Abattoir Vet

Animal Health Inspection: Perform pre-slaughter veterinary inspections of livestock (cattle, sheep, pigs, poultry, etc.) to ensure they are free of diseases and fit for human consumption. Inspect the animals for signs of infectious diseases, injuries, or abnormalities that could affect public health. Humane Slaughter: Ensure that slaughtering processes comply with animal welfare standards, including humane handling and slaughter methods. Oversee and ensure proper stunning techniques are used before slaughter to prevent unnecessary pain or distress to the animals. Post-Mortem Inspection: Conduct post-mortem examinations to identify any signs of disease or contamination that could affect meat safety. Record findings and ensure that any unsound or infected meat is rejected or appropriately handled. Compliance and Documentation: Ensure compliance with local and international food safety regulations, animal welfare laws, and industry standards. Maintain accurate and detailed records of inspections, findings, and actions taken. Monitoring Disease Control: Monitor and identify outbreaks of animal diseases (e.g., zoonotic diseases) and recommend preventative or control measures. Work closely with regulatory authorities to manage disease outbreaks and maintain public health safety. Training and Education: Provide training to abattoir staff on animal welfare, disease control, and safe handling practices. Educate workers on veterinary regulations, food safety, and hygiene standards. Collaboration with Management: Work with production managers to address any veterinary-related concerns impacting operational efficiency. Collaborate with other veterinary professionals, regulatory bodies, and stakeholders in the industry to uphold health and safety standards. Research and Continuous Improvement: Stay updated with advancements in veterinary science, animal welfare practices, and food safety regulations. Participate in research or audits aimed at improving the operational standards and welfare outcomes of the abattoir. Qualifications and Skills: Education : Degree in Veterinary Medicine (BVSc, DVM, or equivalent) from an accredited institution. Licensing : Must be a licensed veterinarian with a valid license to practice in [country or region]. Experience : Previous experience working in an abattoir, slaughterhouse, or similar environment is highly desirable. Knowledge of animal welfare standards and food safety regulations. Skills : Strong diagnostic and problem-solving abilities. Excellent communication and teamwork skills. Ability to handle stressful situations calmly and professionally. Knowledge of meat inspection procedures and public health policies. Attributes : Passion for animal welfare and food safety. Strong attention to detail and accuracy in reporting. Ability to work independently and as part of a team in a fast-paced environment.

Location: Delmas, ZA

Posted Date: 1/18/2025