Introduction

Meat inspectors examine meat products, such as beef, pork, seafood, poultry, etc., before packaging to ensure it is safe and that the processing follows quality-assurance regulations. Their work is to inspect live animals or poultry for any sign of disease. As they inspect cuts of meat, they are supposed to take corrective actions immediately.

Some important duties of a meat inspector are:

• Should have knowledge of physical characteristics and anatomy of healthy animals
• Should know about characteristics of carcass and their inspection techniques
• Inspect live animals for signs of disease or any abnormality
• Conduct ante-mortem and post-mortem examinations
• Know about the equipment and their uses.
• Inspect and grade various types and cuts of meat and ensure that unfit meat is destroyed properly
• Observe employees and daily procedures to assure standards which are to be met
• Have a clear picture of the abattoir layout and the various section of department
• Send animal tissue to lab for testing and prepare reports from test results
• Perform quality control analysis
• Report on occurrence of infectious and contagious diseases.
• Be aware of rules and regulation and serve as the on-site liaison with regulatory officials
• Manage and perform maintenance inspections
• Ensure strict adherence to good manufacturing practices
• Manage labeling and nutritional labeling requirements