Skills by Occupation

follow an environmental friendly policy while processing food consider economic criteria in decision making split animal carcasses animal anatomy for food production prepare meat for sale work in cold environments trace meat products monitor temperature in manufacturing process of food and beverages follow hygienic procedures during food processing grind meat mark differences in colours cultural practices regarding animal parts sorting legislation about animal origin products food storage tend meat packaging machine operate meat processing equipment work in a food processing team use a computer provide first aid maintain food specifications tolerate strong smells apply GMP measure precise food processing operations apply requirements concerning manufacturing of food and beverages apply preservation treatments handle knives for meat processing activities monitor stock level warm blooded animal organs tend meat processing production machines process customer orders apply HACCP process livestock organs cope with blood ensure sanitation prepare specialised meat products ensure refrigeration of food in the supply chain

liaise with managers operate weighing machine implement marketing strategies act reliably ensure compliance with environmental legislation in food production operate metal contaminants detector manage budgets manage challenging work conditions during food processing operations keep inventory of goods in production analyse characteristics of food products at reception liaise with colleagues identify the factors causing changes in food during storage select adequate ingredients handle glassware have computer literacy implement sales strategies control of expenses lift heavy weights care for food aesthetic negotiate terms with suppliers handle customer complaints carry out end of day accounts inspect raw materials for muscle food processing negotiate improvement with suppliers hire new personnel execute chilling processes to food products adapt efficient food processing practices work according to recipe dispose food waste produce meat-based jelly preparations food allergies