Meat Inspector I (#MGAB01)
$35,806.00 Yearly Min / $44,757.00 Yearly Mid / $53,708.00 Yearly Max

Meat Inspector II (#MGAB02)
$43,142.00 Yearly Min / $53,927.00 Yearly Mid / $64,712.00 Yearly Max

Meat Compliance Investigation Officer (#MGAB03)
$45,907.00 Yearly Min / $57,384.00 Yearly Mid / $68,861.00 Yearly Max

Meat Inspection Field Supervisor (#MGAB04)
$48,850.00 Yearly Min / $61,062.00 Yearly Mid / $73,274.00 Yearly Max

This class series uses four levels in the Agriculture, Natural Resources and Sciences occupational group, Agriculture and Animal Services occupational series and describes inspection of meat and meat products, poultry and poultry products, and fish and fish products to determine compliance with federal and state laws and regulations relating to standards of wholesomeness, purity, quality, quantity, and sanitation, prior to release into commerce.  Class incumbents work with facilities/plants to verify that Sanitation Standard Operating Procedures and Hazard Analysis and Critical Control Point plans include innovative approaches to controlling pathogens, comply with all regulations, and address food safety hazards and risk.

Note: This career ladder series incorporates levels I and II.  The I level is to provide entry for hiring new employees into the class series but does not preclude hiring new employees at higher levels.  Employees may be promoted through the career ladder in accordance with job requirements and promotional standards. Promotional standards, a selection document under separate cover, sets forth the criteria that defines and describes the requirements that must be met at each level. Advancement of employees through the career ladder is dependent on an agency's/department's operational needs and distribution of work.  The Meat Compliance Investigation Officer and Meat Inspection Field Supervisor levels, although not part of the career ladder, provide competitive opportunity for movement of employees.  

 

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.  

Meat Inspector I

This is entry level inspection work.

• Reports to a technical supervisor.
• Performs routine inspections while receiving formal and on-the-job training in the standards and inspection techniques used in determining compliance with laws and regulations.
• Provides inspection assistance to licensed inspectors who perform regulatory duties.
• Gains understanding of SSOPs and HACCP plans, analyzing plant/facility workflow and identifying areas of noncompliance or risk.
• Performs basic mathematical calculations to determine proper content and labeling.

Meat Inspector II

This is the full performance level of inspection work.

• Performs the full range of Essential Functions.
• Independently conducts inspections, sampling and testing work.
• Provides technical guidance to establishments’ management and/or owners in developing and modifying procedures and plans to make improvements based on comprehensive analysis of factors such as plant/facility workflow, risk analysis, decision making documents, microbiological sampling plans and other policies and procedures.
• May oversee seasonal employees and train other Inspectors.
• Contacts include establishment management/owners, federal, state, and local Public Health and inspection officials to resolve issues with food wholesomeness, safety, industry policies/procedures and risk management as well as participating in statewide and nationwide recalls.

Meat Compliance Investigation Officer

This level is responsible for a full range of compliance investigation and program evaluation activities in the meat and poultry industries.

• Conducts complex investigations and prepares comprehensive reports of investigations. Investigates fraud, misrepresentations, bait and switch operations, misbranding/economic adulteration and direct product adulteration. Initiates and oversees the condemnation and destruction of adulterated or misbranded meat and poultry products.
• Performs various types of analysis such as flow charts, audits of sales records, organization charts, invoices and other business records in support of recommendations and in drafting indictments.
• Performs various types of planned and random compliance reviews.
• Collects testimony and evidence upon discovery of irregularities to aid in determination of actions to be taken, including product detention, inquiries and related activities.
• Prepares reports to program managers federal or state describing failures or potential breakdowns in the inspection program.
• Presents training lectures and advisory sessions to State agencies/institutions, hospitals, schools and civic groups; provides technical guidance to institutional purchasing staff in writing bid specifications and detecting bid violations.

Meat Inspection Field Supervisor

This is the supervisory level responsible for the day-to-day operations of the State's inspection program of meat and processed meat and poultry products plant operations.

• Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, coaching, training, recommending hire/fire and discipline.
• Independently plans work of the unit ensuring proper inspection coverage, plant reviews are performed and corrective actions are designated. Make decisions and takes action on all slaughter, processing, construction, repair and inspection activities. Assists inspectors with problem areas/disputes in plants and with plant owners and decides appeals from plant management. Informs superior of major and controversial issues encountered and the proposed plan of action.
• Serves as liaison between USDA reviewers and the State's Meat Inspection Program, coordinating activities with Federal Circuit Supervisors and accompanying supervisors on reviews of plants.
• Provides technical advice to plant management and inspection personnel on construction changes or additions to existing facilities including equipment, water supply and sewage disposal, labeling and facility construction.
• Reviews all reports submitted and maintains files on all meat establishments.
• Contacts and accompanies State Veterinary Medical Officer in resolution of cases requiring his advice. Monitors laboratory results and advises inspector of action to be taken.

The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series; therefore, the KSA’s listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.

