Skills by Occupation

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

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