Meat inspectors, also known as meat hygiene inspectors, inspect and certify meat according to current meat hygiene laws. They may already have experience of working in the meat industry, perhaps in an abattoir or meat processing plant.

Some inspectors work for the government's Meat Hygiene Service, inspecting slaughterhouses, cutting plants and cold stores throughout the country.

Other meat inspectors work with veterinary officials. They inspect live animals, game or poultry for health and any signs of disease, and carry out post mortem inspections when necessary.

As well as inspecting meat or live animals in detail, they also check:

• that meat processing plants and equipment are hygienic
• animal welfare in slaughterhouses
• meat transportation conditions
• that unfit meat is destroyed properly.

After each inspection they record their findings in detail. They recommend how to improve any problem areas, and make sure that their recommendations are carried out.

Hours and Environment

Meat inspectors usually work a 37 to 40 hour week, Monday to Friday. They may sometimes need to work in the evening or at weekends. Overtime may be needed if there is a hygiene emergency.

Meat inspectors are likely to have to travel between different locations. They spend much of their time working indoors, in slaughterhouses, factories and storage areas. Conditions may be cold, there may be noise from machinery and some unpleasant smells.

They wear protective clothing and use various tools when carrying out inspections.

Skills and Interests

To be a meat inspector you should:

• have in-depth knowledge about the meat industry
• have good spoken and written communication skills
• pay great attention to safety and hygiene
• have good health and stamina
• be able to build good working relationships with all kinds of people
• stay calm when dealing with difficult people or situations
• pay attention to detail and be able to keep accurate records.

Entry

To become a meat inspector, you must by law have the Royal Society for the Promotion of Health (RSPH) Level 3 Certificate in Meat Inspection (or, where appropriate, the Certificate in Poultry Meat Inspection).

To enter the RSPH Certificate in Meat Inspection course, you will usually need need either:

• five GCSEs(A-C)/S grades (1-3), including English and either science or maths, or 
• Associate membership of the Meat Training Council (contact the Meat Training Council for information).

If you have experience of working in the meat industry, perhaps as a meat process worker, you may be accepted without the standard qualifications mentioned. Contact RSPH for more information.

Training

The RSPH Level 3 Certificate in Meat Inspection takes around 400 hours of study. The college-based part of the training includes:

• anatomy and physiology
• pathology and meat inspection
• animal welfare
• visit records
• hygiene
• the law.

You will also have practical training in slaughterhouses or other types of meat plant.

RSPH also offers a new Level 2 Certificate in Wild Game Meat Hygiene, to meet with the latest food hygiene laws.

Contact RSPH for details of the colleges and training centres offering the courses.

Opportunities

There are around 2,800 meat inspector jobs available in the UK.

The Meat Hygiene Service offers around 1,600 job opportunities in around 1,400 different plants in England, Scotland and Wales. The Meat Hygiene Service is an executive agency of the government body, the Food Standards Agency.

Other employers are large food manufacturers and supermarket chains.

Experienced meat inspectors could be promoted to a management role in a food retail or manufacturing company, or a supervisory or management position in the Meat Hygiene Service.

Annual Income

Figures are intended as a guideline only.

Trainee meat inspectors with the Meat Hygiene Service start on £15,900 a year.
Experienced meat inspectors earn from £19,500 to £24,000.
Senior meat inspectors earn from £24,000 to £30,000.

Further information

PO Box 141
Winterhill House
Snowdon Drive
Milton Keynes
Buckinghamshire
MK6 1YY
Tel: 01908 231062
Providence House
2 Innovation Close
York
YO10 5ZF
Tel: 0845 644 0448
38A St George’s Drive
London
SW1V 4BH
Tel: 020 7630 0121
Kings Pool
Peasholme Green
York
YO1 7PR
Tel: 01904 455501