Inspector V
Odessa, TX · On-site
$4.2K - $6.7K/mo
Meat Safety Assurance Section Posting Number: 19353 Closing Date: 08/07/2026 Posting Audience ... Up to 70% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: No ...
Inspector V
Odessa, TX · On-site
$4.2K - $6.7K/mo
Meat Safety Assurance Section Posting Number: 19353 Closing Date: 08/07/2026 Posting Audience ... Up to 70% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: No ...
Inspector V
Mount Pleasant, TX · On-site
$4.2K/mo
Meat Safety Assurance Section Posting Number: 18708 Closing Date: 08/03/2026 Posting Audience ... Up to 70% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: No ...
Inspector V
Mount Pleasant, TX · On-site
$4.2K/mo
Meat Safety Assurance Section Posting Number: 18708 Closing Date: 08/03/2026 Posting Audience ... Up to 70% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: No ...
EIAO Veterinarian
Austin, TX · On-site
$9.3K - $15K/mo
Up to 50% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: Exempt ... Provides instruction and training regarding animal disease signs and anatomy to meat inspection ...
EIAO Veterinarian
Austin, TX · On-site
$9.3K - $15K/mo
Up to 50% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: Exempt ... Provides instruction and training regarding animal disease signs and anatomy to meat inspection ...
Food Production | Food Manufacturer
Arlington, TX · On-site
$18/hr
Inspect meat/seafood for size, weight, and visual defects * Maintain cleanliness and sanitation in ... Temp-To-Hire Schedule: Sunday - Friday, 9:30am - 7:00pm (May slightly be modified) * One weekday ...
Food Production | Food Manufacturer
Arlington, TX · On-site
$18/hr
Inspect meat/seafood for size, weight, and visual defects * Maintain cleanliness and sanitation in ... Temp-To-Hire Schedule: Sunday - Friday, 9:30am - 7:00pm (May slightly be modified) * One weekday ...
Asst GM, Kitchen
Houston, TX · On-site
$20/hr
LEAN, Jolt Checklists, Fridge Temp Checks, Product Timers, Waste Tracking, Build-to/Usage (ex. Prep ... Work closely with Director on health inspection findings, and implement necessary changes * Use RQA ...
Asst GM, Kitchen
Houston, TX · On-site
$20/hr
LEAN, Jolt Checklists, Fridge Temp Checks, Product Timers, Waste Tracking, Build-to/Usage (ex. Prep ... Work closely with Director on health inspection findings, and implement necessary changes * Use RQA ...
Laboratory Technician
Hereford, TX · On-site
$15 - $19/hr
Temporary Assignment Work Type: Onsite Shift: Tuesday to Saturday from 08:00 AM - 05:00 PM(Monday ... Inspect incoming coolers and verify shipment contents against manifests and receiving documentation.
Quick apply
Laboratory Technician
Hereford, TX · On-site
$15 - $19/hr
Temporary Assignment Work Type: Onsite Shift: Tuesday to Saturday from 08:00 AM - 05:00 PM(Monday ... Inspect incoming coolers and verify shipment contents against manifests and receiving documentation.
Temp Meat Inspector information
What is the difference between Temp Meat Inspector vs Meat Inspector?
| Aspect | Temp Meat Inspector | Meat Inspector |
|---|---|---|
| Certifications | Food safety, HACCP, USDA certifications | Food safety, HACCP, USDA certifications |
| Work Environment | Temporary assignments at processing plants | Full-time or part-time at processing facilities |
| Employer & Industry | Temp agencies, meat processing companies | Meat processing plants, government agencies |
| Search & Comparison Intent | Temporary meat inspection roles | Permanent meat inspection careers |
Both Temp Meat Inspectors and Meat Inspectors require similar certifications and work in meat processing environments. The key difference is that Temp Meat Inspectors work on temporary assignments, often through agencies, while Meat Inspectors are typically employed full-time by companies or government agencies. Understanding this distinction helps job seekers find roles that match their desired employment type and career goals.
What are the key skills and qualifications needed to thrive as a Temp Meat Inspector, and why are they important?
