Skills by Occupation

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

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