← Back to directory

meat cutter

View on ESCO Portal

Description

Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.

EssentialOptional

Theoretical Knowledge

cultural practices regarding animal parts sorting animal anatomy for food production documentation concerning meat production cultural practices regarding animal slaughter legislation about animal origin products food storage

Practical Skills

sort cut parts of carcasses inside cooling compartments apply requirements concerning manufacturing of food and beverages split animal carcasses tend meat processing production machines cope with blood apply HACCP tolerate strong smells lift heavy weights process livestock organs handle meat processing equipment in cooling rooms weigh parts of animal carcasses trace meat products monitor temperature in manufacturing process of food and beverages operate cutting equipment maintain cutting equipment handle knives for meat processing activities ensure refrigeration of food in the supply chain clean the trimming box handle knives for cutting activities work in cold environments ensure sanitation apply GMP mark differences in colours operate weighing machine follow hygienic procedures during food processing use cutting equipment provide first aid manage challenging work conditions during food processing operations consider economic criteria in decision making liaise with colleagues ensure compliance with environmental legislation in food production dispose food waste execute chilling processes to food products adapt efficient food processing practices slaughter animals liaise with managers have computer literacy operate metal contaminants detector act reliably