To thrive as a Temp Meat Inspector, you need knowledge of food safety protocols, inspection procedures, and typically a high school diploma or relevant certification in food safety or meat inspection. Familiarity with industry-standard inspection tools, record-keeping systems, and regulatory compliance software is often required. Attention to detail, integrity, and effective communication are crucial soft skills for identifying issues and coordinating with facility staff. These skills ensure that meat products meet safety standards, protecting public health and maintaining regulatory compliance.
Is it hard to become a food inspector?
Becoming a temp meat inspector typically requires relevant food safety knowledge, often gained through training or certification programs, and sometimes prior experience in food processing or inspection. The process can involve passing written exams and meeting regulatory standards, but the difficulty varies depending on individual background and preparation.
What are some common challenges faced by Temp Meat Inspectors, and how can they prepare for them?
Temp Meat Inspectors often encounter challenges such as adapting quickly to different facilities, learning varying protocols, and maintaining strict attention to detail in fast-paced environments. It is essential to be prepared for physically demanding work and to stay updated on food safety regulations. Building strong communication skills helps when coordinating with plant staff and reporting findings accurately. Staying organized and flexible will allow you to handle the changing demands typical of temporary assignments.
What are Temp Meat Inspectors?
Temp Meat Inspectors are temporary employees who inspect meat products in processing plants to ensure they meet safety, quality, and regulatory standards. They check for signs of disease, contamination, and proper handling procedures during meat processing. Temp Meat Inspectors may work under the supervision of permanent inspectors and help maintain food safety during peak periods or when additional staffing is needed. Their role is crucial in protecting public health by ensuring that only safe and wholesome meat products reach consumers.
How do I become a meat inspector?
To become a meat inspector, you typically need a high school diploma or equivalent, followed by specialized training in meat inspection or food safety. Many inspectors are employed by government agencies and may require certification or licensing, which involves passing written exams and sometimes practical assessments. Relevant skills include attention to detail, knowledge of food safety standards, and the ability to work in a regulatory environment.
What type of inspectors make the most money?
Senior or specialized meat inspectors, such as those with advanced certifications or experience in quality assurance, tend to earn higher salaries. Inspectors working in large processing plants or in supervisory roles generally make more than entry-level inspectors. Certifications like HACCP or USDA training can also contribute to higher pay.
What do meat inspectors make?
Meat inspectors typically earn an average salary ranging from $40,000 to $60,000 per year, depending on experience, location, and employer. They may also receive benefits such as health insurance and paid time off, and often work in government or processing plant environments that require certification and adherence to safety standards.
What are the most commonly searched types of Meat Inspector jobs in Texas? The most popular types of Meat Inspector jobs in Texas are:
What are popular job titles related to Temp Meat Inspector jobs in Texas? For Temp Meat Inspector jobs in Texas, the most frequently searched job titles are:
What job categories do people searching Temp Meat Inspector jobs in Texas look for? The top searched job categories for Temp Meat Inspector jobs in Texas are:
What cities in Texas are hiring for Temp Meat Inspector jobs? Cities in Texas with the most Temp Meat Inspector job openings:
$4.2K - $6.7K/mo
Full-time
Retirement
Posted 5 days ago
Texas Health and Human Services rating
7.1
Based on 31 frontline employees who took The Breakroom Quiz
635th of 832 rated public administrative organizations
Job description
DSHS is committed to hiring skilled and dedicated individuals who share a passion for public health to pursue our vision of A Healthy Texas. If you are looking to make an impact and tackle new challenges, we encourage you to consider a career with us.
Employee Benefits:
DSHS offers insurance coverage and other benefits available through the State of Texas Group Benefits Plan administered by the Employee Retirement System of Texas (ERS). To learn more about all the benefits available to you as a DSHS employee and other DSHS opportunities for early career pathways, visit the DSHS Careers Page.
Review our Top 10 Tips for Success when Applying to State of Texas Jobs.
