Profession meat cutter
Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.
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- Realistic / Conventional
- Cultural practices regarding animal parts sorting
The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.
- Documentation concerning meat production
Understand legal identification documents and marks which cover animal movement, identification, and health status. Understand information in commercial books of meat production.
- Cultural practices regarding animal slaughter
Understand cultural or religious rules and traditions regarding the slaughter of animals.
- Animal anatomy for food production
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
- Weigh parts of animal carcasses
After cutting and deboning, weigh the prepared parts of meat for the next process in the manufacturing of meat products or for direct selling. Tag containers for weight and contents.
- Work in cold environments
Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of -18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.
- Maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
- Use cutting equipment
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
- Lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
- Process livestock organs
Process livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific treatments, packaging, and labelling.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Handle knives for cutting activities
Use various types of knives and cutters used in the cutting and deboning process. Use techniques for the usage of the knives. Selects the right knives for the job at hand. Take care of the knives.
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- Ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
- Operate cutting equipment
Operate cutting equipment specific to the activities undergone in this phase of slaughtering and meat processing. Use machinery, chainsaws, knives, and separators to open animal carcasses and separate these into parts for processing.
- Mark differences in colours
The ability to mark or detect differences between colours, including shades of colour and brightness.
- Handle knives for meat processing activities
Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.
- Monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
- Handle meat processing equipment in cooling rooms
Push and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.
- Sort cut parts of carcasses inside cooling compartments
Place the different parts of the carcass resulting from deboning and cutting in cooling rooms. Sort the body parts and follow classifications codes according to the type of meat, part of the carcass, and other considerations in specified containers.
- Ensure health, safety and security measures
Take responsibility for health, safety and security measures in the workplace including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate. Apply health and safety standards. Adhere strictly to the site safety rules and systems and equipment operational procedures.
- Split animal carcasses
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
- Trace meat products
Take the regulations regarding the traceability of final products within the sector into account.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Tend meat processing production machines
Operate production equipment and tools to process meat and meat products.
- Cope with blood
Cope with blood, organs, and internal parts of carcasses without feeling distressed.
- Tolerate strong smells
Tolerate strong smells expelled by the goods being processed during the production of goods.
- Operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
Optional knowledge and skillsmanage challenging work conditions during food processing operations adapt efficient food processing practices consider economic criteria in decision making have computer literacy liaise with managers slaughter livestock following cultural practices food storage liaise with colleagues dispose food waste ensure compliance with environmental legislation in food production legislation about animal origin products act reliably provide first aid operate metal contaminants detector execute chilling processes to food products
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