Profession meat preparations operator

Meat processing machine operators perform a wide range of tasks in the process by which animal carcasses are converted into manageable pieces of meat, including slaughtering and processing livestock, operating processing and rendering equipment, despatching products and keeping records.

Personality Type

• Realistic / Conventional

Tasks meat preparations operator

• Slaughter animals.
• Prepare carcasses for cutting, e.g. by cleaning and removing parts (organs, skin, feathers, bones, etc.).
• Cut carcasses for further processing.
• Separate meat and by-products.
• Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
• Process prime parts into cuts that are ready for retail use, e.g. using knives, cleavers, meat saws, bandsaws or other equipment.
• Pack final products.
• Check products to ensure they are up to standards.
• Monitor machines and equipment, and adjust if necessary.
• Maintain and clean machines used in meat preparing process.

Related professions meat, fish

• First line supervisor meat or fish manufacturing workers
• Fish filleter, cutter, packer
• Fish products machine operator
• Meat products machine operator
• Meat products maker
• Meat products packer
• Meat slaughterer or deboner
• Sausage maker

Knowledge

• 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.

• Food storage

  The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

• Typology of meat parts

  Typology of meat parts in terms of nutrients, handling processes, way of cutting and managing, and preparations and ingredients that potentiate the taste.

Skills

• Maintain cutting equipment

  Maintenance of the cutting equipment (knives, cutters, and other elements).

• 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.

• Execute chilling processes to food products

  Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.

• Administer ingredients in food production

  Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

• Follow hygienic procedures during food processing

  Ensure a clean working space according to hygienic standards in the food processing industry.

• Prepare meat for sale

  Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.

• Trace meat products

  Take the regulations regarding the traceability of final products within the sector into account.

• Cope with blood

  Cope with blood, organs, and other internal parts without feeling distressed.

• 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.

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Clean food and beverage machinery

  Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

• Adhere to organisational guidelines

  Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

• Maintain food specifications

  Preserve, review, and evaluate existing food specifications such as recipes.

• Lift heavy weights

  Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

• Tend meat packaging machine

  Use machinery to package meat products under modified atmosphere, extending its shelf life.

• Operate meat processing equipment

  Operate meat processing equipment for meat preparations and prepared meat products.

• Select adequate ingredients

  Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Tend meat processing production machines

  Operate production equipment and tools to process meat and meat products.

• Operate weighing machine

  Work with a weighing machine to measure raw, half-finished and finished products.

• 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.

• 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.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Manage packaging material

  Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).

• Be at ease in unsafe environments

  Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

• Inspect raw materials for muscle food processing

  Inspect raw materials required for the production process, assessing quality and hidden flaws. Verify the origin of the raw materials using the sector defined documents, stamps or marks.

• Grind meat

  Use various types of machinery to grind animal parts into minced meat. Avoid the inclusion of bone splinters in the product. Maintain the meat grinding machine.

• Tolerate strong smells

  Tolerate strong smells expelled by the goods being processed during the production of goods.

• Prepare specialised meat products

  Prepare specialised meat products, minced meat, salt-cured meat, smoked meat, and other meat preparations such as pickled meat, sausages, crumbed meat, veal olive, and chipolata.

• Ensure sanitation

  Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

• Monitor freezing processes

  Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.

• 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.

• 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.

Optional knowledge and skills

Source: Sisyphus ODB