Inspector III

Job Description:
Inspector III- This position is posted for Houston, Texas; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance Unit. The primary assignment will be in Houston Texas and the Greater Houston area.

Under the direct supervision of the Meat Safety Assurance (MSA) Circuit Manager and the general management of the MSA Unit Manager, 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. Evaluates and reviews establishment procedures and implementation and prepares and distributes reports and correspondence dealing with the results. Through the Federal/State cooperative inspection program, carries out the functions as herein described in establishments with a United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) grant (permit/license) but with 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 in accordance with DSHS Policy OS-, Fleet Operations and Management & Procedures and standards developed by the Texas Department of Public Safety. 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. Essential Job Functions:
***(50%) Evaluates livestock slaughter and/or meat/poultry processing establishments to determine continuous compliance with all applicable State and Federal laws, rules, and regulations. In accordance with inspection programs and procedures including MSA and USDA/FSIS rules, regulations, directives, notices, and/or other regulatory documents: 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.

***(15%) Receives inspection schedules and reports the results using a computer and electronic mail. Records findings of reviews and inspections. Using word processing, spreadsheets, the internet, and email, prepares and submits technical reports outlining violations of regulations, SPS, SSOP and HACCP plans, humane slaughter. Assures that all DSHS and MSA required documentation is accurate, concise, and timely. Coordinates work schedules to effectively provide inspection coverage between/among assigned establishments. Assures that all establishment violations are properly noted and recorded on Noncompliance Record (NR). Maintains establishment files in accordance with MSA procedures.

***(10%) 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 and submits them in a timely manner to the appropriate designated laboratory.

***(10%) Evaluates formulae and methods used in preparing meat/poultry products pertaining to their potential as a vehicle for transmission of disease or disease producing organisms or their toxins. Makes recommendations concerning the compliance of labels using mathematical and analytical analysis where required. Appraises the effects of new processing methods and keeps informed of requirements and changes in labeling, product formulation, and methods of preparation.

***(10%) Researches policy, rules, regulations, directives, notices and other regulatory documents regarding proper identification and disposition of non-compliances noted during inspections and providing responses to establishment management’s inspection related questions. Serves as liaison between the MSA Circuit Manager and establishment management.

***(5%) Other duties as assigned include but are not limited to: Recognizes zoonotic diseases, reports them to the appropriate authority, and may participate in their investigation. May serve as a relief inspector in livestock slaughter and/or meat/poultry processing establishment as directed by supervisor. Promotes public education on sanitary practices through individual contacts and/or civic or other public meetings. 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. Employee must have a valid Class C (or higher) Texas driver’s license or equivalent license from another state and maintain an acceptable driving record that meets the standards developed by the Texas Department of Public Safety (DPS) by safely operating a personal vehicle or state owned vehicle to conduct state business in accordance with DSHS Policy OS-, Fleet Operations and Management & Procedures, and Texas motor vehicle, traffic, and driving licensing law. Knowledge Skills Abilities:
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; state and federal livestock disease control rules and regulations, methods, and practices

*Working knowledge of regulations governing safe and effective insect and rodent control

*Working knowledge of the basic rules of evidence

*Skill in conducting inspections, in determining proper courses of action, and in 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, to gather and analyze data, to interpret laws and regulations, and to train others

*Ability to rationalize clearly, to 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 the 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, trade labeling

*Ability to follow oral and written directions implicitly

*Ability to establish and maintain working relationships and to 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 the computer for word processing, spreadsheets, and email

licenses: *Must possess a valid Class C (or higher) Texas driver’s license or equivalent license from another state

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