Job Specification Details

Entry level position will perform technical work for the Vermont Agency of Agriculture, Food Safety Consumer Protection Division, Meat and Poultry Inspection Service. The candidate will execute appropriate inspection methods, determine noncompliance with Federal and State regulatory requirements, and document noncompliance, to ensure that regulated meat and poultry establishments produce a safe, wholesome, unadulterated and properly labeled product.

This position is the first step in a career ladder for Food Safety Specialists. Duties include both office and field work and are performed under the supervision of the Meat Program Supervisor, with in-plant oversight performed by senior Food Safety Specialist II and III. This supervision is direct and close during the early phases of employment, but moderates in accordance with trainee experience and progress in the role. Promotion to a higher level Food Safety Specialist II position requires the successful completion of the USDA FSIS training courses for Consumer Safety Inspectors and any other mandatory training, the ability to be credentialed by USDA FSIS for the LincPass identification via fingerprinting and background check, demonstration of knowledge and proficiency in all the duties required of a Food Safety Specialist I, completion of the probationary period for state employment, completion of at least 6 months of independent inspection activities, and a current performance evaluation rating of at least satisfactory.

Under the supervision of the Meat Program Supervisor. Attends both informal and formal training sessions as required. Performs comprehensive ante-mortem and post-mortem examinations of animals and/or poultry to verify humane handling and determine acceptability of carcass for human consumption. Retains animals or carcasses found to be unfit. Inspects state slaughter and processing facilities to verify sanitary conditions of facilities, equipment and establishment surroundings. Inspects retail outlets and custom exempt establishments throughout the state for sanitary conditions of facilities and equipment, and proper labeling of meat products. Conducts aseptic verification sampling of meat and poultry products for testing for specific microbiological pathogens, drug residues, and other adulterants or contaminants. Collects blood samples and/or tissue samples from various livestock species at slaughter as part of surveillance programs for diseases of animal health significance. Reviews plant Food safety plans (HACCP Plans), scientific documentation, records, test results and observes plant operations on a daily basis. Documents evidence of violations for further action as appropriate. May advise industry personnel of responsibilities associated with acceptable corrective actions for deficiencies. May suggests possible courses of action to resolve problems. May shut down operations when there is evidence of actual or potential product adulteration, or egregious humane handling violations. May seize meat products in the state which are found to be unsound, unwholesome, improperly labeled, or not in compliance with applicable rules and regulations. Interacts with other inspectors, consumers, other agency members and department staff members for purposes of information, education, and work planning. Prepares reports for state supervisory and administrative use. Assists in implementation of new programs required by state or federal agencies. Performs other related duties as required.

Duties are performed in the meat inspection office or in the field at assigned slaughterhouses, processing establishments, retail markets and farmer's markets. Hazards such as slippery floors, 180 degree water, sharp knives and machinery, potentially dangerous animals, contact with animal blood, tissue, and potentially zoonotic agents, and heavy overhead objects falling may be encountered. Considerable field travel is involved for which private means of transportation is required. Work hours may not adhere to a regular workday and/or workweek schedule, with overtime, weekend, or holiday assignments possible, again geared to a Trainee's acquired level of training and experience. Food Safety Specialists are considered essential employees of the Agency of Agriculture, Food and Markets, which may require work during times that other state employees are operating under a reduced work force scenario, on days that state offices are closed or have delayed openings/early closings, and during times of hazardous driving conditions.

Knowledge of meats and meat processing procedures.

Working knowledge of the operation of slaughterhouses including methods and equipment.

Working knowledge of the use of computer information systems, word processing, database and spreadsheet software.

Ability to learn the clinical signs and behavior of healthy animals versus unhealthy animals.

Ability to learn basic inspection techniques and procedures.

Ability to learn and perform aseptic sampling techniques.

Ability to learn and interpret federal and state meat and poultry inspection laws, rules, regulations and exemptions.

Ability to prioritize and schedule daily activities to accomplish required objectives.

Ability to prepare and maintain inspection records and activity reports.

Ability to communicate effectively orally and in writing.

Ability to establish and maintain working relationships.

Associate degree or higher in food science, microbiology, animal science, or a field related to meat products.
OR
High school graduation or equivalent AND two (2) years or more customer service, retail, food service, or similar relevant experience.

Normal color vision is required.