*During first year of employment only
  • Education: Degree in one of the following areas of study: Animal Science and Technology, Food Biotechnology, Food Safety for Manufacturing, Food Science Engineer, Food Science Technician, Safety and Quality in Animal Production, Veterinary Biotechnologies, Veterinary technician and Zoo-technician
  • Experience: no experience necessary, training will be provided
  • English: Intermediate level of English
  • Driving license: B category mandatory
  • As a Meat Hygiene Inspector, you’ll work in a slaughterhouse or meat processing plant and ensure that all meat is being produced safely and in accordance with relevant laws.
  • You’ll help the OV check that live animals and poultry are all healthy and inspect carcasses to make sure that no nasty diseases are present.
  • Any actions that you recommend must be implemented immediately.
  • This is a very important role, as you’ll be responsible for the safety of the public who purchase meat products.

Your tasks will likely vary from day to day but will include the following:

  • Assist the OV in purely practical tasks as defined in the MOC
  • Verify that animals are properly identified and take any necessary actions
  • Verify animal welfare activity including plant specific action plans and undertaking Animal Welfare checks at the required frequency as part of the Animal Welfare Action Plan.
  • Carry out post-mortem inspection for detection of abnormalities of all carcases and offal presented.
  • Identify and detain uncommon conditions for further inspection by the OV and Emergency slaughtered animals.
  • Apply the health mark in accordance with the legislation.
  • Verify the FBO application of the identification mark.
  • Correctly collect and despatch samples for disease, conditions and residue purposes.
  • You’ll be expected to be able to deal with slaughterhouse staff and other inspectors; this means someone who is a good communicator able to build effective working relationships and sort out issues as they arise.
  • You’ll need to be able to understand legislative issues so that you can help make effective decisions when required.
  • Difficult situations will arise occasionally as part of the job and you’ll need to be the sort of person with the necessary diplomatic and communication skills to sort these out.
  • And you’ll need to have a comprehensive knowledge of the meat processing sector.
  • You can expect to work between 37 and 40 hours per week from Monday to Friday but this can vary, and overtime might be required to align with the plant hours or as the result of a breakdown; also, you may have to work outside normal working hours if you’re visiting a slaughterhouse or processor.
  • You can expect to spend some time travelling around from one inspection to the next so a driving license and access to transport is useful; conversely, if you’re inspecting on the production line you can expect to be standing in one place for a while.
  • You’ll have to be physically fit to be able to work with heavy meat carcasses; and sometimes the working conditions might be hot or cold, and you’ll be expected to wear protective clothing such as boots, hats and overalls.
  • This is not a job for anyone who doesn’t like strong smells and a noisy environment!

Job Description