Skills by Occupation

trace meat products tolerate strong smells handle meat processing equipment in cooling rooms lift heavy weights operate cutting equipment split animal carcasses sort cut parts of carcasses inside cooling compartments work in cold environments handle knives for cutting activities apply GMP ensure refrigeration of food in the supply chain handle knives for meat processing activities weigh parts of animal carcasses apply HACCP animal anatomy for food production operate weighing machine follow hygienic procedures during food processing process livestock organs monitor temperature in manufacturing process of food and beverages cope with blood maintain cutting equipment cultural practices regarding animal parts sorting ensure sanitation use cutting equipment documentation concerning meat production cultural practices regarding animal slaughter apply requirements concerning manufacturing of food and beverages tend meat processing production machines mark differences in colours

adapt efficient food processing practices act reliably provide first aid have computer literacy food storage operate metal contaminants detector slaughter livestock following cultural practices legislation about animal origin products manage challenging work conditions during food processing operations liaise with colleagues ensure compliance with environmental legislation in food production execute chilling processes to food products consider economic criteria in decision making dispose food waste liaise with managers