Skills by Occupation

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

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