State of Wisconsin’s comprehensive benefits package, including 3.5 weeks of paid time off at hire, 9 paid holidays, accrued sick leave, multiple insurance options, and an exceptional retirement plan. Wisconsin state employees may also be eligible for the Public Service Loan Forgiveness Program. For details, visit the provided link.
Position Summary These entry or objective level field inspection positions involve conducting ante‑ and post‑mortem inspections of food animals and poultry in official meat establishments, verifying humane handling, sanitary dressing, zero tolerance, and specified risk material (SRM) requirements. They also verify the establishment’s sanitation standard operating procedures (SSOP), Hazard Analysis Critical Control Points (HACCP) plans, and pathogen reduction programs for regulatory compliance, as well as verifying formulation, labeling, net weight requirements, and collecting samples.
The role includes providing education, consultation, and regulation to licensed meat establishments while maintaining professional relationships. The impact is to assure safe, well‑labeled food for human consumption, preventing adulterated or misbranded products and reducing food‑borne disease risk.
On‑the‑Job Training Opportunities
Food Safety and Inspection Service (FSIS) Inspection Methods
FSIS Further Processing and Labeling
Slaughter School
BMPB Regional Meetings
Job shadowing for inspection and field work [PJMD1]
Conditions Of Employment
DATCP does not sponsor work visas. Appointment requires documentation of eligibility to work in the United States.
A criminal background check will be performed prior to an offer.
Possession of a valid driver’s license or personal transportation is required.
The employee will travel between inspection locations and may be required to stay overnight (1–4 nights per week, occasionally). Night, weekend, holiday, and overtime work are required.
Travel is required for approximately 90% of duties.
Ability to stand, walk, bend, squat, and lift up to 50 lbs.
Use of sight and hearing to observe physical surroundings.
Continuous travel and outdoor work throughout the year.
Field work may involve inclement weather, extreme temperatures, slippery or uneven floors, and challenging environments. Experience in slaughter establishments, meat processing, or food production facilities is preferred.
Qualifications Minimally qualified candidates at the Entry level will have:
Experience using computer software, programs, and databases in an educational or professional setting (e.g., Outlook, Excel, SharePoint, Word).
At least one of the following:
Experience in a regulated industry (e.g., retail food establishment, restaurant, product/facility inspections, meat/poultry processing, food processing plants, dairy farms) that prepares food for human consumption.
Experience demonstrating knowledge, judgment, interpretive ability, and technical skill for producing a product that meets all prescribed quality standards and approved production methods.
Experience in quality assurance or inspection, verifying compliance with established standards, specifications, or regulations.
Training or education in Animal Science, Meat Science, Biology, Microbiology, Food Science, or a related field.
Highly qualified candidates at the Entry level will have one or more of the following:
Experience interpreting and enforcing state and/or federal regulations.
Training and/or experience with hazard analysis critical control point (HACCP) plans.
For Objective level applicants, additional requirements include:
Completed Food Safety Inspection Services Inspection Methods training or equivalent, and successful completion of a state or federal training and assessment program.
Minimum of six months of prior experience independently performing ante‑ and post‑mortem inspections, using PHIS for processing tasks such as HACCP verification, pre‑op and operational SSOP, general labeling, hazard analysis verification, etc.
Salary Information The Entry level Meat Safety Inspector falls in schedule‑range 05‑64 with a starting pay of $26.57–$27.00. The Objective level falls in schedule‑range 05‑63 with a starting pay of $29.33–$32.79.
These positions are not represented by a collective bargaining unit. A 12‑month probationary period is required. Pay for current state employees will be set in accordance with the State Compensation Plan at hire.
How to Apply If viewing this posting on an external site, please visit Wisc.Jobs and search for Job ID: 19569 to complete your application.
DATCP is an Equal Opportunity and Affi... (facilitate inclusion of full EEOC statement). Veterans, women, people of color, LGBTQIA+, and people with disabilities are encouraged to apply. Reasonable accommodations are provided. The State of Wisconsin offers a special program for qualified veterans with a 30% or greater service‑connected disability—visit the Veterans Employment page for details.
To be considered, you must create an account (if you don’t already have one) and apply online via the “Apply for Job” button. You will be required to upload a current resume and a letter of qualifications describing how your qualifications match the listed requirements. Failure to upload these materials will result in your application not being considered.
Submitted application materials will be evaluated by one or more job experts. Candidates deemed eligible will be invited to the next selection step, beginning with those most qualified.
For general Wisc.Jobs user information and technical assistance, see the FAQ. Questions regarding the application process should be addressed to Jensen Peterson at Jensen.peterson@wisconsin.gov.
Application Deadline The deadline to apply for this position is 11:59 p.m. on Monday, January 5.
#J-18808-Ljbffr