A public sector organisation is currently looking for a Meat Hygiene inspector, for an initial 4-9-week contract on a rate of c. £135-£150/day (inside of IR35), working in either Brechin or Inverurie.
·Ante Mortem (AM) Inspection, Animal Welfare and Animal Identification
·Assist the OV in the delivery of practical tasks as defined in the SMOC.
·Verify that animals are properly identified and take any necessary actions.
·Post Mortem (PM) Inspection, Specified Risk Material (SRM) & Animal By Products (ABP)
·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
·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.
·Verify the FBO application of the identification mark.
·Service Level Agreements (SLAs)
·Correctly collect and despatch samples for disease, conditions and residue purposes.
·Carry out duties stated under the terms of SLA agreements with Other Government Departments and agencies as defined in the SMOC.
·Gathering Audit and Enforcement data
·Collect 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
·Assess Food Chain Information and take action as appropriate.
·Record 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 HACCP based procedures.
· Ensure compliance with internal policies and procedures
·Adhere to the Professional Standards document
·Meet all standards laid down in the Customer Service Statement.
·Maintain confidentiality of internal communications and commercially sensitive information and practices in line with Scottish Government information security guidelines.
·Maintain high standards of personal hygiene, professional integrity, personal motivation and work closely with other team members to ensure organsisation demonstrate best practice standards
·Identify and drive personal training and development needs, and undertake any compulsory training topics
·Demonstrate commitment to equal opportunities policies and procedures through the use of appropriate behaviours and attitudes.
·Contribute and interact within 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.
·Assist in the management and provision of protective work wear.
·Any other duties as reasonably required and requested to meet team or organisational needs in the delivery of service standards and technical compliance.
·Undertake duties fully in accordance with Health & Safety Policy; report all accidents and potential hazards in accordance with Health & Safety Policy to the OV and Operation Manager.
·Ensure any safe working instructions contained in the plant Induction form are personally followed and complied with.
Essential Experience & Skills:
·Experience as a Meat Hygiene Inspector
·Red & White meat inspection Qualification or equivalent
·Level 3 HACCP qualifications are desirable and will need to be obtained within 6 months of appointment.
·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 stakeholders