Skills by Occupation

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

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