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.

Inspects animals and animal products to identify product quality issues and provide advice to producers; audits and monitors quality procedures at farms, food handling and processing facilities to ensure compliance with required standards; tests samples of produce for quality, size and purity; ensures that required standards of hygiene are observed at storage, processing and packing facilities and in transport vehicles; advises primary producers on economic aspects of disease eradication and informs producers and the general public of the health implication of disease and impurities; examines imported animals, and makes necessary quarantine arrangements; may initiate or assist in legal action to enforce regulations.

• Works indoors in meat processing plants.
• Usually works in wet, hot or cold and frequently noisy, smelly and messy environments.
• Wears protective rubber gumboots, overalls and hair covering and gloves while carrying out tasks.

• Physical demand is light to medium.
• Standing and walking is constantly required when on site, often on wet concrete floors.
• Stretching up and reaching across is likely to be occasional when checking carcasses or meat products.
• Bending may be required occasionally but squatting, crouching and kneeling are not required.
• Twisting of the body or neck is not required.
• Contact with skin irritants or water is occasional but protective clothing equipment is used as necessary.
• Lifting, carrying and pulling and repetitive movements are not required.
• Driving is required on an occasional basis.
• Use of hand-held tools and power tools will include knives for trimming and other testing equipment, together with personal protective equipment.
• Mental skills necessary include animal biology/health, food safety and hygiene knowledge, computing/report writing and knowledge of relevant laws and regulations, decision-making and communication.

A New Zealand Register Level 5 or 6 qualification or at least three years relevant experience (ANZSCO Skill Level 2). In some instances particular experience and/or on-the-job training may be required. A meat inspector must also pass a medical test including tests for tuberculosis, hepatitis, and colour blindness.

There are opportunities for flexibility of movement but they are limited.