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Overview

Meat Inspectors inspect animal carcasses, internal organs and meat processing facilities for disease to ensure compliance with government and industry standards with respect to quality and health.

Day-to-day

  • inspects animals and animal products to identify product quality issues and provide advice to producers
  • audits and monitors quality procedures at farms, food handling and processing facilities to ensure compliance with required standards
  • tests samples of produce for quality, size and purity
  • ensures that required standards of hygiene are observed at storage, processing and packing facilities and in transport vehicles
  • advises primary producers on economic aspects of disease eradication and informs producers and the general public of the health implication of disease and impurities
  • examines imported animals, and makes necessary quarantine arrangements
  • may initiate or assist in legal action to enforce regulations.

Considerations

  • requires driving
  • working outdoors.

To become a Meat Inspector

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