Primary Products Inspector

  Government and Defence

Meat Inspector

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Clerical or OrganisingNature or RecreationSkill Level 3Skill Level 4

Primary Products Inspectors check a variety of different products such as abattoirs, plants and produce from farms as well as storage or shipment locations and wholesale markets to make sure they meet Future Growth Static government hygiene and quality standards. They also make sure they meet all export requirements.

Specialisations may include meat inspectors, quarantine inspection service officers, and sugarcane analysts/ auditors.

Knowledge, Skills and Attributes

A Primary Products Inspector needs:

  • Ability to make accurate observations

  • Able to handle many kinds of animals with patience and confidence

  • Comfortable working with computers and other current technologies

  • Excellent communication skills/ interpersonal skills

  • Excellent supervisory and organizational skills and interest in food safety

  • to be observant and accurately record statistics

  • to be able to work independently and as part of a team.

 

Inspecting plant material
(Source: Price & Speed)

Duties and tasks

  • Advise others loading/packing best practices

  • Check live animals, produce, and crops for disease, residue from insects or chemicals, etc. and toss those with substandard quality

  • Examine and grade produce to assure that ingredients used in processing meet government grading and purity standards

  • Examine imported products, animals, and plants and make quarantine regulations as necessary

  • Make sure that fishing regulations are obeyed and livestock are fit for human consumption before and after slaughter

  • Supervise proper disposal of quarantine trash and the fumigation of aircrafts and ships

  • Advise primary producers on economic aspects of disease eradication, and inform producers and the general public of health implications of diseases and impurities

  • Appear in court to give evidence in cases involving breaches of the regulations.

 

Working conditions

Primary Products Inspectors should be in good physical condition for lifting, walking, and standing- sometimes long hours. Kneeling and stopping or sometimes also required. This job requires a good bit of concentration, and workers may sometimes be exposed to inclement weather outside and potentially large amounts of dust when working in storage areas. 

Education and training/entrance requirements

An Associate Degree, Advanced Diploma or Diploma, or at least 3 years of relevant experience is usually needed. Even with a qualification, experience or on-the-job training is usually needed.

Did You Know?

How long can I keep meat in the refrigerator?

What would we do without our refrigerators! When it comes to appliances that keep our foods safe, the refrigerator may be the most important because it slows down the growth of bacteria that cause food poisoning. At temperatures between 40 and 140 °F, bacteria grows most rapidly. That’s why we call this temperature range “the Danger Zone.”

A refrigerator set to 40 °F or below will protect most foods – but not forever. The cool temperatures slow down bacterial growth but they don’t stop the growth completely. So, it’s important to use food in a timely fashion to help maintain freshness and quality. Over time, even chilled foods will spoil.

Raw SteakHere are some basic guidelines for storing meat in the refrigerator.

•Raw ground meats, all poultry, seafood, and variety meats: Refrigerate 1 to 2 days.

•Raw roasts, steaks, and chops (beef, veal, lamb, and pork): Refrigerate 3 to 5 days.

•Cooked meat, poultry, and seafood: Store in the refrigerator 3 to 4 days.
(Source: Food Safety)

Primary Products Inspector

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