Job Specification

Purpose of Position :

To provide technical leadership and coordination in the scheduling, delivery and reporting of the ministry's meat inspection programs for a designated area of the province. To support the Area Manager in administrative planning and management of the area office and operations.

Duties / Responsibilities :

Within an assigned Regions Area office, the position:

1. Coordinates daily inspector slaughter scheduling/rescheduling, approves operational supplementary overtime requests within the regions broader master schedule based on changes to plant inspection demands and resource availability (e.g. absences, cancellations) to ensure the delivery of various designated meat inspection programs.

2. Provides day-to-day technical leadership to Meat Hygiene Officers and Further Processing Inspectors within legislative requirements under the Food Safety and Quality Act and Regulations and other agri-food inspection related acts. Responds to technical queries and issues from staff, clients and stakeholders and makes recommendations in consultation with the Area Manager for the resolution and management of operational plant documentation and approved protocols, and potential contentious issues including adverse results enforcement and compliance action requirements.

3. At the discretion of the Area Manager, conducts plant visits to monitor inspector performance, ensure inspectors have the necessary tools and equipment to perform their program and service delivery requirements and comply with legislative authorities and protocols of the enforcement and compliance unit. Identifies risks and issues for discussion with the Area Manager and refers all labour relations matters. Conducts client visits as necessary at the discretion of the Area Manager.

4. Develops and implements strategies for Corrective Action Plans resulting from plant audits, in conjunction with the Area Manager. Monitors plant performance and compliance to audit plans, ensures timelines for resolution are compliant and protocols are in place to reduce further risk and ensure public safety.

5. Utilizes and maintains various dashboard reporting tools, tracking and reports systems (FSDSS, time sheet, IFIS) for the area office in support of program delivery. Monitors and analyses client statistics entered by Meat Hygiene Officers to verify numbers, identify errors and omissions and report on trends (e.g. regular and quarterly approval).

6. Coordinates the licensing process for the area including visiting plants to advise of application processes based on individual plant profiles and to resolve any licensing issues that may arise at the discretion of the Area Manager.

7. Works with the Area Manager on administrative planning and management of the office, human and material resources (fleet cars, supplies, plant logs, laundry, etc.) and on various sampling plans, surveys and other special projects to contribute to program design and delivery.

8. Acts for the Area Manager during absences and performs the roles of the Meat Hygiene Officer or Further Processing Inspector on an emergency basis.

Knowledge :

Position requires knowledge of the principles, theories and practices related to international food safety and quality standards and sanitation, industry operations, conditions, practices, including Good Manufacturing Practices and the principles of Hazard Analysis Critical Control Point systems and associated issues to provide day-to-day technical leadership of the ministry's meat inspection program, conduct plant visits to identify, evaluate and address corrective actions to food safety concerns in the field.

Knowledge of the Food Safety and Quality Act and regulations and related agri-food inspection acts to ensure compliance and to respond to technical queries and issues from staff. Knowledge of program and service delivery protocols of the branch and the Enforcement and Compliance Unit, performance measurement and compliance practices to monitor plant performance and compliance to audit plans and to utilize and maintains various dashboard reporting tools, tracking and reports systems (FSDSS, time sheet, IFIS) for the area office in support of program delivery. Knowledge of ministry administrative policies and guidelines to work with the Area Manager on administrative planning and management of the office, human and material resources.

Issues management methods, processes and practices to work with the Area Manager on issues and risk management activities.

Thorough knowledge of further processing of meat products and related inspection/audit techniques is required. Knowledge of chemistry, microbiology, and other sciences as it relates to preserving, processing, production, packaging, storing, and delivering foods. Knowledge of raw materials, product formulations, labeling standards, food additives/ingredients, allergens and other food hazards, quality control methods and practices. Knowledge of Food Safety hazards, risks and their assessment.

Knowledge of Meat Inspection Policies and Procedures, humane animal handling practices and procedures, and supervise/monitor plant activities. Job requires knowledge of veterinary inspection procedures and knowledge of normal physiology of animals/carcasses to inspect animals/carcasses, detect abnormal conditions, identify extent of abnormality and direct handling of limited abnormalities, referring more extensive ones to veterinarian. Job also requires knowledge of sampling procedures and techniques including aseptic techniques to collect laboratory samples.

Within designated authority, job requires knowledge of proper inspection protocols and enforcement techniques to inspect facilities to ensure compliance with legislation and regulations (e.g. Dead Animal Disposal Act). Job requires knowledge of computers and software to locate, adapt, manipulate and store data/information to be used for policy analysis/review, program evaluation, report generation and development.

Skills :

Job requires reasoning and problem solving skills to inspect, assess Food Safety risks and hazards, production processes and monitor plant operations, observing and assessing conditions (sanitation, cleanliness, cooler temperature) against legislation, regulations and guidelines and determines compliance. Job identifies nature/seriousness of non-compliance situations and selects type of follow-up required, e.g. regulatory action, intervene in operations, negotiate with operator re corrective action(s), delay operations pending action, consult with manager/veterinarian.

Planning, coordination and scheduling skills to coordinate daily inspector slaughter scheduling and rescheduling and to assist the Area Manager on program design and delivery plans and projects.
Interpersonal skills to develop and maintain effective working relationships with clients and stakeholders.

Negotiation and conflict resolution skills to work with the Area Manager in the negotiation of solutions to issues and concerns associated with area level program delivery; and to negotiate agreements with various stakeholders. Interpersonal and persuasive skills to promote programs/initiatives to client groups and/or other stakeholders; to elicit support and cooperation from stakeholders. The position requires analytical skills to interpret operational data and communicate data to clients and staff in a clear and concise fashion.

Leadership skills to provide day-to-day technical leadership to Meat Hygiene Officers and Further Processing Inspectors.

Freedom of Action :

Position works under the direction of the Area Manager and within established corporate/Ministry program guidelines, protocols and legislative framework. Due to the nature and demands of the area office, the position is relied upon by the Area Manager to provide the necessary day-to-day leadership of area staff to ensure effective scheduling and rescheduling within the regions master schedule as well as handling of day to day issues and service concerns. Judgement is exercised in making recommendations for the resolution and management of plant protocols, and potential contentious issues including adverse results enforcement and compliance action requirements; in conducting plant visits to monitor inspector performance, ensuring inspectors have the necessary tools and equipment to perform their program and service delivery requirements and comply with legislative authorities and protocols of the enforcement and compliance unit. Judgement is exercised in identifying risks and issues for discussion with the Area Manager.

Occasional contact with Regional Manager to respond to issues and concerns on behalf of the Area Manager. With colleagues in other Areas to exchange information and to coordinate efforts to ensure uniform program delivery. Occasional contact with Divisional management and program staff, to discuss program delivery and evaluation; to identify training needs; to address and resolve key issues; to collaborate on projects and initiatives; to discuss policy/program matters of mutual interest/concern; and/or to exchange information.

Participates in Food Inspection Branch committees and task forces as required.

Frequent contact with plant operators, food processors, food industry personnel/operators and food safety agencies; product suppliers, producers, etc. to coordinate initiatives; to discuss and resolve issues, on behalf of, or in conjunction with the Area Manager; and to obtain or provide information.