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Poultry Inspector Jobs (NOW HIRING)

State of Delaware

Meat Inspector I-II

Dover, DE · On-site

$42K/yr

S.D.A. for approval trade labels prepared for new poultry and meat products. Approves generic ... Conducts sanitation inspection of complete facility prior to daily start up of operations as well ...

State of Delaware - AGR/Agriculture

DE · On-site

S.D.A. for approval trade labels prepared for new poultry and meat products. Approves generic ... inspection of complete facility prior to daily start up of operations as well as during operations.

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$24.5K

$54.9K

$99K

How much do poultry inspector jobs pay per year?

As of Sep 1, 2026, the average yearly pay for poultry inspector in the United States is $54,939.00, according to ZipRecruiter salary data. Most workers in this role earn between $38,500.00 and $63,500.00 per year, depending on experience, location, and employer.

What is a poultry inspector?

A Poultry Inspector is responsible for ensuring that poultry products meet safety and quality standards before reaching consumers. They examine birds for signs of disease, check processing facilities for compliance with regulations, and enforce sanitation guidelines. Inspectors work for government agencies or private companies and must be knowledgeable about food safety laws. Their role helps protect public health by preventing contaminated or unsafe poultry products from entering the market.

What are the typical daily responsibilities of a poultry inspector?

As a Poultry Inspector, your day-to-day work typically involves examining poultry products for signs of disease, contamination, or quality issues, reviewing processing procedures, and ensuring compliance with safety regulations. You may take samples for laboratory analysis, monitor sanitary conditions, and document findings in detailed inspection reports. Collaboration with plant workers, supervisors, and regulatory officials is common to address any concerns and support corrective actions. The role often requires a mix of time spent on the production floor and performing administrative tasks, making adaptability a valuable asset.

What are the key skills and qualifications needed to thrive as a poultry inspector, and why are they important?

To thrive as a Poultry Inspector, you need a solid understanding of food safety, animal health regulations, and quality control, often supported by a degree or coursework in animal science or a related field. Familiarity with inspection tools, laboratory testing equipment, and standardized reporting systems is typically required, along with any relevant local or federal certification. Strong attention to detail, good communication, and the ability to work independently and as part of a team are key soft skills for this position. These skills ensure accurate inspections, regulatory compliance, and the safety and quality of poultry products.

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What are the most commonly searched types of Poultry Inspector jobs?

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What states have the most Poultry Inspector jobs?

States with the most job openings for Poultry Inspector jobs include:

What job categories do people searching Poultry Inspector jobs look for?

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Poultry Inspector jobs near you
Infographic showing various Poultry Inspector job openings in the United States as of August 2026, with employment types broken down into 71% Full Time, 21% Part Time, 6% Contract, and 2% Nights. Highlights an 97% Physical, and 3% Remote job distribution, with an average salary of $54,939 per year, or $26.4 per hour.

MEAT & POULTRY INSPECTOR I (Charleston/Ripley, WV)

