Skills by Occupation

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

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