Meat Safety Veterinarian

Job Description:
This Veterinarian III position is also tasked as an Enforcement, Investigations, & Analysis Officer (EIAO). The hiring manager may consider designating the headquarters for this position in any location statewide that is beneficial to the program. The operational area for this position is statewide, but the location of a candidate in an area that is beneficial to the program or the willingness of a candidate to relocate to an area that is beneficial to the program may be considered during the selection process. Performs Veterinary Dispositions of suspect animals and carcasses. Provides expert level evaluation, consultation, and training regarding humane handling and slaughter of livestock. Provides instruction and training regarding animal disease signs and anatomy to meat inspection personnel statewide. Performs advanced monitoring of state inspected meat and/or poultry slaughter and/or processing establishments’ Food Safety Systems located throughout the State of Texas by ensuring that establishments comply with State and Federal Laws and Regulations. Within this framework: identifies, prioritizes, plans, and accomplishes work by conducting onsite food safety and other verification activities associated with systems of commercial establishments operating under a Grant of Inspection or Grant of Custom Exemption issued by the program on behalf of the Department of State Health Services (DSHS) and the State of Texas. Assesses the scientific adequacy of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOP), establishment microbiological verification sampling strategies, and the interaction of these food safety systems within the establishment. Work is systems oriented. Assists inspection personnel in the continuous and statewide implementation of significant new inspection procedures designed to verify that official establishments meet regulatory requirements for food safety and other consumer protection. Conducts Routine Listeria monocytogenes Risk-Based (RLm) Sampling in each establishment where a Food Safety Assessment (FSA) is conducted that produces Ready to Eat (RTE) products that are post-lethality exposed. Conducts Intensified Verification Testing (IVT) in the event of a product safety failure, as directed. Works as a member of a team that discusses complex food safety topics and advises the director of the meat safety assurance program on various topics. May be assigned routine or special inspection duties or work on special projects as needed. May present trends across the state and/or training materials at MSA Meetings. Works under limited supervision as a member of the MSA Central Office Team and has a high degree of latitude for the use of initiative and independent judgment. Essential Job Functions:
(40%) Conducts Veterinary Dispositions of suspect animals, carcasses, and parts. The Disposition process typically includes an antemortem (before slaughter) evaluation of the animal from all sides, in movement, and at rest. This portion of the disposition assesses the animal for clinical signs of various diseases of concern. The Disposition process also typically includes a postmortem (after slaughter) examination of the animal including both the carcass and parts of the animal. This portion of the disposition is similar to a necropsy (or an autopsy in human medical terms) and serves to further examine the animal for abnormalities and diseases of concern. The Disposition process may also include obtaining tissue samples for laboratory analysis for further diagnosis when indicated. Oversees and coordinates the quarantine of animals deemed to be suspects for indicators of diseases warranting a veterinary disposition. Prepares documentation and reports associated with dispositions. Serves as a liaison between animal disease control agencies, program staff, and regulated establishments when warranted during the disposition process.

(40%) Provides department verification in official establishments focusing on the design of establishment’s systems and obtains all information available regarding establishments including, but not limited to, computer-based inspection data as related to regulatory requirements of meat and poultry inspection before going onsite. Performs a complete assessment of the design and implementation of establishments’ individual control systems before making overall, integrated food safety assessments of establishments and their products. These systems include HACCP (which includes the written plan and its monitoring, verification, recordkeeping, corrective actions, validation, and reassessment); SSOP (which includes the establishment’s written plan and its implementation, maintenance, corrective actions, and recordkeeping requirements); plant microbiological verification sampling strategies (which includes generic E. coli procedures, Listeria control measures, and Salmonella data) and Sanitation Performance Standards. Identifies and evaluates conditions affecting the growth of organisms, assesses the statistical validity of establishment microbiological sampling plans and monitoring procedures. Directs/conducts routine listeria sampling and Intensified Verification Testing as directed. Reviews establishments’ methods of obtaining laboratory analytical results. Explains or discusses, from a food safety perspective, specific chemical and/or microbiological laboratory analyses, technological aspects of records, processes, control systems, test data, as well as related industry practices with establishment officials and DSHS Meat Safety Assurance (MSA) field staff. Uses considerable tact and persuasiveness to obtain the necessary documentation and information to assess compliance, and to attain voluntary compliance actions from establishment management. Applies knowledge of industry practices and current food safety issues to evaluate the safety of the establishment products. Determines if establishments’ food safety systems are effective and meet regulatory requirements. Prepares assessment reports explaining the establishments’ control systems and collects documents and information to demonstrate how these control systems work, as necessary. Verifies establishment corrective actions are scientifically sound and comply with regulatory requirements. Consults with regulated establishments and communicates findings of the FSA with the establishment both verbally and in writing and provides the MSA Central Office Team and Circuit Manager with a written report of the findings of the FSA. Proposes appropriate enforcement actions, as necessary.

(15%) Works as a member of a team that discusses complex food safety topics. Provides feedback to inspection staff to guide inspection practices. Conducts training for inspection staff on advanced food safety concepts, animal anatomy, and other inspection tasks. Researches advanced food safety concepts and animal disease topics to ensure the program director and other colleagues have accurate, up to date information to make food safety decisions. Advises the director of the meat safety assurance program on various topics, assisting the director in making programmatic decisions and developing sound policy.

(5%) Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency's obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. Knowledge Skills Abilities:
Thorough knowledge of animal disease presentations and their potential zoonotic and other public health impacts to include possible foodborne illness or other potential impacts to the animal agriculture industry.
Thorough knowledge regarding sampling procedures for taking clinical samples to determine zoonotic and other public health impact.
Thorough knowledge of all phases of meat inspection to include slaughter operations, processing, and fabrication procedures.
Thorough knowledge of State and Federal laws, rules, processes, and procedures pertaining to meat and poultry operations and products, including the
Texas Meat and Poultry Inspection Act, Federal Meat and Poultry Inspection Acts, State and Federal Regulations, and other State and Federal
issuances.
Thorough knowledge of the basic operation principles of the regulated industry, including Sanitation Performance Standards (SPS), SSOP, HACCP, and Pathogen Reduction and Control, performing the Hazard Analysis Verification (HAV) Task, microbiological and economic sampling procedures of meat and poultry, and responsibilities of agencies with overlapping authority.
Skill in verbal and written communication and the ability to communicate effectively and intelligently with program staff, meat industry representatives, and the public. Skill in problem solving, conducting investigations, and determining proper courses of action.
Skill in the use of a personal computer.
Skill in organizing, preparing, and presenting information in both verbal and written form.
Skill in communicating professionally and persuasively with a wide variety of persons under occasionally extreme circumstances (e.g., anger, frustration, etc.) to attain voluntary compliance.
Skill in public speaking and training.
Ability to read, analyze, and interpret correspondence, technical data, reports, and regulations and to determine necessary action.
Ability to independently analyze new situations and respond with sound technical judgment. Ability to deal with people in a tactful manner and to explain proper interpretation of technical requirements pertaining to rules and regulations.
Ability to establish and maintain working relationships, and to express ideas clearly and concisely.
Ability to prepare concise reports and business correspondence.
Ability to work well with others and interact with professionals at all levels of government and industry.
Ability to function as a team leader and/or as a member of a team.
Ability to interpret laws and regulations and to gather and analyze information. Ability to organize and prioritize work and meet deadlines.
Ability to use MS Office programs and other software applications.
Ability to identify sanitation deficiencies and potential disease conditions/abnormalities in livestock.
Ability to move up to 30 pounds during FSAs and other duties.

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