Meat hygiene inspector

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Meat hygiene inspectors make sure processing plants and slaughterhouses follow safety and hygiene standards during food production.

Salary range: £18,000 to £30,000

How to become a meat hygiene inspector

You can get into this job through:

  • working towards this role


To work as a meat inspector, you’ll need to complete the:

  • Level 2 Certificate for Proficiency in Poultry Meat Inspection
  • Level 4 Diploma for Proficiency in Meat Inspection

You must be working in the meat industry to do the practical assessments needed to complete the courses.

You’ll find more details about the qualifications and training providers through the Royal Society for Public Health .

What it takes

Skills and knowledge

You’ll need:

  • to be thorough and pay attention to detail
  • the ability to work well with others
  • patience and the ability to remain calm in stressful situations
  • thinking and reasoning skills
  • the ability to analyse quality or performance
  • customer service skills
  • the ability to monitor your own performance and that of your colleagues
  • excellent verbal communication skills
  • to be able to carry out basic tasks on a computer or hand-held device

Restrictions and requirements

You’ll need to:

  • have a full driving licence

What you’ll do

Day-to-day tasks

Your day-to-day duties could include:

  • inspecting the hygiene in slaughterhouses, cutting plants, factories and cold stores
  • checking animal welfare conditions
  • inspecting live animals, game or poultry for signs of disease
  • helping to carry out post mortems on diseased animals
  • checking meat transportation conditions
  • making sure unfit meat is destroyed          
  • suggesting improvements and making sure they’re carried out

Working environment

You could work in a factory.

Your working environment may be hot and cold.

You may need to wear protective clothing.

Career path and progression

With experience, you could progress to become a manager in food retail or manufacturing, or a supervisor or manager in the Food Standards Agency.

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