More Information
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Position Title:
Meat Hygiene Officer (MEAT INSPECTOR)
Job Code:
OPSEU - Agricultural Specialist 3, 60704
Brief Overview Of Job Duties:
Meat Hygiene Officers (meat inspectors) must be present in an abattoir anytime slaughter is taking place.
Details:
A typical inspector routine includes:
• Pre-operational inspection (verifies that abattoir is maintaining all necessary sanitation and operational practices)
• Inspection of each live animal for abnormal behaviour
• Verification that animals are slaughtered humanely and hygienically
• Inspection of each carcass for abnormalities
• Consultation with veterinarian on abnormalities
• Collection of samples
• Holding of carcasses when required
• Providing advice and assistance to operator regarding compliance with standards and correcting deficiencies
• Entering information in the ministry database
Hours of Work:
Slaughter plants work a variety of days and hours in any given week, based on industry demand. Plants typically slaughter between one and six days per week. However, some operate on a seasonal basis only.
OverTime:
There is overtime in some instances.
Amount of Travel:
There is travel in some instances.
Career and Personal Development:
There is an extensive training period to become certified as an inspector. The certification consists of field training, distance education courses, the basic meat hygiene course and an evaluation process. A trainee may be expected to work full time hours during the training period and extensive travel is required to different plants across the province. This may require overnight accommodations where travel is extensive. Career advancement opportunities exist within our program.
