Motivation and Characterization of Finnish Meat Inspection Veterinarians

Abstract

A questionnaire survey on the factors affecting the motivation and work attitudes of Finnish veterinary meat inspectors was conducted. Traditional meat inspection on the slaughtering line and in the emergency department took up most of the weekly work time (15.8% and 15.8%, respectively). Emergency slaughtering (29%) and general hygiene control (29%) were considered the most important tasks of veterinary meat inspectors. Assurance of meat safety (68%) was cited as the most important single reason for meat inspection. Veterinary meat inspectors were of the opinion that they do not play an important role in the training of slaughterhouse personnel, although they considered training to be a very important means for promoting hygienic work methods among workers. Three orientations of the respondents toward meat inspection and slaughterhouse operations were revealed from the survey: hygiene, education, and emergency slaughter work orientation. Meat inspection veterinarians may feel isolated from the other personnel responsible for maintaining quality and hygiene. The orientation and possible isolated position of veterinary meat inspectors should be given more attention in both the basic undergraduate and postgraduate training of veterinary meat inspectors.