Meat Safety Veterinarian
4 days ago
Key Responsibilities:
Conduct veterinary dispositions of suspect animals and carcasses, including antemortem and postmortem examinations.
Provide expert-level evaluation and consultation on humane handling and slaughter of livestock.
Perform advanced monitoring of state-inspected meat and/or poultry slaughter and/or processing establishments' Food Safety Systems.
Identify, prioritize, plan, and accomplish 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.
Assess 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.
Conduct 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.
Conduct Intensified Verification Testing (IVT) in the event of a product safety failure, as directed.
Work 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.
Requirements:
Thorough knowledge of animal disease presentations and their potential zoonotic and other public health impacts.
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.
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.
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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