WV Department of Agriculture

Ripley, WV • On-site

$43K - $44K/yr

Full-time

Re-posted 25 days ago

Job description

West Virginia Department of Agriculture
Position Description
Job Title: Meat and Poultry Inspector I -
Division: Animal Health
Headquarters: Charleston/Ripley, WV (Filling Two (2) Positions)
Reports To: Circuit II Supervisor
Supervisory Responsibility: None
FLSA Status: Non-Exempt
Nature of Work:
Under direct supervision of a Circuit Supervisor and/or Program Manager, the Meat and Poultry Inspector I is responsible for applying the laws, regulations, policies, and inspection methods concerned with antemortem and postmortem inspection and limited meat and poultry processing at commercial processing plants and slaughterhouses. Must complete an intensive training program divided into two components: 1) inspection requirements associated with the slaughter of livestock and poultry; 2) pathogen reduction principles associated with food processing and more complex processing inspections.
Continuation of employment is contingent upon completing the aforementioned training and scoring a minimum of 80% on the tests.
Examples of Work:
  • Maintain continuing instruction/education and supplementary supervision in the application of relevant laws, regulations, policies, and inspection methods.
  • Examine heads, viscera, and carcasses of slaughtered meat producing animals for diseased or abnormal conditions. Tag suspect parts for a more thorough inspection and final disposition by a Public Health Veterinarian.
  • Observe and inspect cutting, boning, and trimming operations; byproducts; handling of viscera; inedible handling; and refrigeration of parts and carcasses.
  • Observe the removal of localized defects in carcasses and parts; monitor that facility staff is following standard operating procedures for cleaning and disinfecting equipment.
  • Observe the branding of carcasses passed without restriction; maintain required control over the carcasses and parts passed under restriction or condemned.
  • Verify that slaughter operations comply with Pathogen Reduction requirements.
  • Verify pre-operational and operational sanitation inspections at commercial meat and poultry processing plants and slaughterhouses.
  • Enforce compliance with Sanitation Standard Operational Procedures (SSOP).
  • Review HACCP plans, records, and supporting documents for compliance with applicable regulations.
  • Conduct inspections of processing operations, and on a limited basis, review processing formulae, procedures, technologies, ingredients, letters of guarantee, and labels.
  • Select random product samples for laboratory examination and analysis, both economic and microbiological.
  • Other duties as assigned.

Working Conditions:
Extensive travel to inspected plants (5 days per week regularly; weekends/holidays infrequently) to perform duties under difficult environmental conditions (heat, high humidity, sharp objects, slippery floors, etc.). Requires the ability to sit, stand, or walk for extended periods of time; frequently bend, squat, reach above shoulder level, push, pull, and handle objects, and capable of lifting up to 50 pounds. Requires well-developed manual dexterity, contact with animal blood and body fluids, and occasional indirect contact with ingesta and chemical substances. Requires excellent vision and color recognition.
Knowledge, Skills, and Abilities:
  • Knowledge or ability to learn meat and poultry inspection laws, regulations, policies, directives, and other documents pertaining to inspection.
  • Knowledge or ability to learn the Hazard Analysis and Critical Control Points (HACCP) systems and their application in the meat and poultry industry.
  • Knowledge or ability to learn Sanitation Standard Operational Procedures (SSOP) and their application in the meat and poultry industry.
  • Knowledge or ability to learn slaughtering, meat and poultry procedures and technologies.
  • Knowledge or ability to learn the normal appearance and behavior of animals.
  • Knowledge or ability to learn the appearance of healthy carcasses and parts.
  • Ability to work in a noisy, hot, humid room under hazardous conditions such as slippery floors, suspended carcasses, and sharp, rotating pats of equipment.
  • Ability to use a knife with skillful dexterity.
  • Ability to communicate effectively, both verbally and in writing.
  • Ability to use a personal computer or laptop; access and use the Public Health Information System.
  • Ability to effectively deal with plant managers; including cases of controversy.

Minimum Qualifications:
Education:
College education in animal science, meat science, microbiology, or a closely related field is preferred.
Substitutions:
High School diploma or GED required; VoTech Certification of additional training in slaughter of animals and/or meat processing preferred or a high school diploma and extensive experience in food inspection and practical application of pathogen reduction and HACCP systems at commercial establishments.
Licenses/ Certifications:
Food Safety and Inspection Service (USDA, FSIS) training equivalent for plant inspection certification must be completed. Must obtain a USDA Linc Pass.
Additional Requirements:
  • Valid driver's license is required.
  • Satisfactory completion of pre-employment drug testing.
  • Satisfactory completion of pre-employment law enforcement background investigation, including DMV records.
  • Must maintain a positive image of the Commissioner, West Virginia Department of Agriculture.

This description is subject to review and revision at the discretion of the Commissioner of Agriculture and designees.
West Virginia Department of Agriculture is an equal opportunity employer.

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