Skills by Occupation

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

adapt efficient food processing practices label samples dispose food waste keep inventory of goods in production act reliably slaughter livestock following cultural practices liaise with colleagues manage challenging work conditions during food processing operations work in a food processing team food storage liaise with managers work in cold environments have computer literacy ensure compliance with environmental legislation in food production consider economic criteria in decision making provide first aid operate cutting equipment follow an environmental friendly policy while processing food