Functional Title: Inspector V Job Title: Inspector V Agency: Dept of State Health Services Department: Meat Safety Assurance Section Posting Number: 19353 Closing Date: 08/07/2026 Posting Audience: Internal and External Occupational Category: Healthcare Practitioners and Technical Salary Range: $4,263.16- $6,779.25 Pay Frequency: MonthlySalary Group: TEXAS-B-20 Shift: Day Additional Shift: Telework: Not Eligible for Telework Travel: Up to 70% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: Nonexempt Facility Location: Job Location City: ODESSA Job Location Address: 2525 N GRANDVIEW AVE STE 100 Other Locations: MOS Codes: 6016,6017,8012,8056,1S0X1,2A7X2,2F0X1,43HX,4E0X1,640A,68R,86M0,87G0,87I0,87Q0,8I000,8I100,8S000,ADLS,ME,MSSD,MSSE,MSSR,MST,OAP11,OAP14
This position is posted for Odessa Texas, and all surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance Unit. 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-3901, 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%) Research 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. Serves 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-3901, Fleet Operations and Management & Procedures, and Texas motor vehicle, traffic, and driving licensing law.
Knowledge, Skills, and Abilities (KSAs)
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
Registrations, Licensure Requirements or Certifications:
Must possess a valid Class C (or higher) Texas driver's license or equivalent license from another state.
Initial Screening Criteria:
The following criteria is REQUIRED; The hiring supervisor cannot consider any applicant that does not meet required criteria for this position.
*Graduation from a standard senior high school or equivalent.
In addition to the above required criteria, the following twelve (12) criteria are GENERALLY PREFERRED BUT NOT REQUIRED; the hiring supervisor may consider any applicant that does not meet any or all of the generally preferred criteria for this position and may give preference to an applicant that meets one or more of the generally preferred criteria. 1. Course credit from an accredited two- or four-year college or university; and/or, course credit from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 2. Graduation from an accredited two- or four-year college or university; and/or, graduation from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 3. Training from the U. S. Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) in, or equivalent education and/or experience in/with, Sanitation Performance Standards (SPS), Sanitary Standard Operating Procedures (SSOP), Hazard Analysis Critical Control Point (HACCP), Humane Slaughter, and/or food microbiological sampling 4. Experience in a public health and/or an animal health related field 5. Experience with all phases of livestock slaughter and/or meat/poultry processing operations and procedures 6. Experience with state and/or federal laws, regulations/rules, and directives relevant to livestock slaughter and meat/poultry processing 7. Experience in a regulatory field requiring direct contact with the public 8. Experience in a regulatory/quality control position in a regulated food industry; and/or, experience as an inspector in a state and/or federal food inspection program 9. Experience in a regulatory/quality control position in a commercial livestock slaughter and/or meat/poultry processing establishment; and/or, experience as an inspector in a state and/or federal regulatory meat/poultry inspection program 10. Experience writing reports and/or organizing, preparing, and presenting information in written and/or verbal format 11. Experience using computers for such functions as word processing, spreadsheets, and e-mail programs 12. Experience in a position requiring direct contact with the public.
Additional Information:
This position is posted for Odessa Texas and all surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance Unit (MSA) Section.
The successful candidate must have certification for the USDA Food Safety Inspection Methods (IM) or must successfully complete and obtain certification on the first occasion that MSA sends the employee to the course.
Continued employment with MSA is contingent upon the employee obtaining the necessary credentials to access both State and Federal computer systems. This may include a background check. Failure to obtain required credentials to access necessary systems may lead to dismissal from employment. *
May be required to work other than usual hours (8-5 Monday thru Friday) including evenings, weekends, and holidays
Outside work in inclement weather may be required
Employee must provide own transportation and will be reimbursed in accordance with State and agen
Employee Benefits:
DSHS offers insurance coverage and other benefits available through the State of Texas Group Benefits Plan administered by the Employee Retirement System of Texas (ERS). To learn more about all the benefits available to you as a DSHS employee and other DSHS opportunities for early career pathways, visit the DSHS Careers Page.
Review our Top 10 Tips for Success when Applying to State of Texas Jobs.
