§ OCCUPATION · GLOBAL STANDARDS

prepared meat operator

Prepared meat operators process meat either by hand or using meat machines such as meat grinding, crushing or mixing machines.

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Description

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.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

animal anatomy for food production cultural practices regarding animal parts sorting typology of meat parts documentation concerning meat production food storage legislation about animal origin products

OPTIONALAdjacent knowledge that strengthens fit

health, safety and hygiene legislation pathogenic microorganisms in food food dehydration processes food canning production line

Practical Skills

ESSENTIALApplied skills & competences

ensure refrigeration of food in the supply chain use mechanically separated meat maintain cutting equipment tend meat processing production machines be at ease in unsafe environments manage packaging material inspect raw food materials apply preservation treatments produce meat-based jelly preparations prepare meat for sale handle meat processing equipment in cooling rooms lift heavy weights tolerate strong smells select adequate ingredients trace meat products process livestock organs prepare specialised meat products manufacture ingredients follow hygienic procedures during food processing apply requirements concerning manufacturing of food and beverages maintain inventory of meat products monitor temperature in manufacturing process of food and beverages weigh materials cope with blood operate meat processing equipment measure precise food processing operations execute chilling processes to food products grind meat handle knives for meat processing activities tend meat packaging machine mark differences in colours apply HACCP operate weighing machine adhere to organisational guidelines apply GMP

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)