Meat & Poultry Insp Assistant Director pay range
State of North Carolina · class code 32000989
- Class code
- 32000989
- Pay group
- NC19
- Pay unit
- Year
- State
- North Carolina
- The State of North Carolina published pay range for Meat & Poultry Insp Assistant Director is $67,122 to $117,465 per year.
- North Carolina Office of State Human Resources (OSHR) keys this classification as class code 32000989.
- This is the range the plan authorises, not the salary of any individual employee.
Class specification
The OSHR class specification for this class is published by North Carolina Office of State Human Resources (OSHR). The passages below are quoted from it as published, not paraphrased, and cut to their opening sentences; the full specification is the authority on duties and qualifications. It was last revised 06/2018.
What the state says the job is
This is professional, administrative and technical work serving as Assistant Director of the Meat and Poultry Inspection Division within the Department of Agriculture and Consumer Services (NCDA&CS). The division enforces state and federal laws designed to ensure that meat and poultry products sent into commerce are wholesome, unadulterated, and properly labeled. This position is responsible for the implementation of federal and state meat and poultry regulations in all state inspected and custom exempt facilities in North Carolina. The Assistant Director ensures the Meat and Poultry Inspection Division operates using the highest standards, consistent with the United States Department of Agriculture and Food Safety and Inspection Service (USDA, FSIS). The Assistant Director is responsible for supervising the Veterinarians within the Division. Work may include other duties as assigned.
Knowledge, skills and abilities
Considerable knowledge of the principles related to the production of meat food products, public health, and food production sanitation procedures. Considerable knowledge of food science microbiology. Knowledge of the practices and procedures associated with personnel management, program development, fiscal matters and training. Basic knowledge of labeling of meat products, packing industry methods and practices, construction of slaughter and processing plants, sanitation of food facilities, and Hazard Analysis and Critical Control Point (HACCP) requirements. Thorough knowledge of veterinary medicine and pathology. Basic knowledge of various disciplines of medicine such as bacteriology, viro ...
Minimum qualifications
Graduation from a recognized college of veterinary medicine and two years of experience in ante-mortem and post-mortem inspection and processing of livestock or poultry, including six months of supervisory experience; or an equivalent combination of training and experience.
Special requirements
Eligibility for licensure to practice veterinary medicine in the State of North Carolina. <h2
Quoted from the OSHR class specification, read 2026-10-21.
Where this comes from
North Carolina Office of State Human Resources (OSHR) publishes this figure in OSHR salary schedules, joined to Class Specifications. Every number on this page is read from that document; nothing is estimated, modelled or averaged.
Job titles and their salary grades come from the Class Specifications, joined to the salary schedule.