Person Specification for a Meat Hygiene Inspector / Poultry Meat Inspector

Criteria	Essential	Desirable

Communication skills	Ability to communicate clearly in English both orally and in writing and discuss and communicate using technical terminology.

Interpersonal Skills	Work appropriately and effectively with plant inspection team and FBO.	Experience of effectively dealing with conflict.

Analytical skills	Understand legislative requirements that the MHS have to enforce and the duties to be carried out.	An understanding of risk based enforcement and audit.
	Ability to make justifiable decisions based upon available information.
	Ability to accurately record data either on paper or on IT systems.

Professional Qualifications	Recognised MHI or OA qualification.	Recognised Intermediate level HACCP qualification
		Dual qualification.

Technical Expertise	Knowledge of relevant legislation and instructions in MHS Manual for Official Controls and Meat Industry Guide.
	Ability to undertake post mortem inspection, residue sampling and TSE controls.
	A demonstrable awareness of health and safety issues.
	Knowledge of the meat industry

Personal Qualities	Ability to work on own initiative.
	Ability to form constructive relationships.
	Displays tact, diplomacy and personal motivation.
	Ability to actively work through problems.
	Being adaptable and flexible in the conduct of duties.

IT Skills	Basic knowledge of / or experience of working with IT packages, i.e. word processing, spreadsheets and e-mail.	Good working knowledge of IT packages, i.e. word processing, spreadsheets and e-mail
	Experience of data entry and recording.