This work requires: Knowledge of state and federal regulations regarding the handling and labeling of meat and poultry, the characteristics and normal behavior of livestock, livestock diseases and related symptoms, skill in observation and sampling methods and techniques; state and federal facility and sanitation requirements, proper use of chemicals, insect and rodent control, personal hygiene, and water supply requirements, regulations regarding humane slaughter, additive formulas, authorized proportions of regulated substances, and the ability to discern injections sites and disease symptoms, operate a motor vehicle, and travel to remote locations. Meat inspectors are required to use repetitive motion, use of fingers, use of both hands, reaching above shoulders, walking, standing, climbing stairs and ladders, the ability to walk, bend stoop, etc. in order to inspect facilities, ability to detect odors, and have clear speech and good vision.