Official Veterinarians play a crucial role in ensuring that food is safe to consume. They work hard to safeguard animal welfare and public health, conducting antemortem inspections to control diseases.

Havva Erden joined our team nearly three years ago, after working as a clinical veterinarian, primarily in emergency medicine. We recently caught up with Havva to learn more about her current position as an Official Veterinarian (OV) and to get an inside look at what a typical day in her role looks like.

What are the main responsibilities involved in your role?

As an OV, my primary responsibility is ensuring animal welfare and food safety throughout slaughter. This includes conducting antemortem inspections to assess the condition of animals to control diseases, monitoring stunning and slaughter procedures to ensure compliance with welfare regulations, and overseeing post-mortem inspections for hygiene. I also conduct regular checks in different areas of the plant, such as the evisceration and packing room, ensuring adherence to hygiene standards and food safety legislation. Additionally, I report any welfare concerns to the relevant authorities and maintain detailed documentation of all inspections and checks.

What do you enjoy most about your role?

I enjoy the dynamic nature of my role; every shift presents new challenges and learning opportunities. The work is hands on and requires both attention to detail and quick decision-making, which keeps things engaging. I also appreciate the teamwork involved as collaborating with Meat Hygiene Inspectors (MHIs) and the Food Business Operator (FBO) ensures smooth operations. Plus, the mix of structured tasks and unpredictable situations makes every day unique. And, of course, the fun office moments with colleagues are a great bonus.

Who do you work with?

I work closely with E&J MHIs, Food Standard Agency (FSA) MHIs and of course FBOs. My role also involves communication with other OVs, plant staff, and regulatory bodies when necessary. It’s a highly collaborative environment where teamwork is essential to maintaining high standards across all areas.

Have you had any other roles at E&J? What did you do before working with us?

I started my journey at E&J as an OV and later progressed to a Team Leader role. I have previously worked as a clinical veterinarian, primarily in emergency medicine, which provided a strong foundation for my current position in the meat industry.

My experience in emergency medicine equipped me with the ability to assess situations quickly and make critical decisions under pressure, which is an essential skill in this environment, where these skills are required. Working in a slaughterhouse requires adaptability and strong communication skills, as you frequently interact with a wide range of people, including plant staff, MHIs, and regulatory bodies. At times, this involves handling challenging situations and ensuring compliance with regulations whilst maintaining professionalism and effective communication.

What does a typical day look like?

I clock in at 4:00PM and the first thing I do is prep the Food Chain Information for the next day. This involves assessing animal suitability for slaughter and completing any paperwork that needs to be done before the animals reach the plant. I also receive a handover from the day shift OV, detailing what happened that day, any crucial updates, and anything else that might help me get ready for the night.

Then, it’s time begin checks. Around 50-60 lorries of poultry come in every day; some are checked by OVs, others by MHIs. When a new lorry arrives, I get a call from the FBO, and it’s off to the lairage for an ante-mortem inspection. If the animals are fit for slaughter, I give my approval and sign the paperwork. But if I spot anything off—like chickens not feeling their best due to the cold, a trapped wing or diseases—I call for immediate action, whether it’s culling and reporting to the APHA or stopping the process.

Welfare is key, and I’m always on the lookout. I make sure the stunning area is in good shape with welfare checks, ensuring the stunner parameters are accurate and that all animals are accounted for. If there’s a problem—like a live animal after stunning point—I don’t hesitate to report it.

I also keep a keen eye on the Evisceration Room, making sure the post-mortem inspection is running smoothly and that hygiene laws are being adhered to. I track everything, ensuring PIAs are working well and identifying any carcasses that need further checks, inputting any details into the system.

After a break, I head to the packing area to conduct quality control inspections. I make sure the products are clean, correctly labelled, and packed properly. And if the FBO is gathering microbiological samples, I offer guidance when required.

At the end of the day, after a job well done, I’m back in the office with my amazing MHI colleagues, completing any paperwork including filling in the Daybook and finalising documentation.

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