Meat inspector
<p>Meat inspectors inspect animals, animal products and meat processing facilities to ensure compliance with Western Australian government and industry standards of quality and health. They test samples of produce for quality, size and purity, as well as monitor quality procedures at farms and processing facilities.</p>
<p>Meat inspectors may inspect domestic and export meat-processing facilities located in the regions east of Perth such as Tammin, Corrigin and Coolgardie, or in the south and south-east of the State such as Harvey, Bunbury, Denmark and Katanning.</p>
Working conditions
<p>Meat inspectors inspect meat processing facilities and handle meat during the testing process. They may come into contact with blood or hazardous substances and must adhere to strict health and safety standards, which requires wearing personal protective clothing. The working conditions in the processing facilities are usually kept clean, well-lit and ventilated. Meat inspectors may spend most of their day standing up.</p>
Tools and technologies
<p>Meat inspectors need to be proficient in the use of knives to examine meat products and carcasses, and collect samples. They use special testing kits to analyse the chlorine levels in water used in processing the meat, and they record inspection data results. They may be required to wear special clothing such as hairnets or snoods, gloves, boots and aprons.</p>
Education and training
<p>To become a meat inspector, you usually need to undertake a traineeship in meat inspector. The meat inspector and meat inspector/quality assurance officer traineeships usually take 24 months to complete.</p>
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