Performs or supervises inspections of agricultural commodities, facilities and/or equipment to determine compliance with state and federal regulations.
Positions in this class perform inspections to assure product quality, quantity and labeling; to assure proper grading of grain; to assure livestock sanitation and health conditions; or to assure goods stored under state warehouse receipts are properly weighed, measured and handled.
Performs antemortem inspections of animals and postmortem inspections of meat and poultry carcasses in accordance with state and federal guidelines. Conducts preoperative and operational sanitation inspections of meat or poultry processing plants. Records and maintains inspection results. Checks and records weights and conditions of finished products. Observes packaging and labeling of products. Draws samples of laboratory products for analysis. Checks and reports the sanitation and cleanliness of machines, equipment, utensils and rooms. Issues certificates with respect to class, quality, quantity and condition of products. Examines grain for various grading factors such as dockage, test weights, moisture content, damaged kernels, odors, smut, weevils, and other foreign materials. Assigns grade to grain inspected. Inspects facilities or equipment to prevent and control the spread of communicable diseases. Inspects animals for visible signs of communicable diseases and engages a veterinarian to diagnose animals suspected of being infected. Reviews applications for dealer and handler licenses and approves and issues the licenses. Inspects scales and price indicators for accuracy. Trains and instructs handlers and packers in plants packing eggs under the USDA shield. Plans, organizes and directs the training for inspection personnel. Implements and monitors label review and/or approval.
Knowledge of state and federal regulations governing commodities, animals or facilities to be inspected. Knowledge of and management practices and sanitation required in the production, management and marketing of livestock. Knowledge of manufacturing processes for meat and poultry food products, the procedures employed in the antemortem and postmortem inspections and the sanitation standards for food production plants. Knowledge of testing, weighing, packing and grading procedures for agricultural products. Ability to read measurements of weights, sizes and grades of agricultural products. Ability to inspect or grade commodities, livestock or agricultural facilities or equipment. Ability to supervise the work of others.
Some positions in this class require that incumbents not be color-blind; others require a USDA inspector's license.
A high school diploma and experience in agricultural programs.