Skills by Occupation

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

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