Skills by Occupation

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

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