Profession prepared meat operator

Prepared meat operators process meat either by hand or using meat machines such as meat grinding, crushing or mixing machines. They perform preservation processes such as pasteurising, salting, drying, freeze-drying, fermenting and smoking. Prepared meat operators strive to keep meat free from germs and other health risks for a longer period than fresh meat.

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Personality Type

• Realistic / Conventional

Knowledge

• Legislation about animal origin products

  The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products. 

• 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.

• 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.

• 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 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.

Skills

• 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.

• Tend meat processing production machines

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

• Manage packaging material

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

• 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.

• 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.

• Cope with blood

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

• Maintain inventory of meat products

  Keeping track of the inventory of meat products by following stock control procedures.

• Follow hygienic procedures during food processing

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

• Manufacture ingredients

  Manufacture ingredients such as spices, additives and vegetables.

• Operate meat processing equipment

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

• Produce meat-based jelly preparations

  Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).

• 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.

• Weigh materials

  Weigh materials and products, record weight and other relevant data on tags or labels.

• 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.

• Apply preservation treatments

  Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.

• Measure precise food processing operations

  Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.

• 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.

• 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.

• 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.

• 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.

• Apply GMP

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

• Apply HACCP

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

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Maintain cutting equipment

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

• Lift heavy weights

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

• Tolerate strong smells

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

• Trace meat products

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

• 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.

• Use mechanically separated meat

  Use the paste of mechanically separated meat obtained in previous processes of the meat production to produce products such as frankfurter sausages. Heat the products before sending them for selling.

• Operate weighing machine

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

• 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.

• 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.

• 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.

• Tend meat packaging machine

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

• 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.

Optional knowledge and skills

Source: Sisyphus ODB