Home

Meat Hygiene Inspector

Do you want to become a Meat Hygiene Inspector? Here is some information to help point you in the right direction:

Job Description - Print Page

Meat inspectors are responsible for checking and certifying red meat or poultry meat under the current meat inspection and hygiene legislation.

• They carry out inspections at meat plants such as slaughterhouses, cutting plants and cold stores.
• Some meat inspectors work with veterinary officials to inspect live animals for signs of disease.
• Inspectors are also likely to be involved in checking other areas, such as the hygienic operation of meat plants and equipment, the welfare of animals at slaughterhouses, meat transportation and the disposal of unfit meat.

Meat inspectors usually work a 37 to 40 hour week, Monday to Friday. Weekend and evening work may be required in some areas. Much of the time is spent working indoors, especially when carrying out inspections in meat plants.

Salaries range from £14,000 to £23,000.

Meat inspectors should be:

• knowledgeable about the meat industry
• good at working with their hands
• capable of building effective working relationships with people at all levels.

To become a meat inspector it is necessary to hold the Royal Society for the Promotion of Health's Certificate in Meat Inspection. Courses for the certificate involve 400 hours of training. There is no set upper age limit for becoming a meat inspector.

There are around 2,800 meat inspectors in the UK. The main employer is the Meat Hygiene Service, an executive agency of the government regulatory body, the Food Standards Agency. Other employers are large manufacturing companies and supermarket chains.

There may be promotion opportunities for experienced meat inspectors, for example to supervisory or management roles.

More Useful Resources - Meat Hygiene Inspector:

Do you know of a useful and relevant website that would be helpful to our users? Tell us about it by emailing