Meat Poultry Inspector

Meat Poultry Inspector - Part-Time (Must Live Within 60 Miles of Chinook, MT)-(24142747)

To be considered for Department of Livestock positions, applicants must apply and submit any required application materials through the State Of Montana Careers Website at Statecareers.mt.gov.

This recruitment is posted as 'open until filled' with a first review of applicants on October 17, 2024. 

Materials Required of Applicants:

Cover Letter-  In your cover letter: 1) Please describe your experience with food safety and how you might use that experience to carry out the duties of this position. Please include specific details. Limit your cover letter to one page. Attachments not requested will not be reviewed by the selection panel. Resume References:  Please provide contact information for 3 professional references. 

Reasons to work for the Montana Department of Livestock:   Our work matters We are proud of the work we do, to find out more about the Department of Livestock visit our website .

Benefits of working for the Department of Livestock:  The ability to  work  and  play  in the  beautiful state of Montana  is one of the benefits you will love about this opportunity Other fantastic benefits include:

Health Coverage Retirement plans Paid vacation, sick leave and Holidays Flexible schedules Opportunities and room for professional growth Public Service Loan Forgiveness-  Employment with the State of Montana may qualify you to receive loan forgiveness- click to learn more

*Notice Regarding Position, Location and Travel: This position is a part-time position that will be required to work a minimum of 20 hours per week.Due to the demands of the position and to adequately support the industry, the individual selected for this position must live within a 60-mile radius of Chinook Montana. Additionally, it will be expected that this position will provide coverage in other areas of Montana as needed. 

About this Opportunity

The Meat & Poultry Inspection Bureau's function is to ensure that meat & poultry products processed in Montana meet state and federal requirements governing the wholesomeness and purity of meat and poultry products. This work is done in cooperation with other state and federal agencies. Meat and poultry Inspectors employed by the Department of Livestock inspect the slaughter and processing of food animals in privately-owned meat or poultry slaughter and processing plants. Site inspections involve the inspection of live animals, carcasses, facilities, slaughter and processing operations, and finished products. The inspector is also responsible for sampling products for laboratory testing, verifying plants’ records, and inspecting labels and packaging of products. There is a strong emphasis on interpreting both federal and state regulations and taking appropriate regulatory action. Inspectors record all findings and tasks in a federal database (PHIS), and document daily activities in weekly reports.

The position reports to the Meat & Poultry Inspection District Supervisor. The meat and poultry inspector is the first line of defense for meat and poultry food safety. The inspector performs duties to verify that a food safety system within officially inspected slaughter and/or processing establishments is operating in compliance with regulations and in a way that will result in safe food. The establishments operate under one or more Hazard Analysis and Critical Control Point (HACCP) plan(s) and the inspector verifies that the plans are properly developed and executed to comply with regulatory requirements. The inspector conducts regulatory oversight activities inside plants in matters relating to Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (SSOP), pathogen reduction verification procedures, food security verification procedures, and other consumer protections (e.g., economic adulteration and misbranding). The Inspector performs work within the Agency’s automated Public Health Information system (PHIS) to include updating establishment profiles, selecting appropriate inspection tasks, entering information and reacting to data from PHIS. The incumbent serves as slaughter and/or processing inspector in a red meat and/or poultry plant or department requiring the exercise of judgment in the full range of slaughter or processing inspection functions. The incumbent carries out all aspects of slaughter or processing inspection as assigned. The inspector is expected to perform in-plant inspection in a wide range of different types of slaughter and processing plants.

