Meat Inspector

This position will be located out of the inspector's home office and will cover an area/territory that includes, but is not limited to:  Rice, Steele, and Waseca Counties (north of US Hwy 14).

This in an entry level position within the Dairy and Meat Inspection Division includes duties relating primarily to the Meat Industry at State Equivalent Meat and or Poultry Processing facilities providing a service to very small processors. Additional inspection work will be conducted at custom meat processors. Responsibilities include ante-mortem and post-mortem slaughter inspections at meat and poultry operations, evaluating plant sanitation procedures and practices and verifying the effectiveness of the firms HACCP plan along with the monitoring of their Critical Control Points. Animal species slaughtered and processed vary by territory and will be determined by the needs of our clientele. Species of animals that may be inspected include but are not limited to the following: Beef, Swine, Goat, Sheep, Bison, Elk, Deer, Chicken, Turkey, Duck, Geese, and Pheasant. Work is conducted at assigned licensed businesses with a focus on educating firm operators regarding existing and new regulations, and when necessary, initiating regulatory actions. Flexibility with work schedule to accommodate slaughter operation start time and relief work is essential to the successful candidate.

This position is a remote worker position which is defined as, an employee who, as a condition of their appointment, has their home or alternative location as the assigned work location, works permanently from that location, and does not have an agency permanent/principal work location. Currently the MDA does not allow remote work locations outside of the State of Minnesota. For more information refer to HR/LR Policy #1447 Remote Worker Policy: https://mn.gov/mmb-stat/policies/1447-remoteworker.pdf

Minimum Qualifications

To facilitate proper years of service crediting, please ensure that your resume clearly describes your experience in the areas listed and indicates the beginning and ending month and year for each job held.

A Bachelor’s degree in Agriculture, Meat Science, Animal Science, Biology, Food Science, Microbiology, or related agriculture/science field by the time of hiring/or within 3 months of the closing date for this position; 

OR 

One (1) year of experience conducting meat and poultry inspections or other applicable experience working in meat or poultry processing or production systems. 

PLUS: 

• Must maintain an active/valid driver’s license with an acceptable motor vehicle record, subject to verification and periodic review. 
• The ability to celebrate diversity and a strong commitment to a respectful and inclusive work environment.

Preferred Qualifications

• Master's degree or higher in Agriculture, Meat Science, Animal Science, Food Science, Microbiology, or related agriculture/science field. 
• More than one (1) year of experience conducting meat and poultry inspections or other applicable experience working in meat or poultry processing or production systems.
• Knowledge of microbiology, food safety and food quality issues involving food, meat and poultry products is required to determine the wholesomeness of products.
• Knowledge of rules and regulations governing meat and poultry operations. 
• Knowledge of animal physiology and pathology is required to determine if an animal may be slaughtered and if abnormal animal carcasses or parts should be held for veterinary examination. 
• Development of skills in communication, including verbal and written skills, are required to work closely and cooperatively with other people and is necessary to communicate with plant owners in order to address concerns and work toward solutions by listening, negotiating, and problem solving. 
• Knowledge of chemical, physical, and biological hazards associated with the production of food, meat and poultry products is required to evaluate a plant's HACCP system.

Physical Requirements

The work is performed in meat, poultry, and shell egg processing facilities. Inspectors are involved in ante and postmortem inspection of animals and poultry. This inspection activity is performed in a noisy environment in which large, moving machinery is present and cannot be stopped instantaneously. The inspector will be required to stands on slippery and uneven floors and may be required to stand on elevated platforms to observe products. Water of 180 degrees F, firearms for stunning livestock, and high voltage electrical stimulators are in the supervisor’s proximity. Various atmospheric conditions ranging from excessive cold to damp, dry and extreme humidity may be found throughout the environment. The work environment for processing inspections involves walking on concrete floors in refrigerated coolers and freezers. Inspectors are at times confronted with angry plant personnel and business owners and must respond tactfully to complaints, charges and demands from these individuals.
 

The work requires prolonged standing on wet concrete floors for approximately 45% of the time. An inspector is required to perform constant and repetitive motions with both hands and wrists. Viscera inspection activities require the inspector to palpate and slice organs while standing. Rapid hand and arm motions are required. Accurate color vision is essential to allow the inspector to notice subtle shades of product color and to make appropriate product acceptability decisions. The inspector may be required to work with hands immersed in water. The ability to hear conversational voice is required to communicate effectively with working in this environment. In addition, the work requires the ability to detect product abnormalities through smell. Work environment may include additional physical hazards when responding to food emergencies including, but not limited to floods, fires, truck or transport accidents, and storm damage.