• Knowledge of the state and federal laws, rules and regulations applicable to the slaughter, handling, storage and sanitation of livestock and the processing of meat, poultry, and fish products.
• Knowledge of proper inspection procedures and techniques.
• Knowledge of taking blood and/or tissue samples for laboratory testing to detect disease, chemical and/or drug residues.
• Knowledge of proper usage and limitations of chemicals used in meat or poultry processing (examples, nitrates, nitrites, antioxidants, etc.).
• Knowledge of the methods and techniques used to identify and prevent diseases in livestock; and foodborne pathogens/microbes in meat, poultry and fish.
• Knowledge of animal science, food safety, biology and microbiology.
• Knowledge of using applicable tools and equipment.
• Knowledge of proper use of state vehicle, maintenance and policies and procedures.
• Knowledge of record keeping practices and procedures.
• Knowledge of basic mathematics.
• Knowledge of standard computer software.
• Ability to apply sound judgment to make routine determinations.
• Ability to apply state and federal laws, rules, regulations, policies and procedures.
• Ability to apply inspection, sampling and testing procedures and techniques.
• Ability to use applicable tools and equipment.
• Ability to maintain accurate records and prepare reports.
• Ability to acquire licenses as required.
• Ability to communicate effectively.
• Ability to establish and maintain effective working relationships with a variety of professionals.

• Knowledge of meat slaughterhouse and meat or poultry processing plant specifications including construction materials, plant layout, equipment, utensils, lighting, hygienic facilities, water potability, refrigeration, holding pens, etc.
• Knowledge of livestock internal organs, proper incising and palpating of these and other parts in order to detect disease.
• Skill in judging the health and condition of livestock to be slaughtered.
• Skill in the use of tools and equipment used in the inspection of meat and in meat, poultry or fish products.
• Skill in analyzing plant/facility workflow, risk analysis and related plans, policies and procedures.
• Skill in applying the methods and techniques used to identify and prevent diseases in livestock; and foodborne pathogens/microbes in meat, poultry and fish.
• Skill in independently applying inspection, sampling and testing techniques and procedures.
• Skill in preparing reports and maintaining accurate records using standard computer software.
• Ability to ensure humane handling in the slaughtering of livestock.
• Ability to work under environmentally stressful conditions.
• Ability to exercise sound judgment when requiring corrective action by plant management and owners.
• Ability to maintain confidentiality regarding product formulation and processing procedures (trade secrets).
• Ability to train lower level Inspectors.

• Knowledge of acceptable slaughter and processing operations, health and condition of livestock to be slaughtered, sanitary dressing and product handling procedures.
• Knowledge of inspection, sampling and testing procedures and techniques.
• Knowledge of the methods and techniques of conducting investigations and surveillance of alleged violations.
• Knowledge of products, procedures, tools and equipment used in each meat processing plant within the State.
• Knowledge of the methods and techniques of supervision.
• Skill in evaluating the effectiveness of inspections, standards of sanitation applied, and new/revised inspections regulations.
• Ability to conduct inspections of slaughtering establishments, processing operations, wholesale and retail activities in order to detect violations.
• Ability to train inspection personnel.
• Ability to recognize conditions in livestock or meat that would make it unfit for human consumption.
• Ability to conduct comprehensive surveys of meat and poultry plants and processes and to prepare reports of findings.
• Ability to investigate consumer complaints and alleged violations.
• Ability to collect and preserve evidence.
• Ability to determine the enforcement action to be taken based on the nature and/or extent of a violation.
• Ability to maintain effective liaison with industry officials, federal regulatory personnel and with the general public.

• Knowledge of the methods and techniques of evidence collection, preservation and security.
• Knowledge of the methods and techniques of report preparation, including applicable forms and their intended use.
• Knowledge of mathematics, statistics, accounting and basic computer operations.
• Knowledge of a wide range of meat and poultry industry practices.
• Knowledge of food hygiene practices and animal and poultry diseases of significance to the health of the public.
• Knowledge of acceptable design of slaughterhouses.
• Knowledge of sanitation surveillance programs, animal disease surveys, residue programs, reportable disease control systems, methods, procedures and interpretations.
• Knowledge of laboratory tests, chemicals and procedures.
• Skill in conducting investigations.
• Skill in analyzing and interpreting data and evidence collected.
• Skill in evaluating standards of sanitation and the effectiveness of sanitation inspections.
• Skill in evaluating new or revised inspection regulations and to immediately implement same.
• Ability to prepare, organize, maintain and present accurate and informative records and reports.
• Ability to determine proper action relative to the nature and extent of violations.
• Ability to maintain objectivity under stressful, adverse conditions.
• Ability to perform simple chemical analysis in the field.
• Ability to understand and analyze complex business transactions including sales audits.

JOB REQUIREMENTS for Meat Inspection Field Supervisor
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:

1. Three years experience in meat or poultry slaughtering OR meat or poultry product inspection OR meat or poultry processing.
2. Knowledge of staff supervision acquired through course work, academic training, training provided through an employer, or performing as a lead worker overseeing the work of others; OR supervising staff which may include planning, assigning, reviewing, and evaluating the work of others; OR supervising through subordinate supervisors a group of professional, technical, and clerical employees.
3. Possession of a valid Driver's License (not suspended, revoked or cancelled, or disqualified from driving).