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.
Ahmed Agrama has worked with us as a Meat Hygiene Inspector for two years, conducting checks which safeguard animal welfare and protect public health. Prior to joining us, Ahmed gained a wide range of experience in farming, clinical marketing, sales and business in Egypt and Saudi Arabia, before starting his E&J career in the UK.
We caught up with Ahmed to find out more about his role…
What does a typical day as a Meat Hygiene Inspector involve?
A working day as a Meat Hygiene Inspector varies, with the daily routine changing from one plant to another. A typical day would involve:
- Preparing ahead by checking your shift plan and ensuring you have the necessary identification with you.
- Arriving ahead of time, to be ready on the line a few minutes before the production reaches inspection point.
- Receiving the plant orientation/briefing from the vet and signing the daybook with arrival time.
- Getting ready with the correct Personal Protective Equipment (PPE).
- Getting the stamp and signing the daybook with stamp out time.
- Making sure all the floor requirements are in place. These differ according to the plant and the starting position. This may include sheets or clickers to keep the records, ink and inspection equipment.
- Starting the inspection process, which includes checking that restraining, shackling, killing and bleeding are all done correctly and within time constraints. Any rejections or incidents need to be documented correctly to maintain an accurate record.
A Meat Hygiene Inspector’s primary role is making sure that any health mark stamped carcase is up to the highest standard, fit for human consumption, free of any pathologies or contamination, and aligned with the legislation. When I visit a butcher, supermarket, or any commercial display I’m always proud to find the health mark used by me or one of my colleagues to reassure consumers that it’s safe to eat.
Who do you work with?
I work with numerous talented and committed people as part of my role, who are vital to ensuring food is safe to eat. This includes veterinarians, food business operators, the management team and head office colleagues, who all play a part in the work we do.
What do you enjoy most about your role?
Being a Meat Hygiene Inspector is crucial for the meat industry not just in the UK, but worldwide as well. Knowing that inspection gives consumers the confidence to eat meat safely makes me proud of the work we do. I love getting the chance to make a difference in the everyday life of people across the UK and beyond, helping to provide safe and high-quality products that adhere to regulations.
Interested in a role with us? Head to our Join the Team page to find out more.
