Inspector V

Location: Arlington, TX

About the role

This position performs complex inspections, investigations, and quality assurance reviews at establishments with a state grant (permit/license) to perform livestock slaughter and/or meat/poultry processing operations to ensure compliance with State and Federal laws, rules/regulations, and agency policies. Under the Federal/State cooperative inspection program, carries out these functions in establishments with a United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) grant but with Meat Safety Assurance (MSA) staffing.

Safe operation of either a state-owned vehicle or personal vehicle is required to conduct state business, and an acceptable driving record must be maintained. The position may require participation in disaster response, recovery, or Continuity of Operations (COOP) activation, which could involve alternate shift patterns or locations.

This position is posted for Dallas, Texas, and all surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance Unit.

Responsibilities

• Evaluates livestock slaughter and/or meat/poultry processing establishments to determine continuous compliance with all applicable State and Federal laws, rules, and regulations. Performs ante-mortem and post-mortem procedures in livestock slaughter establishments and/or monitors/verifies processing activities in meat/poultry processing establishments.
• Ensures compliance with humane slaughter requirements; performs daily sanitation inspections (pre-operation & during operation), scheduled inspection tasks generated by a risk-based computer inspection system, and/or unscheduled inspection tasks.
• Verifies establishment’s food safety systems (e.g., Sanitation Performance Standards (SPS); Sanitation Standard Operating Procedures (SSOP); Hazard Analysis Critical Control Point (HACCP) systems; other prerequisite plans) as implemented in inspected facilities.
• Identifies all establishment regulatory noncompliance(s) and properly documents them on Noncompliance Record (NR). Evaluates the establishment’s corrective actions and preventive measures and supporting documentation.
• Receives inspection schedules and reports results using a computer and electronic mail. Records findings of reviews and inspections. Prepares and submits technical reports outlining violations of regulations, SPS, SSOP, HACCP plans, and humane slaughter.
• Monitors establishment microbiological sampling systems and collects tissue samples for mandated State microbiological and economic sampling programs. Monitors and collects tissue samples for in-plant and National Tissue Residue Sampling Program. Documents and prepares collected samples for timely submission to designated laboratories.
• Evaluates formulae and methods used in preparing meat/poultry products for potential as a vehicle for transmission of disease or disease-producing organisms or their toxins. Makes recommendations concerning compliance of labels using mathematical and analytical analysis.
• Researches policy, rules, regulations, directives, notices, and other regulatory documents regarding proper identification and disposition of non-compliances noted during inspections. Provides responses to establishment management’s inspection-related questions. Serves as liaison between the MSA Circuit Manager and establishment management.
• Recognizes zoonotic diseases, reports them to the appropriate authority, and may participate in their investigation. Serves as a relief inspector in livestock slaughter and/or meat/poultry processing establishments as directed by supervisor.
• Promotes public education on sanitary practices through individual contacts and/or civic or other public meetings.

Requirements

• Must possess a valid Class C (or higher) Texas driver’s license or equivalent license from another state and maintain an acceptable driving record.
• Graduation from a standard senior high school or equivalent.

Qualifications

• Thorough knowledge of all phases of livestock slaughter operations and meat/poultry processing and fabrication procedures.
• Knowledge of Sanitation Performance Standards (SPS), principles and application of Sanitation Standard Operating Procedure (SSOP), principles and application of Hazard Analysis and Critical Control Points (HACCP), humane slaughter, pathogen reduction, and other mandated quality control programs within the meat/poultry industry.
• Knowledge of inspection protocols specific to a HACCP establishment environment.
• Knowledge of State and Federal laws, rules, regulations, directives, notices, and other regulatory documents.
• Knowledge of the principles, practices, and procedures of veterinary medicine; animal and human disease prevention and control methods and procedures; zoonosis diseases and controls; food animal anatomy; epidemiology; techniques used in the collection of specimens and their testing.
• Working knowledge of regulations governing safe and effective insect and rodent control.
• Working knowledge of the basic rules of evidence.
• Skill in conducting inspections, determining proper courses of action, and using instruments or tools necessary to perform inspections and collect samples.
• Skill in applying basic mathematics using addition, subtraction, division, multiplication, fractions, decimals, percentages, parts per million, and weights/measures.
• Ability to prepare reports, gather and analyze data, interpret laws and regulations, and train others.
• Ability to rationalize clearly, exercise sound judgment, and evaluate words and phrases commonly used on meat product labels, in technical reports, and similar documents.
• Ability to deal with people in a tactful manner and help them understand the full implications of regulatory requirements found in State and Federal law, rules/regulations, and other regulatory documents.
• Ability to explain proper interpretation of technical requirements pertaining to SPS, SSOP, HACCP, humane slaughter, and trade labeling.
• Ability to follow oral and written directions implicitly.
• Ability to establish and maintain working relationships and express ideas clearly and concisely.
• Ability to detect the normal from the abnormal in the inspection process.
• Ability to pass a standardized color vision test.
• Ability to identify sanitary deficiencies and potential disease conditions of livestock.
• Ability to use a computer for word processing, spreadsheets, and email.

Preferred Qualifications

• Course credit from an accredited two- or four-year college or university; and/or, course credit from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing.
• Graduation from an accredited two- or four-year college or university; and/or, graduation from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing.
• Training from the U.S. Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) in, or equivalent education and/or experience in/with, Sanitation Performance Standards (SPS), Sanitary Standard Operating Procedures (SSOP), Hazard Analysis Critical Control Point (HACCP), Humane Slaughter, and/or food microbiological sampling.
• Experience in a public health and/or an animal health-related field.
• Experience with all phases of livestock slaughter and/or meat/poultry processing operations and procedures.
• Experience with state and/or federal laws, regulations/rules, and directives relevant to livestock slaughter and meat/poultry processing.

Pay

Salary Range: $5,521.16 - $6,779.25 per month

Schedule

• Full-time
• Day shift (First)
• Travel: Up to 70%
• Not eligible for telework

Benefits

DSHS offers insurance coverage and other benefits available through the State of Texas Group Benefits Plan administered by the Employee Retirement System of Texas (ERS).