Meat Inspector - ANZSCO 311312

SOL | State SOL | Employer SOL| Regional

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

Skill Level 2

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Caveats No caveats 

Endorsed Correlations to ASCO Occupations
3991-11 Primary Products Inspector

Group: 3113 Primary Products Inspectors

Description
inspect animals, plants and agricultural produce and facilities to ensure compliance with government and industry standards with respect to quality, health and licensing.

Tasks
inspecting animals, plants and agricultural produce to identify product quality issues, and providing advice to producers
auditing and monitoring quality procedures at farms and food handling and processing facilities to ensure compliance with required standards
testing samples of produce for quality, size and purity
ensuring that required standards of hygiene are observed at storage, processing and packing facilities and in transport vehicles
advising primary producers on economic aspects of disease eradication and informing producers and the general public of the health implications of diseases and impurities
advising on the identification of pests and diseases and on regulations pertaining to grading, packing and loading of products
examining imported plants and animals, and products, such as timber, seeds and dried fruits, and making quarantine arrangements
patrolling and investigating waterways for unlawful fishing activities and the removal of protected marine life
educating, advising and providing information on a wide range of topics relating to fish and their protection
may initiate or assist in legal action to enforce regulations

Skill Level
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
In Australia:
AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)

In New Zealand:
NZ Register Diploma (ANZSCO Skill Level 2)

At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.