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Public Health Veterinarian
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Most of our 1,200 veterinarians work in one
or a number of meat and poultry plants. FSIS veterinarians are public
health professionals who help oversee the effectiveness of farm-to-table
food safety systems. Your veterinary knowledge and expertise may be
utilized to advise animal producers on the effectiveness of food safety
controls on the farm, during live animal transport and handling (including
humane slaughter oversight), throughout the entire plant
(including processing operations), transportation to markets, distribution,
retail, and final preparation and handling. FSIS veterinarians supervise
food inspectors and consumer safety inspectors who ensure the plants
meet requirements of the Pathogen Reduction and Hazard Analysis and
Critical Control Point (HACCP) regulations. Veterinary public health
officials also oversee other consumer protection, non-food safety,
concerns such as proper labeling, carcass and visceral pathological
lesions, anemia, bruising and skin lesions.
Not all of our veterinarians work in plants. FSIS veterinarians also
conduct epidemiological investigations based on reports of foodborne
health hazards and disease outbreaks in collaboration with local health
departments and the Centers for Disease Control and Prevention (CDC);
assess State inspection programs; design new inspection systems and
procedures; evaluate agency programs to assess their effectiveness
in ensuring the safety of meat, poultry and egg products; and other
challenging tasks that ultimately protect people from foodborne illnesses.
Graduating seniors may submit an application up to 9 months prior
to graduation.
For more information call FSIS Human Resources at
1-800-370-3747 (Minneapolis, MN), or, visit us at https://webarchive.library.unt.edu/eot2008/20080916232603/http://www.foodsafetyjobs.gov.
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Last Modified:
May 22, 2006 |
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