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

  • 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.

  • 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.

  • 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.

  • 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.

  • Legislation about animal origin products

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

Skills

  • Use mechanically separated meat

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

  • Apply HACCP

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

  • Weigh materials

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

  • Apply preservation treatments

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

  • 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.

  • Trace meat products

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Produce meat based jelly preparations

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

  • Follow hygienic procedures during food processing

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

  • 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.

  • 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.

  • Maintain inventory of meat products

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

  • 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.

  • Cope with blood

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

  • 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.

  • Operate meat processing equipment

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

  • 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.

  • Operate weighing machine

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

  • Tend meat packaging machine

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

  • Apply GMP

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

  • 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.

  • Lift heavy weights

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

  • 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.

  • Measure precise food processing operations

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

  • Manufacture ingredients

    Manufacture ingredients such as spices, additives and vegetables.

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • Tend meat processing production machines

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

  • Maintain cutting equipment

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

  • 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.

  • 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.

Optional knowledge and skills

food dehydration processes provide first aid operate metal contaminants detector label samples act reliably dispose food waste work in cold environments operate a heat treatment process liaise with managers food canning production line have computer literacy apply flame handling regulations use cutting equipment manage challenging work conditions during food processing operations work in a food processing team examine production samples ensure sanitation ensure compliance with environmental legislation in food production health, safety and hygiene legislation blend food ingredients pathogenic microorganisms in food adapt efficient food processing practices consider economic criteria in decision making liaise with colleagues

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