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meat preparations operator

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Description

Meat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations.

EssentialOptional

Theoretical Knowledge

animal anatomy for food production food storage typology of meat parts cultural practices regarding animal parts sorting legislation about animal origin products pathogenic microorganisms in food health, safety and hygiene legislation

Practical Skills

apply requirements concerning manufacturing of food and beverages be at ease in unsafe environments tend meat processing production machines prepare specialised meat products cope with blood apply HACCP tend meat packaging machine tolerate strong smells lift heavy weights process livestock organs maintain food specifications handle meat processing equipment in cooling rooms weigh parts of animal carcasses trace meat products clean food and beverage machinery operate meat processing equipment inspect raw food materials prepare meat for sale execute chilling processes to food products maintain cutting equipment adhere to organisational guidelines administer ingredients in food production handle knives for meat processing activities ensure refrigeration of food in the supply chain clean the trimming box grind meat ensure sanitation apply GMP select adequate ingredients mark differences in colours manage packaging material operate weighing machine follow hygienic procedures during food processing monitor freezing processes provide first aid manage challenging work conditions during food processing operations consider economic criteria in decision making work in a food processing team monitor temperature in manufacturing process of food and beverages liaise with colleagues keep machines oiled for steady functioning ensure compliance with environmental legislation in food production dispose food waste adapt efficient food processing practices liaise with managers have computer literacy operate metal contaminants detector work in cold environments act reliably label samples administer lactic ferment cultures to manufacturing products