Skills by Occupation

animal anatomy for food production monitor temperature in manufacturing process of food and beverages tolerate strong smells inspect animal carcasses deal with killing animals processes apply GMP slaughter animals apply requirements concerning manufacturing of food and beverages slaughter livestock following cultural practices legislation about animal origin products monitor the identification of animals process livestock organs weigh animals for food manufacturing ensure animal welfare in slaughtering practices prepare meat products for shipping skin animals apply HACCP handle knives used in slaughtering processes ensure sanitation warm blooded animal organs halal slaughtering practices control animals in distress halal meat operate in slaughterhouse installations cope with excrements cope with blood documentation concerning meat production mark differences in colours split animal carcasses maintain cutting equipment clean carcasses suspend animals handle meat processing equipment in cooling rooms

follow an environmental friendly policy while processing food consider economic criteria in decision making keep inventory of goods in production ensure compliance with environmental legislation in food production dispose food waste label samples liaise with colleagues food storage maintain personal hygiene standards follow hygienic procedures during food processing work in cold environments work in a food processing team