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Meat inspectors may do some or all of the following

  • check the quality and safety of meat and meat products
  • identify diseases and defects in meat and meat products
  • ensure the removal of any meat or meat product not fit for human consumption
  • collect and send samples of blood, fat or tissue to laboratories for testing
  • discuss quality and safety of meat and meat products with clients, other inspectors or meat processing plant workers
  • perform quality control and quality assurance work at meat processing plants
  • keep records and write reports.

Meat inspectors need to have

  • knowledge of animal biology, pathology and anatomy
  • knowledge of meat regulations, food safety laws, occupational safety and health laws, and New Zealand Food Safety Authority requirements
  • knowledge of hygiene standards and practices
  • skill in handling animals and carcasses
  • skill in evaluating the condition of meat
  • the ability to recognise diseases and exotic pests
  • knife-handling skills
  • decision-making skills
  • oral and written communication skills, including report writing skills
  • basic computer skills.

Meat inspectors need to be

  • responsible, reliable and honest
  • practical
  • able to work well under pressure
  • able to concentrate for long periods
  • observant and accurate
  • able to work well independently or as part of a team.