Skills by Occupation

operate meat processing equipment apply GMP execute chilling processes to food products handle knives for meat processing activities be at ease in unsafe environments lift heavy weights operate weighing machine typology of meat parts tend meat packaging machine prepare meat for sale maintain food specifications mark differences in colours tend meat processing production machines maintain cutting equipment trace meat products animal anatomy for food production cope with blood ensure refrigeration of food in the supply chain process livestock organs handle meat processing equipment in cooling rooms manage packaging material adhere to organisational guidelines follow hygienic procedures during food processing ensure sanitation administer ingredients in food production weigh parts of animal carcasses apply HACCP prepare specialised meat products grind meat food storage tolerate strong smells select adequate ingredients apply requirements concerning manufacturing of food and beverages inspect raw materials for muscle food processing clean food and beverage machinery monitor freezing processes

monitor temperature in manufacturing process of food and beverages legislation about animal origin products act reliably liaise with colleagues manage challenging work conditions during food processing operations consider economic criteria in decision making label samples health, safety and hygiene legislation have computer literacy work in a food processing team cultural practices regarding animal parts sorting ensure compliance with environmental legislation in food production keep machines oiled for steady functioning dispose food waste administer lactic ferment cultures to manufacturing products adapt efficient food processing practices liaise with managers provide first aid pathogenic microorganisms in food operate metal contaminants detector work in cold environments