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Meat Inspector Free Sample Resume - Resume Example - Free Resume Template - Resume Format - Resume Writing






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AMY SMITH
123 Main Street Atlanta, Georgia 30339
Home: (555) 555-1234, Cell: (555) 555-1235 asmith@sample~resume.com


Objective:   Seek the Position of Meat Inspector

SUMMARY:   Highly knowledgeable and resourceful Meat Inspector with huge background in conducting ante and post mortem inspection of food animals and poultry, evaluating plant's sanitation procedures and practices, and verifying the effectiveness of plant's hazard analysis critical control point plans.

Summary of Qualifications
  • More than six years experience.
  • Thorough knowledge of animal physiology and pathology to determine if an animal may be slaughtered and if abnormal animal carcasses or parts should be held for veterinary examination.
  • Strong knowledge of bacteriology and microbiology of meat and poultry products to determine the wholesomeness of products.
  • Profound knowledge of sanitation and good manufacturing practices to evaluate the plant's systems.
  • Exceptional knowledge of the chemical, physical, and biological hazards associated with the production of meat and poultry products to evaluate a plant's HACCP system.
  • Uncommon communication skills including verbal and written skills and the ability to work closely and cooperatively with other people to communicate with plant owners to discuss concerns and work toward solutions by listening, negotiating and problem solving.
  • In-depth knowledge of the rules and regulations governing meat and poultry operations, including but not limited to Wisconsin Statutes.
  • Exceptional knowledge of the inspection tasks and references listed in USDA's "HACCP-Based Inspection Reference Guide".
  • Remarkable ability to evaluate and interpret data to identify problems, discuss corrective actions, and verity the production of wholesome food.
  • Solid knowledge of computers and automated systems to utilize the Performance Based Inspection System.

Professional Experience

Department of Civil Service, Minneapolis, MN
2002 - Present

Meat Inspector
  • Assure that suspect animals and poultry have been removed from the food chain and that animals and poultry that have passed ante and post mortem inspection, are wholesome and free of disease.
  • Inspect animals when alive for any disease or abnormal condition that would cause them to be unsuitable for human food.
  • Pass normal animals for slaughter and retain animals suspected of being diseased for further examination by a veterinarian.
  • Maintain control of animals condemned when they are unfit for human consumption and assure proper decharacterization.
  • Review the plant's animal handling procedures to assure animals are handled and stunned in a humane manner.
  • Assure blood samples and identification tags are collected and mailed to the laboratory for analysis.
  • Inspect animal heads, organs, and carcasses for disease abnormalities. Palpate and incise organs and lymph glands; visually inspect cut surfaces.
  • Condemn organs and parts which are not fit for human consumption and maintain under visual control until they are slashed, denatured, and made unfit for human consumption.
  • Assure that all passed carcasses and parts are properly branded with the mark of inspection.
  • Inspect the carcasses and parts of animals slaughtered without ante and post mortem inspection to determine that they are clean and not diseased and will not contaminate inspected meat in the plant.
  • Conduct and interpret in-plant bacteriological plate tests for inhibitory (antibiotic) residues in carcasses.
  • Assure that plants are capable of operating under sanitary conditions, detect unacceptable practices and conditions, and take appropriate corrective actions.
  • Conduct preoperative and operational inspection to verify and evaluate the effectiveness of a plant's SSOP.
  • Review the plant's SSOP to assure the plan includes the necessary requirements.
  • Review plant's sanitation records to assure the records reflect the conditions observed in the plant.
  • Initiate regulatory action when deficiencies are found in the plant or in the plants.

Department of Civil Service, Minneapolis, MN
2000 - 2002

Meat Inspector Junior
  • Conducted inspections of registered meat plants, private, commercial slaughtering plants and custom-exempt red meat and poultry processing facilities to perform ante mortem and postmortem inspections of carcasses and enforced state and federal sanitation, humane slaughter, meat processing & food safety policies, procedures and guidelines.
  • Conducted visual examination of live animal and poultry prior to slaughter while looking for abnormalities in appearance and behavior such as sick, hurt and non-ambulatory.
  • Determined if veterinarian is required for disposition of unhealthy animal and recorded results.
  • Made determination of age of beef through dentition of cattle 30 months or older for removal of backbone due to concerns of BSE.
  • Performed visual, tactile and incisory inspection of head, lymph nodes, viscera, carcass and offal to include liver, heart, brain and tripe to determine no pathological conditions were present and carcass was in clean and wholesome condition.
  • Inspected all equipment, facilities and personnel to ensure acceptable sanitation levels and prohibiting use of unsanitary, unsafe and unapproved equipment and facilities until cleaned and corrected.
  • Reviewed labeling materials (e.g., proposed labels, product formulations, production procedures, quality control programs, quality control records and laboratory reports) for state inspected meat and poultry establishments.
  • Checked formulations of all types of meat food products for compliance with federal regulations and periodically monitored inspection procedures for maintaining compliance in production of meat products.
  • Submitted samples of products for analysis for microbiological adulterants and for consumer protection.

Education

Bachelor's Degree in Animal Science
University of New York (2000)




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