The inspector is responsible for performing the following duties by applying the inspection method, determining compliance with requirements, documenting findings, and initiating regulatory control action: The position requires a valid Montana Driver's license and the ability to safely operate a state owned motor vehicle. The position involves extensive travel throughout the assigned region in excess of 1,000 miles per month, often to remote locations during inclement weather. Meat inspectors are required to use repetitive motion, use of fingers, use of both hands, reaching above shoulders, walking, standing, climbing stairs and ladders, the ability to walk, bend stoop, etc. in order to inspect facilities, ability to detect odors, and have clear speech and good vision. The position also involves exposure to potential hazardous pathogens when conducting inspections of carcasses, as well as threat of injury while inspecting unpredictable live animals. The work also involves continued exposure to unpleasant sights, sounds and odors while conducting inspection of slaughter and processing operations. Additional hazards include exposure to sterilizers, steam lines, knives, hooks, etc.

This work requires knowledge of state and federal regulations regarding the handling and labeling of meat and poultry, the characteristics and normal behavior of livestock, livestock diseases and related symptoms, skill in observation and sampling methods and techniques; state and federal facility and sanitation requirements, proper use of chemicals, insect and rodent control, personal hygiene, and water supply requirements, regulations regarding humane slaughter, additive formulas, authorized proportions of regulated substances, and the ability to discern injections sites and disease symptoms, operate a motor vehicle, and travel to remote locations. The inspector is required to know how to competently use a computer. This type of work performed includes recording information into a federal database (PHIS), typing, sending and receiving emails, creating spreadsheets, editing documents, submitting time entry, and using the internet for research and other uses. The position also requires the ability to establish and maintain effective working relationships, to perform arithmetic calculations, to follow instructions, to read and interpret laws and regulations, to prepare reports, to discern and identify disease characteristics and the use of drugs, hormones, etc., and the ability to discern the breeds and sex of livestock.

Working Conditions : Physical strength and stamina to perform tasks requiring walking, bending and stooping. Work is performed both indoors and outdoors. Hazards include; knives, hooks, steam lines, sterilizers, slick floors, may be exposed to contagious disease and foul odors. The position also involves exposure to potential hazardous pathogens when conducting inspections of carcasses, as well as threat of injury while inspecting unpredictable live animals. The work also involves continued exposure to unpleasant sights, sounds and odors while conducting inspection of slaughter and processing operations. Additional hazardous include exposure to sterilizers, steam lines, knives, hooks, etc.

Minimum Qualifications: 

The necessary knowledge, skills and abilities are typically acquired through a combination of education and experience equivalent to: 

Completion of high school or equivalent.   One year experience in relevant food safety or meat industries.

Preferred: 

Previous experience as a Meat/Poultry Inspector.  Previous HACCP experience or training. 

CONDITIONS OF EMPLOYMENT:  

The individual in this position is required to live within a 60 Mile radius of Chinook, MT.  

This position requires the ability to have and maintain a valid Montana Driver's license and the ability to safely operate a motor vehicle with an acceptable driving record.

Meat Inspectors must complete workshops and seminars pertaining to the application of USDA FSIS and FDA inspection methods and regulations, and labeling criteria will be provided by the bureau trainer and must be completed to remain in this position. Some of this training will include, Basic Livestock and Poultry Slaughter training, Processing Class, HACCP training, Food Safety Regulation Essentials, and other classroom training sessions. 

The Incumbent must attend and successfully pass federal workshops and seminars pertaining to application of USDA FSIS and Food & Drug Administration labeling criteria, and FSIS Training within first 6 months of hire. Successful candidate will be required to attend a 30-day FSIS course titled Inspection Methods within one year of securing employment.

Homeland Security Presidential Directive 12, which mandates issuance of secure and reliable identification for access to networks. Employees and non-employees performing work for FSIS who have access to government systems, i.e., FSIS systems and email accounts, must be credentialed through the USDA LincPass process. Therefore, state employees who access eAuthentication and AgLearn must be credentialed through these processes. Montana Meat & Poultry Inspection Bureau employees must meet these requirements to access the Public Health Information System which is a basic duty of their position. Any employee who refuses to meet the requirements of the Directive, which includes a fingerprint background check, will not be allowed to gain access to FSIS systems or email accounts and therefore would not be able to complete their duties.

---