West Virginia Department of Agriculture
MEAT and POULTRY INSPECTOR I (Clarksburg/Fairmont, WV)
West Virginia Department of Agriculture, Fairmont, West Virginia, us, 26555
MEAT and POULTRY INSPECTOR I (Clarksburg/Fairmont, WV)
Nature of Work —Under direct supervision of a Circuit Supervisor and/or Program Manager, the Meat and Poultry Inspector I applies the laws, regulations, policies, and inspection methods related to antemortem and postmortem inspection and limited meat and poultry processing at commercial processing plants and slaughterhouses. The position requires completion of an intensive two‑component training program.
Responsibilities
Maintain continuing instruction and supplementary supervision in the application of relevant laws, regulations, policies, and inspection methods.
Examine heads, viscera, and carcasses of slaughtered animals for diseased or abnormal conditions and tag suspect parts for further inspection or disposition by a Public Health Veterinarian.
Observe and inspect cutting, boning, trimming operations, byproducts, handling of viscera, inedible handling, and refrigeration of parts and carcasses.
Verify removal of localized defects, monitor facility staff compliance with standard operating procedures for cleaning and disinfecting equipment, and enforce compliance with Sanitation Standard Operating Procedures (SSOP).
Review HACCP plans, records, and supporting documents for compliance with applicable regulations.
Conduct inspections of processing operations and, on a limited basis, review processing formulae, procedures, technologies, ingredients, letters of guarantee, and labels.
Select random product samples for laboratory examination and analysis, both economic and microbiological.
Other duties as assigned.
Working Conditions Extensive travel to inspected plants (five days per week, with occasional weekend or holiday visits). Work involves exposure to heat, high humidity, sharp objects, slippery floors, animal blood, body fluids, and chemical substances. Requires ability to sit, stand, or walk for extended periods, frequent bending, squatting, reaching, and lifting up to 50 pounds. Excellent vision and color recognition are required.
Knowledge, Skills, and Abilities
Knowledge of meat and poultry inspection laws, regulations, policies, and directives.
Knowledge of Hazard Analysis and Critical Control Points (HACCP) systems and their application in the meat and poultry industry.
Knowledge of Sanitation Standard Operating Procedures (SSOP) and their application in the industry.
Knowledge of normal animal appearance, behavior, and carcass condition.
Ability to work in noisy, hot, humid, and hazardous conditions.
Skillful knife handling.
Effective verbal and written communication skills.
Proficiency with personal computers and the Public Health Information System.
Ability to communicate effectively with plant managers, including handling controversies.
Education and Minimum Qualifications College education in animal science, meat science, microbiology, or a closely related field is preferred. High school diploma or GED required. Advanced training in slaughter or meat processing is preferred, or extensive experience in food inspection and practical application of pathogen reduction and HACCP systems may substitute.
Licenses and Certifications USDA FOOD SAFETY AND INSPECTION SERVICE (FSIS) training equivalent for plant inspection certification required. Must obtain a USDA Linc Pass.
Additional Requirements
Valid driver’s license.
Completion of pre‑employment drug testing.
Completion of pre‑employment law enforcement background investigation, including DMV records.
Maintenance of a positive image of the Commissioner, West Virginia Department of Agriculture.
West Virginia Department of Agriculture is an equal opportunity employer.
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Responsibilities
Maintain continuing instruction and supplementary supervision in the application of relevant laws, regulations, policies, and inspection methods.
Examine heads, viscera, and carcasses of slaughtered animals for diseased or abnormal conditions and tag suspect parts for further inspection or disposition by a Public Health Veterinarian.
Observe and inspect cutting, boning, trimming operations, byproducts, handling of viscera, inedible handling, and refrigeration of parts and carcasses.
Verify removal of localized defects, monitor facility staff compliance with standard operating procedures for cleaning and disinfecting equipment, and enforce compliance with Sanitation Standard Operating Procedures (SSOP).
Review HACCP plans, records, and supporting documents for compliance with applicable regulations.
Conduct inspections of processing operations and, on a limited basis, review processing formulae, procedures, technologies, ingredients, letters of guarantee, and labels.
Select random product samples for laboratory examination and analysis, both economic and microbiological.
Other duties as assigned.
Working Conditions Extensive travel to inspected plants (five days per week, with occasional weekend or holiday visits). Work involves exposure to heat, high humidity, sharp objects, slippery floors, animal blood, body fluids, and chemical substances. Requires ability to sit, stand, or walk for extended periods, frequent bending, squatting, reaching, and lifting up to 50 pounds. Excellent vision and color recognition are required.
Knowledge, Skills, and Abilities
Knowledge of meat and poultry inspection laws, regulations, policies, and directives.
Knowledge of Hazard Analysis and Critical Control Points (HACCP) systems and their application in the meat and poultry industry.
Knowledge of Sanitation Standard Operating Procedures (SSOP) and their application in the industry.
Knowledge of normal animal appearance, behavior, and carcass condition.
Ability to work in noisy, hot, humid, and hazardous conditions.
Skillful knife handling.
Effective verbal and written communication skills.
Proficiency with personal computers and the Public Health Information System.
Ability to communicate effectively with plant managers, including handling controversies.
Education and Minimum Qualifications College education in animal science, meat science, microbiology, or a closely related field is preferred. High school diploma or GED required. Advanced training in slaughter or meat processing is preferred, or extensive experience in food inspection and practical application of pathogen reduction and HACCP systems may substitute.
Licenses and Certifications USDA FOOD SAFETY AND INSPECTION SERVICE (FSIS) training equivalent for plant inspection certification required. Must obtain a USDA Linc Pass.
Additional Requirements
Valid driver’s license.
Completion of pre‑employment drug testing.
Completion of pre‑employment law enforcement background investigation, including DMV records.
Maintenance of a positive image of the Commissioner, West Virginia Department of Agriculture.
West Virginia Department of Agriculture is an equal opportunity employer.
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