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Meat Hygiene Inspector

Pertemps Scotland
Job LocationInverurie
EducationNot Mentioned
Salary£26,155 - £29,192 per annum
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypeTemporary, full-time

Job Description

Meat Hygiene InspectorTemporary position required for 4 to 9 weeks£26,155 to £29,192 per annum (Pro Rata)Inverurie or BrechinOur public sector client, has an immediate requirement for multiple Meat Hygiene Inspectors to join their team on an immediate temporary basis, for 4 to 9 weeks to cover the busy December period. This is a Full-Time position providing 37 hours a week on a rotational basis. The salary would be ranging between £26,155 to £29,192 per annum on a pro rata basis. Our client has two different plants, one is based is Brechin and the other is based in Inverurie. Successful candidates must be willing to work at one of these locations.Our ClientOur client organises and manages the delivery of Official Controls, in approved meat establishments such as slaughterhouses, game handling establishments and cutting plants.Information about the RoleA Meat Hygiene Inspector would be one of the key front-line operational roles within the plant. The staff deliver official controls in approved premises across Scotland, ensuring that the meat produced is safe for human consumption. The main duties of a Meat Hygiene Inspector are the delivery of official controls related to meat production in Red and White meat slaughterhouses and Game handling establishments within Scotland. At all timesworking under the technical direction of an Official Veterinarian.Specific DutiesYour specific duties would include:

  • Ante Mortem Inspection, Animal Welfare and Animal Identification
  • Assisting the Official Veterinarian in the delivery of practical tasks.
  • Confirming that the animals are properly identified and taking any necessary actions
  • Post Mortem Inspection, Specified Risk Material and Animal By Products
  • Carry out post-mortem inspection to determine if the carcases and offal presented are fit for human consumption in accordance with SMOC, and with due consideration to any FBO processes which have been approved by the client.
  • Identify and put aside uncommon conditions for further inspection by the OV.
  • Verify that carcase meat and offal rejected as unfit is removed, stored and disposed of in accordance with ABP regulations.
  • Maintain an accurate system and record of post-mortem inspections and findings.
  • Identification Marking (verifying the FBO application of the identification mark).
    • The Clients Service Level Agreements (SLAs) are:
  • Correctly collecting and despatching samples for disease, conditions and residue purposes.
    • Gathering Audit and Enforcement Data:
  • Collecting information regarding Good Hygiene Practice (GHP) and HACCP based procedures as directed by the OV.
  • Assist with the accurate recording and collection of data and any other operational information required by the OV.
    • Food Chain Information and Collection and Communication of Inspection Results
  • Will have Access to Food Chain Information and taking action when appropriate.
  • Recording post mortem data and disseminate inspection data back to the FBO and primary producer.
    • Food Business Operator Liaison
  • Seek to establish and maintain effective working relationships with plant staff at all levels.
  • Communicate decisions regarding post mortem inspections in consultation with the OV.
  • Communicate and control issues found during the inspection of FBO good hygiene practices and following the clients based procedures.
    • Team Involvement
  • Ensure compliance with the clients internal policies and procedures.
  • Adhere to the clients professional Standards document
  • Meet all standards laid down in the clients Customer Service Statement.
  • Maintain confidentiality of internal communications for the client, and commercially sensitive information and practices in line with Scottish Government information and security guidelines.
  • Maintain high standards of personal hygiene, professional integrity, personal motivation and work closely with other team members to ensure the client can demonstrate best practice standards possible.
  • Demonstrate commitment to the role providing equal opportunities policies and procedures through the use of appropriate behaviours and attitudes.
  • Contribute and interact within the in-plant team meetings to help drive and develop team standards, ways of work and team performance
  • Accurately input data and information (business and personal) into appropriate IT systems.
  • In the absence of OV or Operations Manager, ensure the set procedures are followed and standards maintained.
    • Health and Safety
  • Undertaking duties fully in accordance with the clients Health & Safety Policy; reporting all accidents and potential hazards in accordance with the clients Health & Safety Policy to the OV and Operation Manager.
  • Ensuring any safe working instructions contained in the plant Induction form are personally followed and complied with.
    • Qualifications Required
  • Red & White meat inspection Qualification or equivalent
  • Level 3 HACCP qualifications are desirable and will need to be obtained within 6 months of appointment.
    • Essential Criteria
  • Strong organisational skills, adaptable and able to deliver to agreed timescales and deadlines.
  • Excellent verbal and written communication skills.
  • Ability to work well as part of a team as well as independently with minimum supervision to achieve objectives.
  • Able to build professional relationships with a range of internal and external stakeholdersKey CompetenciesSelf-Awareness
  • Communications and Engagement
  • Analysis and Use of Evidence
  • Improving Performance
  • People Management
  • Financial Management

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