Education: No degree, certificate or diploma. Work site environment: Odours. Work setting: Urban area. Tasks: Ensure health and safety regulations are followed. Inspect carcasses to ensure they are fit for human consumption. Inspect processing methods. Maintain inspection records and complete inspection reports. Monitor the operations and sanitary conditions of slaughtering and meat processing plants . Prepare reports. Examine storage, handling and transportation equipment to ensure that sanitary procedures are followed. Inspect the cleanliness and practices of establishment employees. Computer and technology knowledge: Internet. Spreadsheet. Technical experience: Sampling. Sanitation and hygiene. Grading. HACCP (Hazard Analysis Critical Control Points) knowledge. Area of work experience: Fish processing. Fishing industry. Product inspection experience: Pacific salmonoids, herring, smelts and anchovies. Pacific groundfish and primitive species. Geographical areas of specialization: British Columbia. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Own tools/equipment: Steel-toed safety boots. Personal suitability: Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Team player. Screening questions: Are you currently a student?. Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Experience: Will train. Employment terms options: Day. Other benefits: Free parking available. Learning/training paid by employer.