Supervisory, administrative and regulatory work at a professional level for the Department of Agriculture involving the management of the meat inspection program. The role involves insuring the safest possible environment for processing and the truthful labeling of meat and poultry products. Technical assistance is provided to producers, processors and retailers regarding the inspection process. Supervision is exercised over a staff of field inspectors who cover all appropriate facilities statewide.
Work is performed under the direction of a veterinarian.
Directs the work of field staff in their inspection of slaughter- houses and manufacturing plants. Performs in-depth reviews at licensed slaughterhouses and manufacturing plants. Develops and oversees the Section budget. Develops, reviews and promulgates meat inspection laws, regulations and procedures. Develops and implements new programs for meat production, processing and retail sale.