Skills by Occupation

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

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