Deputy Director Meat Inspector at Clemson University in Columbia, SC

Job description

JOB SUMMARY: Assists in directing and supervising a statewide inspection operation and workforce. Act as Director as necessary. Provides input in developing meat and poultry inspection program, policies, procedures that comply with Federal and State laws and regulation. Ensures meat & poultry products processed under State inspection are safe, wholesome, and accurately labeled. Other duties as assigned. JOB DUTIES: 30% - Inspection Program Personnel Management: Directs inspection personnel in implementing a complex, continuously evolving inspection program performing antemortem and postmortem examinations of food animals, preoperational and operational sanitary inspections, and reviews of Hazard Analysis Critical Control Point (HACCP) systems to prevent adulterated products from entering the food chain for human consumption. Direct and indirect supervision of inspection and compliance personnel. Develops recommendations for the Director.

30% - Inspection Program Management: Provides input in developing policies, rules, and procedures applicable to enforcement of meat and poultry inspection laws and regulations. Lead role in areas of inspection program management. Directs, monitors and conducts a preoperational and operational sanitation inspection program and HACCP system to ensure that food products are safe, wholesome, and properly labeled.

10% - Training and Professional Development: Assists the Director in preparing training programs for inspection staff in all areas of inspection. Attends meetings and conferences to stay abreast of developments in veterinary pathology, public health, and related administrative procedures. Maintains professional state licensure, USDA accreditation, and FADD accreditation.

10% - State Emergency Response Team: Trained as a Foreign Animal Disease Diagnostician (FADD). Assist in Clemson University Livestock Poultry Health (CULPH) emergency response activities and responsibilities, including foreign animal disease investigations. Actively participate in CULPH State Emergency Response Team trainings, meetings, drills, exercises, and activities as assigned.

20% - Product Testing Management: Monitors product testing required by the pathogen reduction programs. Manages the Public Health Information System (PHIS) to ensure an accurate and timely database. Prepares and interprets reports from PHIS for the Director, Area Supervisors and Area Veterinarians. Directs and conducts antemortem and postmortem examinations of food animals, preoperational and operational sanitary inspections, and reviews of HACCP systems. JOB CODE: UM13 EMPLOYEE TYPE: Regular FTE Staff Assists in directing and supervising a statewide inspection operation and workforce. Act as Director as necessary. Provides input in developing meat and poultry inspection program, policies, procedures that comply with Federal and State laws and regulation. Ensures meat & poultry products processed under State inspection are safe, wholesome, and accurately labeled. Other duties as assigned. RESPONSIBILITIES: JOB KNOWLEDGE Comprehensive knowledge of theories, concepts and practices and ability to use in complex, difficult and/or unprecedented situations. SUPERVISORY RESPONSIBILITIES Supervises work of others and may offer recommendations for hiring, termination and pay adjustments but does not have responsibility for making these decisions. BUDGETARY RESPONSIBILITIES No fiscal responsibility for the department's budget. PHYSICAL REQUIREMENTS: Perceive, observe, clarity of vision: 75%
Use taste or smell to detect or determine particular flavors or odors: 15%
Extends hands or arms in any direction: 30%
Move, transport, raise or lower 50 lbs or more: 10%
Recognize or inspect visually: 75%
Communicate, converse, give direction, express oneself: 70%
Position self to accomplish task (i.e. stoop, kneel, crawl): 15%
Ascend or descend (i.e. stairs, ladder): 15%
Use hands or feet to operat