Functional Title: Inspector V Job Title: Inspector V Agency: Dept of State Health Services Department: Meat Safety Assurance Section Posting Number: 19353 Closing Date: 08/07/2026 Posting Audience: Internal and External Occupational Category: Healthcare Practitioners and Technical Salary Range: $4,263.16- $6,779.25 Pay Frequency: MonthlySalary Group: TEXAS-B-20 Shift: Day Additional Shift: Telework: Not Eligible for Telework Travel: Up to 70% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: Nonexempt Facility Location: Job Location City: ODESSA Job Location Address: 2525 N GRANDVIEW AVE STE 100 Other Locations: MOS Codes: 6016,6017,8012,8056,1S0X1,2A7X2,2F0X1,43HX,4E0X1,640A,68R,86M0,87G0,87I0,87Q0,8I000,8I100,8S000,ADLS,ME,MSSD,MSSE,MSSR,MST,OAP11,OAP14
This position is posted for Odessa Texas, and all surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance Unit. 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-3901, 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%) Research 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. Serves 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-3901, Fleet Operations and Management & Procedures, and Texas motor vehicle, traffic, and driving licensing law.
Knowledge, Skills, and Abilities (KSAs)
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
Registrations, Licensure Requirements or Certifications:
Must possess a valid Class C (or higher) Texas driver's license or equivalent license from another state.
Initial Screening Criteria:
The following criteria is REQUIRED; The hiring supervisor cannot consider any applicant that does not meet required criteria for this position.
*Graduation from a standard senior high school or equivalent.
In addition to the above required criteria, the following twelve (12) criteria are GENERALLY PREFERRED BUT NOT REQUIRED; the hiring supervisor may consider any applicant that does not meet any or all of the generally preferred criteria for this position and may give preference to an applicant that meets one or more of the generally preferred criteria. 1. Course credit from an accredited two- or four-year college or university; and/or, course credit from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 2. Graduation from an accredited two- or four-year college or university; and/or, graduation from an accredited two- or four-year college or university with major course work relevant to animal/food science, and/or livestock slaughter, and/or meat/poultry processing 3. Training from the U. S. Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) in, or equivalent education and/or experience in/with, Sanitation Performance Standards (SPS), Sanitary Standard Operating Procedures (SSOP), Hazard Analysis Critical Control Point (HACCP), Humane Slaughter, and/or food microbiological sampling 4. Experience in a public health and/or an animal health related field 5. Experience with all phases of livestock slaughter and/or meat/poultry processing operations and procedures 6. Experience with state and/or federal laws, regulations/rules, and directives relevant to livestock slaughter and meat/poultry processing 7. Experience in a regulatory field requiring direct contact with the public 8. Experience in a regulatory/quality control position in a regulated food industry; and/or, experience as an inspector in a state and/or federal food inspection program 9. Experience in a regulatory/quality control position in a commercial livestock slaughter and/or meat/poultry processing establishment; and/or, experience as an inspector in a state and/or federal regulatory meat/poultry inspection program 10. Experience writing reports and/or organizing, preparing, and presenting information in written and/or verbal format 11. Experience using computers for such functions as word processing, spreadsheets, and e-mail programs 12. Experience in a position requiring direct contact with the public.
Additional Information:
This position is posted for Odessa Texas and all surrounding counties; the headquarters assignment can be changed at any time to accommodate the mission and goals of the Meat Safety Assurance Unit (MSA) Section.
The successful candidate must have certification for the USDA Food Safety Inspection Methods (IM) or must successfully complete and obtain certification on the first occasion that MSA sends the employee to the course.
Continued employment with MSA is contingent upon the employee obtaining the necessary credentials to access both State and Federal computer systems. This may include a background check. Failure to obtain required credentials to access necessary systems may lead to dismissal from employment. *
May be required to work other than usual hours (8-5 Monday thru Friday) including evenings, weekends, and holidays
Outside work in inclement weather may be required
Employee must provide own transportation and will be reimbursed in accordance with State and agen
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About TEXAS LEGISLATIVE COUNCIL
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Industry
Legislative bodies
Company size
201 - 500 Employees
Headquarters location
Austin, TX, US
Year founded
1949