A meat inspector is a food safety expert who inspects meat intended for human consumption to ensure that its flesh and organs are free of disease, harmful bacteria, and other contaminants. Prior to slaughter, he examines animals to ensure they are free of abnormalities, illness, or infection. He examines them for the same ailments after they’ve been slaughtered. Poultry and eggs are generally inspected separately and according to industry-specific standards.
A meat inspector not only examines the animals, but also the vehicles that transport them, as well as the slaughterhouses and meat packing plants through which they pass. He is well-versed in the requirements set forth by local and regional governments and authorities. If the meat is being imported, knowledge of foreign safety criteria is required.
A meat inspector verifies the ingredients used in processing and preserving the meat, as well as the physical and sanitary conditions of the transporting vehicles and processing facilities. He also ensures that the meat meets industry-recognized purity and grading standards. A meat inspector’s job also includes ensuring that the meat is not mislabeled.
A meat inspector inspects products containing meat or meat by-products for safety and quality. Smoked and cured meats, canned goods, and frozen entrees and dinners are all examples. Jerky and other dried meat products are also thoroughly inspected.
A good eye for detail is usually required of a meat inspector. From his inspections at the slaughterhouse to delivery to retail and wholesale sales locations, he must keep detailed records of his observations about meat products. To identify and resolve any discrepancies he may discover, he will need good communication skills. His honesty and integrity are typically required to ensure consumer safety and health.
The educational requirements for becoming a meat inspector differ. In some areas, the inspector must be a veterinary medicine doctor to be considered for the position. A four-year college degree, preferably in agricultural, physical, or biological sciences, or a related field, is required for other meat inspection jobs.
Most applicants must have worked in a food processing, production, or packaging environment for at least one year. It is strongly preferred that you have demonstrated your ability to understand and apply quality control and industry standards. Meat inspectors who are not veterinarians are required to work with veterinarians during initial livestock inspections in some sectors of the industry.