Skills by Occupation

manufacture ingredients follow hygienic procedures during food processing process livestock organs apply GMP prepare specialised meat products maintain inventory of meat products prepare meat for sale apply HACCP measure precise food processing operations trace meat products be at ease in unsafe environments grind meat inspect raw materials for muscle food processing produce meat-based jelly preparations execute chilling processes to food products operate weighing machine manage packaging material food storage select adequate ingredients apply requirements concerning manufacturing of food and beverages handle knives for meat processing activities operate meat processing equipment monitor temperature in manufacturing process of food and beverages tend meat processing production machines weigh materials handle meat processing equipment in cooling rooms documentation concerning meat production adhere to organisational guidelines maintain cutting equipment cope with blood tolerate strong smells tend meat packaging machine mark differences in colours legislation about animal origin products apply preservation treatments lift heavy weights typology of meat parts use mechanically separated meat ensure refrigeration of food in the supply chain animal anatomy for food production cultural practices regarding animal parts sorting

consider economic criteria in decision making liaise with managers health, safety and hygiene legislation have computer literacy examine production samples label samples blend food ingredients work in a food processing team provide first aid use cutting equipment liaise with colleagues operate a heat treatment process ensure sanitation manage challenging work conditions during food processing operations operate metal contaminants detector dispose food waste adapt efficient food processing practices apply flame handling regulations act reliably food canning production line work in cold environments food dehydration processes ensure compliance with environmental legislation in food production pathogenic microorganisms in food