Meat & Poultry Inspector I

State of North Carolina • Cumberland, NC

1d • Onsite

About The Position

This is a readvertisement. All previous applicants MUST reapply to be considered. The Meat and Poultry Inspection Division enforces State and Federal laws designed to ensure meat and poultry products sold to consumers are wholesome, unadulterated, and properly labeled. The division inspects approximately 200 plants statewide for red meat slaughter/processing and poultry processing and operates a program “at least equal to” the USDA, Food Safety Inspection Service. Successful applicants who are new to MPID will complete an extensive Meat and Poultry Inspection training program that consists of 6 weeks of on-the-job training, 6 weeks of classroom training, and occasional follow-up training to address changes to policies and regulatory requirements. Position will serve as an Inspector in Charge at two inspected processing establishments in Cumberland County. Processing activities include inspection of heat treated-not fully cooked-not shelf stable, heat-treated shelf stable, raw intact, and raw non intact products. Daily duties include conducting ante-mortem and post-mortem inspection of slaughtered livestock; observing the humane handling of said livestock; evaluating plant’s sanitation procedures and practices; verifying the implementation of plant’s Hazard Analysis Critical Control Point (HACCP) plans; collecting and submitting samples for microbiological analysis; verifying the accuracy of product labels; and other inspection activities as required. Working conditions include a noisy industrial environment; varying environmental conditions within the facility ranging from sub-freezing to extreme humidity; and standing, climbing, and kneeling on elevated platforms for extended periods of time. The inspections, observations, and findings are generated by, and recorded in, a web-based information system. If a plant is not meeting regulatory requirements, the inspector must communicate this noncompliance to plant management. Inspector will document the noncompliance and follow enforcement actions up to and including suspending plant operations until regulatory requirements are met. The establishments on this assignment operate as early as 6:30 am and as late as 3:30 pm. This position must be onsite during operational hours. Occasional holiday, weekend, and overtime work may be required. Relief duties at other establishments should be expected. As part of the onboarding process, new hires must pass a Federal background check and present a REAL ID-compliant driver’s license or other acceptable forms of identification to obtain necessary Federal credentials.

Requirements

• Accurate color vision. Will be tested at the time of the interview.
• Critical communication between management, establishment personnel, and inspector requires candidate to be proficient in the English language and to have accurate and effective oral and written communication skills (will be given a writing test at the time of the interview).
• Computer skills to create basic documents, communicate through email, and enter data into State and Federal systems (the writing test will be given on a computer).
• Ability to work independently (without direct supervision).
• Must be able to work in the vicinity of live animals and in direct contact with meat and poultry products derived from cattle, swine, sheep, goats, ratites, chicken, and turkeys.
• Successful completion of required Meat and Poultry Inspection Training Programs.
• If selected, must successfully complete required training within specified timeframes and have a valid driver’s license by date of employment.
• Bachelor’s degree from an appropriately accredited institution; or High school or General Educational Development (GED) diploma and four years of experience in the inspection, production, management or sale of meat and/or poultry; or an equivalent combination of education and experience.

Responsibilities

• conducting ante-mortem and post-mortem inspection of slaughtered livestock
• observing the humane handling of said livestock
• evaluating plant’s sanitation procedures and practices
• verifying the implementation of plant’s Hazard Analysis Critical Control Point (HACCP) plans
• collecting and submitting samples for microbiological analysis
• verifying the accuracy of product labels

Benefits

• Eligible state employees are entitled to comprehensive benefits, including a variety of leave options, professional development opportunities, insurance, and more.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level