New Job Meat Inspector I In Delaware
|Meat Inspector I|
Meat Inspector I
Company : Jobssummary / Indeed
Salary : Details not provided
Location : Delaware
Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.
- Conducts examinations of livestock such as cattle, bison, swine, goats, sheep, and lambs to be slaughtered for evidence of disease, injury or abnormalities; segregates suspect animals for veterinary confirmation; rejects animals in an unfit condition. Supervises proper disposition of contaminated animals.
- Conducts examination of slaughtered livestock (i.e., carcass, organs, etc.), passing those fit for consumption and rejecting or retaining for state or federal veterinarian's attention those which show evidence of conditions which might render them unfit for human consumption; submits blood and tissue specimens as necessary for laboratory analysis.
- Inspects the preparation, cooking, curing including smoking, canning or freezing of meat, poultry and/or fish products for conformity in kind, quantity, quality and condition to assure adherence to formulation and ingredient label and documents same.
- Performs sampling tests and exploratory sampling of meat and poultry products for detection of foodborne pathogens and microbes such as Listeria, Salmonella, Campylobacter, and E.Coli. Schedules federal testing, packages samples and test materials, and ships to federal lab.
- Reviews and recommends to U.S.D.A. for approval trade labels prepared for new poultry and meat products. Approves generic labels. Assures that the ingredients are listed in the order of their proportion and that the product is properly identified by its label, including allergens.
- Performs formulation checks to assure safe levels of restricted ingredients.
- Conducts sanitation inspection of complete facility prior to daily start up of operations as well as during operations. Reports noted deficiencies/noncompliance to plant management and/or owners including actions needed for correction, explaining legal and regulatory requirements, and defending determinations on noncompliance issues. Records same and conducts timely follow-up to ensure compliance. Prepares monthly report to U.S.D.A.
- Verifies meat and poultry slaughter and/or processing establishments’ Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) plans meet regulatory requirements and are being executed effectively to prevent unsanitary conditions and contamination of product.
- Identifies violations and issues with compliance including those that pose potential health risk; tags lines, equipment and/or product and/or stops processing.
- Utilizes the Public Health Information System (PHIS) during domestic, import, and export inspection activities to input, collect, consolidate, and analyze data to detect and respond to foodborne hazards in a real-time manner to protect public health.
- Encourages establishments to voluntarily implement a food defense plan which includes inside, outside and personnel security measures/practices and training/exercises to prevent, protect, mitigate, respond to and recover from intentional contamination of food supply.
- Utilizes computers to prepare reports and maintain records.
- Reviews specifications for plant construction/reconstruction for adherence to U.S.D.A. regulations; may recommend modifications; submits plans to U.S.D.A; inspects approved construction while in progress to ensure compliance.
JOB REQUIREMENTS for Meat Inspector I
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:
- Six months experience in math such as addition, subtraction, multiplication, division, percentages, or decimals
- Knowledge of meat or poultry slaughtering OR meat or poultry product inspection OR meat or poultry processing.
- Knowledge of record keeping.
- Knowledge of applying laws, rules, regulations, standards, policies and procedures.
- Knowledge of using standard computer software programs for word processing, spreadsheets or databases.
- Possession of a valid Driver's License (not suspended, revoked or cancelled, or disqualified from driving).
Conditions of Hire
The application and supplemental questionnaire are evaluated based upon a rating of your education, training and experience as they relate to the job requirements of the position. It is essential that you provide complete and accurate information on your application and the supplemental questionnaire to include dates of employment, job title and job duties. For education and training, list name of educational provider, training course titles and summary of course content. Narrative information supplied in response to the questions must be supported by the information supplied on the application including your employment, education and training history as it relates to the job requirements.
Once you have submitted your application on-line, all future correspondence related to your application will be sent via email. Please keep your contact information current. You may also view all correspondence sent to you by the State of Delaware in the “My Applications” tab at Delaware State Jobs.
Accommodations are available for applicants with disabilities in all phases of the application and employment process. To request an auxiliary aid or service please call (302) 739-5458. TDD users should call the Delaware Relay Service Number 1-800-232-5460 for assistance.
The State of Delaware is an Equal Opportunity employer and values a diverse workforce. We strongly encourage and seek out a workforce representative of Delaware including race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression.