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A meat inspector examines meat and organs to ensure they are free of disease and contaminants. They also check transport vehicles, processing facilities, and ingredients used in processing. Educational qualifications vary, but experience in food processing and knowledge of industry standards are preferred.
A meat inspector is a food safety professional who examines meat intended for human consumption to ensure that its meat and organs are free of disease, harmful bacteria, and other contaminants. He examines animals prior to slaughter to determine that they are free of abnormalities, disease or infection. He examines them after slaughter for the same diseases. Poultry and eggs are generally inspected separately and to different industry-specific standards.
In addition to examining animals, a meat inspector examines the vehicles used to transport them, as well as the slaughterhouses and meat packing plants they pass through. He is instructed on what standards must be met, as determined by local and regional governments and authorities. Knowledge of foreign safety criteria is necessary if meat is being imported.
In addition to checking the physical and sanitary condition of transport vehicles and processing facilities, a meat inspector checks the ingredients used in processing and preserving the meat. It also ensures that the meat conforms to industry-set standards for purity and grading. Ensuring that meat is not mislabeled is also an important job for a meat inspector.
Products containing meat or meat by-products are also examined for safety and quality by a meat inspector. These include smoked and cured meats, canned and frozen entrees and dinners. Dried meat products, such as jerky, also undergo close inspection.
Typically, a meat inspector must have a good eye for detail. He must generally keep complete records of his observations of meat products from his slaughterhouse inspections to delivery to retail and wholesale outlets. Good communication skills are needed to identify and resolve any discrepancies he may encounter. Your integrity and honesty are often necessary to ensure the safety and health of consumers.
Educational qualifications for becoming a meat inspector vary. Some regions require the inspector to be a veterinary medicine physician to qualify for the job. Other meat inspection jobs require a four-year college degree, preferably in agricultural, physical, or biological sciences or a related field.
Most candidates should have a minimum of one year of experience in a food processing, production or packaging environment. Demonstrated ability to understand and apply quality control and industry standards is strongly preferred. In some industry sectors, non-veterinary meat inspectors are required to work with a veterinarian during initial inspections of livestock.
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