Final answer:
A meat inspector is the professional who ensures that animal carcasses are free of disease and that meat processing plants adhere to sanitary guidelines. They play a key role in protecting public health by confirming that meat products meet safety standards.
Step-by-step explanation:
A person who works in a meat processing plant or slaughterhouse, ensuring that animal carcasses are disease-free and that the plant is following sanitary guidelines, is most appropriately called a Meat Inspector. This professional is responsible for examining animal carcasses, supervising slaughtering and processing operations to ensure conformity to government and industry standards regarding cleanliness and quality. Meat Inspectors play a crucial role in the industry, acting as a safeguard to public health by ensuring that all meat products are wholesome and safe for consumption.
The Meat Inspection Act of 1906 was a significant step in guaranteeing meat safety and was one of the first food safety laws in the United States. It mandated the inspection of all animals before and after slaughter. The role of the Meat Inspector became essential following the passage of this act to prevent contaminated or diseased meat from entering the food supply.