Fish and fish products inspectors make sure that fish and fish products conform to production, storage and transportation standards set by federal and provincial governments. They are employed in federal and provincial government departments and in private sector businesses such as fish processing plants.
In this line of work you visit fish and fish product plants, warehouses, public storage freezers, and shellfish farming operations to make sure that they are well constructed and clean, and that work practices are hygienic. For example, your ensure that workers wear hair nets and that no one has a communicable disease. Each factory also employs its own inspector who makes sure that the rules are followed and that the appropriate records are kept. The government inspectors work with them, sharing their knowledge and passing on the latest technological developments.
Inspectors test the fish and fish products by tasting them. They also take samples of the products, ingredients and water and test them at the lab for bacteria, dangerous chemicals, excessive salt, or illegal food additives and preservatives. In some offices, it's the inspectors who do the lab work. In others, it's done by lab specialists.
You also carry out spot checks on imported fish and fish products. It there's something wrong, the company responsible is then put on a mandatory inspection list which means their products must be cleared before they can be distributed in Canada. Mandatory inspections continue until the company's products pass four consecutive inspections.
Federal fish inspectors belong to one of two unions: the Public Institutional and Professional Scientists or the Public Service Association of Canada. Provincial fish and fish products inspectors belong to unions for provincial government employees. Fish inspectors are paid annual salaries.
This job will appeal to you if you have an interest in the sciences, especially applied chemistry and microbiology. You will enjoy it if you like working with others and meeting new people. You need to be diplomatic and yet persistent in applying the regulations since your decision may cost someone a lot of money.
Inspectors are always studying the latest techniques and technologies in fish and fish products processing and packaging. To be a good inspector, you have to be very knowledgeable and observant. You must be able to tell if the employees in a plant are actually following the rules consistently, or have cleaned up the plant simply for your inspection. This ability comes with experience.
Fish and fish products inspectors must also be able to develop a fine sense of taste and smell, because each inspection is based on their assessment of the product's flavour and odour.