Skills by Occupation

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

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