Meat Hygiene Inspectors are responsible for making sure food processing plants and abattoirs maintain food safety and animal welfare standards, inspecting animals for signs of disease and advising on hygiene requirements. It’s a vital role which has a significant impact on public health, keeping food production safe and protecting consumers.

Hamdi Ocak has worked with us for over a year, after gaining experience as a veterinary clinician in Turkey. We asked Hamdi to share more about his role as a Meat Hygiene Inspector and what a usual working day involves…

On a typical workday, we usually start at 7:00 AM. I begin by logging into the daybook, recording my start time, and noting other necessary details before signing it. Within the slaughterhouse, I check my designated position for the day and ensure I am ready before the production line begins.

Throughout the day, we follow a specific rotation, meaning our tasks are carried out within a set cycle. Generally, we conduct post-mortem inspections, but there are times when we assist our colleagues in the Official Veterinarian position during off-line duties. This may include monitoring CCTV cameras or supervising slaughterhouse staff to ensure animal welfare is maintained throughout the process.

Our most important responsibilities include conducting post-mortem inspections accurately to ensure that consumers are not exposed to any risks when consuming meat products. Additionally, monitoring food and hygiene are key duties, alongside safeguarding animal welfare throughout the process.

One of the things I enjoy most about my role is examining carcasses to identify symptoms and make accurate pathological diagnoses. This aspect of my job feels like solving a puzzle, which makes it particularly engaging for me. I also take great pride in working with my team and enjoy working with all my colleagues who are highly skilled professionals across a range of fields.

Interested in a role with us? Head to our Join the Team page to find out more.